21 Dec 2018 --- Cargill is to sell its stand-alone malt business to Axéréal’s malt subsidiary, Boortmalt, for an undisclosed fee. The transaction involves the global malt business, including 15 facilities across four continents, with a workforce of more than 500 people. Cargill originally entered the malt ingredients space in 1979. It has operated as a stand-alone business within Cargill’s Food Ingredients business portfolio.
C “You are requested to transport the prisoner described above to … the Ministry of the Hisba, Nineveh Province, Tel Kaif Sector … as soon as possible, and hand over the prisoner and all the reports, observations and documents related to him as well as his belongings and personal possessions.”
As the labor market experiences its lowest unemployment rates in almost fifty years, restaurants should be expecting rising labor costs ahead. With plenty of employment opportunities in the market, restaurant employees (particularly in management and back of the house) frequently mention pay among the main reasons they are quitting their jobs. Higher wages and salaries will have to be a part of many restaurants’ employment offerings if they are to remain competitive in the market.
In the book, Annala traces the origins of salty licorice to early-20th-century pharmacies, when chemists in Finland and parts of Scandinavia began selling salmiakki as a cough medicine. (Ammonium chloride acts as an expectorant, which adds credence to the commonly cited theory that the people in certain colder climates were initially drawn to salty licorice for health reasons.) The salmiakki most often came in powdered form in little envelopes, though syrups and diamond-shaped lozenges were also available. Salmiakki, like traditional licorice, is made from licorice root, which is mixed with wheat flour and turned into a paste that is generally dyed black. (The natural color of licorice-root extract is closer to the ocher shade of powdered salmiakki.) Additional flavors can be added to the paste — ammonium chloride in the case of salmiakki, but also anise, toffee, menthol — before it’s molded into candy shapes.
“Theoretically, we should get 85 to 90 percent of yield but actually the industry average is like 65 to 75 percent,” he told delegates and media attending a reception at the 2016 Global Pulse Convention.
A Bon o Bon is a milk-chocolate shell over a crisp wafer filled with a flavored cream. Every day, factories in Argentina, Mexico and Brazil produce 3,000 of the sweet treats every minute, and 70 percent of production is exported throughout the world. In 1989, the brand helped establish Sweetness Week in Argentina, a clever marketing campaign that encourages candy lovers to exchange confections for kisses. It worked: Candy sales in Argentina rise about 20 percent for a week every July. The candy’s tagline? ‘‘Where there is emotion, there is a Bon o Bon.’’
Dave Hamilton, who is 41 and lives in south London, retired five years ago after spending 15 years working in data analytics. “I was always convinced there was more to life and more fun to be had in the world of nonwork,” he says. He has paid off his mortgage and, after spending the final seven years of his working life saving £35,000 of his £75,000 salary, has accumulated a pot of £500,000. Properly invested, he says, this should keep him going for the rest of his life. “I have very simple tastes. I don’t buy flashy clothes, cars, computers. My aim wasn’t to retire rich, but to retire with a realistic understanding of what I would need for my living standards to continue.”
The new government did not concern itself only with administrative matters. For morality, as for everything else, there was a bureaucracy.
After surpassing the USA in 2014, Brazil became the largest coffee market in the world, representing 15 percent of global coffee sales in total volume. The country has shown steady growth during the economic recession, posting growth rate above the global average. While fresh ground coffee still dominates the market, the future of coffee in Brazil relies on new coffee types, such as beans and pods.
Among the most popular in the new line of thermoformers is the SP-32/20, which handles web widths of up to 320mm, indexes up to 200mm, and forming depths up to 80mm. The machine can produce up to 34 cycles/min. Its standard features include airflex form and seal bellows with pressure control, stepper motors for indexed drive, lockable form and seal heads, cross cut, and positive discharge mechanism.
The eco-trays will be used instead of black plastic, which is almost impossible to collect and recycle.
Despite expanded third-party delivery options like Postmates, QSRs continue to lead in brand loyalty, according to a new study by social media research firm Fizziology. To explain the current atmosphere among consumers and QSRs Fizziology completed a comprehensive report analyzing candid social posts on the topic of QSRs and delivery apps to explain the space.
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