Well the holidays are here again. It seems like the years are rushing by.  But it is always good to spend quality time with dear friends and family. If you require a gluten-free diet here are few holiday recipes ideas  especially for you!

Cranberry-Orange Relish

Gluten Free and Dairy Free Recipe

Ingredients

Makes 2 cups

• 2 cups fresh or defrosted frozen cranberries
• 1/4 cup diced red onion
• 1 large jalapeno pepper, seeded and finely chopped
• 2 tablespoons fresh lime juice
• 2 blood oranges, or navel oranges, peeled, sectioned, and cut into 1/4-inch pieces, juices reserved
• 2 teaspoons freshly grated ginger (not processed)
• 1/2 cup sugar (no refined sugar)
• 2 stalks celery, peeled to remove strings, cut in 1/4-inch dice
• 1/4 cup fresh mint leaves, coarsely chopped
• 1/4 cup pecans, toasted, broken in pieces

Directions

1. Place cranberries in food processor, and pulse to chop coarsely, about five pulses. Transfer to a medium bowl.
2. Add onion, jalapeno, lime juice, orange sections and juice, ginger, sugar, and celery; mix gently. Refrigerate for at least 1 hour and up to 2 days. Just before serving, add mint and pecans, and toss to combine.

Provided by Martha Stewart Living November 1995

Paleo diet consist of  fresh fruits, nuts, no refined sugar and nuts. Original diet modified no refined sugar and unprocessed ginger.

Gourmet Rice Dressing

Gluten Free Recipe

Ingredients

1 cup onions, chopped
1 cup celery with leaves, chopped
4 ounces sliced mushrooms
3 Tablespoons butter or margarine
1 cup rice, uncooked
2 cups gluten-free chicken broth, boiling
1 teaspoon salt
pepper to taste
3/4 teaspoon gluten-free poultry seasoning
1/2 cup sliced almonds, toasted

Directions

Saute onions, celery, mushrooms and uncooked rice in butter until vegetables are tender and rice is golden. Put in a 2-quart buttered, shallow casserole. Stir in seasonings and chicken broth. Cover casserole and bake at 350 degrees for 30 – 40 minutes, or until rice is tender and liquid is absorbed. Fluff with fork, sprinkle with almonds. If casserole has no cover, use foil sealed to top of dish. Makes 5 1/2 cups.

Variation

Reduce celery to 1/2 cup and add 1/2 cup green pepper, chopped and I cup gluten-free ham, cooked and chopped.

3/4 teaspoon GF curry powder can be substituted for pepper

Provided by Celiac Sprue Assoc.

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Interested in classes? www.greenivore.net Join gourmet raw, vegan and living foods chef Dina Knight of elivinghealth.com as she teaches you how to make a deliciously easy dairy-free ice cream that is also soy-free. Join in an upcoming class by visiting elivinghealth.com cardiac arrest…

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Like most people I am a multi-tasker. I am a wife, mom and businesswoman. Recently, I have been researching foods, ingredients and recipes. Different cultures have influenced our daily menus. I have a collection of favorite cookbooks. The cookbooks vary from copycat restaurant recipes, pizza secrets, authentic Chinese cooking, the Mediterranean Diet to specialty diets. We all have to eat. Why not learn to cook varied healthy meals. Hope you enjoy my article. I really enjoy writing them.

Holstein dairy cows are among the most popular breeds of dairy cows in the United States. Considering how giving and flexible the Holsteins are, this comes as no surprise. There are many things that sets the Holsteins apart from other dairy cattle.

One reason why the Holstein dairy cow is popular is because it has the highest milk productions. Holstein dairy cows have the ability to give a lot of milk, seemingly with no limit. This ability also just keeps on improving year after year, which is very impressive. This is why for milk production, Holstein dairy cows are preferred, because of their ability to produce milk in great quantities.

It’s not just about the milk production. Holsteins also contribute greatly to the meat supply sector. They are especially popular in the fattening sector. Holsteins produce meat with a fine fiber, and many are cross-bred with beef breeds to produce better quality veal. Holstein dairy cows have really contributed a lot to both the milk production market and the meat supply industry.

The Holsteins are also easy to handle as they can easily adapt to any management and utilization system. These cows are flexible. They can be fed in the stables or they can be left to graze on the fields. They can also be put in high or low areas. The Holsteins are generally not concerned about land. As long as there is a field of grass to graze on, there will be no problems. The Holsteins are healthy no matter the facilities. Whether they’re in mixed farming systems, or in low-cost farming, the Holsteins are very manageable and easy to take care of.

Basically, it is because of the good nature of the Holsteins that makes them easy to handle. They go along with the handlers and are okay with being stabled. It also seems like Holsteins are resistant to stress, which is important for the animal’s health. They also like to be herded with other cows and are not solitary animals.

Holsteins also have no problem producing offspring. When managed well enough, there will be no fertility problems with this breed. Holstein calves mature early and grow up fast that there will only be little problems in taking care of them in their young years. Their fertility rate is a good thing, and may be the reason why their black-and-white coat became the trademark appearance of a dairy cow, and somehow makes their breed as a superior one among the cow breeds.

The one important problem that handlers may encounter with the Holsteins is regarding heat and diseases. This is especially seen in difficult agro-ecological areas. Despite being adaptable and flexible, a reduction in the Holsteins’ production capacity may be seen in these conditions.

Aside from its widely known appearance, it is evident by their production abilities that the Holstein dairy cows have superior qualities. This breed is popular not only in the United States but also around the world. The export of Holstein dairy cows and frozen embryos and semen are proof of this. The popularity of the Holstein dairy cows is well-deserved.

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Watch the highlights of the dairy cattle classes at the Royal Highland Show 2007 near Edinburgh.

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Dairy Cows For Sale at Holstein Embryo & Doubletree Dairy. Feel free to contact her at keywriterm@gmail.com for any inquiries or concerns regarding the article.

For the past few weeks, patrons to Crescent Ridge Dairy Bar in at 176 South Franklin Street (Route 37) in Holbrook could only dream of playing a round of miniature golf before or after enjoying one of the world’s 10 best ice creams, as ranked by the National Geographic’s “10 Best of Everything: The Ultimate Best of Everything.” On May 3, the wait ended as Crescent Ridge Dairy opened the Mini Putt-Putt Golf for the spring, summer and fall seasons.

The Crescent Ridge Dairy’s Mini Putt-Putt will be open on Fridays, Saturdays and Sundays from 11 a.m. to 8 p.m. The Mini Putt-Putt will be open seven days a week starting June 1.

“The Mini Putt-Putt was a big hit with our customers and played a big part in Crescent Ridge Dairy establishing a presence at our new location in Holbrook,” said Mark Parrish, president and third generation of the Parrish family to run Crescent Ridge Dairy. “Last year, we didn’t get the Dairy Bar up and running until August, so we’re completely excited to have both Dairy Bar and Mini Putt-Putt fully operational for the entire season.”

In addition to the nine-hole miniature golf course, the “Dairy Bar” serves Crescent Ridge Dairy’s 31 flavors of ice cream and five flavors of frozen yogurt as a way to cool down after a round on the links. The Dairy Bar also offers drive through and walk-in service and sells frappes, ice cream cakes, sundaes, pies, Crescent Ridge Dairy’s whole, 1%, 2% and non-fat milk, eggs, juice and steamed hot dogs.

In opening at its new location in Holbrook last year, Crescent Ridge Dairy has become active in several charitable endeavors in the local community. That’s a trend that will continue in the second season.

“We would like to make the Mini Putt-Putt available to non-profits and other charitable organizations looking for a different kind of fundraising event,” said Parrish. “What better way to raise funds for your cause by having a mini-golf tournament and topping it off with our world renowned ice cream?”

Non-profits interested in holding a fundraiser can contact Marcos Lins or Deb MacKinnon directly at the Hobrook Dairy Bar at 781-963-1016.

Besides its Holbrook location, Crescent Ridge Dairy has another “Dairy Bar” at its headquarters in Sharon, Massachusetts. Crescent Ridge Dairy provides home delivery of all natural, rBST hormone-free whole, 1% and 2% milk, award-winning ice cream and more than 150 other top quality food items to more than 100 communities in the Boston area. All milk is pasteurized, homogenized and bottled in environmentally-friendly glass bottles.

Crescent Ridge Dairy’s non-dairy offerings includes prepared meals, organic foods, kosher products, pasta, a variety of meats and much more—even seafood. Not to mention Crescent Ridge Dairy’s handmade ice cream and yogurt pies and yogurt novelty items.

Named a “Dairy of Distinction” by the Massachusetts Farm Bureau and the 2007 winner of the Massachusetts Family Business award given by the Northeastern University Center for Family Business and the Family Firm Institute’s New England Chapter, Crescent Ridge Dairy has received many accolades for their products from The Phantom Gourmet, Boston Parent’s Paper and others.

A Dairy of Distinction

Crescent Ridge Dairy has been providing small batch milk and quality provisions to customers since 1932. Now serving more than 100 communities throughout the Boston area, Crescent Ridge Dairy provides the convenience, quality and customer care demanded in today’s busy lifestyles.

Crescent Ridge is known for their creamy, delicious hormone (rBST) free milk in environmentally-friendly glass bottles. Over the years, Crescent Ridge’s home delivery product line has grown to include wholesome USDA Choice beef, all-natural chicken raised without antibiotics, top quality seafood and more than 150 other quality provisions.

Named a “Dairy of Distinction” by the Massachusetts Farm Bureau and the 2007 winner of the Massachusetts Family Business award, Crescent Ridge Dairy has received many accolades for their products from The Phantom Gourmet, Boston Parent’s Paper and others.

In addition to delivery service, Crescent Ridge has two Dairy Bars – located in Sharon and Holbrook – which offer 31 flavors of award-winning ice cream and five flavors of frozen yogurt in addition to other dairy products. Crescent Ridge Dairy is headquartered at 355 Bay Road in Sharon, Mass. For more information, contact 800-660-2740 or visit the website at www.crescentridge.com.

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Alica Keys

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Dairy food in China to 2011

This databook is a detailed information resource covering all the key data points on Dairy Food in China. It includes comprehensive value volume segmentation and market share data. The databook supplies actual data to 2006 and full forecasts to 2011.

Scope of this report

*  Contains information on 8 categories: Cheese, Chilled desserts, Cream, Fromage frais, Milk, Spreadable fats, Soy Products and Yogurt
*  Provides market value, volume, expenditure and consumption data by market, segment and subsegment
*  Includes company and brand share data by categories

Research and analysis highlights
The market for Dairy Food in China increased between 2001-2006, growing at an average annual rate of 7.1%.

The leading company in the market in 2006 was China Mengniu Dairy Co. Ltd. The second-largest player was Bright Food Group with Yili Group in third place.

Key reasons to read this report

*  Discover the major quantitative trends affecting the Dairy Food markets
*  Understand consumers’ consumption and expenditure patterns
*  Understand the future direction of the market with reliable historical data and full five year forecasting

Key chapters of the report are as follows :

Chapter 1 EXECUTIVE SUMMARY
Chapter 2 INTRODUCTION
Chapter 3 MARKET OVERVIEW
Chapter 4 LEADING COMPANY PROFILES
Chapter 5 CATEGORY ANALYSIS – SPREADABLE FATS
Chapter 6 CATEGORY ANALYSIS – CHEESE
Chapter 7 CATEGORY ANALYSIS – SOY PRODUCTS
Chapter 8 CATEGORY ANALYSIS – CHILLED DESSERTS
Chapter 9 CATEGORY ANALYSIS – MILK
Chapter10 CATEGORY ANALYSIS – YOGURT
Chapter 11 CATEGORY ANALYSIS – CREAM
Chapter 12 CATEGORY ANALYSIS – FROMAGE FRAIS
Chapter 13 COUNTRY COMPARISON
Chapter 14 NEW PRODUCT DEVELOPMENT
Chapter 15 CHINA SOCIOECONOMIC PROFILE
Chapter 16 CHINA MACROECONOMIC PROFILE
Chapter 17 RESEARCH METHODOLOGY
Chapter 18 APPENDIX

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research over the past six years, Cohen predicted the Mad Cow Disease outbreak. His dogged determination has set the American dairy industry on its ear. To insure that all citizens of the world learn the truth, Cohen founded and is executive director of America’s Dairy Education Board, a group of nationally prominent doctors dedicated to dispelling the myth that milk is nature’s perfect food. === This is a 1998 Hard Copy Special on MILK. What the government doesn’t want you to know about milk …

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We are the leading information aggregator, facilitates and supports the business information needs. With over 115,000 reports, you can get instant access and insights on the studies in yo for market research , corporate / strategic planning by providing the latest information in the form of reports, journals, magazines and databases on varied industries like automotive, oil and gas, shipping, textiles, pharmaceuticals, energy, banking, finance, insurance, risk management, country intelligence, consumer & durable goods, chemical and more ur areas of interest. Contact us at +91 22 27578668 / 27579438 or email info@bharatbook.com or our website www.bharatbook.com

Dairy cows are at a vulnerable state when they’re between lactations. This is why a rest period is required in between, primarily because they will be more prone to nutritional issues at this time. The rest period is an important process in a cow’s lactations because this helps to prevent health problems that may give serious problems to the cow’s milk production and future lactations.

It is important to go through the proper drying-off procedure to prevent the emergence of diseases and infections such as mastitis and intramammary infections. It is generally recommended to first withdraw concentrates from the cow’s ration for one to two weeks, and then afterwards to gradually stop milking. As drying-off goes, when the cow isn’t milked for 18 hours or more, the milk glands will stop producing droplets of milk. This will reduce the size of the udder and will start the cow’s dry period of 60 days. Be reminded that during this period the cow should be placed in clean and dry pens and is separated from the lactating cows.

During the dairy cow’s dry period, we should take care to check for diseases and infections that the cows may develop. Three important things to check would be mastitis prevention, vitamin supplementation, and the cow’s body condition.

Mastitis is one of the main concerns of the livestock owners. Mastitis is the inflammation of the creasts or udder, which is caused by infection. This is particularly troubling because it threatens the cow’s milk production and lactation. To stop mastitis we begin by doing intramammary antibiotic treatment. This is to prevent udder infections during the start of the dry period and some other infections from the previous lactation. Check with the veterinarian for the right antibiotic product as well as the antibiotic sensitivity patterns for the mastitis agents in the cows.

Vitamin supplementation is also vital as cows in late pregnancy needs a big amount of vitamins, particularly vitamins A, D, E and selenium. Vitamin A helps in preventing premature and stillborn calves and retained placenta, while vitamin E and selenium helps to enhance the body’s defenses from infectious agents. A balanced vitamin supplemented diet is needed during the cow’s dry period.

Pregnancy and lactation, reproduction and milk production, takes a considerable toll on the cows. They also have a reduced dry matter intake for the first two months of lactation. This is why the cows must have stored body fat as a source of reserve energy, especially during this period.

Lactating cows usually use about 1 kilogram of stored fat each day to produce 7 kilograms of milk. If the cow uses up more than one kilogram, especially in the first 14 days of lactation, ketosis may occur because of the fat that is accumulating in the liver. The interval to the conception will be longer than normal in this case.

To be know more about your cow’s vitamin supplementation and balanced feed intake, always refer to your veterinarian and learn how to evaluate and balance dry cow rations. Dairy cows have become vital in our daily lives that their health problems are also our problems, which makes these prevention methods a must.

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Our GCSE English project, to create an advert and a pitch for Cadbury’s Dairy Milk. This is our advert. Took 3 hours to do excluding editing time which took about 2 hours on top. 478 photos were taken altogether on a 3.2mp camera. Credit for the theme tune goes to an unknown person. By Sam B, Oli Y and Tom K in Year 11

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Dairy Cows For Sale at Holstein Embryo. Feel free to contact her at keywriterm@gmail.com for any inquiries or concerns regarding the article.

Just this Tuesday, the Food and Drug Administration (FDA) declared that healthy clones of cows, pigs and goats are safe for human consumption.

The whole purpose behind these cloning experiments is to improve the DNA of the animal. The ultimate goal: Healthier meat and dairy products. The realistic result: Who knows?

As Senator Barbara Mikulski put it in a written statement: “The FDA has acted recklessly and I am profoundly disappointed in their rush to approve cloned foods.”

“Thorough” testing has included only 600 cloned animals. 570 of them are cattle. I guess 30 pigs and goats was enough of a trial run to deem them safe..

An Ayurvedic Perspective

Of course, in ancient times, cloning wasn’t an issue. So there are no specific comments made on the science of cloning in the Ayurvedic text books.

On the other hand, Ayurveda is a live science, and alive today. We can apply that knowledge to determine whether something is wholesome for the human body.

As of Tuesday, we have these new, genetically modified meats and dairy products approved for the general public. These foods have undergone changes at a genetic level. That’s a fact… or they wouldn’t have bothered cloning them in the first place. They are trying to improve livestock so that it grows faster, tastes better, produces more milk… whatever.

(It’s amusing and scary to note, that when passing these new life forms the FDA states that “there is no material difference between them and food produced by conventional methods.” Hypocrisy! On the other side of this gold coin opportunity, they state that the cloned breeds are healthier and stronger. The same thing happened with GMO crops. It got passed by the FDA because it wasn’t “different.” Then it gets patented because it’s totally unique.)

They may be very good changes. Let’s assume they are for a minute (which is a BIG assumption). The main issue, though, is that when these new foods hit the market, consumers will be going overnight from all natural to new and improved.

These New Foods May Throw Your Body Into a Fight or Flight Mode

From an Ayurvedic perspective those changes are too fast. It puts a toll on the body. It throws it into the high-adrenal “flight-or-fight” state.

I don’t know how these new genetic encodings are going to affect those who consume it. Especially over a long period of time. Especially since genetic modification is such a haphazard science today. Altering DNA is usually done by “shooting” in new strands with the help of an E. coli virus. It’s pretty primitive. They may make positive improvements to the DNA, and in the process they may make damaging, alien changes.

We’re messing with genes at a microscopic level. We have no idea what kind of chronic stress this is going to put on our physiology and the animals’ physiology. And when these cloned foods breakdown inside our bodies, they’ll become part of our bodies.

Far Too Many Unknowns

In short, there are simply far too many unknowns about something that is a very complicated subject. They’ve not even tested a 1000 animals and it’s already been approved for human consumption. Most of the analysis of the meat and dairy has been done in laboratories. They’re checking superficial points like the nutritional content.

The real experiment will start when these cloned animals produce offspring and those offspring start showing up on people’s dinner tables. If you’re in Canada, you’re in luck, cloned meat and dairy has not been approved by Health Canada. Europe, however, has already given the go ahead.

And, no labeling is being required. The only safe route, if you eat meat, or buy dairy, is to go organic. Certified organic meat and dairy will not be modified genetically. Of course, until cross-breeding starts taking place, like we are seeing with genetically modified foods.

We are risking contaminating the entire species of these animals.

Splicing Up India’s Symbol of Nurture

On another note, the idea of cloning and modifying cow DNA strikes an Indian chord in my heart. As you know, in India the cow is a symbol of the Divine Mother — the symbol of nurturing for the human race. Cow’s milk is considered the most sacred food in India, because the cow gives it freely. All other foods, even fruits and vegetables, must be taken at the expense of the plant.

Now we are taking Mother Nature, and splicing up her DNA. Crucifying her on the butcher table of scientific neurosis.

Warm milk with chocolate in it is one of the most universal drinks of comfort. Those days are gone. The sacred place the cow holds and the history of milk in Ayurvedic medicine (including ghee) has been darkened by the shadow of modern scientific tyranny.

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Visit www.aliveraw.com today! We offer Daily Updates and Educated answers to even the Most Difficult Health Questions. Here Dr. Clement discusses the Negative Long Term Effects of Dairy Products on Your Health.

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Get A Free Copy: Download a copy of Dr. Helen’s 120 page book, Effortless Ayurvedic Living and recieve a free subscription to her free ezine at http://EffortlessAyurvedicLiving.com Dr. Helen Thomas, Ayurvedic Practitioner: Since 1987 Dr. Helen Thomas, D.C., has treated thousands of patients, both in America and India, on a daily basis, with the 3,000 year old science of Ayurvedic medicine. Dr. Helen has pored over the ancient texts and worked side-by-side with Ayurveda practitioners. Over a decade ago, Dr. Helen started paying Ayurvedic doctors from India to come and work with her in her clinic. Her knowledge comes from hands on experience, not theory given to her in school. Many of her patients have been moved to tears after receiving an Ayurvedic assessment from Dr. Helen. Ayurveda helped them understand themselves, their needs and their stresses, more profoundly than ever before.

Because of our ever-increasing population that is predicted to reach eight billion by 2020, the need for food will remain a top priority, transcending all socio and geo-political boundaries. The increased demand for food will call on agriculture, specifically, to act as the biggest source of industry. And with the increased demand for foodstuff, better-quality yield and huge agricultural output will be required. (Though there has been vast improvement in the sector thanks to the improved quality of seeds, pesticides, and fertilizers.)

This is where the agriculture biotechnologist steps in. Agricultural biotechnologists are professionals who provide a set of tools, which, if incorporated suitably with other technologies, can be used for the sustainable development of agriculture and the food industry as a whole.

Scope of the Agri-Biotech Industry

With increased R&D efforts in the agri-biotech industry, the scope of agriculture-based biotech work has become tremendous. Agriculture biotechnologists’ roles are multifarious. From being people with strong scientific expertise to being good administrators and good marketers with sharp business acumens and strong communication skills, the career options for an agri-biotechnologist are vast. Choosing the right avenue is the main priority.

Nature of the Job

Today, with modern technologies like micro propagation which allows for the multiplication of virus-free plants and tissue cultures, agriculturists have successfully combated natural hindrances to productivity such soil imbalances, crop diseases, and genetic breeding. Therefore, the agriculture-based biotech industry needs people who are qualified in the fields of molecular biology, plant transformation and tissue cultures, biochemistry, plant genetics, pathology, entomology, and agronomy for trait evaluation and integration.

Career Options for Agri-Biotechnologists

The field of agriculture-based biotechnology is evolving each day, offering numerous career options. Besides employing people for research and development, the industry also caters to various other agri-biotech-related fields including horticulture, floriculture, dairying, poultry farming, and fishery. Agri-based biotechnologists can also sharpen their academic skills by working with food processing or post-harvest technology, better known as genetically modified (GM) technology.

Career Challenges in the Agri-Biotech Industry

With growing consciousness of the ills of chemically treated foodstuff, changes in approaches to farming are taking place all over the globe. The stage has been set for the advent of bio-chemicals and bio-insecticides, biofertilizers, and biofuels. Agriculture-biotechnology careers are never short of challenges, both natural and man-made. For instance, in the next two-and-a-half decades alone, the world must produce the same amount of food or more than what it produced in the last 10,000 years.

For a biotechnologist, the challenge does not end with producing sufficient amounts of foodstuff. The challenge lies not only in meeting requirements within deadlines but, at the same time, causing minimal harm to the earth. Agriculture biotechnologists have to combat odds like the depletion of precious top-soil at the rate of seven percent in 10 years in order to fulfill the increasing water requirements which will have doubled by that time.

Other Career Options

Several other career openings are available for agri-business graduates. From the more general opportunities within the agricultural and land-based sectors such as equine management, animal science, and horticulture, to global buying and trading of agricultural produce, the opportunities are vast for agriculture biotechnologists.

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Dairy Drinks Service – 2008/9 Cycle – Netherlands

Dairy Drinks Service

As part of a commitment to extending our services to the global dairy industry, Canadean has recently updated our Global Dairy Drinks Service.
First launched in 2007, the 2008/9 cycle covers six dairy drinks categories and a total of 82 markets worldwide and is now available both via our powerful Wisdom database and as a new series of printed reports. ( http://www.bharatbook.com/Market-Research-Reports/Dairy-Drinks-Service.html )

Categories:

White Milk
Drinking Yogurt (including Functional Drinks)
Fermented Milk
Flavoured Milk
Soymilk
Evaporated & Condensed Milk

Delivering historic data from 2002 and forecasts to 2013, the full Wisdom service provides statistical analysis of dairy drinks consumption in each country and category (measured in million litres), segmented by:

Fat Content (white milk only)
Major Flavours (excluding white milk)
Functional Indicator
Leading Companies
Distribution Channel (Off Premise v On Premise)
Packaging Type & Size Mix

The new series of printed reports focuses on the 2002 – 2008 period and contains additional analysis of the key market trends and developments in each country and category, covering the following topics and issues.

Market Trends & Developments

Size/Growth
Key Product Types
Current and Emerging Trends
Segmentation
Companies/DOBs
Marketing
Pricing
Distribution
Packaging

Compiled by our global network of specialist research consultants, the reports provide comprehensive analysis of the dairy drinks market in each country and category, including:

Unique coverage of the unpackaged and informal markets
Detailed analysis of the packaging mix by packaging type and size.

As part of a commitment to extending our services to the global dairy industry, Canadean has recently updated our Global Dairy Drinks Service.

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Cadbury’s Dairy Milk Advert of a Gorilla emotionally drumming to Phil Collins song “In The Air Tonight” brandrupublic.com–”Cadbury has unveiled a £6.2m campaign for Dairy Milk featuring a gorilla playing the drum solo of Phil Collins’ track ‘In the Air Tonight’. The 90-second film, which was written and directed by Sony Bravia ‘balls’ creative director Juan Cabral of Fallon London, launched during the ‘Big Brother 8 UK’ final on 31st August 2007. @Cadbury www.glassandahalffull.com www …

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We are the leading information aggregator, facilitates and supports the business information needs. With over 115,000 reports, you can get instant access and insights on the studies in yo for market research , corporate / strategic planning by providing the latest information in the form of reports, journals, magazines and databases on varied industries like automotive, oil and gas, shipping, textiles, pharmaceuticals, energy, banking, finance, insurance, risk management, country intelligence, consumer & durable goods, chemical and more ur areas of interest. Contact us at +91 22 27578668 / 27579438 or email info@bharatbook.com or our website www.bharatbook.com

The Indian food industry is hailed as the sunshine industry of India. The current market size of Indian food market is around US$ 182 billion, and as per latest reports, the Indian food industry comprises nearly two thirds of the total Indian retail market.

Growing economy, surplus food, shift in consumer consumption pattern, have put the Indian food industry on the fast track.

According to consultancy firm McKinsey & Co, the retail food sector in India in 2008 was worth US$ 70 billion, which will reportedly scale up to around US$ 150 billion by 2025. The world food industry would grow to US$400 billion from US$ 175 billion. This means, India’s food industry will form a major part of the world food industry.

RNCOS, an industry research firm, sometime back had released a new market research report titled “Indian Food, Beverages and Tobacco Market Forecast till 2011”.

The key findings of the report are as follows:

• Consumer spending on food, beverages and tobacco in India is estimated to grow at a CAGR of 12.2% during 2007 to 2011.

• The continually expanding Indian processed food market will catch the attention of foreign companies.

• Street hawkers will face stiff competition from fast-food outlets. • Consumption of soft drinks will accelerate from 11% during 2002 to 2006, to 12% during 2007 to 2011.

• Production of branded snack food is estimated to grow at an annual rate of 20% in upcoming 2-3 years

• The country has evolved into a big mart for whisky, so India will be significant global spirits market in the next 3-4 years.

India a Big Mart for Spices

Despite the so called recession, Indian spice producers are laughing their way to the banks, with spice exports from India being valued at over $11 billion, in 2008-09. India exported spices and spice products valued at US$ 1.02 billion. In 2007-08, India exported spices and spice products worth US$ 1.10 billion.

India a growing Trade Mart for Food Processing Industry

The food processing industry is steadfastly growing at 14 per cent as compared to 6-7 per cent growth in 2003-04. Moreover, the industry has reportedly received foreign direct investments (FDI) totaling US$ 143.80 million in 2007-08.

Notwithstanding its growth, India’s share in the exports of processed food in global trade is meager 1.5%; while the size of the global processed-food market is around US$ 3.2 trillion. This indicates that both investors and exporters are yet to cash in on from the Indian food and processing industry.

Such being the situation, India has charted out stimulating strategies to double its processed food production by 2015, and therefore will be establishing 10 food technology parks in an attempt to achieve this.

A Mega Food Park under the Ministry of Food Processing has already been unveiled at Shirwal near Pune.

India a Big Mart for Snacks and Confectionery industry

The Indian Snacks and Confectionery industry is estimated to be worth US$ 3 billion. Segregated into organized as well as unorganized sector, the organized sector of the snack market is currently registering a growth rate of 15-20%, while the growth rate of the unorganized sector is around 7-8%.

India a Big Mart for the Dairy industry

As per 2007 estimates, the Indian dairy sector is worth US$ 62.67 billion. The sector has been growing at a rate of 5 per cent a year. The dairy exports in 2007–08 clocked US$ 210.5 million against US$ 113.57 last financial year, while the domestic dairy sector might cross US$ 108 billion by 2011.

India a Big Mart for the Beverage industry

Taking into consideration India’s speeding beverage mart, cold drinks giant Pepsico is gunning for India. As per the latest reports, the company plans to invest over $220 million to enhance its existing capacity.

The market for carbonated drinks in India is worth US$ 1.5 billion, while the juice and juice-based drinks market is worth US$ 0.25 billion. Fruit-drink market is growing at the rate of 25%. It is the one of the fastest growing in the beverage market. Sports and energy drinks too have a good market in India.

The market for alcoholic drinks has been growing consistently.

India a big mart for Food Chains and Restaurants

The food and grocery market in India is reportedly the sixth largest in the world, a prospect inspiring enough for big retail food chains to scale up their operations in India. As per the latest reports, McDonald’s is planning to open 40 new outlets across the country in Mumbai, Chennai and Hyderabad. At present, the company operates 160 outlets.

Food and grocery retail comprises 70 per cent of the total retail sales. And the good news is that this segment is growing at an unbelievable rate of 104 percent.

Even today, ninety nine of these segments are unorganized and therefore there is massive scope for growth especially for the organized sector. The organized food retail market comprises restaurants, fast food outlets, coffee houses etc.

Private funding in the food industry

As per the latest reports the total amount of private investment in the food processing sector for the next three years will be around US$ 23 billion.

* Adani Wilmar, the owner of Fortune edible oil brand, plans to invest close to US$ 199 million in soya and mustard oil projects.

* Reliance Industries Ltd will probably invest US$ 1.25 billion in a dairy project.

Government Initiatives to boost India’s prospect at the global level

* Food processing industries have been listed as one of priority sectors for bank lending.

* Zero excise duty on fruit and vegetable processing units

* Foreign equity up to 100 per cent is permitted for most of the processed food items

. * Zero excise duty on items like fruits and vegetables products, condensed milk, ice cream, meat production.

* The excise duty on ready to eat packaged foods and instant food mixes has been brought down to 8 percent from 16 percent.

* Excise duty on aerated drinks has been brought down to 16 per cent from 24 per cent.

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A video that showcases the innovation and dedication of dairy farmers in Pennsylvania.

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If you have a dairy allergy, there is one thing that you desperately need – a milk-free chocolate chip cookie recipie! The following cookie recipie makes not only the most delicious-tasting chocolate chip cookies in the universe, but there are no eggs, so you know what that means – edible COOKIE DOUGH! Yes, you can take this recipie and combine it with your favorite brand of vanilla soy ice-cream and – BLAMMO – you have probably the most delicious cookie dough ice cream in the universe!

For this excercise, we will try to save some of that cookie dough to make actual chocolate chip cookies. I know this can be difficult, but if you wear oven mitts on your hands, you will not be as tempted to eat all of the cookie dough instead of putting it where it belongs – on the cookie sheet.

These cookies and cookie-dough ice-cream treats are also very tempting to those without a dairy allergy, so be warned. As always, eating the entire batch of delicious chocolate chip cookies can be bad for your tummy, so try to save some for the kids!

INGREDIENTS

• 1 cup dairy-free chocolate chips [such as TropicalSource]
• 1 stick soy margerine [such as Earth Balance]
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1 tablespoon balsamic vinegar
• 1 tablespoon water

INSTRUCTIONS

1. Preheat oven to 375 degrees
2. Combine margarine with sugar. Add flour, vanilla and baking soda.
3. Combine baking powder, vinegar and water in a separate bowl.
   When this mixture foams up, add it to your mixing bowl.
4. Mix well by hand and add chocolate chips.
5. Drop teaspoons of batter onto cookie sheet and bake for 10-14 minutes, until golden brown.
6. Enjoy!

DairyFreeKids – Milk allergy and intolerance news, reviews and allergy information

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www.simplesavings.com.au RECIPE 4 eggs 1 teaspoon cream of tartar 1 teaspoon bi-carb soda 1 cup of cornflour 3/4 cup caster sugar a dash of vanilla essence Pre-heat oven to 180 degrees. Grease and flour sponge tins. Twice sift cream of tartar, bi-carb soda and cornflour. Seperate egg yolks. Beat egg whites till they are light and fluffly on high speed. Slowly pour caster into mix with the beaters on high. Mix in vanilla Mix in egg yolk one at a time with the mixer on medium speed. Sift flour …

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Father of a child with a severe dairy allergy. Together, we have managed this allergy and have learned to enjoy life to the fullest with this knowledge.

DairyFreeKids – Milk allergy and intolerance news, reviews and allergy information