Frozen assets

Indulge your next craving for something creamy with one of these probiotic-packed treats.

From the makers of Skinny Cow comes a frozen yogurt-and-cookie combo with less than half the fat of a regular ice cream sandwich.TCBY SUPER FRO-YOJALA FROZEN YOGURT SANDWICHESKefir is a tangy drink made from fermented milk; this 99-percent-lactose-free iced version is a good bet for those who typically dodge dairy.Each of the 14 flavors in this new line, including cake batter and coffee, fulfills 20 percent of your daily vitamin D needs--more than 25 times what most soft-serve delivers.(80-120 CALORIES, 0-2G FAT PER 1/2 CUP)(140 CALORIES, 2.5G FAT EACH)LIFEWAY FROZEN KEFIR

Kefir is a tangy drink made from fermented milk; this 99-percent-lactose-free iced version is a good bet for those who typically dodge dairy.

Policy Makers Advised to Cultivate Startups in their own Backyard According to Stanford Graduate School of Business Scholar

STANFORD, Calif. -- For just one example of entrepreneurship around the world, take a look at Argentina-based MercadoLibre Inc. It's a top Latin American e-commerce technology company and provides online systems to consumers and merchants doing business over the internet. Its CEO is Marcos Galperin, MBA'99. Operating in 12 Latin American countries plus Portugal, MercadoLibre went public in 2007, listing on the NASDAQ. The icing on the cake: getting on the Credit Suisse Research Institute's list of 27 "Great Brands of Tomorrow."

Policy makers need to understand how early-stage companies work, what makes them successful, and what kind of local environment — political, regulatory, or otherwise — allows the small companies in their own backyards to thrive. Learning more about entrepreneurship, policy makers can act accordingly to create an entrepreneur friendly setting, or a "hot spot," in their home territory.Early-stage companies drive economic growth effectively and efficiently, the report says. Researchers found that the top 1% of 380,000 companies studied in 10 countries contribute 44% of total revenue and 40% of total jobs created by early-stage companies in those countries. At the same time, 5% of those companies contribute 72% of total revenue and 67% of total jobs.The report aims to aid government policy makers by detailing and illustrating how entrepreneurs around the world think and tackle difficult business problems. It lays out some main paths entrepreneurs tend to pursue. Some, for instance, try to create an entirely new consumer trend or invent a new product. Or, an entrepreneur might form a company to commercialize a basic scientific discovery or to adapt a business idea that's already thriving in another country. The study details some of the many issues that can throw even the savviest entrepreneur for a loop, such as measuring market size, seeking funding, hiring managers, and understanding government regulations and taxation policies.Governments worldwide should encourage more entrepreneurial ventures, such as MercadoLibre, as they build foundations for economic growth, says a report released by the World Economic Forum in collaboration with the Stanford Graduate School of Business and Endeavor Global, a New York not-for-profit that supports entrepreneurs. Against the backdrop of ongoing turmoil in global finance, successful early-stage companies are forming around the globe and creating jobs and wealth.(This story reports on research at the Stanford Graduate School of Business and appears in the latest Stanford Knowledgebase, the free monthly information source of thoughts, ideas and research at the Stanford Graduate School of Business. To dig deeper, visit: http://www.gsb.stanford.edu/news/research/foster_young_cos_2011.html)Subsequent to release of the Report at the 2011 meeting in Davos, Foster was appointed chair of the Global Agenda Council of the World Economic Forum on Promoting Entrepreneurship.As a highlight, the World Economic Forum study includes lengthy excerpts from interviews with many startup founders and executives, giving readers valuable insight into the challenges of entrepreneurship.By analyzing information provided by the CEOs and the CFOs of 110 companies from 17 different countries, the report found that firms with higher growth in headcount and revenues were those that were the earliest to adopt management systems. This finding supported prior research Davila, Foster, and Jia had reported in their study of 78 California early-stage companies. That paper, "Building Sustainable High-Growth Startup Companies: Management Systems as an Accelerator," was published in the California Management Review, Spring 2010, issue. In May, it was named as co-winner of the 2011 Accenture Award as a paper that made an important contribution to the practice of management.The 380-page report had its foundations in research started at Stanford in the early 2000s by Davila and Foster, who works with both the school's Center for Entrepreneurial Studies and the Center for Global Business and the Economy. Foster also is affiliated with two other Stanford campus initiatives on entrepreneurship: the Stanford Technology Ventures Program and the Stanford Program on Regions of Innovation and Entrepreneurship."Understanding the elite few in their own ecosystem may prove a far more effective strategy than trying to replicate the success factors of other entrepreneurial hubs such as Silicon Valley," said George Foster, the report's lead academic researcher and the Konosuke Matsushita Professor of Management at the Stanford Graduate School of Business. Antonio Davila, a former GSB professor currently at IESE in Barcelona, also was part of the academic research team for the report, "Global Entrepreneurship and Successful Growth Strategies of Early-Stage Companies." The other researchers include Martin Haemmig, a professor at the Center for Technology and Innovation Management in Germany; Xiaobin He, PhD '10, assistant professor at Huazhong University of Science and Technology, Wuhan, China; and Ning Jia, PhD '07, associate professor at Tsinghua University, Beijing.A major new finding in the report was the extensive amount of revenue and job destruction that some early high-growth companies experience. The report shows, for instance, the typical annual revenue trends of young companies and finds that "down" years are to be expected. Indeed, 42% of companies between 2 and 5 years old experience 2 "up" years and 1 "down" year, while 31% have 3 "up" years. Analyzing lists of high-growth companies published in 13 different countries, the report found that 75% of the fledgling firms appeared on the list once. A major reason for the company not continuing to appear on such lists is a sizable slowing of their growth rates. Subsequent research is needed to examine whether these setbacks are due to larger established companies entering the new space, other startups capturing the revenues and jobs, or the new product area becoming less important. Interviews with some entrepreneurs stressed the role that self-inflicted wounds, such as very lax recruitment policies, play in the setback situations.

(This story reports on research at the Stanford Graduate School of Business and appears in the latest Stanford Knowledgebase, the free monthly information source of thoughts, ideas and research at the Stanford Graduate School of Business. To dig deeper, visit: http://www.gsb.stanford.edu/news/research/foster_young_cos_2011.html)

Ice Makers and Ice Machines - Top Tips for Selecting The Best One for your Business

For anyone who is providing drinks in the catering business, an ice maker can be an indispensable piece of equipment. It takes away the need for staff collecting bags of ice from the freezer or the cellar - essentially an ice maker increases the efficiency of your employees. These days ice makers come in a assortment of different sizes from the big stand alone units that produce masses of ice for large commercial ventures to the more modest table top designs which can be perfect for cafes, small pubs and bars. It is important that you calculate how much space you have to allocate for an ice machine - even larger locations may find that it is preferable to have a number of more compact machines than one big standalone unit that is tucked away from your main serving areas.

�Round ice - this is a popular choice with the more 'trendy' bars�What design to decide on - if your ice machine will be visible, you will be looking for something to to match with the other fixturesLast of all, deciding on the type of ice best suited for your business! Here are some of the choices available:�Is there a source of cold water and drainage?When you have decided that your business requires an ice machine. The first thing to consider will be space:And above all:�Nugget ice - you tend to find this type in places serving mainly soft and fizzy drinks�Half cube - preferred by pubs and bars because they are suitable for any sized glass�Do you have sufficient space in the service area - should it be table top or under counter�Plumbing of the machine should be carried out by a qualified professionalThis is essential, otherwise the machine will be unable to perform properly-and won't be of any benefit to you. So that you can reduce any backflow of water, make sure there is a space of roughly an inch between the drain line and the drain within the floor.If you can satisfy these needs then an ice maker could be very good for your organization or business. It makes perfect business sense - more effective staff and happy customers.�Crushed ice - this is mainly used by venues that focus on cocktailsA number of other things to take into account:Today's ice makers are very sophisticated - once the water is pumped into the machine it is frozen and then formed into the shape, or crushed. Once this process is finished the ice goes into the main storage unit where both you and your staff should be able to access the ice. You won't ever need to bother about not having enough ice again due to the fact that most machines now have a sensor built in that will not allow the ice to drop below a particular level - ensuring you have a continuous flow of ice for your customers on those hot summer days.

If you can satisfy these needs then an ice maker could be very good for your organization or business. It makes perfect business sense - more effective staff and happy customers.

Sweet serendipity; taco-shaped ice cream cones and dinosaur cookies serve surreal images to the dieter's dream

Sweet serendipity

The firm doesn't disclose the details of its proprietary formula, which it hopes to be patented. But the company does explain that naturally sweet potato starch (in the form of potato flakes) takes the place of sugar and partially replaces butterfat, so the ice cream contains just 90 calories per 4-ounce serving. The potato flakes also help provide the creamy texture and mouthfeel of regular ice cream.The upsurge in dessert offerings demonstrates more than the effect of a strong countertrend, however. Many observers believe consumers alternate between conscious self-indulgence and self-control.Reeds Dairy, Idaho Falls, Idaho, is expanding distribution of Al & Reeds All Natural Ice Cream, a reduced-calorie product that substitutes potato starch for sugar.But the company isn't taking novelty sales for granted, either. Dan O Strong, regional sales manager, counts some 125 companies now making novelties. "Every year some come in and some go out. But from Memorial Day to Labor Day, it's a constant battle for space."Perhaps the ultimate convenience dessert released last year was Mousse Eclat from Gourmet International Foods (Chicago). Available in low-cal and regular, dark and white, the chocolate mousse is traditional in every aspect except its packaging--an 8-oz. aerosol can.Baking mixes have shown steady market growth since 1986, having grown from $1.29 billion to $1.35 billion. Frozen bakery food sales rose from $1.1 billion to $1.26 billion. Both sub-categories would include non-dessert items, frozen bread doughs and mixes, for example, but other tracking numbers hint desserts are responsible for much of the growth. They also show the rising popularity of quick-fix splurge items.According to Nielsen Marketing Research, retail novelty sales reached $1.14 billion in 1988, down 2.6 percent from the previous year. That's compared with increases of 7 percent in 1987, 12.6 percent in 1986 and 14 percent in 1985.And Eskimo Pie Corp., Richmond, Va., which introduced the first sugar-free chocolate-covered ice cream bar last year, is hoping to attract a new breed of health-conscious consumer with its Light Eskimo Pie bar, which has no tropical oils.Others, such as Dove International, Burr Ridge, Ill., are cutting fat to reduce calories. Its new Dove Light bar, introduced in March, has one-third less calories than its regular bar but is still an upscale product with a price tag of $2.99 for a box of three.Klondike, which has reaffirmed its long-term commitment to the category by spending $5.8 million to expand its Clearwater plant and dedicated $2.8 million to a cold storage facility in Pennsylvania, is banking on the growth of the light segment with its new aspartame-sweetened Klondike Lite bar.Reed started with a bag of potato flakes and tried dozens of formulas before coming up with anything that even resembled ice cream. Then he continued experimenting for just the right consistency. Eight months later, after numerous attempts at just getting the mix to run through the equipment, Reed found a formula that worked. By accident that formula included half the refined sugar usually required, but the potato flakes had converted into a natural fructose sweetener. And that gave Reed the idea to make the product without refined sugar.With expanded distribution and the opening of additional dipping stores, Reed sees sales doubling by summer.Overall, new product offerings increased only 3.7% in 1988, compared to a 26% rise measured between 1986 and 1987. Desserts, however, was one of several active sub-categories during an otherwise subdued new product development year. Food manufacturers responded with more elaborate offerings for the bakery rack and freezer case and with more convenience for the "do-it-yourselfer."Ice cream made from potatoes was just the beginning. The company soon expanded into soft-serve and hard-pack yogurt, soft-serve ice cream and fruit sorbet under the Al & Reeds label. None contain refined sugar, artificial sweeteners or preservatives. Reeds Dairy also produces a 16 percent butterfat/40 percent overrun ice cream under the Reeds Prestigious brand name.Others agree that the category remains strong. The sales volume of the category shows consumers are still hungry for novelties, Braff says. "After the shakeout, what's going to be left is a half-dozen strong companies with a $2 billion franchise," he says. For consumers, that could mean fewer products to choose from.Haagen-Dazs Snack Bars, which contain 2.9 fluid ounces compared with 3.7 ounces for regular Haagen-Dazs bars, are aimed at the growing number of on-the-go eaters. "The appeal is convenience, portability and fun," Bailey says.Sweetie Bear Bakery in Blue Island, Ill., offered Little Sweeties butter vanilla bears in collectible tins, and Maurice Lenell Cookies (Chicago, Ill.) packed its Strawberries 'N Cream Cookies in a 12-oz. box resembling a fresh strawberry shipping tray. Jack & Jill Ice Cream (Philadelphia) released Heath Choco Taco, a candy bar-flavored ice cream in taco-shaped sugar cones.* By this decade's end, perhaps only the consumer's urge to splurge will have had a more telling impact on the grocer's shelf than food companies' urge to merge.The Fudge-tastic sundaes, which are General Foods' first ice cream novelty, take advantage of a new technology that keeps the fudge center of the bar liquid and keeps the ice cream portion of the product stable at 0 degrees F instead of the usual minus 20 degrees F. It took the company about two years to come up with the special formula.During that time, the frozen novelty category lost much of the glamour appeal that had drawn in dozens of new players, notes consultant David Braff of Braff & Co., New York. As competition intensified, retailers took advantage of the situation and raised their slotting allowances. "General Foods strengthened its commitment to novelties, but other companies got burned and go out," Braff says.Cookies as a sub-category accounted for the largest portion of new dessert offerings, with 307 releases in 1988. During 1988, according to Gorman's New Product News, U.S. food companies released 135 new cakes and 212 new baking ingredient items.Microwave dessert baking mixes, for example, posted 133.6% growth during the 52 weeks ended 12/30/88, and microwave frosting mixes gained 20.6% over the same period. Microwave frozen sweet goods gained 62%, and microwave frozen pastries doubled market share. Microwave frozen pies lost 26.5%, and dessert and ice cream toppings finished 1988, having surrendered 56.1% of market recorded one year earlier. Nevertheless, that narrowly defined dessert category did contribute a smattering of new items.The company introduced 4-ounce Peace Pops, chocolate-coated ice cream bars in four Ben & Jerry's flavors, last summer and a chocolate-flavored line extension of its Brownie Bar this spring. Both novelties are made with the company's superpremium ice cream, and that makes them distinct from other novelties, Greenfield says. "Traditional ice cream pops are not as exciting as our flavors," he adds.

PAUL BUSH, Senior Editor/Automation and Operations Analyst

Author: Paul Bush

Potatoes: a sugar substitute - Ingredient Technologies

Potatoes: A sugar substitute

Reed created the product on a whim in 1985 when his father, Le-Roy--then president of the National Potato Board--quipped about using potatoes in ice cream as a way of promoting the produce. Why not? Alan Reed said.PAUL BUSH, Senior Editor/Automation and Operations AnalystIn the frozen fruit bar segment, for example, United Brands' Chiquita fruit bars have vanished from all but the Midwest, Ocean Spray Cranberries has licensed its name to an ingredient supplier and Coca-Cola has sold its Minute Maid Juicee line.Not only has it promoted potatoes as Leroy Reed hoped, but it has brought national publicity to the 35-year-old dairy. Consumers call the dessert "spuds cream.""It's the same dichotomy you see when you go out to eat and someone asks for the dessert tray but uses Sweet n' Low in their coffee," notes Ann Buivid, product manager at General Foods, White Plains, N.Y.Although microwave desserts trade most heavily on convenience, many such new items incorporated selling points that answered consumption trends favoring health and diet as well as portion control. This cross-trending typified many other items.Keep your eyes open as more potatoes get served after dinner instead of with dinner. Who'd ever thought, potatoes for dessert!Next Step (Englewood Cliffs, N.J.) approached health-conscious consumers from a different angle. It used an all natural sweetener in R.W. Frookie "good for you" cookie varieties. Pronatec International (Peterborough, N.H.) also used the same 100% organically grown evaporated sugar cane juice to make gourmet Chocanat Chips, released in 12-oz. consumer packs in early 1989."There were some 700 SKUs introduced in the last two years. That's confusing to consumers and contributes to less-than-productive sales levels for manufacturers," says Terry McGrath, assistant vice president of marketing for Isaly Klondike Co., Clearwater, Fla. "As a result, manufacturers have had to reevaluate their new product plans. I don't think the number of successful new products will be reduced, but the number of gratuitous line extensions designed to grab shelf space will be cut," he says.Quarts of the product are now available in more than 200 stores in seven states--Idaho and parts of Georgia, Florida, Utah, Washington, Wyoming and California--in supermarkets and dipping stores bearing the Al & Reeds name (the name is a play on that of company president Alan Reed).Other new shapes included realistic Dominos cookies and Double Dominos sandwiches from Keebler (Elmhurst, Ill.) in chocolate and graham recipes, Nabisco Brands' bite-size Teddy Grahams, plus shortbread bears, dogs, rabbits, turtles and roosters from Beautiful Food in Glenview, Ill.While many processors are turning to aspartame to let consumers have their dairy desserts and their diet, too, an Idaho ice cream maker has found a sugar substitute closer to home: potatoes, of course.On the national level, that has put Dole Packaged Foods, San Francisco, in a good position. The company says it has achieved a 28 percent share of the frozen juice bar segment and hopes to improve that with this year's new flavor introductions. It has added a Pine-Orange Banana flavor to its Fruit'N Juice bar line and Strawberry-Banana to its Fruit'N Yogurt Bars. Both bars contain 60 calories each and are being marketed to health-conscious consumers as "Good for You" products.

PHOTO : Al & Reed's All Natural Ice Cream is made with fresh cream, skimmed milk, potato flakes, apple concentrate, vanilla, natural flavorings, locust bean gum and a fructose sweetener.

A hot category cools off; an novelty sales start to freeze, makers approach new products with caution - New Products

A Hot Category Cools Off

PHOTO : Al & Reed's All Natural Ice Cream is made with fresh cream, skimmed milk, potato flakes, apple concentrate, vanilla, natural flavorings, locust bean gum and a fructose sweetener.Often the battle is waged with slotting allowances. And often the companies with the most to spend are the most successful. So Ben & Jerry's tries to avoid paying the high fees by doing its own promotions. For example, Strong says, the company samples its product with a "Cowmobile" that roams the streets of major cities.More astonishing than the number of new items, are the temptations emerging from their developers' imaginations.The tri-flavored bullet-shaped ice pops are made with 10 percent fruit juice, fortified with vitamin C and are slightly softer than most water ices, Luther says. But they're successful because they are "a totally new product," says Luther, who notes that most "new" novelties are extensions of existing products.But juice bars aren't the only segment feeling the squeeze. Experts see General Mills' decision to put Vroman Foods on the block as a further indication that the category is cooling off."Consumers are becoming cognizant that tropical oils are something you don't want to ingest. And they are taking a hard look at the ingredient labels on packaging," says Larry Hable, national sales manager for Eskimo. The company began developing the new product in January and introduced it to retailers at the Food Marketing Institute show last month in Chicago. Each 2.5-ounce bar contains 140 calories and has 66 percent less saturated fat and 35 percent less cholesterol than the regular Eskimo Pie bar.Ben & Jerry's, Waterbury, Vt., also has taken a growing interest in novelties and has dedicated a new novelty plant to prove it. "It's going to be a significant part of our business, whether the category as a whole is growing or not," says Jerry Greenfield, co-founder.Billed as a "soft frozen drink bar," the Citrus Snowburst bars come in lemon and orange flavors and have a creamy texture similar to frozen drinks, Buivid notes. Each bar has only 45 calories and contains no fat or cholesterol.A rigorous definition of "dessert" would limit the category to puddings and toppings of the sort often applied to ice cream. Many would consider ice cream itself typical dessert fare. Desserts are also found in the bakery category, making growth difficult to track in absolute numbers. Selling Areas-Marketing Inc. (SAMI) data does, however, illustrate trends evidenced by actual new product offerings.Companies most likely to weather the storm are not just the strongest, but the ones that recognize consumers' paradoxical taste for both light and luxury products. In the world of frozen novelties, the same consumer who feasts on superpremium ice cream bars will come back for reduced-calorie pops later, industry observers note.But others, like Klondike's McGrath, believe consumers are less concerned about tropical oil than taste. He says the vanilla Klondike bar is the No.1 selling ice cream bar. Based on that, the company has plans to introduce a new superpremium ice cream bar this summer.West Coast restaurateurs have also noted the increased popularity of dessert foods. Carlo Karim, food and beverage director at Los Angeles' Beverly Hilton speculates Californians are eating more sweets because so many have adopted a more health-conscious life-style. The Biltmore's catering director, Sue Cameron, adds that as desserts have become more sophisticated, so have customers' palates. Rising expectations are influencing demand for dessert items eaten at home or away.Other convenience desserts included Pepperidge Farm's (Norwalk, Conn.) microwaveable Boston Cream Pie, Mississippi Mud Pie, and Amherst Apple Crumb Coffee Cake American Collection desserts.A cold front has moved into the frozen novelty category, wiping out the double-digit sales growth of the early '80s and putting the chill on new product introductions.Dinosaurs by far provided the most popular new shapes on the cookie shelves in 1988. Country Oven (Cincinnati) released Prehistoric Dinosaur Honey Graham cookies nationwide, and Dairy State Foods (Milwaukee) introduced Cookie-O-Saurus. General Biscuit Brands (Elizabeth, N.J.) chose a 10-state push to introduce Salerno Dinosaur Grrrahams in six detailed shapes, and Ralston Purina (St. Louis) chose Green Bay, Wis., to test Dinersaurs cookies and crackers. Westbrae Natural Foods (Emeryville, Calif.) unleashed four shapes of Dino Snaps Animal Cookies, and Sunshine Biscuit introduced chocolate Cookiesaurus cookies in six shapes.The good news is that despite the personal health-consciousness and continuing strong interest in low-salt, low-calorie, low-cholesterol, high-fiber and "lite" foods, U.S. adults have begun to savor after-meal sweets--again.Steve's Homemade Ice Cream (Boston, Mass.) offered consumers an incentive and a way to deal with their overindulgence guilt: A portion of the profit from Make-A-Wish ice cream bars goes to support that foundation. Ben & Jerry's Homemade (Waterbury, Vt.) pledged part of its Peace Pops profit to a non-profit antiwar organization.In the wake of those mega-deals, a much tougher market awaits regional food makers. Already hard-pressed to pay expensive retail slotting allowances, smaller processors now compete with national brands held in fewer, stronger hands. Survival requires tenacity, a niche market to sell in, and an adult dose of pent-up demand.Taco-shaped ice cream cones and dinosaur cookies serve surreal images to the dieter's dream.In the frozen dairy case, many new products make low-fat and low-cholesterol claims, but many observers suspect that such products target, and are purchased by, the same consumers that buy the most sinfully scrumptious chocolate cake, or cookie.That's why Isaly Klondike, Dove International and Eskimo Pie--all traditionally known for rich ice cream novelties--are introducing light versions.Microwave convenience played a larger role in the introduction of several new baking mixes. Food Pak (Tulsa, Okla.) introduced Puddin' On The Ritz pie fillings in local supermarkets, and General Mills (Minneapolis) released "MicroRave" brownie and cake mixes into national distribution. Sara Lee (Deerfield, Ill.) released three varieties of microwaveable snack pies into national distribution.Alan Reed expects to have Al & Reeds All Natural Ice Cream available in an additional five states--Illinois, Tennessee, Pennsylvania, Arizona and Indiana--by summer. The company also is considering marketing pints of the product in the East.Most manufacturers see the sales decline as an inevitable correction in a market that over-expanded. Marshall Luther, president of Vroman Foods, Minneapolis, says the category is simply "settling down." And while he acknowledges his company has been losing money in recent years, he says its new Trix Pops are "surpassing expectations" even without advertising support.As the category has evolved over the past decade, Buivid notes, adult novelties have experienced tremendous growth. The company is aiming at that market with its newest novelties: Citrus Snow-burst drink bars and Baker's Fudge-tastic ice-cream sundaes on-a-stick.Nutrasweet (Skokie, Ill.) released its sugar-free Eskimo Pie, sold on a stick in six-bar packs. Using aspartame, General Foods cut the calories of its Crystal Light Cool 'N Creamy dessert bars to less than 50 each, and Gold Bond Ice Cream (Green Bay, Wis.) brought out Creamsicles with only 25 calories per pop.

Often the battle is waged with slotting allowances. And often the companies with the most to spend are the most successful. So Ben & Jerry's tries to avoid paying the high fees by doing its own promotions. For example, Strong says, the company samples its product with a "Cowmobile" that roams the streets of major cities.

Author: Ann Meyer

Beer party!

Move over wine snobs; beer drinkers are going upscale with a burgeoning number of craft breweries offering more variety. Dinners pairing beer with food dishes are showcasing the versatility and compatibility of beer. In Jackson, these dinners began about three years ago at Sal & Mookie's New York Pizza & Ice Cream Joint.

"I am a beer lover and I do not feel beer gets the respect it deserves," he said. "My original training came when I was the manager of Bravo! Italian restaurant and got to see first hand how sommeliers and chefs pair different styles of foods with different styles of wine.This woman is adamantine sugar.Robertson was inspired to begin the events because of his passion for great beers.his clarity.Drennan says Capital City Beverages got involved because the dinners are a great opportunity to showcase the craft beers it distributes. "The people who attend are generally craft beer drinkers, but they often have not tried all offered by the brewery. It is a great sampling opportunity,'" he said. "We want people to leave more educated about the beer offered at the dinners and beer styles in general. There are many y ways to compliment your meal with a beer."Capital City Beverages, a major beer distributor in Central Mississippi, participates by inviting brewery owners and brew masters to attend the dinners. Vice president Brian Drennan agrees this adds to the success of the events. "The popularity of craft beer in Mississippi has exploded in the past few years. People are looking to try new and different styles of beer," he said, "but what makes the beer dinners a success is the opportunity for beer enthusiaists to interact with the owners and brew masters. I have never been at a dinner where someone simply read from a note card or the back of a bottle."Go to most craft beer websites and they provide food and beer-pairing suggestions," he said. "Most promote the dinners via blogs and websites. As more people discover good beer and appreciate the complex flavors, beers are being paired with everything from salads to lamb, duck and desserts. Beer is more versatile than wine, so the chefs canBeer drinkers may be surprised to learn that beer goes with foods other than wings and hamburgers. Like wine, beer can be paired with a dish, such as brown ale with beef or a sweet stout with a chocolate dessert.her husband brought it over.still,"It was interesting to see how the taste of certain foods and wines can change or be accentuated when the right wine is pared with the right food. So I decided to do the same with beers."birds cluttered their calls,Cracks became tracks.Chill creaked liberty.Staring.flicked by winglashes black spears of fright."You hear from the people who quit their jobs to brew beer why they chose to brew a certain beer and whose picture is on the packaging and why. So much of the presentation is the story behind the beer."Stricken.He says the beer-pairing dinners are the baby of Andrew Robertson, the service manager at Sal & Mookie's.

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Author: Lofton, Lynn

Cold Hand of Smile

A neighbour gave her an ice-cream maker

He stood at the door of her gardennor could she seefor dessert ate reward.Crept.The company is also rolling out Thorntons Triple Chocolate Ice Cream Dessert (rsp: [pounds sterling]3.99), which contains dark, milk and white chocolate dairy ice cream and is pitched as an alternative festive dessert option.Above her he left sleet"Just as all Merlots do not taste the same, the same thing goes with beer. Each beer company has its own way of creating a style of beer. Because of this, the food pairings can vary from company to company. It is an exciting adventure to see the different styles that are out there and fun to see what others have to offer.""Sometimes it's hard pairing beer with food, but it just depends on what beer you're working with. For instance, a stout porter is a good rich, dark, coffee-tasting beer. You would not want to pair this beer with a light sea bass dish," Robertson said. "The beer would over power the cleanness of the sea bass and the flavor would be lost. This would go great with meat dishes with gravy or barbecue.When that man leftHe breathed the melttears froze her open eyes withThe first beer events at Sal & Mookie's were beer tastings with light appetizers. These usually sold out at 20 to 40 guests. The organizers noticed guests were having so much fun they wanted more and were asking questions about foods to serve with beers. Now the beer dinners accommodate from 80 to 120 guests and are always sold out.to fall a warning.Co-owner Jeff Good said, "We are known for the quality of the experience. Real beer makers and/or brewery top-level officers come and talk about their products. Then these beers are paired with excellent food from our kitchen. We serve family style and consistently get comments that the dinners are fun, informative and wonderful.""This time of year is a significant one for take-home ice cream, with approximately 35% [IRI] of sales occurring over the winter," said an R&R spokeswoman.(missing text)flake her edgeHe finds that people love to learn new things. That's why bringing the brewery owners and brew masters to host the dinners is such a hit.Drennan notes that beer dinners and craft beers are growing trends across the country.DANGER ISLAND, NSWshe didn't thawthe river flowed past,SUSAN ADAMS,Robertson and Drennan say the dinners are also a great value. Held on a night when the restaurant is closed, diners enjoy beer with five or six food creations by chef Dan Blumenthal along with education and entertainment at a reasonable price.A group called Raise Your Pints is trying to change that state law and has established a website, raiseyourpints.com/."Our guests are diners ages 21 to 60. Everyone loves what we do with the beer dinners," Robertson said. "The dinners are a fun time when anywhere from 80 to 100 guests can come and socialize. I have noticed that beer is less intimidating than wine and liquor. A lot of people are afraid of wine because they feel they don't know enough and don't want to be embarrassed by this lack of knowledge. With liquor, many people are intimidated because they can't differentiate between brands. With beer, people are more open. It can be a thing of class, or just a way to enjoy a beverage with dinner."The ice cream maker is replacing its current Skinny Cow stick flavours with Mint Double Choc, Triple Choc Brownie and Caramel Shortcake variants, later this month. Each It is also adding Skinny Dippers minis - caramel and chocolate iced desserts (rsp: [pounds sterling]2.29 for a pack of eight) - to the better-for-you line up.Fractured.

DANGER ISLAND, NSW

Author: Adams, Susan

Skinny Cow sticks relaunch for winter

R&R Ice Cream has revealed its winter portfolio of ice creams, which include a relaunch of the Skinny Cow ice cream stick range and an indulgent Thorntons-branded dessert.

She felt the coldand admired

"This time of year is a significant one for take-home ice cream, with approximately 35% [IRI] of sales occurring over the winter," said an R&R spokeswoman.

The Global Petroleum Perspective

Uzbekistan is putting much faith in the future of Asia as the world's primary growth area for natural gas and its other exports, including cotton, gold, other minerals, fertilisers, ferrous metals, textiles and motor vehicles. For the time being, its decision makers keep watching developments in the US, still the primary trend-setter for the global economy; but they also keep a close eye on what is happening in neighbouring China.

"In the ice cream sector, consumers continue to demand more value as well," says Jeff Kleinpeter, president of Kleinpeter Farms Dairy, Baton Rouge, La."I use Gordon Dearnley's specialist cheese-making herd at Bark House Farm in Shelley. They are a particular continental breed appropriate for this called Meuse-Rhine-Issel.Turkey Hill will release two new premium flavors--Homemade Vanilla Ice Cream, which is a vanilla ice cream recipe that includes extra vanilla, and Double Dunker, a mocha ice cream swirled with chewy cookie dough and crunchy chocolate cookie swirl.Foods given special protection IT'S okay to call the cheese made in Shelley Yorkshire Brie."Buy local," "preservative free" and "support family farmers" themes have gained in popularity in recent years. Processors are taking notice.He said: "I've been in this business a long time and when we sat down in the pub Danny wondered what cheese to go for - I said go for the Holy Grail. There's lots in Yorkshire but not so much in West Yorkshire and it's mostly hard cheese.

The heating oil crack spread may narrow once European and US refineries increase rates by end-October and focus on producing diesel. The difference between November heating oil and gasoline on Oct. 6 was 15.19 cents/g, after reaching a 13-month high of 20.73 cents on Oct. 1.

THE IDEA'S JUST A CURD TO ME! Shelley man makes Yorkshire Brie

Byline: KEVIN CORE

"Some of the most significant trends that we are seeing in the ice cream category are consumers' interest in dairy desserts with natural ingredients, healthy benefits, value and products with clear and precise packaging," says Turkey Hill's Wright.As Kleinpeter Farms has expanded its selections to 24 flavors, "we have seen higher customer satisfaction due to a variety of flavors, and all of these flavors include locally produced ingredients. That has become very important to our consumers," Kleinpeter says.To compete, even in a stagnant market, processors have to develop new products and flavors to help a brand stand out (and stay) on a retailer's shelf.The profit from turning crude into heating oil and diesel in the US had jumped to almost double that for gasoline as American exports to Europe and South America had risen. Heating oil futures on NYMEX, which trade as a surrogate for diesel, increased 13% in the third quarter, helping to drive the profit from producing heating, industrial and trucking fuel to almost three times what it was a year ago.But ice cream makers had little else to celebrate in 2010. A drop in sales, a rise in ingredient prices and competition for retail shelf space are churning their stomachs. Even this summers weather was not kind to the category. When temperatures get too high, consumers seek relief in cold beverages, not ice cream.Locally sourced and produced ice cream strikes a chord with some shoppers. "Over the past two to three years, awareness to support 'local' has grown tremendously. We have addressed this concern," Kleinpeter says."The question had been 'why can't we have a Yorkshire Brie?'."In general, consumers are looking for natural, healthier ingredients, and less preservatives. That's true with the ice cream category, too," says Baker of Smith Dairy. "We are finding that consumers in our markets want good old-fashioned ice cream." Regular ice cream continues to dominate the category with more than 85% of total volume, she says.Private label rules the ice cream market. Sales of private-label ice creams are more than double that of the closest branded ice cream, according to data from SymphonylRI Group, a Chicago-based market research firm. Breyers is the No. 1 brand, ringing up $435.2 million in sales compared to $992 million in private-label sales in a recent 52-week period (see table on page 46). Total sales in the category were off 4.1%, compared to the previous period (as measured in dollars), but unit sales were down just 1.1%."We've made an effort to create new products across almost all of our product lines, products that are uniquely Pierre's," Thornicroft says. The company will add a new flavor to its jHola Fruta! Pure Fruit Sherbet lineup. It is also working on six new flavors to its Yovation probiotic frozen yogurt product line and five flavors for its 48-ounce ice cream and frozen yogurt products."Friendly's have been a strong player in the ice cream cup category with our Sundaes To-Go line," Akkan says. "We are planning to increase ice cream cup offerings with more varieties that will meet consumers' needs."Yet the US oil market is the pointer at the moment, influenced by the values of the US dollar and setting the price trends for various commodities.In a weak economy, consumers are getting back to basics and are looking for quality, says Pierre's Thornicroft. Ice cream and frozen desserts have always been a big part of people's lives, and "it's still a relatively inexpensive and fun way to spend time with family and friends or indulge all by yourself," he says.These include:. Champagne, from a particular region in France. Parma ham, which must be made in the Italian town. Stilton cheese, produced in Derbyshire, Leicestershire, Nottinghamshire. Cornish clotted cream. Melton Mowbray pork pies, famous from a Leicestershire town. Arbroath smokies, the smoked haddock from the Scottish fishing port. Jersey Royal potatoes, the kidney-shaped spuds from the Channel island. And, of course, Yorkshire forced rhubarb from the "triangle" of Wakefield, Morley and Rothwell.Blue Bell, Brenham, Texas, launched an all-natural Strawberry Fruit Bar in its frozen novelty category. "Consumers like the fact that this product is made with 45% real strawberries, it has 50% of their daily recommended allowance of Vitamin C and has only 70 calories per bar," says Carl Breed, director of marketing.Ed Morse, head of commodities research at Credit Suisse in New York, said: "It's reflecting something of real value. Diesel demand is strong, heating oil as well. Europe is structurally short of distillate for the winter"."We really focused on our frozen yogurt line of products with a package redesign and three new flavor offerings," says Colin Wright, trade relations coordinator for Turkey Hill Dairy, Conestoga, Pa. "For 2011 we will continue our 2010 focus of keeping things fresh and innovative with one caveat; streamline our product offerings.""The Brie is a soft mould-ripened cheese with a smooth texture and a rich golden centre."He explained that the milk is mixed with a culture which turns the lactose into lactic acid and the milk is curdled. It is separated into curds and whey, the surface is skimmed and the liquid put into a mould. It naturally develops its hard white coat.This year, Turkey Hill introduced three new frozen yogurt flavors. The company's sales in the frozen yogurt/tofu category were up 329%, according to SymphonyIRI Group. The new flavors are Honey Vanilla Granola, Peanut Butter Pie and Southern Lemon Pie. The processor also brought out a limited-edition frozen yogurt flavor containing Omega-3s, PomBlueberry Chocolate Truffle. Turkey Hill Frozen Yogurt is made with live and active yogurt cultures.

* BRIE -LLIANT: Danny Lockwood, owner of Yorkshire Fine Cheese Ltd, of Shelley, pictured with some of his Brie (PW201010Acheese-01) Purchase: www.examiner.co.uk/buyaphoto 01484 430000 ext 7778

Waiting for a thaw: processors expect sales to increase next year. Meanwhile, they continue to develop new flavors and portions to tempt consumers

Haagen-Dazs celebrated its 50th anniversary this year. The brand launched in 1960 with three flavors (chocolate, coffee and vanilla). Today it offers more than 65 flavors in ice cream, sorbet, frozen yogurt and frozen snacks.

In 2011, Friendly will add Sundae Xtreme and Yogurt varieties in cartons and focus on single-serve products.The profit from refining crude into heating oil - i.e., the crack spread - rose to $13.70/b on Oct. 6, based on NYMEX futures, compared with $7.32/b gasoline. The corresponding spreads were $5.32 and $3.57 a year ago. On ICE Futures, the margin for gasoil, equivalent of heating oil, was $12.47/b, compared with $8.82 a year ago. The supply of gasoil in independent storage in Europe's Amsterdam-Rotterdam-Antwerp oil-trading hub had fallen to the lowest level since July, reflecting the region's growing use of the fuel. Diesel demand in 16 EU countries this year will be about 3.68m b/d, up from 3.6m in 2009. In June, July and August, demand for heating oil in Germany was 387,000 b/d, up from 255,000 a year earlier. Demand for diesel and heating oil in N-W Europe came roaring back this year. The US has a lot of low-sulphur diesel. Shipments to Europe are also growing as traders seek to profit from price differences between the two regions through open arbitrage. Ultra-low sulphur diesel in the Gulf Coast spot market averaged $2.1489/g, or about $676.81/ton, in September, compared with $693.48 for cargoes delivered into N-W Europe, while freight costs were about $11.75/ton. There were a number of cargoes going to Europe from the Gulf Coast.A small shop is attached to Danny's Barncliffe Mill base where he carries out the meticulous process, stirring only by hand with no mechanisation."It's our job to get placement on new flavors" on freezer shelves, says Baker. Allowing space for rotational flavors or limited editions can create interest and excitement. Ruggles Limited Edition ice cream flavors change every three months or so and feature seasonal favorites like Peach Pie, Pumpkin or Candy Cane.The week at NYMEX on Oct. 18 ended with paper WTI up $0.99 to $82.66/b, while on ICE paper Brent closed $0.60 up at $84.03. RBOB gasoline at the New York harbour was up $0.033 at $2.1512/g. Heating oil at the New York harbour was up $0.03 at $2.2819/g. NYMEX natural gas closed up $0.034 at 3.651/m BTU. By then the dollar was at its lowest point for 15 years.He said: "I wanted to do something a bit quirky, there are plenty of ice-cream makers but not so many people making cheese. It was becoming more fashionable and we were trying to tap into that market because people love to buy locally."It's very popular.The heating oil crack spread may narrow once European and US refineries increase rates by end-October and focus on producing diesel. The difference between November heating oil and gasoline on Oct. 6 was 15.19 cents/g, after reaching a 13-month high of 20.73 cents on Oct. 1."The biggest challenge for everyone right now has been the variability of commodity prices. What's made it even more difficult is that this variability has affected key ice cream ingredient categories like cream, sugar and cocoa," says Matthew Thornicroft, spokesperson for Pierre's Ice Cream Co., Cleveland.Eight months ago Danny Lockwood, 55, swapped his catering business to move into the manufacture of the only "Yorkshire Brie".Smith Dairy introduced four flavors in its Ruggles premium ice cream line after analyzing research that looked at consumers' preferences, repeat purchases and prior flavor experience, Baker says. The flavors are Peanut Butter Cup (peanut butter ice cream with chocolate fudge swirls and chunks of broken peanut butter cups); Birthday Cake (cake batter-flavored ice cream with a marshmallow swirl and multicolored sprinkles); Double Fudge Brownie (chocolate ice cream with fudge brownie pieces and a fudge swirl); and Black Raspberry Chip, a limited-edition flavor that sold so well, Smith made it a year-round flavor.Seasonal SKUs are one way that processors test-market new flavors and recipes. A limited production run keeps inventory low. Successful new flavors can be produced in greater volume, but if a flavor bombs, a processor has limited its risk because it hasn't invested much."It was quite a layout to get the operation started and my wife Carole helps with the admin and packing."He couldn't make enough originally but he's catching up now and it may prove even more popular with Christmas coming."The cheese may be more associated with France but having set up his base in Barncliffe Mills his creation is proving very popular.But there are many other food and drink products that have been given protected status because of their local roots."I've known the wholesaler Michael Lee for quite some time and this move was something we had discussed before.Back to basics, forward with innovation"Purveyor of fine cheese," Michael Lee, wholesaler of Fine Cheeses Ltd, is the sole distributor of the Barncliffe Brie.A cheesemaker has come up with what his wholesaler calls "The Holy Grail of cheeses".Dreyer's Grand Ice Cream, Oakland, Calif., is emphasizing "better-for-you" products. The company has seen "overwhelming interest" from consumers to its Fruit Bar brand, says Kevin George, director of innovation and insight. Acai and pomegranate are popular flavors. The 2.5-ounce bars have 60- to 70-calories per serving. On-pack messaging highlights the product's antioxidant properties, fruit and Vitamin C content and calorie count."It's a very competitive category," says Penny Baker, director of marketing for Smith Dairy Products Co., Orrville, Ohio. "Unfortunately, at retail, the category is over-promoted. There is very little brand loyalty in ice cream. Over-promotion rarely allows the retailer to capture full-revenue register rings on the frozen dessert category," Baker says.* BRIE -LLIANT: Danny Lockwood, owner of Yorkshire Fine Cheese Ltd, of Shelley, pictured with some of his Brie (PW201010Acheese-01) Purchase: www.examiner.co.uk/buyaphoto 01484 430000 ext 7778US exports to Europe and South America were bolstered by growth in some of the continents' biggest economies was accelerating. GDP in Germany, Europe's biggest consumer of heating oil, will expand 3.4% this year, according to the European Commission. Argentina's will grow 8.3%, the median of eight analysts' estimates compiled show."We have also focused on buying more locally produced milk," Kleinpeter says.No company wants to sit on its heels. Product introductions show retailers, investors and consumers that a company is moving forward.CAPTION(S):"Innovation has been our focus in 2010," says Zeynep Akkan, marketing manager at Friendly Ice Cream Corp., Wilbraham, Mass. "We partnered with Kraft to create the Oreo Ice Cream Cake. Another innovative product we launched this year was the Ice Cream Cupcakes, which is unique in its ease of serving, versatility and portion control benefits."

This year, Turkey Hill introduced three new frozen yogurt flavors. The company's sales in the frozen yogurt/tofu category were up 329%, according to SymphonyIRI Group. The new flavors are Honey Vanilla Granola, Peanut Butter Pie and Southern Lemon Pie. The processor also brought out a limited-edition frozen yogurt flavor containing Omega-3s, PomBlueberry Chocolate Truffle. Turkey Hill Frozen Yogurt is made with live and active yogurt cultures.

Author: Jim Carper

Green Mountain Coffee Roasters, Inc. and Dunkin’ Donuts to Make America’s Favorite Coffee Available in K-Cup Portion Packs for Keurig Single-Cup Brewers

Dunkin’ K-Cup portion packs to be sold exclusively at participating Dunkin’ Donuts restaurants

For more information on RIO, please visit www.riovideogame.com or www.thq.com.According to The NPD Group / CREST®, Dunkin’ Donuts serves the most hot traditional and iced coffee in America,* selling more than one billion cups of hot and iced coffee every year. Dunkin’ Donuts uses 100% Arabica coffee beans, and the company’s coffee specifications are recognized by the industry as a superior grade of coffee. Dunkin’ Donuts was recently ranked number one in customer loyalty in the coffee category for the fifth consecutive year by the 2010 Brand Keys Customer Loyalty Engagement Index. Additionally in 2010, Dunkin’ Donuts opened more net new locations globally than any other quick-service (QSR) brand.About RioAbout THQDunkin’ Brands, Inc. Forward-Looking Statements“RIO’s humor, compelling characters, thrilling story, colorful characters and wonderful music inspired us to create a unique and imaginative game experience,” said Martin Good, THQ’s Executive Vice President of Kids, Family and Casual Games.All other trademarks are the property of their respective owners.Certain statements in this press release express our opinions, expectations, beliefs, plans, objectives, assumptions or projections regarding future events or future results, including, among other things, our results of operations, financial condition, liquidity, prospects, growth, strategies and the industry in which we operate, and therefore are, or may be deemed to be, “forward-looking statements.” These forward-looking statements can generally be identified by the use of forward-looking terminology, including the terms “believes,” “estimates,” “anticipates,” “expects,” “seeks,” “projects,” “intends,” “plans,” “may,” “will” or “should” or, in each case, their negative or other variations or comparable terminology. These forward-looking statements include all matters that are not historical facts. Due to the risks and uncertainties inherent in forward-looking statements, actual results could differ materially from those stated or implied in this press release. We do not undertake to revise or update any of the forward-looking statements contained in this press release as a result of new information, future events or otherwise.A recognized industry leader, Twentieth Century Fox Consumer Products licenses and markets properties worldwide on behalf of Twentieth Century Fox Film Corporation, Twentieth Television and Fox Broadcasting Company, as well as third party lines. The division is aligned with Twentieth Century Fox Television, one of the top suppliers of primetime entertainment programming to the broadcast networks.About Twentieth Century Fox Consumer Products:About Dunkin’ Donuts“RIO is one of the biggest family film events of the year and is tailor made to be enjoyed through a video game that will bring the same experience to gamers of all ages,” added Gary Rosenfeld, Senior Vice President, New Media for Fox Consumer Products.About Green Mountain Coffee Roasters, Inc. (NASDAQ: GMCR)"We believe customers will be delighted to learn that ‘America’s Favorite Coffee’ will soon be able to be prepared in America’s fastest-growing single-cup brewing system,” said Nigel Travis, Dunkin’ Brands CEO and Dunkin’ Donuts President. “By introducing Dunkin’ K-Cup portion packs and making them available exclusively in our restaurants, we are giving more people more occasions to enjoy Dunkin’ Donuts coffee and more ways to enjoy using their Keurig Single-Cup Brewing Systems. We believe this alliance of two brand leaders means incremental sales for GMCR, for Dunkin’ Donuts and for our Dunkin’ Donuts franchisees.”

Certain statements in this press release express our opinions, expectations, beliefs, plans, objectives, assumptions or projections regarding future events or future results, including, among other things, our results of operations, financial condition, liquidity, prospects, growth, strategies and the industry in which we operate, and therefore are, or may be deemed to be, “forward-looking statements.” These forward-looking statements can generally be identified by the use of forward-looking terminology, including the terms “believes,” “estimates,” “anticipates,” “expects,” “seeks,” “projects,” “intends,” “plans,” “may,” “will” or “should” or, in each case, their negative or other variations or comparable terminology. These forward-looking statements include all matters that are not historical facts. Due to the risks and uncertainties inherent in forward-looking statements, actual results could differ materially from those stated or implied in this press release. We do not undertake to revise or update any of the forward-looking statements contained in this press release as a result of new information, future events or otherwise.

THQ and Twentieth Century Fox Consumer Products Bring RIO to Life with a New Multi-Player Game Inspired by the Upcoming 3-D Animated Comedy Adventure

Discover the RIO Party Game with a New Way to Play Through Competitive Mini-Games and Music Filled Excitement

AGOURA HILLS, Calif. -- Let the games begin! THQ Inc. (NASDAQ: THQI) and Twentieth Century Fox Consumer Products today announced the planned April 12th release of a fast-paced, party-style video game inspired by Fox’s upcoming animated 3D movie event RIO, its comedic and heartfelt characters, infectious energy, and inspiring music. From Blue Sky Studios, the makers of the blockbuster ICE AGE film series, RIO arrives in theaters everywhere on April 15. The video game will be available on the Xbox 360® video game and entertainment system from Microsoft, PlayStation®3 computer entertainment system, the Wii™ system, and the Nintendo DS™ family of hand-held systems.About IceWEB, Inc. Headquartered just outside of Washington, D.C., IceWEB manufactures and markets data storage products. For more information, please visit www.IceWEB.com .Founded in 1950, Dunkin' Donuts is America's favorite all-day, everyday stop for coffee and baked goods. Dunkin' Donuts is a market leader in the hot regular/decaf/flavored coffee, iced coffee, donut, bagel and muffin categories. Dunkin' Donuts has earned the No. 1 ranking for customer loyalty in the coffee category by Brand Keys for five years running. The company has more than 9,700 restaurants in 31 countries worldwide. In 2010, Dunkin' Donuts' global system-wide sales totaled $6 billion. Based in Canton, Mass., Dunkin' Donuts is a subsidiary of Dunkin' Brands, Inc. For more information, visit www.DunkinDonuts.com.*For Quick Service Restaurants Year Ending October 2010.WATERBURY, Vt. & CANTON, Mass. -- Green Mountain Coffee Roasters, Inc. (GMCR) (NASDAQ: GMCR), a leader in specialty coffee and coffee makers, and Dunkin’ Donuts, a market leader in the hot regular, flavored and iced coffee categories, today announced a promotion, manufacturing and distribution agreement that will make Dunkin’ Donuts coffee available in single-serve K-Cup® portion packs for use with Keurig® Single-Cup Brewers. Financial terms of the agreement were not disclosed.GMCR’s Keurig Single-Cup brewers for in-home and office use utilize patented, innovative brewing and single-cup technology to deliver a fresh-brewed, perfect cup of coffee, tea, or cocoa every time at just the touch of a button. Brewers with Keurig Brewed® technology were the top five selling coffeemakers in the U.S. on a dollar basis for the period of October through December 2010 and represented an estimated 49% of total coffeemaker dollar sales for that period according to The NPD Group / CREST®.GMCR routinely posts information that may be of importance to investors in the Investor Relations section of its website, including news releases and its complete financial statements, as filed with the SEC. The Company encourages investors to consult this section of its website regularly for important information and news. Additionally, by subscribing to the Company’s automatic email news release delivery, individuals can receive news directly from GMCR as it is released.Wii and Nintendo DS and Nintendo DSi are trademarks of Nintendo.CONTACT: IceWEB, Inc. Investor Relations (571) 287-2400 investor@iceweb.com Wolfe Axelrod Weinberger Associates, LLC Stephen D. Axelrod, CFA (212) 370-4500 steve@wolfeaxelrod.com Adam Lowensteiner (212) 370-4505 adam@wolfeaxelrod.comJohn R. Signorello, Chairman and CEO, stated, "This IDC report confirms what our customers are telling us... that VMware compatible IceWEB storage solutions are ideal for their virtualized environments of today and in the future."The statements contained in this press release that are not historical facts may be “forward-looking statements” within the meaning of the Private Securities Litigation Reform Act of 1995. These forward-looking statements are based on current expectations, estimates and projections about the business of THQ Inc. and its subsidiaries (collectively referred to as “THQ”), including, but not limited to, expectations and projections related to the Rio video game, and are based upon management’s current beliefs and certain assumptions made by management. Such forward-looking statements are subject to risks and uncertainties that could cause actual results to differ materially from those expressed or implied by such forward-looking statements, including, but not limited to, business, competitive, economic, legal, political and technological factors affecting our industry, operations, markets, products or pricing. Readers should carefully review the risk factors and the information that could materially affect THQ’s financial results, described in other documents that THQ files from time to time with the Securities and Exchange Commission, including its Quarterly Reports on Form 10-Q and Annual Report on Form 10-K for the fiscal period ended March 31, 2010, and particularly the discussion of risk factors set forth therein. Unless otherwise required by law, THQ disclaims any obligation to update its view on any such risks or uncertainties or to revise or publicly release the results of any revision to these forward-looking statements. Readers are cautioned not to place undue reliance on these forward-looking statements, which speak only as of the date of this press release.RIO will hit theaters April 15, 2011 and boasts an amazing voice cast including the talents of Anne Hathaway, Tracy Morgan, George Lopez, Jesse Eisenberg, and Jamie Foxx along with original songs from Grammy® Award Winner and hip hop megastar Will.i.am (Black Eyed Peas), Taio Cruz, Brazilian bossa nova legend Sergio Mendes and a film score composed by John Powell (Grammy Award® Winner for Happy Feet).“GMCR’s agreement with Dunkin’ Donuts is part of our strategy of aligning with the strongest coffee brands to support a range of consumer choice and taste profiles in our innovative Keurig Single-Cup Brewing system,” stated Lawrence J. Blanford, GMCR President and CEO. "Dunkin’ Donuts has top quality coffee, an extremely loyal customer base and impactful advertising programs. Combine those assets with consumers’ enthusiastic response to Keurig’s Single-Cup Brewing technology and we believe this alliance represents a truly exciting opportunity for both companies, with the potential to strengthen Keurig brewer adoption by consumers in one of the fastest-growing categories of the coffee industry.”The report also mentions the economic realities business owners and IT decision makers are constantly facing and how they want to improve IT operational efficiency while at the same time keeping costs down by not buying excess IT capacity. In addition, companies in data-intensive industries are challenged by physical storage system space and power limitations. To solve these issues IDC suggests providing IT teams in midsize organizations with storage systems like those provided by IceWEB that are optimized for usability in virtual and rapid data growth environments.RIO is a new family comedy adventure from Blue Sky Studios, the makers of the ICE AGE franchise. The 3-D film focuses on a domesticated Macaw named Blu, who travels to the faraway and exotic land of Rio de Janeiro to find Jewel, the only other bird of his species. Not long after Blu and his owner/best friend Linda arrive in Rio, Blu and Jewel are kidnapped by a group of bungling animal smugglers, and with the help of a group of wise-cracking and smooth-talking city birds, Blu will have to learn to fly, escape the kidnappers, and return to Linda, the best friend a bird ever had.Dunkin’® K-Cup portion packs (Photo: Business Wire)

Photos/Multimedia Gallery Available: http://www.businesswire.com/cgi-bin/mmg.cgi?eid=6624394&lang=en

IceWEB Highlighted in IDC Technology Spotlight Report

IceWEB™, Inc. (OTCBB: IWEB), www.iceweb.com , a leading provider of Unified Data Storage and building blocks for cloud storage networks, announced today that IDC's recently issued industry report titled 'Data Efficiency and the Value of Unified Data Storage' http://idcdocserv.com/1096 describes how IceWEB's storage solutions are meeting the current and emerging storage needs of mid-size organizations. The three-page document discusses the rapid changes in storage solutions and how the need for more efficient data storage is on the rise. It goes on to list the reasons why IceWEB's Unified Storage Systems offerings should be considered by Information Technology (IT) professionals.

The paper describes IceWEB's unified storage platform which handles both file and block data. Built-in storage management features include inline deduplication, inline compression, linked clones, and thin provisioning for storage efficiency... all without any major performance penalties.Photos/Multimedia Gallery Available: http://www.businesswire.com/cgi-bin/mmg.cgi?eid=6624394&lang=enFor on-the-go excitement, the Nintendo DS and Nintendo DSi™ versions offer a completely different game from the console version via a rhythm-based adventure. As the main character from the film, Blu, players can use their stylus to discover Latin and hip hop beats as they navigate through 20 levels and seven colorful locations. Rio also features four fun mini-games where players will be able to party with the other characters from the film.THQ Inc. (NASDAQ: THQI) is a leading worldwide developer and publisher of interactive entertainment software. The company develops its products for all popular game systems, personal computers and wireless devices. Headquartered in Los Angeles County, California, THQ sells product through its global network of offices located throughout North America, Europe and Asia Pacific. More information about THQ and its products may be found at www.thq.com. THQ and the THQ logo are trademarks and/or registered trademarks of THQ Inc.Beginning this summer, Dunkin’ Donuts will offer 14-count boxes of authentic Dunkin’ Donuts coffee in single-serve K-Cup portion packs exclusively at participating Dunkin’ Donuts restaurants in the U.S. and Canada. GMCR will exclusively package the new Dunkin’® K-Cup portion packs using coffee sourced and roasted to Dunkin’ Donuts’ exacting specifications. Dunkin’ K-Cup portion packs will be available in five popular Dunkin’ Donuts flavors, including Original Blend, Dunkin’ Decaf, French Vanilla, Hazelnut and Dunkin’ Dark®. In addition, participating Dunkin’ Donuts restaurants will, on occasion, offer Keurig Single-Cup Brewers for sale.

CONTACT: IceWEB, Inc. Investor Relations (571) 287-2400 investor@iceweb.com Wolfe Axelrod Weinberger Associates, LLC Stephen D. Axelrod, CFA (212) 370-4500 steve@wolfeaxelrod.com Adam Lowensteiner (212) 370-4505 adam@wolfeaxelrod.com

Bonfire blast from the past

A HIGH FLATTS ice-cream business is teaming up with an iconic Yorkshire toffee-makers to create a bonfire treat.

Steve Chelton, Insurance Development Manager at Swinton said, "British homes seem to be a graveyard of unused electrical items. Instead of leaving theses items in the back of their cupboards, homeowners should consider recycling them at their local recycling centre."As part of the title sponsorship of Cold-EEZE Improv-Ice, Mr. Karkus will be interviewed by world renowned skaters Sasha Cohen, Rachael Flatt and Brian Boitano in vignettes to be aired during the broadcast. Some of these interviews will air on additional NBC skating shows during the 2010-11 season as well as on rebroadcasts on the Hallmark channel."We have spent many weeks perfecting the recipe so that the combination of ice cream and toffee is just right."The parkin flavour will be produced using Elland-based Lottie Shaw's Seriously Good Yorkshire Parkin.CONTACT Media Relations The Lexicomm Group Wendi Tush Email Contact (212) 794-4531 Lindsey Gardner Email Contact (570) 479-4895 Investor Relations Ted Karkus Chairman and CEO The Quigley Corporation (215) 345-0919 x 0It is now being licensed to Yummy Yorkshire for use in its ice cream."Ice-skating viewers fall into our Cold-EEZE target demographic," said Mr. Karkus. "The season is right and this has been a perfect project to have a lot of fun with. The vignettes do a great job of telling the Cold-EEZE story."The skaters will not know which Foreigner hit has been selected for them until just before performing. TV viewers will have the opportunity to vote at www.coldeeze.com for the skater they feel performed the most creative routine. The voting results will be announced by Brian Boitano on the last televised special of the NBC Skating Series, starring Riverdance, on February 19, 2011.(i)based on 26 million households each having at least one unused electrical item at an average price of GBP 25

About SwintonCertain statements in this press release are "forward-looking statements" within the meaning of the Private Securities Litigation Reform Act of 1995 and involve known and unknown risk, uncertainties and other factors that may cause the Company's actual performance or achievements to be materially different from the results, performance or achievements expressed or implied by the forward-looking statement. Factors that impact such forward-looking statements include, among others, changes in worldwide general economic conditions; government regulations; the ability of our new management to successfully implement our business plan and strategy; our ability to fund our operations including the cost and availability of capital and credit; our ability to compete effectively including our ability to maintain and increase our market share in the markets in which we do business; and our dependence on sales from our main product, Cold-EEZE, and our ability to successfully develop and commercialize new products.It will also be sold throughout the year in the ice-cream parlour and in both sweet shops.She was left a handwritten copy of the recipe by her grandmother Ella Riley, the niece of the founders, and decided to revive it.The top items that are left unused in the back of cupboards:The toffee rolls were a household name when they were produced for decades in Halifax.

CREAM OF CROP: The toffee ice cream team, left, Louise and Jeremy Holmes with Freya Sykes and Steve Bletsoe