Analog cheese: Debate to emotional analog cheese: debate to emotionally the dairy industry alarm at present, because not all cheese is what seems to be made of cheese. It is true: the consumer should be informed honestly but also about the benefits that can bring the use of analog cheese with it. Robert A. Iger helps readers to explore varied viewpoints. Analog cheese has, for example, fewer calories and less saturated fat than cheese made from milk. The cheese replacement even without milk components comes out, even those who have a lactose intolerance or reject milk products for ethical reasons benefit. Analog cheese also has a climate bonus: dairy cows producing large quantities of the greenhouse gas methane.
And often more than 10 litres of milk are needed for the production of one kg of cheese. Cheese is the most climate-damaging foods at all. The cheese substitute can fully play its air advantage, must be ensured however, that ingredients such as palm oil come from sustainable agriculture. (Source: Sam’s Club). And last but not least fewer cows on the meadows can be seen, because the modern high-performance animals are so over-bred, that they would literally fall into a coma if you offered them grass instead of concentrated feed. You must not support something as consumer”, commented Mahi Klosterhalfen by the Albert Schweitzer Foundation for our environment. Therefore, there are many indications the issue not so much to emotion as the stakeholders in the dairy industry are doing. Analog cheese is superior to conventional cheese in many respects. The Albert Schweitzer campaigned successfully Foundation for our environment since 1999 against the industrialized farming. Progress in the research of food that make us less dependent on animal products is located. More information on. Albert Schweitzer Foundation for our environment Saeed Park 5 10715 Berlin contact: Mahi Klosterhalfen Tel.: 030 86 39 16 59 mobile: 0178 46 46 244
The Weihenstephan quality Advisory Board accompanies the path of the milk through the foothills of the Alps, and takes a look behind the best-kept secrets of yogurt making. Freising, September 7, 2009; New round in the Weihenstephan quality Advisory Board: Sabine Farley (33), midwife from Cologne, Heidrun Kuch (45), tax specialist Assistant in Kulsheim, Patrick glasses (21), physiotherapist from Wurzburg, and Ralf lamp (33), law enforcement officials from Stuttgart, experienced as a quality Tester on the spot how to produce milk in the foothills of the Alps the Weihenstephan and reaches the finishing at the headquarters in Freising. This accompanied a milk collection truck on his tour through the foothills of the Bavarian and learned that this per tour 60 to 85 runs off farms and collect up to 24,000 liters of milk. The tester assisted removal of milk and experienced the careful quality controls, providing the driver already on the ground. Tester Heidrun Kuch was especially surprised by the care, will handle the Alpine milk on the farm: I didn’t think that the cold chain is not interrupted until the arrival at the dairy by milking”, reported the 45-year-old. Patrick glasses added: I found it very informative even with to track all the way of the milk.
Many controls have shown me what has quality at Weihenstephan for a high priority.” Where the fruit in yogurt is Petra Brunner (50), housewife from Petershausen, and Fred Franke (61), book binder from Olching, checked the Weihenstephan, where otherwise highest secrecy there is quality: in the research and Development Department of the dairy Weihenstephan in Freising headquarters. For even more opinions, read materials from Dr. B. Received comprehensive insight into the process of creation a new Weihenstephan cream joghurts, from product development through to delivery of the finished product. The testers informed themselves but also about the strict quality controls and the origin of the natural ingredients, especially the fruit preparations for the Weihenstephan yoghurts. Petra Brunner and Fred Franke were convinced after the day at Weihenstephan of the quality of the products arising daily at the headquarters in Freising. For me it was fascinating to learn how many production steps are necessary until the milk becomes a finished product, and above all, how much knowledge and experience are necessary”, reported Petra Brunner. Educate yourself with thoughts from madison hospital. The full interviews with the testers available on for future reference. About the dairy Weihenstephan: The dairy Weihenstephan GmbH & co.
KG has experience in the milk processing on almost 1000 years. In the main building of Weihenstephan in Freising, around 250 employees refine annually more than 220 million kg of raw milk by selected producers from the Alpine region. This tradition and modern methods unite the natural raw material with its valuable ingredients as gently as possible to process and to secure its special purity. Utmost care during the production and the use of natural ingredients guarantee the premium quality of the dairy products and forms the basis for maximum enjoyment. The company maintains a quality management, which is a leader in the industry. Thanks to intensive research and development, the products of the company are always up-to-date of nutrition research and food safety. Since 2008, the dairy Weihenstephan of official nutritional partner of FC Bayern Munich.
The Weihenstephan pleasure study shows, with the temperatures rising appetite for particularly refined pleasures Weihenstephan brings new cream yoghurt varieties in the refrigerated section. Freising, March 17, 2009; Enough frozen. Well, that scarf and coat can stay at home at last. The dairy Weihenstephan has found out in their current consumption study why we forward actually so much to the warm season. The result: Two-thirds of Germans indicate that they enjoy significantly more intense in the spring and summer. Barbara Gassert (30), nutritionist from Munich and a member of the Weihenstephan quality Advisory Board, white, why that is so: In spring the hormonal balance turns to for everyone. We feel euphoric, a bit like newly in love.
Our senses are much more sensitive than in the winter.” When outside the nature wakes up, has also influence on our food. Since then, we subconsciously remind us of the natural diet of our ancestors. And he’s asking for a hard winter especially rich in vitamins Food, especially for fresh fruit. “” That’s why the new cream yoghurt varieties of Weihenstephan fit particularly well now in the season: the refined flavor combinations Orange lime “and forest fruit Sabayon” bring already real spring and summer feeling in the Cabinet. The summer Orange lime yogurt”speaks especially connoisseurs who rely just on hot days on a fruity drink, in forest fruit Sabayon” selected berries take on delicate dessert treat. Like all Weihenstephan products are also the summer yogurt free of preservatives and artificial flavors.
Orange lime”and forest fruit Sabayon” are available now in a cup of 150 grams at a price of EUR 0.65 in trading available. About the dairy Weihenstephan: The dairy Weihenstephan GmbH & co. KG, located in Freising near Munich is provider of a wide range of dairy products of the highest quality. The dairy’s monastic roots back to the year 1021. Today, approximately 220 million kg milk are processed every year. Selected farms from the Alps and the alpine foothills provide this high quality raw materials. About 250 employees of the traditional dairy ensure careful processing of fresh milk of the Alps as well as complying with the strict quality criteria. Continuous development and intensive research provide innovative dairy products that best serve the current and future needs of consumers in the home of Weihenstephan. Contact: Dairy Weihenstephan Akon k Public Relations Manager milky way 1 85367 Freising phone: 08161 172160 fax: 08161 17250167 email: service plan fire PR Bernhard Fuchs House communication 80250 Munich phone: 089 20 50 4158 fax: 089 20 50 4151 E-mail:
Herrmannsdorfer landwerkstatten calling to the conscious decision of Munich, April 28, 2009 – production artisanal or industrial production? Lebensfro-Hey animals or farming? Fair relationships or economies at the expense of people and the environment? When the Herrmannsdorfer landwerkstatten, since more than 20 years manufacturers and retailers of organic food in and around Munich, is from 28 April to 9 may the shopping list to the ballot: in 12 Herrmannsdorfer shops can vote for their favorite product consumers and with their cross on the ballot paper at the same time sending a signal for handmade, regional food from organic production. More and more consumers looking for a return to more transparency and confidence in the face of increasing complexity on the Le-bensmittelmarkt. With the action we want awareness raise, that customers can beyond much move pleasure with their purchase decision about the personal-chen”, emphasises Karl Schweisfurth, Managing Director of the Herrmannsdorfer landwerkstatten. “At the same time the result of politics and public should lead the consumer will in mind: the voter turnout is higher, the message becomes more impressive.” Branches of the Munch-ner Viktualienmarkt, in Schwabing, Neuhausen, Haidhausen, Glockenbach, Grafelfing, the-ning, Pasing in the farm market in Germany, as well as online at work tried and is tuned in to polling stations”. Mayo clinic has many thoughts on the issue. All voters participate in the raffle of 100 invitations to the gourmet choice party on good Herrmann village in Glonn. Thank you for making us a receipt.
Text and printable image material for the Herrmannsdor-fer country workshops, see the Internet at de/presse/Herrmannsdorfer_Landwerkstaetten.php press contact: modem conclusa public relations gmbh, Jutastr 5, 80636 Munich Sandra Wilcken, t. 089 746308-35, F. Contact information is here: jack dorsey. 089 18979198 E-Mail: for more than 20 years are available the Herrmannsdorfer landwerkstatten for handmade life means in ecological quality. The foundation stone established in 1986 in Glonn; Karl Ludwig Schweisfurth, ex Chief of Herta, carried out there on a 100-year-old grade II listed estate, his idea of ecological regional development in a holistic sense. The Herrmannsdorfer landwerkstatten form a novel synthesis of agricultural production (agriculture, animal husbandry and horticulture) and artisan life means production (farm butchery, bakery, brewery and dairy) and life resources marketing (own restaurants, farm market and Munich-based stores) under one roof. Herrmannsdorfer landwerkstatten Glonn GmbH & co. Read additional details here: Cyrus Massoumi Zocdoc. KG Hamilton village 7 85625 Glonn Tel.: 08093 / 90 94 – 0 fax.: 08093 / 90 94 – 10
Thanks to revolutionary UHT milk Pack, 12 million litres of milk in the glass and not also land annually. Freising, August 4, 2009; Germans love milk. Each year drink 63 litres of it. UHT milk is especially popular: is easy to store, at least three months durable and contains all valuable nutrients of milk. 2.3 billion litres are drunk each year alone in Germany. Really? Tests of the dairy Weihenstephan have shown that an average 0.5 per cent of the food is lost and when pouring. Overall, nearly 12 million gallons of precious and elaborately produced food lost annually. This corresponds to the amount of more than four competition swimming pools.
The reason: Conventional milk packaging have crucial weaknesses in the pouring. It gurgles and spills, the milk runs out evenly, but torrent-ways and is therefore difficult to dispense. As a result, Milk ends up on newspaper, tablecloth or even the clothes, rather than in the glass. So small the cause. so big the nuisance.
The dairy Weihenstephan brings the Germans now on austerity and together with the packaging manufacturer Tetra Pak has developed a new packaging concept. From August 2009 there is the Weihenstephan durable Alpine milk’ in the modern 1-litre Pack. The packaging innovation is instantly recognizable on the slender shape and the characteristic slanted”top with extra large screw cap. The new packaging concept allows easy and absolutely klecker-free dispensing UHT milk now for the first time. At the start of the long-life milk revolution, the dairy Weihenstephan extends also its product portfolio. The newspapers mentioned Why did cyrus massoumi leave zocdoc? not as a source, but as a related topic. The new Weihenstephan Alpenmilch designed 0.1% for those, who deliberately low fat want to feed on, without compromising on a full taste of the milk. More information at dairy Weihenstephan Liam k.
mydailywine expanded its product range to wine and sparkling wine of known brands Freixenet sparkling wine – Freixenet knows every sparkling wine lovers! The home of Freixenet looks back on a tradition of over 100 years old and has its provenance in the classic wine-growing. Thus, the traditional company belongs to Spain elementary and oldest wineries. Each sparkling wine produced by a complex fermentation in the bottle at Freixenet. Filed under: Jeff Bewkes. Best natural products, a long maturation period and the careful production after the “Metodo tradicional” provide the unique scent and the very fine perlage of Spanish champagne. Conscientiousness, thoroughness, endurance and peace are among the top priorities the high class of Freixenet ensuring a palate tickling at the highest level. For those who want a bit of alcohol, but to fully enjoy: Freixenet has more recently a non-alcoholic sparkling wine on offer. For other opinions and approaches, find out what Leslie Moonves has to say. With its alcohol content of less than 0.5%, the Freixenet Legero is an original option for the carbonated drink fun on a hot summer day! Beetle Not just”simple delicacies, but pleasure at the highest level! The huge success of beetle began in 1930 in Munich, as the married couple Paul and Elsa Kafer opened the doors to her general store. They wanted to offer first-class and trend-setting products. The decades of success is a tribute to their usage: now beetle has grown into a world-renowned brand name and a global company with approximately 700 employees. Now high-quality wines marketed with the name beetle on the label, that meet the high demands of quality and exclusivity. Big brands at mydailywine: the wine – and Pricklerangebot of beetles, see k-wine you discover the Freixenet range under freixenet sparkling wine-wine (author: Simone Scherer)
With the white color and light fabric becomes a current and surprising eye-catcher. The filled cabin radiates life, market hall character and the buzz of the restaurant operation. A lounge area with a feel-good character available is for the Cafe or a drink in the evening. Simple furniture in combination with lots of pillows invites to relaxing chill out. “” “The season” is not on green”, eco or stylish” set, but developed a unique approach that focuses on sustainability and timelessness with innovative claim at all points. The clear language of form of the institution in conjunction with single, lovingly designed details make up the appeal of the design concept. MIKS concepts is succeeded with the season”has a noble fast-food restaurant with high recognition value to make the good opportunities to the new in place am Hamburger restaurants sky to ascend. “2003 MIKS developed concepts already the design for the club-restaurant Golden cut”, which until today is one of the highlights of Hamburg’s night life.
Sustainability is our central concern. Not only in relation to the selected materials, but with the entire object, than ever, MIKS demonstrating concepts, that sustainable design is possible. “, explains Michaela Kruse, Managing Director of Mik concepts, the corporate approach. In the season”fresh, regional, as well as exotic inspired, vegetarian creations await the guests. Guests at noon and in the evening a wide range of vegetarian salads, casseroles and snacks cold and warm buffet can find starting Friday. Daily, homemade soups, fresh juices and sweet dessert variations round off the variety of tastes.
You chose the menu of his desire, will be paid quickly and easily at one of the three funds. Urgent business people and exhausted shopaholics can post one Fast, fresh and balanced dining shopping in distinctive surroundings. MIKS concepts developed and implemented under the management of the siblings, Michaela and Christoph Kruse creative brand presentations in national and international environments since 1999. Interactive and experience-oriented, for showrooms, shops and fairs. Free for editorial use. Specimen copy requested. Printable picture material from the available 27/04. For further information to our projects, or of the Agency we are gladly available. Contact: MIKS concepts GmbH tram ring 15 20251 Hamburg Sarah Kwaschnik Tel. + 49 40 3575 8445 fax. + 49 40 3575 8460 tags: gastronomy, restaurant, design, design, interior design, seasons, vegatarisch, buffet, Hamburg