Food products

simple: get the best product for the least amount of money in the shortest amount of time. When at the supermarket, it is easy to quickly scan boxes and cans for signs that assure us of a quality product. Among these familiar signs are the stamps of approval from the American Heart Association and the Smart Choices program. In many cases, however, these assurances of quality and nutrition are not what they seem to be. The use of deceptive health marketing by corporations on food products is unethical. Many

RUNNING HEAD: KUDLER FINE FOODS PROMOTIONAL PRODUCT PROJECT Kudler Fine Foods Promotional Product Project Bradley Smith, Brian Jones, Christian Garner, Constance Malloy, Learning Team A - CMGT/575 CIS Project Management Joe Thomas May 14, 2009 Executive Summary From: Team A Consulting Requestor:    Yvonne Reynolds, Director of Store Operations Date: April 13, 2010 Locations: Main Office Subject: Service Request SR-kf-001 Generate Monthly Newsletter with Coupons In the

The food products we consume on a daily basis are made up of at least one ingredient. In the case of processed foods, individual ingredients are often quite numerous. In the interest of understanding the origins of just one of these ingredient I pondered my favorite foods that also contained a great number of ingredients. I am personally very fond of physical activity and, subsequently, I have always valued protein in my diet. Protein is vital for maintaining the body’s metabolic functions and it

It is naturally present in coffee and coco beans, tealeaves and in various medicines and food supplements. Excess caffeine intake can cause harmful side effects, ranging from muscle tremors, fast heartbeat, insomnia and upset stomach (Adan A, et al. 2008). As such, it is important to be able to analyze and quantify caffeine in various food and medicinal products to ensure the safety and efficacy of the product. Currently, HPLC and UV-vis are common analytical methods for analyzing caffeine. Unfortunately

Aquaponics is a sustainable food production system that integrates recirculation aquaculture with hydroponics in a symbiotic environment. Hydroponics is a type of hydro-culture that involves the cultivation of plants in a soil-less medium. In hydroponics, synthetic mineral solution is added as a source of nutrient to support plant growth and development. Occasionally, an inert medium of gravel, sand, coconut fibre or rice hull is utilized at root sites for plant support and establishment (Diver

Appearance and Color Color is a major quality attribute in dried food products. In order to facilitate the comparison of color and appearances of the samples, a digital picture was taken from each dried sample. Figure 5 shows the pictures of the pretreated with citric acid solution, blanched and control samples. The slices treated with citric acid provided better color for drying. It could be concluded that the general appearance and color of the dried potato slices were preserved by treating with

CHAPTER-5 RESEARCH METHODOLOGY 5.1Introduction Since the 1980s, an increasing number of varieties of store-branded food products have reached the market, sold by retail supermarkets and mass-market wholesale entities through partnership agreements with national and regional brand manufacturers (Kim, 2001). Store brands are retail-inspired products marketed, controlled, and sold exclusively by retailers in competition with brands controlled and marketed by manufacturers (Kim, 2001). Store branding

changes of the project. Launching of a new product for Grace Kennedy Foods “Sweety Come Brush Me Cane Juice” aims to meet the demands of improving a healthy lifestyle in developing a natural organic juice. Hierarchy of Objectives Types of Information Monitoring Activities Evaluating Activities To increase profit margins and shares by 20% over prior year The benefit of launching a new product adds to the beverage family of Grace Kennedy Foods. This new product will be sold to the existing and new markets

Situation Analysis: Ottawa Valley Food Products (OVFP) is a company which manufactures and distributes low calorie and diet food items. The employees at OVFP consist of 100 production workers and 18 management and support staff. R J Jennings is amongst these individuals and has worked for OVFP for 31 years. Even though he is able to retire, Jennings does not wish to do so any time in the near future. Jennings had a previous administrative assistant, Ella Arnold, who worked with him for 10 years

also reduce its attractiveness to frozen pizza buyers. Furthermore, in terms of product development, Nestle took advantage by purchasing on-going operation, Lambert's Pasta & Cheese, which already have the production technology and had the marketing experience in this category. Therefore, although Nestle did not perform the test market for its pasta line, the purchase of on-going operation reduced the risk of product launch. However, refrigerated pizza not only faced some technical difficulty that