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TORONTO, Feb. 03, 2020 (GLOBE NEWSWIRE) -- From edible straws to Kombucha on tap, to 3D printed cocktail solutions, Canada’s largest foodservice and hospitality trade event, the RC Show, has released its list of top trending finds that you can expect to see dominating next year’s dining experiences.

Here’s a sneak peek at some of the innovation, equipment and flavours you’ll find at RC Show 2020, taking place March 1-3:

INNOVATIVE FOOD + BEVERAGES

3D Drinks: Art meets cocktail for the ultimate artisan beverage with Devoray’s 3D printed concoctions. Mass customization is the next big improvement for manufacturing, and this patent-pending 3D technology is turning ordinary cocktails, tea and coffee into an experience. Able to turn natural ingredients into nearly any shape you can think of that can dissolve in liquid to create amazing drinks.

Kombucha on Tap: Sober curious Canadians are craving an alcohol-free option that quenches their thirst and gut health at the same time. Here’s the answer for bar owners! Green House Juice Co is changing the fermentation game with free-flowing Kombucha on tap.

Hangover Hinderer: Powered by a blend of vitamins, antioxidants and plant extracts, Last Call is designed to support natural recovery mechanisms and aid in rehydration and replenishment. Order after a long workout, or at the end of a night of drinking to prevent hangovers. Preservative-free and only 15 calories, Last Call comes in four fruit flavours: Acai Berry, Cranberry Raspberry, Blood Orange and Prickly Pear.

Water That’s Good for Waterways: Meet the only Finnish natural mineral water from the last Ice Age. Vellamo is completely pure and unique in taste, creating no environmental pollution. They launched a new bottling process to improve production efficiencies and reduce energy consumption. Vellamo’s new production facilities will soon be powered by geothermal and solar energy to reach carbon neutrality. Vellamo also created labels made from the first wood-based polypropylene labelling material.

Introducing 100% Canadian A2 Milk: A2 milk contains beta-casein A2 protein that is easier to digest for some people and may help dairy intolerant individuals avoid discomfort. Derived from cows that produce only the A2 variation of beta-casein protein, the difference between A1 and A2 milk is a slight variant in the amino acid sequence of the protein chain contained in cows’ milk.

Small but Mighty: Finally, food and drink options that love your guts. The Mighty Pickle and Haymaker's Punch gut shots on the go are belly-friendly options for discerning diners who value their digestive health as much as their taste buds. The line’s signature fermented products are Lacto-fermented, packed with probiotics, gluten-free, additive-free, raw and vegan. Their apple cider vinegar drinks come in fun flavours like Tart Cherry Lemonade and Pineapple Turmeric. These thirst-quenching tonics support digestive health and replenish electrolytes, providing patrons with alternatives that taste as good as they make you feel.

Super Straws: Have your straw and eat it too! Introducing Planet Kitchen’ s The Superstraw. Edible and 100% biodegradable, made from apple pomace, this straw-option for environmentally conscious diners is also vegan and sugar-free. They last an hour in a drink, so you don’t need to worry about the straw giving up before the drink is finished, and you can eat it when you are done.

Silence Please: Specializing in a fully recyclable acoustic material made from PET plastic, giving a wide range of design options, colour choices, and bespoke print capability, ezoBord is pushing the boundaries in the field of design-driven acoustics. Their unique range of fully customizable modern acoustic products for ceiling, wall, division and furniture applications help absorb sound in style so patrons can dine in peace without being overwhelmed by the background noises of a busy restaurant, including those coming from the kitchen.

Four in One: Cook baked goods and fish in the same oven at the same time with the Alto-Shaam Vector. Four ovens in one, each with completely different independent operating sources lets chefs’ multi-task without worry. The unit is ventless, waterless and customizable, coming in a variety of colours for a great front of house experience.

Dual Plate Heat: Speedelight by Electrolux Professional is a dual-plate appliance with the first and only combination of three direct and indirect heat technologies reduce cooking time of several products.

Chocolate Choices: When food mass customization meets the number one option for sweet-tooth cravings everywhere, you get Choco NovoLux’s Foodbot Chocolate 3D Printer. This confectionery masterpiece prints images on a variety of chocolates from milk to dark. Get creative and print nearly any shape or design you can think of out of chocolate.

For the Kid at Heart: The Taylor Company has introduced a new adult slushie beverage dispenser that helps operators create beer slushies and frozen cocktails. The Zamboozy Adult Slushie Freezer is the company's most recent entry into the multi-billion-dollar alcoholic beverage market and is the perfect solution for summertime cocktails that quench and refresh at the same time.

You can see these products and more at the upcoming RC Show taking place at the Enercare Centre in Toronto. To learn more and to register for media accreditation, please visit rcshow.com.

 
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TORONTO, Feb. 3, 2020 /CNW/ - Sustainability has been part of Absolut's mission for many years and it is striving for a more circular world in which resources are reused again and again to benefit local economies, communities and ecosystems.

 

In keeping with this mission, Absolut has launched a new limited-edition bottle, Absolut Comeback. Just like all Absolut bottles, Absolut Comeback is made with more than 41% recycled glass. Absolut sees power and beauty in waste and it believes that with little creativity we can all make something old and unwanted come back around in a new form. Absolut Comeback bottle design shows that an Absolut Vodka bottle is best used when it is recycled.

Absolut Comeback campaign is part of Absolut's ongoing brand platform, Create a Better Tomorrow, Tonight. Absolut believes in building a more open world by using creativity to drive positive change. Absolut Comeback is a statement of accountability and commitment to strive every day to improve as Absolut believes that all brands should act in sustainable and transparent way to create a more open world. Absolut wants to inspire everyone to join its #RecyclingHero movement as together we can create a better tomorrow.

"Absolut has been committed to sustainable production methods for many years; and we are excited to be celebrating this and specifically our recycling efforts in the form of a bottle launch for the very first time. We believe that a glass bottle must have a second life; Absolut Comeback is a pure manifestation of this belief. We hope that our new limited-edition bottle campaign will inspire more people to use creativity in order to waste less." said Henrik Ellstrom, Absolut's Director of Strategy and Innovation.

Absolut Comeback is now available in stores across Canada.

Recycled Cocktail Collection

Introducing the Recycled Cocktail Collection, remixing how drinks should be mixed. Just as Absolut's new limited edition Absolut Comeback bottles - and every bottle Absolut creates - these cocktails call for recycled and reused ingredients for better-than-before creations. For more sustainable sips & tips, visit https://www.absolutdrinks.com/.

Marmalade MarTEAni
1 ½ oz Absolut Vodka infused with one used black tea bag
2/3 oz homemade marmalade
2/3 oz lemon juice

How to mix: Prepare the tea infused Absolut Vodka and homemade marmalade. Pour all ingredients into a shaker. Add Ice Cubes and shake.  Strain into a cocktail glass and garnish with the used tea bag.

Russian Recycled
1 ½ oz Absolut Vodka filtered through leftover coffee grounds
½ oz simple syrup
2 oz milk of your choice

How to mix: Prepare the coffee flavored Absolut Vodka. Pour all ingredients into a shaker. Add ice cubes and shake. Pour the mix and ice into a tumbler glass.

Muled Mule
1 ½ oz Absolut Vodka
1 part leftover red wine mixed with mulled spices
3 1/3 oz ginger beer
1 Lime wedge

How to mix: Prepare the spiced leftover Red Wine. Add all ingredients and ice cubes to a highball glass. Stir, squeeze Lime Wedge over the drink, and drop the used Lime Wedge into the drink.

 
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HALIFAX, Nova Scotia, Jan. 30, 2020 (GLOBE NEWSWIRE) -- Restaurants Canada is calling on the government of Nova Scotia to restore predictability and transparency to the minimum-wage setting process after breaking its commitment to a three-year plan.

“Today’s minimum wage announcement completely undercuts the plan introduced last year at the recommendation of the government-appointed Minimum Wage Review Committee,” said Luc Erjavec, Restaurants Canada Vice President – Atlantic Canada.

“This has caught small business operators completely off guard, leaving them with short notice to adapt their budgets for the rest of the year. With foodservice being Nova Scotia’s second-largest source of private sector jobs, this could have widespread consequences for employment opportunities across the province.”

Next Steps

Restaurants Canada is calling on the government of Nova Scotia to re-commit to bringing the minimum-wage setting process in line with increases to the consumer price index going forward.

“Linking minimum wage increases to the consumer price index would remove politics from the process and provide transparency and predictability for small businesses like restaurants,” said Erjavec.

 
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ST. JOHN'S, Newfoundland, Jan. 30, 2020 (GLOBE NEWSWIRE) -- Restaurants Canada is calling on the government of Newfoundland and Labrador to provide much needed relief to small businesses hard hit by the recent blizzard, following years of economic slowdown.

In an open letter to Premier Dwight Ball and Finance Minister Tom Osborne, the national association’s vice president for Atlantic Canada urges the government to take the following actions:

  • Introduce a wholesale beverage alcohol pricing program for bars and restaurants. Now that New Brunswick has committed to introduce such a program, Newfoundland and Labrador is the only province in Atlantic Canada not offering wholesale pricing to bar and restaurant licensees.
  • Maintain commitment to continue linking minimum wage to increases to the national consumer price index. Small business operators would further benefit from the introduction of a training wage, recognizing the cost of hiring inexperienced workers, and a liquor-serving wage, recognizing the significant gratuities earned by servers.
  • Increase the Health and Post Secondary Tax (HAPSET) exemption threshold to $3 million. While introduced with the intent to target large corporations, this tax instead penalizes small, labour-intensive businesses like restaurants, where over a third of all sales go toward salaries and wages.  Increasing the exemption threshold to $3 million and changing the rules so that associated establishments are not captured would protect small business operators from the job-killing consequences of this tax.
  • Exempt businesses from the 15 per cent Retail Sales Tax on insurance premiums.  Newfoundland and Labrador is the only province that imposes a tax on the insurance premiums that businesses pay to protect their property and operations from risk.

Read the full letter here:  www.restaurantscanada.org/restaurants-canada-open-letter-to-government-of-newfoundland/

 
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Cabin trips, hikes, patio parties, camping adventures—however you enjoy the great outdoors, it should be fun and easy. And so should the drinks! Simplicity, though, doesn't mean you're limited to a bottle and a mixer. With Camp Cocktails (February 25, 2020 | Harvard Common Press | US $26.99), you'll have a variety of options for simple and tasty drinks that are ready to go wherever you go.

 

Cool off after a hot day spent hiking through the woods with a Flask Boulevardier or the Northwoods Sidecar. Break in the campsite with a Grilled Orange Cobbler or the ultimate beer-based cocktail. Bundling up around the fire? Warm up with the Salted Nutella Hot Chocolate, the Penicillin Toddy, or a spiked hot apple cider. If you’re ready to go a step further, there’s even a chapter for using foraged ingredients. 

 

Every recipe comes with easy-to-follow instructions, and many feature expert bartender tips and hacks. A variety of occasions are all here, from stargazing to boating. And to round it all out, there's a whole chapter dedicated to foraging/found ingredients, and integrating nature into your favorite cocktails.

 

Emily Vikre is a native Duluthian who holds a PhD in food policy and behavioral theory from Tufts University. She is co-founder and co-owner of Vikre Distillery, which has been named best craft spirits distillery by USA Today. They have also won a slew of technical awards: a gold and five silvers at the San Francisco World Spirits Competition; gold, silver, and bronze awards from the American Craft Distiller’s Association; silvers and bronze from the American Distilling Institute; and two Good Food awards in 2018. A nationally recognized food and drinks writer, Emily has been a regular columnist for Food52, and has written for Lucky Peach, Minnesota Public Radio and Norwegian American Weekly.

 

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