Underlining ACG's commitment towards the fight against counterfeit medicines will be an Experience Anti-counterfeit Zone- an interactive 'spot the fake' zone where customers will see a range of ACG's anti-counterfeit initiatives. The zone will have on display anti-counterfeit measures for capsules, tablets, blister packaging and final packaging document.write("<!--");if(isUserBanner=="free"&&(displayConBanner==1))document.write("-->");googletag.cmd.push(function(){googletag.defineOutOfPageSlot('/6516239/outofpage_1x1_desktop','div-gpt-ad-1490771277198-0').addService(googletag.pubads());googletag.pubads().enableSyncRendering();googletag.enableServices();});
At one point in the article, Strode visits a Finnish town near the Russian border and meets the local sheriff. For sentimental reasons, this sheriff carries around a dagger, which he hands to Strode. Apparently a previous owner used the blade to fend off six attackers. “They fought for an hour,” the sheriff says. “He cut the six to pieces. I saw the finish of the fight — it was a glorious display of sisu.” Strode doesn’t record his own response, but he seems impressed. The sheriff slips the knife back into its leather holster and gazes to the east. “We shall have need of sisu,” he observes gravely, “to face what may come shortly.”
In its 6th annual Culinary Trends report, the Sterling-Rice Group (SRG), a research leader on trends in the food industry, identifies the top culinary trends that will stand out on menus, expand into grocery shelves and attract consumer interest in the year ahead.
“Big companies build enormous machines for the Hormels and Oscar Mayers that want to gas flush. They come with bells and whistles that drive up the price,” grouses Tom Gautreaux, executive vice president with Maxwell Chase Technologies (www.maxwellchase.com), an Atlanta firm specializing in active packaging. Dependable machines that consistently provide a reliable seal are more in line with packagers’ needs, he claims.
Surojit Basu, global product manager for Buhler Group, said 10 to 15 percent of a pulse is husk and the rest is endosperm.
Allsorts aren’t a South African concept — the jumble of colors and shapes was invented by a British company called Bassett’s, supposedly after a salesman dropped all his candy and a potential buyer loved the idea of the jumble — but Beacon’s version is a best-selling licorice candy in South Africa. The company was originally started by a Lithuanian immigrant who began his business making chocolate in the 1930s. Beacon pitches Allsorts as ‘‘the original play-food’’ because of the different shapes and colors that you can stretch and stack and mess around with. Though Allsorts are meant to be played with, they are popular among what the company calls ‘‘big kids’’ — those from 18 to 54. Originally available only in licorice flavor, the packs of candies now come in four varieties.
Unlike apple-picking in the fall in the United States, the fruit doesn’t really function as a souvenir, carried home in baskets to commemorate an idyllic, well-documented visit to the countryside. Fruit hunters travel to eat the fruit on site, right off the trees, in their allotted time. When the concept was explained to me, I thought the time limit seemed embarrassing. But seeing the fruit hunters of Yamanashi, I realized that it wasn’t embarrassing at all. It was practical, it was beautiful and it acknowledged that souvenirs were, like memories, at best only approximations of the moments they represented. That it was, in fact, completely impossible to remove a taste from its origin without changing it in the process.
The tasters began taking tiny bites and closing their eyes, chewing intently and rolling the caramel around on their tongues. “Take your time with it. And if you feel like you’re getting satiated, or what we call burnout, feel free to spit,” Kimmerle offered gently, pointing at the plastic cups she’d set out for everyone. “It’s weird and a little creepy at first, but it can be helpful to reset. Just swish with water and try again.”
'It's the "star effect" - as soon as a VIP is linked to a product,' Antoine Wassner, head of lentil firm Sabarot, told L'Express newspaper in France.
As she passed out paper bowls, Beth Kimmerle smiled broadly at the dozen or so employees of Long Grove Confectionery Company seated around the conference table. Each bowl contained a slightly misshapen caramel of unknown origin. “I can train anybody to taste,” she declared. “It’s just about focus.” Kimmerle peeled off her rubber gloves and gestured at the candy in the bowl. “Let’s start with this product. What do you notice about its appearance?”
For generations, jihadists had dreamed of establishing a caliphate. Osama bin Laden frequently spoke of it and his affiliates experimented with governing in the dunes of Mali, in the badlands of Yemen and in pockets of Iraq. Their goal was to recreate the society that existed over a millennium ago during the time of the Prophet Muhammad.
En route home with my haul, I bumped into a couple of friends. I excitedly doled out Pulparindo, certain they would love the salty, spicy, sour, sweet treat as much as I did. They were both suspicious. One carefully opened the wrapper, sniffed the bar and took a minuscule bite before recoiling. He might have even grimaced. The other took a bigger bite and then told me, diplomatically, “I like it, but I wouldn’t call it candy.” There was apparently a vast gulf between our experiences of the same sweet.
Olympic medallist Stephanie Rice shares her typical daily diet | Sugar Packing Machine Related Video:
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