2019 Product Catalog
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Wheat Free and Gluten Free
Wheat Free and Gluten Free HEALTH CAUTION: Always read labels for facts regarding whether products contain traces of wheat. Subject to change and discontinuation; lists are updated annually. Cereals (Aisle 1B) Road’s End Organics Quick Cookies (Aisle 3A) Arrowhead Mills Rice & Gravy Home Free Cookies Shine Tasty Bite Recipes of India Kinnikinnik Chocolate Arrowhead Mills Steel Cut Meals Sandwich Cookies Oats Passage to India Shimmer Ginny Bakes Pocono Cream of Sauces Jennies Macaroons Buckwheat Annie Chun’s Rice Noodles Newman’s Wheat Free Fig Bars Ancient Harvest Quinoa Thai Kitchen Instant Noodle Newman’s Wheat Free O’s Flakes Soups Pamela’s Cookies, assorted Bob’s Red Mill Farnia Thai Kitchen Noodle Kit Enjoy Life Cookies, assorted Bob’s Red Mill Oats Bearitos Taco Shells Jovial Cookies EnviroKidz Koala Crisp Garden of Eatin’ Taco Shells Amy’s Shortbread Cookies Cereal Soups and Soup Mixes, various Lucy’s Cookies & Cakes EnviroKidz Amazon Flakes Cereal Ethnic Sauces (Aisle 2B) Snack Bars (Aisle 3B) EnviroKidz Peanut Butter San-J Soy Sauces Primal Spirit Foods (selected Panda Cereal San-J Cooking Sauces var.) EnviroKidz Gorilla Munch Annie Chun’s Cooking Sauces Stonewall’s Jerquee Cereal Organic Food Bars EnviroKidz Leapin Lemurs Boxed Mac and Cheese (Aisle 2B) LaraBars Cereal Annie’s Homegrown Rice Pasta Kind Bars Barbara’s Brown Rice Crisps & Cheese Raw Revolution Erewhon Crispy Brown Rice Ancient Harvest Mac & Cheese Bumble Bars Erewhon Rice Twice Road’s End Organics Penne & GoMacro Bars Nature’s Path Cereals, Cheese That’s it Bars -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Setting New Standards Annual Report 2010 Contents NONGSHIM IS a GLOBAL FOOD COMPANY THAT MAKES ITS CUSTOMERS' HEALTH and Corporate Profile 03 HAPPINESS a PRIORITY
Setting New StaNdardS Annual Report 2010 ContentS NONGSHiM iS A gLoBAL FOOD CoMPAnY tHAt MAKeS ITS CUSTOMeRS' HeALtH AnD Corporate Profile 03 HAPPINESS A PRIORITY. Financial Highlights 04 CeO Message 06 Nongshim is developing into a global food company pursuing foods for longevity for Setting New Standards 08 good health and happiness of customers. Vision 2015 14 Nongshim has contributed to customers’ bountiful life over the past 46 years. With the aim of becoming a stronger and more trustworthy global food company, Nongshim review of Operations 16 reestablished its corporate philosophy, core value and mid-/long-term goals, and is now focusing on developing differentiated longevity foods, seeking new businesses and Globalization 28 expanding its global reach. Sustainability 36 In particular, Korean-type rice noodles created by Nongshim’s innovative technologies have changed the paradigm of well-being noodles and evolved into representative Financial review 44 longevity foods. Today, they are exported to more than 30 countries including the US, affiliates 54 China and Japan. Holding Co. & Investment Structure 55 We will continue to invest much more efforts in expanding longevity foods and pioneering overseas markets. By doing so, we will be a company that can share good health and Overseas Plants 56 happiness with all customers around the world. Global Network 58 our instant noodle business posted KRW1.26 trillion in sales, down 2.2% from a year before, due to a drop in prices of FinAnCial HighlightS our five major brands including ‘Shin -
Corporate Value Maximization
Corporate Value Maximization NISSIN FOODS HOLDINGS CO., LTD. Stock Code: TSE 2897 May 2020 1 Contents Section 1 Mid-Term Business Plan FY2021 Section 3 Overseas Business Strategy Interim Review and Future Outlook - Global Demand Trend of Instant Noodles・・・43 - Review of Medium-Term Business Plan 2021・・・4 - Composition Rate of Bag-type and Cup-type noodles and - Summary of Medium-Term Business Plan 2021・・・5 GDP/Capita・・・44 - Review of Medium-Term Business Plan 2021 (by Segment)・・・7 - CUP NOODLES Strategy・・・45 - Review of Five Key Themes・・・8 - Overseas Expansion(wholly-owned/equity-method/investing)・・・ - Review of Investment, etc. and Future Policy・・ ・9 47 - Impact of the Coronavirus Disease 2019 (COVID-19)・・ ・10 - Relationship with Premier Foods plc・・・48 - Initiatives to Sustainable Growth and Enhance Corporate Value・・・11 - Growth Drivers by Geographical Area・・・49 Achievements of the 4th year of the MTBP FY2021 - Brazil: Overview of Business・・・50 - Sales/Revenue, Operating Income/Profit & OPM-Consolidated・・・13 - China: Overview of Business ・・・52 - Sales/Revenue, Operating Income –By Segment・・・14 - China: Production Capacity Enhancement and Sales - Growth Trend of Instant Noodles Business・・・17 Offices・・・53 - Financial and Capital Policies・・・18 - India: Overview of Business・・・54 - Market Capitalization・・・19 - Promote local personnel to senior executives in major overseas Essence of Mid-Term Business Plan FY2021(Initial) areas・・・55 - Developing and Strengthening Human Resources for Global Section 2 Domestic Business Strategy Management・・・56 -
Easygrants ID: 39525 NFWF Project ID: 1401.13.039525 LI Sound
Easygrants ID: 39525 National Fish and Wildlife Foundation NFWF Project ID: 1401.13.039525 LI Sound Futures Fund 2013 - Clean Water, Habitat Restoration, and Species Conservation - Submit Final Programatic Report (New Metrics) Grantee Organization: University of Connecticut Project Title: Using Seaweed (Kelp) to Bioextract Pollution (CT) Project Period 10/01/2013 - 9/30/2015 Project Location Thimble Islands, Branford, CT. Description (from Proposal) Project Determine pollutant removal capacity of seaweed (kelp) using an expandable off-shore installation, and Summary (from provide information for potential kelp farmers and coastal managers about bioextraction technology. Proposal) Summary of The project goals were to demonstrate economic opportunities and environmental impacts of scalable Accomplishments seaweed farm systems in LIS for nutrient bioextraction and water quality improvement. To achieve these goals, we developed a scalable kelp farm design and outplanted the sugar kelp on 7 × 50 m longlines at the Thimble Island Oyster Co. farm (Branford, CT). The sugar kelp was cultured at two different spacing conditions between longlines, 6 vs. 13 m. While the spacing between longlines did not affect the tissue nitrogen and carbon, productivity, nitrogen and carbon removal appeared to be higher at the internal lines than that from the external lines. Inorganic nitrogen and phosphorus concentrations at different locations of the farm system (internal and external) showed no difference. These results suggest that the external lines received higher physical stresses than the internal lines, causing a reduction of primary productivity. However, there is a limitation of the datasets due to the severe loss of biomass caused by historically severe weather during the project period. -
Noodle Types Noodle
noodle types noodle = Favorites = Gluten Free V = Vegetarian = Contains Dairy = Spicy - served medium spicy unless otherwise requested *Images intended for reference only; dishes may not come out exactly as shown. *Please let your server know if you have any food allergies or dietary restrictions. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. A1. Fried Eggrolls (Chả Giò) | 5.95 minced filling rolled in a crispy wrapper and deep fried until golden brown (4pc per order) shrimp and pork – served with fish sauce vegetable – served with sweet and sour sauce vegan net eggrolls – served with fish sauce A2. Fried Crab Rangoon (Hoành Thánh Chiên) | 5.95 appetizers creamy crab and veggie dumplings deep fried in a crispy golden wonton wrapper (8pcs per order) A3. Summer Rolls (Gỏi Cuốn) | 4.95 fresh rice paper rolls served cold with noodles, lettuce, mint, and a side of our delicious peanut sauce (2pcs per order) add avocado for 1.00 shrimp (tôm) grilled pork patties (nem nướng) shrimp and pork patty combo (tôm & nem nướng) A4. Dumplings (Sủi Cảo) | 5.95 savory steamed or fried dumplings with your choice of veggie or meat filling and a side of our tangy homemade dumpling sauce (8pcs per order) A5. Fried Chicken Wings (Cánh Gà) | 6.95 crispy wings served with a side of house spicy mayo (6pcs per order) A6. Crispy Squid (Mực Chiên Dòn) | 6.95 beautiful golden rings of squid deep fried in a crispy panko batter and served with a side of our homemade sweet and sour or spicy mayo (10 pcs per order) A7. -
Food Groups and Their Contents 1. High Fat Milk and Cream
Supplementary information 1: Food groups and their contents 1. High fat milk and cream Whole milk, Channel Island milk, UHT whole milk Elmlea (single, whipping and double), evaporated milk, single cream, whipping cream, double cream, clotted cream, UHT cream (half, single and whipping). Flavoured milk (Horlicks made up with whole milk, milk shake powder made up with whole milk, Ovaltine powder made up with whole milk, drinking chocolate powder made up with whole milk, purchased milk shake, Horlicks powder made up with semi-skimmed milk, milkshake powder made up with semi- skimmed milk, Cocoa powder made up with semi-skimmed milk, Ovaltine made up with semi-skimmed milk, drinking chocolate powder made up with semi-skimmed milk, Ovaltine powder made up with skimmed milk, drinking chocolate powder made up with skimmed milk) 2. Low fat milk Semi-skimmed milk, Dream Topping made up with semi-skimmed milk, skimmed milk, dried skimmed milk, Plain soya milk, flavoured soya milk, calcium-enriched soya milk. 3. Yoghurts Drinking yoghurt, Greek yoghurt, Fruit Corner yoghurt, Crumble Corner yoghurt, organic whole milk yoghurt, plain and fruit fromage frais, Crunch Corner yoghurt, Greek yoghurt and honey, fromage frais ready meal, Luxury Corner yoghurt, low calorie yoghurt, plain and flavoured low-fat yoghurt, very low fat fromage frais, soya yoghurt. 4. Cheese Brie, cheddar, vegetarian cheddar, cheese spread, cottage cheese, edam, feta, soft cheese, gouda, parmesan, processed cheese, flavoured cheese spread, double Gloucester, emmental, gruyere, Leicester, smoked processed cheese, low-fat cheddar, quark, cheese spread light, mozzarella. 5. Butter and animal fat Butter, spreadable butter, Dripping, lard 6. -
ANALISIS HUKUM ISLAM DAN UU NOMOR 33 TAHUN 2014 TENTANG JAMINAN PRODUK HALAL TERHADAP JUAL BELI MOJISO DI INSTAGRAM @Mojiso.Indonesia
ANALISIS HUKUM ISLAM DAN UU NOMOR 33 TAHUN 2014 TENTANG JAMINAN PRODUK HALAL TERHADAP JUAL BELI MOJISO DI INSTAGRAM @mojiso.indonesia SKRIPSI Oleh Imroatul Azizah NIM. C92217082 Universitas Islam Negeri Sunan Ampel Surabaya Fakultas Syariah dan Hukum Jurusan Hukum Perdata Islam Program Studi Hukum Ekonomi Syariah Surabaya 2021 1 ii PERNYATAAN KEASLIAN: Yang bertanda tangan di bawah ini: Nama : Imroatul Azizah Nim : C92217082 Fakultas/ Jurusan/ Prodi : Syariah dan Hukum/ Hukum Perdata Islam/ Hukum Ekonomi Syariah (Muamalah) Judul Skripsi : Analisis Hukum Islam dan UU Nomor 33 Tahun 2014 Tentang Jaminan Produk Halal Terhadap Jual Beli Mojiso di Instagram @mojiso.indonesia Menyatakan bahwa skripsi ini secara keseluruhan adalah hasil penelitian dan karya saya sendiri, kecuali pada bagian-bagian yang dirujuk sumbernya. Sidoarjo, 17 Mei 2021 Saya yang menyatakan, Imroatul Azizah NIM. C92217082 ii iv LEMBAR PENGESAHAN iv KEMENTERIAN AGAMA v UNIVERSITAS ISLAM NEGERI SUNAN AMPEL SURABAYA PERPUSTAKAAN Jl. Jend. A. Yani 117 Surabaya 60237 Telp. 031-8431972 Fax.031-8413300 E-Mail: [email protected] LEMBAR PERNYATAAN PERSETUJUAN PUBLIKASI KARYA ILMIAH UNTUK KEPENTINGAN AKADEMIS Sebagai sivitas akademika UIN Sunan Ampel Surabaya, yang bertanda tangan di bawah ini, saya: Nama : Imroatul Azizah NIM : C92217082 Fakultas/Jurusan : Fakultas Syari’ah dan Hukum/ Hukum Ekonomi Syariah E-mail address : [email protected] Demi pengembangan ilmu pengetahuan, menyetujui untuk memberikan kepada Perpustakaan UIN Sunan Ampel Surabaya, Hak Bebas Royalti Non-Eksklusif atas karya ilmiah : Skripsi Tesis Desertasi Lain-lain (…………………) yang berjudul : ANALISIS HUKUM ISLAM DAN UU NO 33 TAHUN 2014 TENTANG JAMINAN PRODUK HALAL TERHADAP JUAL BELI MOJISO DI INSTAGRAM @MOJISO.INDONESIA beserta perangkat yang diperlukan (bila ada). -
Seoul Campus Cafeteria Menu
2014. 02 Seoul Campus Cafeteria Menu Monday (2/3) Tuesday(2/4) Wednesday (2/5) Thursday (2/6) Friday (2/7) sujebi beef-rib soup mallow soup bean sprouts soup pan fried rice & beef-burdock fried shrimp in chilli sauce boiled tofu boiled chicken & broccoli pork bullgogi fried tofu soup Lunch bean sprout salad broiled dried cuttle fish boiled lotus root & walnut pickled radish tteokbokki broiled laver korean herb salad broiled seaweed stems mashed tofu pancake fried laver roll kimchi radish cube kimchi kimchi young radish kimchi kimchi Monday (2/10) Tuesday (2/11) Wednesday (2/12) Thursday (2/13) Friday (2/14) kimchi stew shepherd's purse soup seaweed soup beef radish soup curry rice broiled chicken steamed pork boiled sausage steamed egg cabage doenjang soup Lunch broiled laver acorn-starch jelly salad broiled potato & mushroom boiled fish sausage boiled meatball broiled mushroom spinach salad cucumber & wild chive salad cabage salad fruit radish cube kimchi kimchi kimchi broiled kimchi radish cube kimchi Monday (2/17) Tuesday (2/18) Wednesday (2/19) Thursday (2/20) Friday (2/21) radish soup soybean tofu stew pork & potato soup rice cake soup jajangmyeon bullgogi salmon cutlet boiled egg in soy sauce hamburg steak egg soup Lunch sweet potato salad broiled eggplant in teriyaki sauce boiled fried tofu boiled potato fried pork in sweet sauce green bean sprout salad broiled green pumpkin radish salad caesar salad boiled dumpling kimchi young radish kimchi kimchi kimchi pickled radish Monday (2/24) Tuesday (2/25) Wednesday (2/26) Thursday (2/27) -
Jajangmyeon and Junggukjip: the Changing Position and Meaning of Chinese Food and Chinese Restaurants in Korean Society
Jajangmyeon and Junggukjip: The Changing Position and Meaning of Chinese Food and Chinese Restaurants in Korean Society Yang Young-Kyun Yang Young-Kyun (Yang, Yeong-gyun) is Assistant Professor at the Academy of Korean Studies. He received his Ph.D. from the University of Pittsburgh. His publications include “Nationalism, Transnationalism, and Sport: A Case Study on Michelle Wie” (2004) and “Jungguk nongchon-ui gicheung ganbu-ui wichi-wa yeokhal-ui byeonhwa- reul tonghae bon gukga-sahoe gwan-gye” (State-Society Relationship in China: The Position and Role of the Grass-roots Level Rural Cadres) (2002). E-mail: [email protected]. This paper is based on the research funded by the Academy of Korean Studies Abstract This paper examines the position and meaning of Chinese food and restaurants in 서식 있음 Korean society. Chinese restaurants opened in Korea from around the late 19th century 서식 있음 and the early 20th century to provide mostly male Chinese-Koreans with very simple 서식 있음 food. Chinese foods had been cooked, sold, and consumed exclusively by Chinese- Koreans until the 1940s. In the 1950s and 1960s, though the cooking and selling of Chinese food were dominated by the Chinese, the food became a representative food for eating out for Koreans. By the 1970s, Koreans were the overwhelming majority of customers in Chinese restaurants, and Chinese cuisine became established as a part of 서식 있음 Korean food culture. Chinese food was still almost the only item for eating out and the 서식 있음 only foreign food, which common Korean people could easily access. They consumed “exoticness” and “convenience” through Chinese food. -
The Hangul Characters
The Korean language is classified as a member of the Ural-Altaic family (other members of this family include the Mongolian, Finnish, and Hungarian languages.) Until the early 1400s, most documents were written in classical Chinese characters (known in Korean as Hanja). As the idiographs are difficult to learn, only the educated people could read and write. King Sejong, the 4th ruler of the Joseon dynasty (1392-1910), set up a special committee of scholars in 1443 to create a new writing system specifically suited to the Korean language. The result was Hangul (meaning 'the one script'). It originally contained 28 symbols, although 4 have dropped out of use. The alphabet has 10 vowels and 14 consonants. The consonants represent the simplified outlines of the parts of the mouth and tongue used to pronounce them. The vowels are associated with elements of the philosophy of the Book of Changes. In 1994, Discovery magazine described Hangul as the most logical language writing system in the world. The simplicity of Hangul led Korea to become one of the most literate countries in the world. U.S. novelist Pearl Buck said that Hangul is the simplest writing system in the world and likenedKing Sejong to Leonardo da Vinci. Even though Hangul is a system of phonetic symbols, it is categorized as new level of feature system, the first and the only in the world. On Oct. 1, 1997, UNESCO designated Hunminjeongeum as world archive property. Koreans commemorate the creation of Hangul each year on October 9. The Hangul Characters Before you begin learning the language, you should take some time to practice writing Hangul. -
Ohsawa® Nama® Shoyu
TMTM Fall/Winter 2015/2016 FREE SHIPPING* On All Orders Over $95 *See details on page 14 Ohsawa® The Most Trusted Name in Macrobiotics Sustainable Lifestyle Products... Organic • Macrobiotic • Vegan • Raw • Kosher • Gluten-Free Dear Friends, Welcome to Gold Mine Natural Food Company, your source for the best quality traditional, organic foods to support your health and happiness. Whether you’re new to healthy eating or a gourmet cook, we have what you’re looking for. In fact, using our quality ingredients will make your favorite dishes taste even better! It’s the time of year that many of us dream of relaxing in warm places or snuggling under a blanket by the fire. Some of my winter favorites include baking pumpkin or squash with our Ohsawa® Organic Genuine Mirin or using one of our fabulous misos in a quick and nourishing soup. Did you know you can generate more internal warmth and comfort by eating seasonally appropriate foods, and using longer cooking styles to create delicious, satisfying meals? What works for some people doesn’t always work for everybody. But our grandmothers were right when they told us, “eat your vegetables.” Perhaps your grandma didn’t include sea vegetables, but we do – every day! If you’re new to sea vegetables, start with something mild like organic nori, or garnish your soup with a dash of organic kelp granules. Low in calories and packed with minerals, your body will thank you for the added nourishment. And for a lively pick-me-up anytime, enjoy a mouthwatering shot of our new Organic Raw Kimchi Juice, Sauerkraut Juice, or Garlic Kraut Juice.