Sustainability Report
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Coffee Machine
HD7816, HD7814, HD7812, HD7811, HD7810 Coffee Machine 1 2 3 4 5 6 7 8 9 A CLICK B HD7811 HD7812, HD7810 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 , This appliance is not intended for use by persons 5 Place the appropriate pod holder in the machine. ENGLISH (including children) with reduced physical, sensory Note: Make sure the pod holder is clean and the sieve in the or mental capabilities, or lack of experience and centre is not clogged, e.g. with loose coffee grounds. Introduction knowledge, unless they have been given supervision , If you want to make one cup of SENSEO\ coffee, With SENSEO\, you can enjoy a perfect cup of coffee or instruction concerning use of the appliance by a use 1 coffee pod in combination with the 1-cup pod with a delicious crema layer whenever you feel like it. person responsible for their safety. holder ° and the 1-cup button °. (Fig. 12) Each cup is freshly brewed, so you’re always sure of a , Children should be supervised to ensure that they , If you want to make two cups of SENSEO\ coffee, pure and round taste. SENSEO\ combines a unique do not play with the appliance. use 2 coffee pods in combination with the deeper brewing method from Philips with convenient coffee Electromagnetic fields (EMF) 2-cup pod holder °° and the 2-cup button pods from Douwe Egberts, available in different blends °°. (Fig. 13) of fine roast and ground coffee. Together they make sure This Philips appliance complies with all standards you only get the very best in flavour and aroma from the regarding electromagnetic fields (EMF). -
Valencia Breakfast Menu
COFFEES & TEAS MAIN PLATES ESPRESSO .................................................... 3 THE GROVE BREAKFAST ................................ 14 DOUBLE ESPRESSO ................................... 4 Two Farm Fresh Eggs, Choice of ILLY COFFEE .................................................. 4 Breakfast Meats, Served with Breakfast Potatoes and Toast HOT TEA ....................................................... 4 O CAPPUCCINO ................................................. 5 EGGS BENEDICT ............................................ 15 CAFÉ LATTE | CAFÉ MOCHA ...................... 5 Two Poached Farm Eggs, Canadian Bacon, Served with Breakfast Potatoes ILLY ICED ESPRESSO ................................... 5 Mochaccino, Café Latte, Cappuccino BUTTERMILK PANCAKES ........................... 13 Banana Foster, Strawberries, Blueberries, CAFÉ AGAVE SPIKED COLD BREW ........... 8 Blackberries, Powdered Sugar, Nutella Sauce O 12.5% ABV BELGIAN WAFFLE ....................................... 13 Salted Caramel, Vanilla Cinnamon, Mocha, Espresso Fresh Kiwi, Blackberries, Blueberries, Strawberries, Powder Sugar, Vanilla Meringue O JUICES CREATE YOUR OWN OMELETTE .............. 16 Choice of 3: Roasted Peppers, Fire Roasted Tomatoes, GRAPEFRUIT | APPLE | CRANBERRY...... 4 Smoked Ham, Applewood Bacon, Spanish Chorizo, TOMATO | V8 ............................................. 4 Sausage, Baby Spinach, Cheddar Cheese, Swiss FRESH ORANGE JUICE .............................. 5 Cheese, American Cheese, Feta Cheese. Served with Breakfast Potatoes and -
Identification and Quantification of Adulterants in Coffee
foods Communication Identification and Quantification of Adulterants in Coffee (Coffea arabica L.) Using FT-MIR Spectroscopy Coupled with Chemometrics Mauricio Flores-Valdez 1 , Ofelia Gabriela Meza-Márquez 2 , Guillermo Osorio-Revilla 2 and Tzayhri Gallardo-Velázquez 1,* 1 Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Santo Tomás, Departamento de Biofísica, Prolongación de Carpio y Plan de Ayala S/N, Col. Santo Tomás, Alcaldía Miguel Hidalgo, Ciudad de México C.P. 11340, Mexico; [email protected] 2 Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas-Zacatenco, Departamento de Ingeniería Bioquímica, Av. Wilfrido Massieu S/N, Esq. Cda, Miguel Stampa, Col. Unidad Profesional Adolfo López Mateos, Zacatenco, Alcaldía Gustavo A. Madero, Ciudad de México C.P. 07738, Mexico; [email protected] (O.G.M.-M.); [email protected] (G.O.-R.) * Correspondence: [email protected]; Tel.: +52-(55)-5729-6000 (ext. 62305) Received: 24 May 2020; Accepted: 28 June 2020; Published: 30 June 2020 Abstract: Food adulteration is an illegal practice performed to elicit economic benefits. In the context of roasted and ground coffee, legumes, cereals, nuts and other vegetables are often used to augment the production volume; however, these adulterants lack the most important coffee compound, caffeine, which has health benefits. In this study, the mid-infrared Fourier transform spectroscopy (FT-MIR) technique coupled with chemometrics was used to identify and quantify adulterants in coffee (Coffea arabica L.). Coffee samples were adulterated with corn, barley, soy, oat, rice and coffee husks, in proportions ranging from 1–30%. A discrimination model was developed using the soft independent modeling of class analogy (SIMCA) framework, and quantitative models were developed using such algorithms as the partial least squares algorithms with one variable (PLS1) and multiple variables (PLS2) and principal component regression (PCR). -
Scarica Il Menù
ha selezionato per te has selected for you Miscela di qualità superiore e sostenibile per un espresso intenso. Un perfetto equilibrio tra dolcezza, cacao amaro e note di nocciola, che riflette il gusto del migliore autentico espresso italiano. A superior and sustainable blend for an intense espresso. A perfect balance between sweetness, bitter cocoa and hazelnut notes, reflecting the taste of the best authentic Italian espresso. LA CAFFETTERIA / CAFÉ Caffè espresso/ Decaffeinato € 2,80 Espresso / Decaffeinated espresso Caffè espresso doppio € 5,00 Double espresso Caffè americano € 4,50 American coffee “Bicerin” Lavazza (crema fredda di caffè e cioccolato) € 3,50 “Bicerin” Lavazza (iced espresso coffee cream and chocolate) Crema fredda di caffè Lavazza € 3,00 Frozen Lavazza espresso coffee cream Orzo / Ginseng € 3,50 Barley espresso / Ginseng Latte in bicchiere € 3,00 Glass of milk Scelta di tè (come da menu) € 5,00 Selection of teas (as per menu) Cappuccino / Cappuccino decaffeinato € 4,00 Cappuccino / Decaffeinated cappuccino Caffè latte caldo € 4,50 Café au lait Caffè shakerato € 5,00 Iced coffee Cioccolata calda € 5,00 Hot chocolate I soci Guggenheim ricevono il 15% di sconto sulle consumazioni. Si prega di esibire la tessera prima di richiedere il conto ! Guggenheim members receive a 15% discount. Please show your membership card when asking for the bill BEVANDE / DRINKS Bibite al bicchiere / Drinks by the glass € 4,00 Tonic water, crodino, gingerino, cedrata, lemonade Bibite in lattina / Canned soft drinks € 5,50 Succhi di frutta / Fruit juices € 4,50 Succhi di frutta fresca / Fresh fruit juice € 6,50 Birra in bottiglia / Bottled beer 0,33 cl. -
Kaffee Und Co. 2010 PDF Herunterladen
Oktober 2010 SUPPLEMENT VON Inhalt Qualität ist Trumpf ährend wir vor ein paar Jahren allgemeiner Definition gibt sie an, in nen kriegen eben auch leckere Produkte Wnoch von einem Trend sprachen, welchem Maße ein Produkt die beste- hin – und es ist günstiger. hat sich eines heute in den Köpfen vie- henden Anforderungen erfüllt. Aber Aber Qualität bedeutet mehr als nur ler zum Glück durchgesetzt: Qualität ist jeder gastronomische Betrieb ist anders, guter, günstiger Kaffee. Natürlich sollten Trumpf, die„Geiz ist geil“-Mentalität ebenso seine Gäste. Qualität bedeutet, Ihre Maschinen und die eingesetzten gehört der Vergangenheit an. Das zeigt diese zufrieden zu stellen und ihnen Ihre Bohnen hochwertig sein. Zu den „beste- auch die Umfrage, die wir unter unse- Wertschätzung zu zeigen. henden Anforderungen“ der Gäste ren Lesern durchgeführt haben und Wird dieser Anspruch in der Praxis gehört aber auch die Zubereitung, die deren Ergebnisse Sie in dieser Ausgabe tatsächlich umgesetzt? Der Deutsche Präsentation und der Service im gastro- nachlesen können. Energieeffizienz, Kaffeeverband meldet zwar, dass Kaffee nomischen Ambiente. Sie sind das Design und der Preis einer Kaffee - das belieb teste Getränk in Deutschland Kapital von Cafés & Co. Anregungen maschine scheinen dabei weniger ist – aber auch, dass er immer mehr dazu, wie Sie diese „skills“ gewinn - wichtig zu sein, als eben ihre Qualität. zuhause statt in der Gastronomie ge- bringend perfektionieren können, finden Aber was bedeutet dieser Begriff? Laut trunken wird. Haushaltskaffeemaschi- Sie auf den folgenden Seiten. teo Lesen Sie im Kaffeesatz... Aktuelles Kaffee-Praxis Heiße News 4 ... in der La Lavanderia Vecchia, Berlin Cafékonzept von Lavazza: Kaffeemarkt Berlins bester Espresso 12 Bohnengold & Blattgewinn 8 .. -
Kraft Foods Inc(Kft)
KRAFT FOODS INC (KFT) 10-K Annual report pursuant to section 13 and 15(d) Filed on 02/28/2011 Filed Period 12/31/2010 UNITED STATES SECURITIES AND EXCHANGE COMMISSION WASHINGTON, D.C. 20549 (Mark one) FORM 10-K [X] ANNUAL REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 For the fiscal year ended December 31, 2010 OR [ ] TRANSITION REPORT PURSUANT TO SECTION 13 OR 15(d) OF THE SECURITIES EXCHANGE ACT OF 1934 COMMISSION FILE NUMBER 1-16483 Kraft Foods Inc. (Exact name of registrant as specified in its charter) Virginia 52-2284372 (State or other jurisdiction of incorporation or organization) (I.R.S. Employer Identification No.) Three Lakes Drive, Northfield, Illinois 60093-2753 (Address of principal executive offices) (Zip Code) Registrant's telephone number, including area code: 847-646-2000 Securities registered pursuant to Section 12(b) of the Act: Title of each class Name of each exchange on which registered Class A Common Stock, no par value New York Stock Exchange Securities registered pursuant to Section 12(g) of the Act: None Indicate by check mark if the registrant is a well-known seasoned issuer, as defined in Rule 405 of the Securities Act. Yes x No ¨ Indicate by check mark if the registrant is not required to file reports pursuant to Section 13 or Section 15(d) of the Act. Yes ¨ No x Note: Checking the box above will not relieve any registrant required to file reports pursuant to Section 13 or 15(d) of the Exchange Act from their obligations under those Sections. -
Executive Summary
Social Executive Summary Environmental Economic Development Sustainability illycaffè works along the entire supply chain to ensure an experience characterised by quality, excellence and beauty and to help create a virtuous system in which coffee contributes to improving people’s lives and ecosystems. Illycaffè has always thought and acted as a stakeholder illycaffè is based in Trieste and is headed by the third and fourth company and in 2019 this vocation was enshrined in the company’s articles generation of the Illy family. of association through the adoption of Società Benefit status. It produces and sells, on a illycaffè’s goal is to improve the quality of life of its stakeholders: consumers global scale, a unique blend of and customers, the company’s partners in serving consumers; the talents high-quality coffee, consisting who work with the company with passion and professionalism, the suppliers 100% of 9 different types of who guarantee an excellent product, the communities with which illycaffè Arabica, selected in over 20 interacts and, finally, the shareholders, who support the company. production areas. The balance illy invests in promoting the concepts of sustainable quality, forming an of these components produces entrepreneurial culture that focuses on raw material procurement practices the unmistakable illy taste and that are responsible and respectful towards people, communities and the aroma, which is always the same environment; efficient customer service in the HoReCa channel; personalised in every cup. The illy blend is marketed in 144 countries on 5 assistance and consultancy services for managers of premises, and exclusive continents and served in over advantages for coffee lovers. -
Summary of the Application: DRIED COFFEE CHERRY of Coffea Sp
Summary of the application: DRIED COFFEE CHERRY of Coffea sp. (Cascara) Applicant: LUIGI LAVAZZA SpA, Via Bologna,32, 10152 Torino, ITALY This is an application for notification to place DRIED COFFEE CHERRY (commonly referred to as Cascara), from Coffea sp., on the market in the European Union (EU) for use as an ingredient in a herbal tea/infusion referred to as “Coffee cherry tea”, which is prepared by brewing the DRIED COFFEE CHERRY. This application is submitted pursuant to Regulation (EU) 2015/2283 of the European Parliament and of the Council of 25 November 2015 on novel foods, and specifically corresponds to the category covered in Article 2 (iv) “food consisting of, isolated from or produced from plants or their parts, except when the food has a history of safe food use within the Union and is consisting of, isolated from or produced from a plant or a variety of the same species obtained by traditional propagating practices which have been used for food production within the Union before 15 May 1997.” The application was prepared according to the European Food Safety Authority (EFSA) guidance on the preparation and presentation of an application for notification of a Traditional Food in the context of Regulation (EU) 2015/2283. Evidence of the consumption of “Coffee cherry tea” in Ethiopia dates back to before the 9th century; “Coffee cherry tea” is indeed commonly used as substitute for coffee in Ethiopia and Yemen. In the scientific literature and in this notification, the term DRIED COFFEE CHERRY refers to the outer part of coffee fruit, the husk and pulp, and accounts for almost 45% of the fresh berry. -
Directoryproduct
FOODSERVICE PRODUCT Directory FIRST HALF 2018 Sour Patch ID | 02.22.13 | 41692 CONNECT WITH CUSTOMERS THROUGH ON-BRAND Sn & ts Brands matter to customers. Mondelezack Internationals offers a full portfolio S of sweet,w savorye and eportion-conscious snacks with the brand names they love, plus branded inclusions that help sweeten dessert sales. Keep up with evolving snacking trends and put the power of preferred brands behind you with classic snacks, new products and innovative applications. Classic Cookies & Crackers Morning Must-Haves • OREO • CHIPS AHOY! • belVita Blueberry • WHEAT THINS • NUTTER BUTTER • belVita Sandwich Peanut Butter • belVita Protein Oats, Honey & Chocolate The #1 peanut butter sandwich cookie1 America’s #1 #1 selling cookie The nation’s #1 breakfast biscuit1 is a top-10 winner chocolate chip cookie1 in America1 for breakthrough innovation in 20142 1. Nielsen, Market : xAOC plus Convenience. 52 weeks ending 8/26/17 2. Heller, Laura, “Nielsen’s Breakthrough Innovation Winners Turn Challenges into Sales” Forbes, May 6, 2014 2 Better-for-You Bites • Véa World Crisps • GOOD THiNS Sweet Potato • RITZ CRISP & THINS • OREO THINS Bites #1 selling cracker— filled & unfilled1 Delightful Dessert Inclusions • NUTTER BUTTER • CHIPS AHOY! • OREO Top branded ingredient on dessert menus3 Crème de la Candy America’s #1 sour confection brand is big among millennials 18–344 • SOUR PATCH KIDS • SOUR PATCH Watermelon • SWEDISH FISH Red • OREO Chocolate Candy Bar • OREO Chocolate Candy Bar Mint The nation’s #1 breakfast biscuit1 is a top-10 winner America’s #1 Cookie1 perfectly for breakthrough innovation in 20142 pairs with Europe’s #1 Chocolate1 3. -
Managing Shade Coffee
ManagingManaging ShadeShade Caribbean Area CoffeeCoffee Fact Sheet November 2012 An Agroforestry System Shade coffee production in Puerto Rico has experi- enced a resurgence in growth during recent years, after undergoing a dramatic period of deforestation to convert to coffee production under full sun. The re- vival of shade coffee production utilizes a combina- tion of coffee shrubs and shade trees that form a sec- ondary forest. Shade coffee production has been proven to provide environmental benefits such as soil erosion control, water quality and quantity improve- ment, and wildlife habitat. Shade coffee production also provides socioeconomic benefits such as the opportunity to develop other sustainable forest prod- Coffee fruits in process of ripening. ucts, and the reintroduction of traditional jobs and cultural activities for local coffee pickers. are achieved by planting coffee in locations with the most suitable environmental conditions. In Puerto The coffee growing zone in Puerto Rico is located Rico, not all coffee plantations may be located in are- mostly in the humid mountains of the west-central as that are ecologically suitable for coffee growth. section of the “Cordillera Central.” This area is char- Therefore, recreating favorable coffee growing condi- acterized by steep, mountainous topography and a tions may be beneficial for both coffee production cool climate in the humid and wet subtropical forest. and for the environment. The coffee tree or shrub originated in Ethiopia. The For example, the optimum growth temperature for most common species grown in Puerto Rico are the arabica coffee varies from 60° to 65° F. With these Coffea arabica and C. -
Lavazza-Blue-Manual.Pdf
ITALIANO ENGLISH LB2300 FRANÇAIS DEUTSCH ESPAÑOL PORTUGUÊS SINGLE CUP SINGLE CUP WITH STEAM РУССКИЙ DOUBLE CUP WITH STEAM ISTRUZIONI PER L’USO OPERATING INSTRUCTIONS Leggere attentamente queste istruzioni d’uso prima di utilizzare Read these operating instructions carefully before using the la macchina machine BEDIENUNGSANLEITUNG MODE D’EMPLOI Bedienungsanleitung ist vor dem ersten Gebrauch der Maschine Lire attentivement ce mode d’emploi avant d’utiliser la machine aufmerksam zu lesen INSTRUCCIONES PARA EL USO INSTRUÇÕES DE UTILIZAÇÃO Leer atentamente estas instrucciones de uso antes de usar la Leia atentamente estas instruções de utilização antes de utilizar máquina a máquina ИНСТРУКЦИЯ ПО ПРИМЕНЕНИЮ Внимательно прочитайте данную инструкцию перед использованием машины! Type SUP026F - SUP026RF - SUP026RF/US - SUP026RQF - SUP026RQF/US 11 10 4 1 13 2 12 3 9 4 5 6 8 7 15 19 DOUBLE CUP 14 20 WITH STEAM 16 22 17 15 18 21 19 SINGLE CUP 14 23 WITH STEAM 16 22 17 18 21 19 SINGLE CUP 14 23 24 22 17 18 21 • 2 • • 3 • Use of the machine - User Manual IMPORTANT SAFEGUARDS CAUTION When using electrical appliances, basic safety precautions should Any servicing, other than cleaning and user maintenance, should always be followed to reduce the risk of fire, electric shock, and/or be performed by an authorized service centre. Do not immerse injury to persons, including the following: base in water. To reduce the risk of fire or electric shock, do not 1 Read all instructions and information in this instruction book disassemble the base. There are no user serviceable parts inside. and any other literature included in this carton referring to this Repair should be done by authorized service personnel only. -
Sustainable Material Selection
2010 PHILIPS & UNIVERSITY OF TWENTE Marieke Brouwer Industrial Design Engineering SUSTAINABLE MATERIAL SELECTION 2 Philips & University of Twente | M.T. Brouwer| Sustainable Material Selection | Confidential Sustainable material choices for Philips appliances Confidential Responsible organisations Philips Consumer Lifestyle University of Twente Innovation Domestic Appliances Bachelor Industrial Design Engineering Oliemolenstraat 5 Postbus 217 9203 ZN Drachten 7500 AE Enschede Tel: 0031 0512 599111 Tel: 0031 053 4899111 Author M.T. Brouwer Student number S0139343 Study Industrial Design Engineering at the University of Twente. Supervisors Philips: Ing. Dirksen, M. University of Twente: Ir. Toxopeus, M.E. Examination board prof.dr.ir. de Boer, A., Ir. Toxopeus, M.E., Ing. Dirksen, M. and Ir. Purvis, E. Publication date 28 september 2010 Number of copies 5 Number of pages 59 Number of appendices 9 This report is written in the scope of the Bachelor Assignment for Industrial Design Engineering and is one of the outputs of the KWR arrangement between Philips and the University of Twente. This report will remain confidential until ____________. Copies will be stored at Philips and the University of Twente. Confidential | Sustainable Material Selection | M.T. Brouwer| Philips & University of Twente 3 Table of contents Summary .......................................................................................................................................... 6 Samenvatting ..................................................................................................................................