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March 4 Sealer Hc Food Industry Online Quote – Quote Sealing Machine, Sealing Machine – Food

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STARTING A BUSINESS: FOOD BUSINESS: How to Start a Restaurant, Food Truck or Retail Food Business (Entrepreneurship Small Business Start a Business) (Food Business Start Up Plans Book)

STARTING A BUSINESS: FOOD BUSINESS: How to Start a Restaurant, Food Truck or Retail Food Business (Entrepreneurship Small Business Start a Business) (Food Business Start Up Plans Book)

STARTING A BUSINESS: FOOD BUSINESS: How to Start a Restaurant, Food Truck or Retail Food Business (Entrepreneurship Small Business Start a Business) (Food Business Start Up Plans Book)

**START A FOOD BUSINESS GUIDE**

How to write a business plan guide included!!

Have you ever wanted to start a business?

How about a restaurant or a food truck?

Or have you ever wanted to start a retail food business or produce food products?

Then this book is for you. This guide book covers a general introduction into starting a business especially a food based business. In this book you will learn about:

– Preparedness
-Co

Price:

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Shook, Hardy & Bacon LLP | Food & Beverage Litigation Update

Shook, Hardy & Bacon LLP | Food & Beverage Litigation Update
FDA Backs Down on Controversial Spent Grain Proposal In a blog post, u.s. Food and Drug Administration (FDA) Chief Food safety Inspector Michael Taylor said that the agency will not disrupt the current practice of breweries and food manufacturers …
Read more on Linex Legal (press release) (registration)

Rocket Lawyer Delivers No Excuses Estate Planning for April "Make-A-Will Month"
Rocket Lawyer, the fastest-growing online legal service, is supporting Make-A-Will Month in April to raise awareness of estate planning's importance and is empowering individuals to create a free Will any time during the month. A majority of Americans …
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Updated Food Recall Warning (Allergen): Hankow Brand Han Kow Style Noodle …

Updated Food Recall Warning (Allergen): Hankow Brand Han Kow Style Noodle
Hong Dao Business Development Ltd. is recalling Hankow brand Han Kow Style Noodle from the marketplace because it may contain peanut which is not declared on the label. … Syndicated stories and blog feeds, all rights reserved by the author. … an …
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Ghost Stories from SF: Art Mirrors Life
So the stakes are being made visible here in everything from street art that grows more and more ubiquitous, to newspaper headlines and television stories, to window displays of sympathetic businesses, to the giant promotional lettering plastered on …
Read more on libcom.org (blog)

New Automotive News Portal to be Launched at Automechanika Dubai 2014
With a user friendly design that is easy to navigate, in addition to news articles, we have sections like a job portal, new business ideas, lifestyle articles, stock tickers, raw material prices, and a gadget corner which will provide added value to …
Read more on Zawya (registration)

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Latest Food Business Ideas News

Gardening is for the birds
Plants provide food and shelter for birds, as well as landscape interest for our homes. In return, these amazing winged creatures provide insect control, cheerful music and hours of entertainment as they go about their everyday business. Even the most …
Read more on Sanford Herald (registration)

Permanent parking
That spurred the idea for Bleu Garten, an outdoor food truck park at NW 10th Street and N. Harvey Avenue. The name Bleu Garten is a nod to Wheat's … On a Monday afternoon, there might be only two open for business. There are plans for a beer barn and …
Read more on Oklahoma Gazette

Governor's Quarters at Bay City's Arbeitoer Hall has 23 taps, plenty of
“We've got a food consultant coming in … to work with us on some ideas,” Jeff Owczarzak added. He said they'll also be focusing heavily on appetizers. “When you get a bunch of people sitting at the table they all kind of want to share a little bit of …
Read more on Bay City Times

Business for inclusive growth
… just stick into the ground, no need to fertilize, grows anywhere), harvesting and processing into dried tea, and powdered and oil extracts are in demand in Europe, Japan and the United States as inputs into packaged tea, pharmaceuticals, food and …
Read more on BusinessWorld Online Edition

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The Boston Massachusetts G3 Chocolatier Journal Reports That Seattle Food Scientist, Terry Wakefield, Completed a 3rd Party Fact Analysis of Xocai Healthy Dark Cacao


(PRWEB) February 04, 2014

Thanks to a new friend, Adam Paul Green, from the Boston Massachusetts G3 Chocolatier Journal, Terry Wakefield discovered “Xocai” and became intrigued.

Modern food scientists and technologists are versatile, interdisciplinary and collaborative practitioners in a profession at the crossroads of scientific and technological developments.  As our food system has drastically changed, from one centered around family food production and preservation on individual farms to the modern system of today, most people are no longer connected to their food nor are they familiar with the agricultural production and food manufacturing processes designed for providing higher quality, safe food.  In the United States, food science is typically studied at “land-grant” universities which were chartered in the mid-1800’s to support agricultural and technical education.

Discovery IFT Food Science

http://www.dailymotion.com/video/x9gnzr_discovery-ift-food-science_shortfilms

Terry Wakefield quote: “In my case, I went to school at Oregon State University located in Corvallis, Oregon http://oregonstate.edu/dept/foodsci/.  A food science and engineering curriculum is an eclectic mix of ‘hard’ and ‘soft’ science — chemistry, biology, economics, microbiology, statistics, nutrition and engineering blended together with the culinary arts. Upon my graduation, I went to work for General Foods (currently part of Kraft) as a quality control supervisor. I quickly moved into a plant quality control manager position and then on into corporate quality assurance where I was responsible for helping assure that all of the company’s production facilities met standards and that key ingredient suppliers were in compliance with specifications. I was then promoted to quality control manager of a large plant where I was also on the original product development and commercialization team for Cool Whip.”

http://oregonstate.edu/foodsci/

“My next assignment was in Delaware as quality control manager for a 27 acre production facility which produced a broad array of products (Minute Rice, Minute Tapioca, Baker’s Coconut, Log Cabin Syrup, Dream Whip, Kool-Aid, Jell-O Gelatin & Pudding, Stove Top Stuffing and Baker’s Chocolate).  With chocolate back in my life, I was able to transition out of the quality control arena and into production management. I was responsible for producing most of the products noted above, but my favorite assignment was running the 6.5 acre chocolate manufacturing facility. We had 40 silos (each held 1 million pounds) for storing cocoa beans so I had access to beans from virtually every part of the world (Madagascar, Bahia, Sanchez, Samoa, Ghana, Maracaibo, Arriba, etc.).  I have also had a privilege to work for Bissinger’s Handcrafted Chocolates in St. Louis as Senior VP and Chief Chocolatier.  This very old chocolate company had originally made chocolate for King Louis XIV,” says Terry Wakefield.

Terry Wakefield

terryw934(at)gmail(dot)com

http://cacaopow.youthfulchocolate.com/

About Us

G3 Development is set out to proactively serve the business community by providing solutions in entrepreneurialism, business development, social media and venture capitalism.

To provide leadership in establishing strength with our client’s international businesses, being built on a foundation of innovation, advocacy, technology and business integrity.

http://www.g3-development.co/

1-877-229-9183







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The Bismarck North Dakota G3 Chocolatier Association Reports That Seattle Food Scientist Terry Wakefield Completed an Exclusive Fact Analysis of Xocai Healthy Dark Cacao


(PRWEB) January 28, 2014

Modern food scientists and technologists are versatile, interdisciplinary and collaborative practitioners in a profession at the crossroads of scientific and technological developments.  As our food system has drastically changed, from one centered around family food production and preservation on individual farms to the modern system of today, most people are no longer connected to their food nor are they familiar with the agricultural production and food manufacturing processes designed for providing higher quality, safe food.  In the United States, food science is typically studied at “land-grant” universities which were chartered in the mid-1800’s to support agricultural and technical education.    

Terry Wakefield quote: “In my case, I went to school at Oregon State University located in Corvallis, Oregon.  A food science and engineering curriculum is an eclectic mix of “hard” and “soft” science — chemistry, biology, economics, microbiology, statistics, nutrition and engineering blended together with the culinary arts.  Upon my graduation, I went to work for General Foods (currently part of Kraft) as a quality control supervisor.  I quickly moved into a plant quality control manager position and then on into corporate quality assurance where I was responsible for helping assure that all of the company’s production facilities met standards and that key ingredient suppliers were in compliance with specifications.  I was then promoted to quality control manager of a large plant where I was also on the original product development and commercialization team for Cool Whip.”    

“My next assignment was in Delaware as quality control manager for a 27 acre production facility which produced a broad array of products (Minute Rice, Minute Tapioca, Baker’s Coconut, Log Cabin Syrup, Dream Whip, Kool-Aid, Jell-O Gelatin & Pudding, Stove Top Stuffing and Baker’s Chocolate).  With chocolate back in my life, I was able to transition out of the quality control arena and into production management. I was responsible for producing most of the products noted above, but my favorite assignment was running the 6.5 acre chocolate manufacturing facility. We had 40 silos (each held 1 million pounds) for storing cocoa beans so I had access to beans from virtually every part of the world (Madagascar, Bahia, Sanchez, Samoa, Ghana, Maracaibo, Arriba, etc.).  I have also had a privilege to work for Bissinger’s Handcrafted Chocolates in St. Louis as Senior VP and Chief Chocolatier.  This very old chocolate company had originally made chocolate for King Louis XIV,” says Terry Wakefield.    

Thanks to a new friend, Adam Green, a Bismark North Dakota chocolatier, Terry Wakefield discovered “Xocai” and became intrigued.    

Xocai Product Assessment

“I was also asked to evaluate two Xocai chocolate products: The Nugget and the X-Power-Square. Both of these products tout good taste as well as higher than normal healthy properties associated with their “high antioxidant” levels. According to the manufacturer, Xoçai™ products boast a blend of cacao, açaí berries, and blueberries; they trademarked it as Xovita. All Xoçai™ products use a patented unprocessed cacao. Uniquely, Xoçai™ cacao products display their ORAC Value (or Antioxidant Content) on all their packaging as well as a 3rd Party Certification from Brunswick Labs. The Brunswick Laboratory “Quality Seal” identifies the tested amount of Bioavailable Flavonoids in each Xoçai™ product. Thus, Xoçai™ chocolates are purported to provide the “Ultimate Antioxidant Treat” with a balanced nutritional profile. Recent scientific studies on Cacao concluded that consuming 600 – 900 mg of Total Flavonoids per day help the body’s cells resist damage by Free Radicals. Flavonoids are plant based antioxidants. Eating three Xoçai™ Nuggets a day (1,520 Flavonoids) could provide the needed protection.” – Terry Wakefield

Chocolate Intrigue – A Fascinating White Paper On The Origin Of Chocolate:

http://adampaulgreen.com/chocolate-intrigue-a-fascinating-white-paper-on-the-origin-of-chocolate/

Terry Wakefield    

terryw934(at)gmail(dot)com    

http://cacaopow.youthfulchocolate.com/    

Discovery IFT Food Science     

http://www.dailymotion.com/video/x9gnzr_discovery-ift-food-science_shortfilms    

About Us    

G3 Development is set out to proactively serve the business community by providing solutions in entrepreneurialism, business development, social media and venture capitalism.    

To provide leadership in establishing strength with our client’s international businesses, being built on a foundation of innovation, advocacy, technology and business integrity.    

http://www.g3-development.co/     

1-877-229-9183







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The Austin Texas G3 Chocolatier Journal Reports that Seattle Food Scientist, Terry Wakefield, Completed a Comprehensive Fact Analysis of Xocai Healthy Cacao


(PRWEB) January 18, 2014

Adam Paul Green, an Austin Texas G3 Chocolatier Journal, is pleased to reports that Seattle Food Scientist, Terry Wakefield, has just completed a comprehensive fact analysis of MXI Corp; Xocai Healthy Cacao.

Modern food scientists and technologists are versatile, interdisciplinary and collaborative practitioners in a profession at the crossroads of scientific and technological developments.  As our food system has drastically changed, from one centered around family food production and preservation on individual farms to the modern system of today, most people are no longer connected to their food nor are they familiar with the agricultural production and food manufacturing processes designed for providing higher quality, safe food.  In the United States, food science is typically studied at “land-grant” universities which were chartered in the mid-1800’s to support agricultural and technical education.

Terry Wakefield quote:  “In my case, I went to school at Oregon State University located in Corvallis, Oregon.  A food science and engineering curriculum is an eclectic mix of “hard” and “soft” science — chemistry, biology, economics, microbiology, statistics, nutrition and engineering blended together with the culinary arts.  Upon my graduation, I went to work for General Foods (currently part of Kraft) as a quality control supervisor.  I quickly moved into a plant quality control manager position and then on into corporate quality assurance where I was responsible for helping assure that all of the company’s production facilities met standards and that key ingredient suppliers were in compliance with specifications.  I was then promoted to quality control manager of a large plant where I was also on the original product development and commercialization team for Cool Whip.”

http://oregonstate.edu/foodsci/

VIDEO:

Discovery IFT Food Science

http://www.dailymotion.com/video/x9gnzr_discovery-ift-food-science_shortfilms

“My next assignment was in Delaware as quality control manager for a 27 acre production facility which produced a broad array of products (Minute Rice, Minute Tapioca, Baker’s Coconut, Log Cabin Syrup, Dream Whip, Kool-Aid, Jell-O Gelatin & Pudding, Stove Top Stuffing and Baker’s Chocolate).  With chocolate back in my life, I was able to transition out of the quality control arena and into production management. I was responsible for producing most of the products noted above, but my favorite assignment was running the 6.5 acre chocolate manufacturing facility. We had 40 silos (each held 1 million pounds) for storing cocoa beans so I had access to beans from virtually every part of the world (Madagascar, Bahia, Sanchez, Samoa, Ghana, Maracaibo, Arriba, etc.).  I have also had a privilege to work for Bissinger’s Handcrafted Chocolates in St. Louis as Senior VP and Chief Chocolatier.  This very old chocolate company had originally made chocolate for King Louis XIV,” says Terry Wakefield.

Thanks to a new friend, Adam Green, Terry Wakefield discovered “Xocai” and became intrigued.

Terry Wakefield

terryw934(at)gmail(dot)com

http://cacaopow.youthfulchocolate.com/

About Us

G3 Development is set out to proactively serve the business community by providing solutions in entrepreneurialism, business development, social media and venture capitalism.

To provide leadership in establishing strength with our client’s international businesses, being built on a foundation of innovation, advocacy, technology and business integrity

http://www.g3-development.co/

1-877-229-9183







Share

The Atlanta, Georgia G3 Chocolatier Association Reports that Seattle Food Scientist, Terry Wakefield, Completed a 3rd Party Fact Analysis of Xocai Healthy Dark Cacao


(PRWEB) January 08, 2014

Modern food scientists and technologists are flexible, interdisciplinary and joint practitioners in a profession at the junction of scientific and technological developments. As food system has radically changed, from one centered around family food production and preservation on individual farms to the modern system of today, most people are no longer connected to their food nor are they familiar with the agricultural production and food manufacturing processes designed for providing higher quality, safe food. In the United States, food science is typically studied at “land-grant” universities, which were chartered in the mid-1800’s to support agricultural and technical education.

Thanks to a new friend, Adam Paul Green of Atlanta, Georgia G3 Chocolatier Association, Terry Wakefield discovered “Xocai” and became intrigued.

Terry Wakefield quote: “In my case, I went to school at Oregon State University located in Corvallis, Oregon http://oregonstate.edu/dept/foodsci/. A food science and engineering curriculum is an eclectic mix of “hard” and “soft” science — chemistry, biology, economics, microbiology, statistics, nutrition and engineering blended together with the culinary arts. Upon my graduation, I went to work for General Foods (currently part of Kraft) as a quality control supervisor. I quickly moved into a plant quality control manager position and then on into corporate quality assurance where I was responsible for helping assure that all of the company’s production facilities met standards and that key ingredient suppliers were in compliance with specifications. I was then promoted to quality control manager of a large plant where I was also on the original product development and commercialization team for Cool Whip.”

http://oregonstate.edu/foodsci/

“My next assignment was in Delaware as quality control manager for a 27 acre production facility which produced a broad array of products (Minute Rice, Minute Tapioca, Baker’s Coconut, Log Cabin Syrup, Dream Whip, Kool-Aid, Jell-O Gelatin & Pudding, Stove Top Stuffing and Baker’s Chocolate). With chocolate back in my life, I was able to transition out of the quality control arena and into production management. I was responsible for producing most of the products noted above, but my favorite assignment was running the 6.5 acre chocolate manufacturing facility. We had 40 silos (each held 1 million pounds) for storing cocoa beans so I had access to beans from virtually every part of the world (Madagascar, Bahia, Sanchez, Samoa, Ghana, Maracaibo, Arriba, etc.). I have also had a privilege to work for Bissinger’s Handcrafted Chocolates in St. Louis as Senior VP and Chief Chocolatier. This very old chocolate company had originally made chocolate for King Louis XIV,” says Terry Wakefield.

Terry Wakefield

terryw934(at)gmail(dot)com

http://cacaopow.youthfulchocolate.com/

Discovery IFT Food Science

http://www.dailymotion.com/video/x9gnzr_discovery-ift-food-science_shortfilms

About Us

G3 Development is set out to proactively serve the business community by providing solutions in entrepreneurialism, business development, social media and venture capitalism.

To provide leadership in establishing strength with our client’s international businesses, being built on a foundation of innovation, advocacy, technology and business integrity

1-877-229-9183







More Venture Capital Press Releases

Share

Latest Food Business Ideas,Blog News

FDAnews Announces April Compliance Boot Camp
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For those who have been reading the blog over the last few months, you'll know that I don't think these comparisons are fair either. You'll see what I … Because most stadiums have outsourced their food and beverage services to external companies …
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Celebrate St. Patrick's Day at San Diego's Best Parties and Venues
This St. Patrick's Day they are hosting a St. Patrick's Day Festival with Pints of Guinness, green beer, food, live bands, leprechauns, and tons of other shenanigans! … Syndicated stories and blog feeds, all rights reserved by the author. … at …
Read more on SYS-CON Media (press release)

More than 97% of Pasta Products Tested Negative for Egg
As part of the Canadian Food Inspection Agency's (CFIA) routine testing of various food products, a study released today found that more than 97 per cent of pasta products tested had no detectable levels of egg. A total of 295 pasta products including …
Read more on SYS-CON Media (press release)

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