Published Date
Print

After a long-awaited testing period, the launch of prototype ‘Absolut Paper’ is set to reset traditional perceptions around paper and board (P&B) packaging for spirits in the UK, writes GlobalData, a leading data and analytics company. This will be a plus for environmentally conscious consumers and the launch is likely to be successful due to the alignment with green trends. However, the production process will need to be made clear to show that the pack’s sustainability credentials are actually being met.

Holly Inglis, Beverages Analyst at GlobalData, comments: “Although the use of P&B for spirits declined in Western Europe by 9.1% between 2019 and 2020* to one million units, sustainable production and eco-conscious consumption remain highly sought-after concepts to the modern-day consumer. Absolut’s packaging launch has challenged the status quo. It is unlike anything ever seen before in the UK’s alcoholic drinks market, and is likely to be successful as it is a clear attempt to align with green trends and will evoke a behavioral change among both producers and consumers.

“The volume declines over the last five years* were driven by the popularity of glass packaging, but this launch has the potential to alter current consumer perceptions of this packaging material.”

Further, according to GlobalData’s research, premium and super-premium priced spirits are expected to see volume growth in the UK at a compound annual growth rate (CAGR) of 2.8% between 2020-2024***, highlighting that consumers are willing to indulge in quality over quantity. This has the potential to benefit premium spirits manufacturers, as well as presents a window of opportunity to consider a more sustainable packaging format.

Absolut Paper comprises 57% paper and 43% recycled plastic, emphasising Pernod Ricard’s commitment to enhancing its sustainability credentials. However, production process transparency will need to be addressed.

Inglis continues: “Currently, paper packaging requires a higher volume mass than glass or plastic alternatives to ensure the beverage is effectively preserved. This potentially equates to higher energy use even though the material is more environmentally friendly. Consumers are becoming more invested in sustainable production and are demanding transparent and environmentally friendly operations. GlobalData’s latest consumer survey highlighted, for example, that 36% of UK respondents now view recyclable or reusable packaging as a higher priority** in light of the COVID-19 pandemic."

 

 
Published Date
Print

Following feedback from Manitobans and advice from public health leaders, the province is loosening a variety of restrictions while ensuring protocols are in place to protect Manitobans from the risks of COVID-19, Premier Brian Pallister and Dr. Brent Roussin, Manitoba’s chief provincial health officer, announced today.

“Today is another big day for Manitobans, especially for our local business owners who are eager to safely reopen their doors, and provide the goods and services that Manitobans have missed the past few months,” said Pallister. “With fewer restrictions, we must remain cautious, in fact, even more cautious. In the absence of COVID-19 vaccines from the federal government, following the fundamentals is how we continue to protect each other and save lives.”

The orders will formalize the following changes for all of Manitoba, replacing the General COVID-19 Prevention Orders made on Jan. 28 and the Northern Manitoba COVID-19 Prevention Orders made on Feb. 1, 2021. The orders will take effect at 12:01 a.m. on Feb. 12 and will last for three weeks.

The orders include the following changes, with further pandemic safety measures in place:

  • allowing restaurants and licensed premises to reopen at 25 per cent capacity with patron groups limited to members of the same household only*;
  •  allowing outdoor rinks to reopen for casual sports as well as organized practices and games, with multi-team tournaments not permitted;
  •  allowing gyms, fitness centres and yoga studios to reopen at 25 per cent capacity;
  •  allowing indoor sporting facilities such as rinks, gymnastic clubs and martial arts studios to reopen at 25 per cent capacity for individual instruction only;
  •  allowing places of worship to hold regular religious services if a service does not exceed 10 per cent of usual capacity or 50 people, whichever is lower;
  •  allowing self-help groups for persons dealing with addictions or other behaviours to hold meetings at 25 per cent capacity of the premise where meetings take place;
  • allowing museums, art galleries and libraries to operate at 25 per cent capacity;
  • allowing personal service businesses, such as those providing pedicures, electrolysis, cosmetic application, tanning, tattooing or massage services to reopen at 25 per cent capacity;
  • allowing photographers and videographers to offer services to individual clients or those residing in the same household in addition to providing services at weddings, with the exception of visiting client homes; and
  • allowing the film industry to operate fully with physical distancing and other safety measures in place.

“These new orders allow us to resume more activities and services we enjoy, but we cannot let our guard down yet,” said Roussin. “We will continue to carefully monitor COVID-19 developments and case numbers to ensure we protect each other and our health-care system. Manitobans need to continue to follow the fundamentals at all times including staying home when sick, frequent handwashing and wearing masks. We all have a part to play in keeping our COVID-19 curve down so we can continue making measured progress towards getting back to the things we love.”

The new orders also bring the entire province under the same restrictions, where the northern region had previously been under separate orders to curb the spread of COVID-19 in the region.

Under the new orders, northern Manitoba will see the changes listed above in addition to the restrictions in place over the last three weeks for the rest of the province including:

  • household visitor restrictions of up to two designated people,
  • visits of five people plus members of a household on an outdoor private property,
  • retail stores open at 25 per cent capacity or 250 people maximum with adequate physical distancing, and
  • non-regulated health services, hair salons and barbershops open with 25 per cent capacity and adequate physical distancing.

Since Feb. 4, over 33,000 responses were provided on the proposed changes to the orders. Feedback indicated:

  • 65 per cent of respondents felt somewhat or very comfortable going to restaurants;
  •  57 per cent of respondents felt somewhat or very comfortable going to the gym or to a yoga studio; and
  • opening food services was ranked the highest priority for respondents, followed by opening personal services like nail salons and tattoo parlors, allowing gyms to reopen for individual training and allowing outdoor organized outdoor sports to resume for games or practices.
 
Published Date
Print

Consumers have shown that they are willing to pay extra for organic produce grown without pesticides, even if it doesn’t taste better.

That has not been the case for organic wine. Organic-labeled wines generally sell at prices similar to those of non-organic wines. And that’s despite growing evidence that they actually do taste better.

A new study by Magali Delmas, an environmental economist at UCLA Anderson School of Management, and Olivier Gergaud, an economist at KEDGE Business School in Bordeaux, France, found that organic wines are judged to be higher quality by experts — but that the difference is not just a matter of whether the wines came from organic or conventionally grown grapes.

That is, the difference in quality is apparent for wines that certified organic by a third-party accreditation service, but not for those that are self-labeled by a French wine industry-backed group for using conscientious practices.

Three esteemed wine guides — Gault Millau, Gilbert Gaillard and Bettane Desseauve — scored the third-party–certified wines an average of 6.2% higher than those that were certified organic by an industry-backed group. The findings are based on ratings data for 128,182 French wines that were produced from 1995 to 2015. 

Wines that were certified as biodynamic by the third-party association performed even better, scoring 11.8% higher. Biodynamic wines take organic farming a step further, using methods that time planting, trimming and harvests to coincide with seasonal and lunar cycles, and integrating animals for a more complete ecosystem.

Organic and biodynamic wines showed much higher quality,” Delmas said. “It’s another example of sustainable goods providing additional benefits to consumers.”

The paper, published in Ecological Economics, follows a 2016 study by Delmas aind Gergaud that yielded similar findings for California wines. In that research, critics scored eco-labeled, organic California wines 4.1% better than unlabeled wines — those not certified by a third-party organization as organic or biodynamic.

A biodynamic vineyard near Ukiah, California. Biodynamic farming uses methods that time planting, trimming and harvests to coincide with seasonal and lunar cycles, and integrate animals for a more complete ecosystem.

Delmas conducted the new study on French varietals to understand whether the results would hold in the world’s second-largest wine producing country (after Italy). France’s wine-making traditions date back 2,600 years, and in 2019, the nation produced over 1 billion gallons of wine — enough to fill the 90,000-seat Rose Bowl in Pasadena 7.4 times.

Conventionally grown wine grapes use more pesticides than most other crops, Delmas said. That puts the health of farm workers, wildlife and neighboring communities at risk.

The dangers of pesticides’ use in winemaking was highlighted dramatically in 2014, when teachers and students at a rural school in Bordeaux were hospitalized due to exposure to the toxic chemicals. Protests followed, and winemakers faced strong public pressure. The wine industry in France has evolved more rapidly towards organic farming methods since then.

Rather than turning to third parties to certify that their wines are either organic or biodynamic — which would involve inspections and audits to ensure products meet certain criteria — some French winemakers devised their own industry certification standard. In the new study, wines that were self-labeled as having been produced using conscientious practices according to that standard received scores that weren’t measurably different from those of conventional wines.

Overall, more French winemakers are going organic or biodynamic. Among the wines analyzed in the study, just 3.87% of wines were third-party certified as organic or biodynamic from 1995 to 2000; the figure increased to 7.37% for wines produced between 2001 and 2015. Delmas said owners of smaller vineyards don’t want their families and farmworkers exposed to pesticides, and larger vineyards are beginning to follow their lead.

That’s worth clinking glasses about.

It seems like another step in the right direction,” Delmas said. “Not just for the health and the environment, but for wine quality.”

The challenge of communicating to consumers that organic wines actually taste better, however, is another hurdle. In her 2018 book "The Green Bundle: Pairing the Market with the Planet". Delmas suggests that wine producers advertise their products’ quality rather than their environmental benefits. And that they communicate that organic and biodynamic practices are actually in line with centuries-old practices — a nod to the fact that the industry is so steeped in tradition — whereas the use of synthetic pesticides didn’t begin until the 1930s.

 
Published Date
Print

Each year over 500 billion cups of coffee are consumed in the world, according to data from ICO, the International Coffee Organization. A dizzying number that confirms that coffee meets the taste of the inhabitants of the whole globe and knows no distinction in terms of different cultures and culinary traditions.

The two leading events in the food&beverage, agri-food and professional hospitality worlds, TUTTOFOOD and HostMilano, report the art of coffee and its consumption. Thanks to the precise analysis of data from specialized sources, the two exhibitions offer a dynamic overview of this sector that will be well represented in the next “special edition” event in fieramilano from 22 to 26 October, respectively in the TUTTODRINK area and in the “bar, coffee machines and vending” sector.

Italians are discovering new coffee cultures

The biggest consumers in the world are in Scandinavia and new trends are globalising from North America. Nordic countries are in pole position in this respect. Italians are not actually the greatest consumers in terms of quantity, due to their preference for smaller sizes, with a consumption of 5.5 kg per capita per year. (...)

The Gran Premio della Caffetteria Italiana at HostMilano

A complete overview of the news in the coffee sector will be offered during the exhibition HostMilano – this year, in synergy with TUTTOFOOD – that confirmed for the 2021 edition the seventh Gran Premio della Caffetteria Italiana (Gran Prix of Italian Coffee Bars), coordinated by Altoga. (...)

Italy: a key market for imports and exports

Doing business in Italy means being present in one of the world's coffee market hot beds: according to data by ISTAT/ the Italian Coffee Committee, Italy is the third largest market in the world for green coffee imports and the world's third largest in terms of coffee export volumes. (...)

Coffee lovers: new trends come from North America

North America is actually the place where new trends become truly global, even if they originate elsewhere. One of the trends will undoubtedly be a revival of Turkish coffee, an extra fine blend for dissolving directly in water, not to mention innovative Vietnamese coffees. (...)

The new forms of coffee: consumption instructions

An original way to enjoy coffee is as a dessert. In addition to recipes, such as the classic tiramisù, also as a stand-alone spreadable cream. There are many coffee-flavour spreadable creams, but the American company Nudge proposes the first real coffee spread in the world. (...)

At TUTTOFOOD and HostMIlano coffee will have a prominent place and will be enhanced by extraordinary possibility of having all the Food & Beverage chains under one roof.

 

 
Published Date
Print

TORONTO, February 2, 2020 – With Valentine’s Day right around the corner, there is one common theme for most Canadians this year — it will be spent in the comfort of your home.

 

With romantic restaurant dinners, weekend getaways and fun activities out of the question, those commemorating the occasion will have to get creative with at-home celebration options. 

 

And what better way to do so then with a signature cocktail making night at home? 

 

No matter who you are celebrating with on Cupid’s day — a significant other, a family member, your “galentine” or virtually hanging with the boys — creating signature cocktails is the perfect way to celebrate the occasion with the ones you love.

 

Corby Spirit and Wine recommends experimenting with one — or all — of these five Valentine’s Day-themed cocktails that will help you celebrate with the love(s) in your life: 

 

  • Classic Cosmo — Celebrating with your galentines? There’s no better drink to enjoy with your girlfriends by your side (or on your Zoom) than with a classic Cosmopolitan. This easy to make (and drink) cocktail is made with 1½ oz. Polar Ice Vodka, 1 oz Triple Sec, ½ oz. fresh lime juice, and 1 to 2 dashes of cranberry juice. Add all ingredients to a shaker and fill with ice, shake it up, strain it into a chilled cocktail glass, and finish with a fresh lime wedge. 
  • P’tit Punch — This cocktail offers the perfect combination of sweet and spicy—perfect for both types of relationships in your life. Fill an old-fashioned glass with ice, 1½ Chic Choc Spiced Rum, ½ oz. lime juice, ¼ oz simple syrup, and ½ oz. raw apple juice. Stir vigorously with a spoon, and garnish with a dehydrated slice of apple, a few blueberries and a sprig of rosemary to add forest aromas. 
  • Catcher of the Rye — This drink is a real ‘catch’ — and hopefully, so is your date. Combine 2 oz. J.P. Wiser’s Triple Barrel Rye, 1.5 oz. lemon juice, 0.5 oz. honey syrup, 1 tablespoon orange jam, and 3 dashes angostura bitters to a mason jar with ice. Seal the jar and shake, then open and serve. Not only is it delicious, but it’s a great option for those who have limited bar supplies, since there is no need for a shaker. 
  • Pink Fizz — This pink, fruity and vibrant cocktail is the perfect Valentine-themed drink. Mix together 1 oz. Beefeater Pink Gin, 2 oz. pomegranate juice, 1/3 oz. elderflower cordial, and ¼ oz. lime juice into a shaker. Top with 1 oz. dry rose champagne, and top with sparkling water. 
  • Dude Shack — The perfect drink to prepare for a celebration with your ‘dudes,’ this cocktail packs a variety of flavours with maple, exotic spices and chocolate. Start by rimming an old-fashioned glass with allspice and nutmeg, fill the glass with ice, and pour in ¼ oz. Cabot Trail Cream and 1 oz. Quartz Vodka. Stir well and garnish with a piece of chocolate. Classy, sophisticated and delectable.
 

Page 8 of 17

<< Start < Prev 3 4 5 6 7 8 9 10 11 12 Next > End >>