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The New Year is almost here, and what a year it’s been. There were a lot of big things that happened this year, from the good to the bad (and even the ugly), and we think most of us are ready to toast to 2023 and what lies in store (hopefully, with less ugly). But if you’re as bedraggled from the holiday season shenanigans of the past week as we are, you might not feel up to creating a complicated signature cocktail this year. Not to worry! Martha Stewart, the queen of simple elegance, has a solution. Her 2-ingredient New Year’s Eve cocktails are surprisingly simple, but pack a punch of flavor and look divine while doing so.
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All you’ll need to make Stewart’s two-ingredient cocktails is fruit sorbet and a bottle of dry sparkling wine. Stewart recommends Prosecco, but you could also use Cava, or even a bottle of the good stuff — Champagne. Since you’re mixing it with sorbet, though, don’t feel like you need to spring for a pricy bottle. Any of these sparkling wines under $20 would do.
As for the sorbet, you can really play around with the flavors. If you have some extra energy, you could try making your own sorbet from scratch, which is as simple as pureeing frozen fruit with a little simple syrup in a food processor.
For store-bought flavors, raspberry and mango sorbet are fairly traditional, but you can also find a lot of exciting options available these days. Just make sure you use some pretty glasses that show off the gem-like hue of your sorbet and the swirl of sparkling wine that surrounds it.
The resulting drink is a cocktail that might remind you of the foamy sherbet punch you had at school parties as a kid, but with an elegance factor of about 1000. And, since you didn’t have to spend a ton of time gathering ingredients and mixing up your cocktails, you’ll have extra time to focus on the appetizers.
Who:An AriZona beverage consumer sued the company.
Why:The plaintiff says the company labels many of its beverages as being “all natural” when they contain unnatural ingredients.
Where:The AriZona 100% natural class action was filed in a California federal court.
AriZona Beverages labels many of its drinks as being natural when they actually contain “not natural” ingredients like ascorbic acid and coloring, a new class action lawsuit alleges.
Plaintiff Thomas Iglesias filed the class action lawsuit against AriZona Beverages USA LLC Dec. 23 in a California federal court, alleging violations of state and federal consumer laws.
According to the lawsuit, AriZona falsely labels and advertises its beverage products, including its AriZona Kiwi Strawberry Fruit Juice Cocktail, Diet Peach Iced Tea and Grapeade, as being “All Natural” or “100% Natural.”
However, the products contain at least one of the following ingredients that are not natural: added coloring, ascorbic acid, high fructose corn syrup, malic acid and erythritol, the lawsuit alleges.
“This information is barely visible in the back of the products,” the AriZona class action states. “Furthermore, even if consumers see these ingredients, they do not necessarily know that this ingredient is a preservative because they lack specialized knowledge.”
Consumers paid more for product due to ‘natural’ labeling, AriZona class action alleges
The company also allegedly falsely labels and advertises a subset of its AriZona beverage products as containing “No Preservatives” when, in reality, each of the products contains ascorbic acid, a well-known preservative, Iglesias alleges.
Consumers paid an inflated price for the products due to the “natural” representations, the AriZona 100% natural class action states.
Iglesias looks to represent anyone who purchased the products in California in the last four years.
He sued for violations of California consumer laws and breach of warranty and unjust enrichment and seeks certification of the class action, damages, fees, costs and a jury trial.
The lawsuit follows a similar class actionfiled against AriZona in March, alleging its beverages are marketed as being “all natural” when they contain added coloring.
Were you misled by the “all-natural” labels on AriZona beverages? Let us know in the comments!
The plaintiff is represented by Ryan J. Clarkson, Tiara Avaness and Yana Hart of Clarkson Law Firm.
TheAriZona 100% natural class action lawsuitisThomas Iglesias et al. v. AriZona Beverages USA LLC, Case No. 3:22-cv-09108, in the U.S. District Court for the Northern District of California.
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The New Year is almost here, and what a year it’s been. There were a lot of big things that happened this year, from the good to the bad (and even the ugly), and we think most of us are ready to toast to 2023 and what lies in store (hopefully, with less ugly). But if you’re as bedraggled from the holiday season shenanigans of the past week as we are, you might not feel up to creating a complicated signature cocktail this year. Not to worry! Martha Stewart, the queen of simple elegance, has a solution. Her 2-ingredient New Year’s Eve cocktails are surprisingly simple, but pack a punch of flavor and look divine while doing so.
All you’ll need to make Stewart’s two-ingredient cocktails is fruit sorbet and a bottle of dry sparkling wine. Stewart recommends Prosecco, but you could also use Cava, or even a bottle of the good stuff — Champagne. Since you’re mixing it with sorbet, though, don’t feel like you need to spring for a pricy bottle. Any of these sparkling wines under $20 would do.
As for the sorbet, you can really play around with the flavors. If you have some extra energy, you could try making your own sorbet from scratch, which is as simple as pureeing frozen fruit with a little simple syrup in a food processor.
For store-bought flavors, raspberry and mango sorbet are fairly traditional, but you can also find a lot of exciting options available these days. Just make sure you use some pretty glasses that show off the gem-like hue of your sorbet and the swirl of sparkling wine that surrounds it.
Courtesy of True.
True Coupe Glasses, Set of 4$26.99
The resulting drink is a cocktail that might remind you of the foamy sherbet punch you had at school parties as a kid, but with an elegance factor of about 1000. And, since you didn’t have to spend a ton of time gathering ingredients and mixing up your cocktails, you’ll have extra time to focus on the appetizers.
And you can buy everything you need to recreate it at a supermarket.
Caitlin Bensel; Food Styling: Torie Cox
Even though I’ve written about food and entertaining for more than 10 years, it can still feel daunting to host anything larger than an intimate dinner party. Since I live alone and dine out a lot—I consider travel and restaurant spending to be among my best “investments,” well, besides my retirement account—I’m not very well-versed at hosting more than six for a meal.
I sent out invitations to my housewarming party, which occurred on a late summer Saturday night. With everyone's lives picking up as previously pandemic-cancelled events are added back to the calendar, I figured about half of the guests would reply “no.” But in a delightful (albeit daunting) turn of events, nearly everyone RSVP-ed “yes,” meaning I would now be welcoming more than 30 pals onto my patio and into my kitchen.
I immediately realized that there would be no way that I could coordinate food for about three dozen, plus drinks, tableware, music, and beyond. I had outshot my single-person hosting coverage. So I decided to delegate and hired a caterer to create a spread of heavy appetizers that would accommodate the various dietary preferences, including gluten-free and vegan.
:
After reviewing the thoughtful, crowd-pleasing menu of cheese and charcuterie, queso and pretzel bites, a trio of salsas and chips, plant-based dips and crudites, and lettuce wraps, I was delighted. But I was also a bit worried, due to two realizations:
And I was also offering an ample selection of local beers and easy-sipping summer wines. The quantity was sufficient, but the variety needed just a little something extra to ensure everyone would stay satiated—and sober. At this point, I came up with the perfect solution: Channel my inner Sandra Lee, and make it semi-homemade!
To round out my catered buffet, in a large saucepan, I simply combined 1 jar of marinara (Ina loves Rao’s, and I do, too) and 1 bag of Simek’s Classic Turkey Meatballs, which hit the mark for the gluten-free, protein-craving crowd.
After stirring to combine, cranking the heat to medium, then bringing it back down to low to keep warm, I gave the 36 tomato-sauced meatballs a final stir. Since my buffet also included crostini for the cheese and charcuterie selection, people could grab a slice from there to act as the vehicle for their saucy meatballs. Or they could eat it simply with a fork.
:
With one shopping trip to Target* and a mere five minutes of prep time, the spread was all set—no sweat! And 90 minutes into the gathering, this two-ingredient snack was earning rave reviews and was the first item on the buffet to completely disappear.
Much like these beloved Bacon-Wrapped Crackers, this two-ingredient appetizer is ultra-easy, feeds a crowd, and is a terrific party menu idea for any time of year.
The next time you’re unsure of what your appetizer menu is missing, might I recommend that you go ahead and have a ball?
*You can also find marinara and Simek’s products at Walmart and Harris Teeter. Alternatively, swap in your own go-to meatball variety.
A fruity cocktail, called the Kir Royale, is the unsung star of season 3 of the Netflix show — and with just two ingredients, it's très simple to recreate and channel your inner Emily Cooper.
Emily (Lily Collins) first tries the sparkling red drink, which Luc (Bruno Gouery) calls "the perfect drink to sip and do nothing as the ferris wheel turns," during a toast to her unemployment, and it makes several more appearances throughout the season.
Things come full circle later in the show when Emily earns her job back at marketing firm Savoir after suggesting that Champére sell the fruity drink prepackaged: "Canned cocktails, they're all the rage among 18-35s."
The fashionista's vision comes to fruition in the final episode, when the champagne company launches a bottled version of the Kir Royale. But, because Champére unfortunately doesn't exist in real life, at-home assembly is required if you want to try the glitzy beverage for yourself.
Stéphanie Branchu/Netflix
The Kir Royale has two components: champagne and crème de cassis, Luc explains in the show. Crème de cassis is a rich, tart liquor made from macerated blackcurrants that was created in Burgundy more than 150 years ago, per Food & Wine.
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In one recipe for the French cocktail, shared by Ina Garten, the Barefoot Contessa lays out just two simple steps to recreate Emily's new favorite beverage. First, pour a teaspoon of the fruity liquor into a champagne flute. Next, top the glass off with the bubbling wine, serve immediately and enjoy.
"That's like a fizzy wine cooler," describes Alfie (Lucien Laviscount) in the season finale. "I like it!"
Emily in Paris season 3 is streaming now on Netflix.
U.S. cannabis companies may be starting to wonder if they will ever catch a break in Washington.
Democrats tried and failed to shoehorn cannabis banking reforms into this month’s $1.65 trillion omnibus spending bill before the new Congress starts on Jan. 3. Had the SAFE Banking Act passed, U.S. marijuana companies would have been able to access normal financial services like checking accounts and commercial mortgages.
The bill also might have eventually made it easier to move their stock market listings from Canada to more liquid exchanges in the U.S. As the drug is still illegal at the federal level, major banks and stock markets avoid dealing with U.S.-based cannabis companies, severely limiting their access to capital.
There is little chance of legal reform over the next two years while Republicans control the House. Democrats’ failure to make good on promises to help the industry means cannabis companies must continue to operate in a legal limbo.
Raising cash could be tricky over the next couple of years, especially as the industry is carrying more debt than ever. Cannabis companies took on a pile of short-term borrowings during the pandemic, when booming demand for marijuana made lenders more willing to serve higher-quality pot growers. In April 2021, Green Thumb Industries, which has operations in multiple states, secured the first big debt deal with a sub-10% coupon in a milestone for the sector.
In all, U.S. cannabis companies have borrowed around $4.2 billion since the start of 2021 through Dec. 16, according to data from Viridian Capital Advisors. This will be painful to refinance as the average cost of debt for cannabis companies has jumped from 9% in the second quarter of this year to 13% to 16% today depending on the borrower, Viridian estimates. Borrowing is so costly that U.S. cannabis companies often delay paying their quarterly income taxes. The fee the Internal Revenue Service charges for late taxes is much lower than what pot growers would otherwise pay for loans.
Raising equity at today’s share prices seems unappealing, too. The MSOS AdvisorShares Pure U.S. Cannabis ETF, which tracks major U.S. marijuana stocks, many of them listed in Canada, is down 73% this year. “Issuance of equity for U.S. plant-touching businesses has come to a virtual halt,” according to Frank Colombo, director of data analytics at Viridian. American cannabis companies issued equity worth less than $80 million this year, compared with around $2 billion for 2021.
Big cannabis companies like GTI and Curaleaf should have enough cash to hand to repay their debt. But it could be tight for smaller cannabis growers, especially if growth estimates for 2023 and 2024 prove optimistic.
U.S. pot sales are slowing, falling 1% in November from a year earlier, according to Headset estimates. Pinched consumers are trading down to cheaper cannabis brands, or going back to illegal sellers who charge less. The legal market is also oversupplied, so prices are falling. In stark contrast to the wider inflation trend, average U.S. wholesale cannabis prices were 28% lower than a year earlier as of November, according to Stifel. If this continues, lower revenues would make it harder to pay down borrowings.
U.S. cannabis stocks look exceptionally cheap. One of the top companies, Curaleaf, trades at 1.8 times projected sales, down from close to 9 times in early 2021, when hopes for cannabis reform were high. Even at these prices, though, investors would be wise to steer clear until the industry’s legislative luck turns.
You need a maximum of 5 ingredients to whip up one of these easy and delicious cocktail recipes. These festive drinks are tasty ways to ring in the new year and are sure to be party-pleasers. Recipes like our Classic White Russian and Elderflower Champagne Cocktail make the perfect glass to toast with.
It’s no secret that we think Ina Garten is the queen of the kitchen. Chicken Marbella, Barefoot Contessa style? Already on the table. If she tells us to cash out our 401k to buy the “good” vanilla, we’re already signing a check to the IRS (kidding...). When Ina says “jump,” we ask, “how high?” So when the author of Go-To Dinners revealed that even she questions the purpose of the most mystifying ingredient known to cooking—namely, the bay leaf—you can bet your ass we’re already tossing ours in the trash. (Again, kidding, but only kind of this time.)
Earlier this month, in an interview with David Remnick for The New Yorker, she was asked by a reader:
“Dear Ms. Garten,
About 10 years ago, I read a short story in Harper’s about which I remember nothing, not the title, the author or the plot, except for a scene in which a character fishes a bay leaf out of a bowl of soup and flicks it away, and he tells his dining companion, ‘bay leaves are B.S.’ Ever since then I’ve been nagged by the question, are bay leaves B.S.? Whenever I put them in anything, I can’t tell what effect they have. Am I using them wrong? Also, is it true that they should be kept in the freezer?”
To which Ina replied, in typical nonchalant Ina fashion:
“I really don’t know the answer to this. I will say that I always also wonder whether bay leaf makes a difference. There are a couple of things that I use bay leaves in and I’ve always wanted to make them without the bay leaves to see if it made a difference, and I never have, so I’m not sure.”
Can we just say: We’ve wondered the same thing every time a recipe calls for a bay leaf. The things are dusty, dry and nearly devoid of any aroma, so how could they possibly impart flavor into a dish? If Ina is calling B.S.—and it sounds like she is at least implying it—then we’re leaving our sorry bay leaves in the dust. Who needs ’em.
As for the second part of the question, we think we can take a stab at an answer: If the bay leaves don’t add any flavor, does it really matter where you store them?
Beneficiaries of the programme include ex-offenders, the homeless and struggling with mental health (Image: Jonathan Buckmaster)
In trouble with the law since he was 13, he lurched from one drama to the next, spending his weeks thieving and getting high at illegal raves. Two years on, his debt to society repaid, James, now 26, is a changed man.
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“I went from getting into trouble to having a full-time job, I’ve got a baby on the way and I’m getting married… who says criminals can’t change?” he beams.
Chatty and friendly, James is a pleasure to spend time with yet we probably wouldn’t be sat across a table from one another in Sittingbourne, Kent, were it not for the secret ingredient in his remarkable turnaround – a job at Cook.
Run by Ed Perry and his sister Rosie Brown, the frozen ready-meal brand beloved of busy families and time-poor dinner party hosts, now has 90 high street shops and a further 850 concessions around the country.
Sales top £100 million annually – especially impressive given the siblings have deliberately eschewed partnerships with the ‘big four’ supermarkets.
Yet less well known is that their current 1,600-strong workforce includes more than 40 staff recruited through its award-winning scheme that supports people into work who might otherwise struggle.
James is another of the firm’s RAW Talent success stories (Image: Jonathan Buckmaster)
Beneficiaries of the RAW (‘ready and working’) Talent programme include ex-offenders, the homeless and people with mental health struggles.
In fact, a large part of the ethos behind Cook, which celebrated its 25th anniversary this year, is that companies can be a force for genuine social change.
“Business that is run well and properly accountable for social and environmental performance can be an enormous force for change – it has more power than government,” explains Rosie. “We all work in businesses and buy from them, so if they operate properly they can change the world.”
She joined the firm in 2000 and launched the RAW Talent programme ten years ago.
“It [Cook’s ethical values] has always been in the business but the origins go back to growing up in a family where my parents were churchgoers,” she says.
“We’d always get together as a family for a big Sunday roast. My mum would bring back waifs and strays from church with her so we grew up with this idea that you include everybody, not just people who look and sound like you.” Her parents ran a bakery business and “always hired people who no one else would employ”.
“It was [embedded] deep into how we grew up that it was just what you did and it was the right thing to do,” she says. “This is a continuation of that.”
Cook now has 90 high street shops across the country (Image: Jonathan Buckmaster)
Rosie, a former nurse, is big enough to admit they were not gladsome Pollyanna types.
“We didn’t always welcome it as teenagers,” she smiles. “It wasn’t every week but it was routine that people would be around our dinner table. There’s a lot about Cook which is about bringing people together around good food.”
Today – I’m visiting Cook HQ in the run-up to Christmas – staff peel, chop, assemble and package each dish at one of four industrial-sized kitchens, three of which are in Sittingbourne.
The company’s promise is to “Cook using the same ingredients and techniques that a good cook would use at home so all our food looks and tastes homemade”.
Former inmate James – a poster boy for the RAW programme – is busy stuffing turkey crowns for Christmas. He’s never missed a shift and believes the job has given him the space and support to grow in confidence.
“I feel like I belong and the people make me feel like I belong,” he says. “Everyone knows about my past but no one judges me. They speak to me like a normal person and how I should be spoken to.”
Ed founded the business in 1997 with Dale Penfold, now departed, but there is clearly a family ethos at Cook, which shares six per cent of its annual profits with staff.
Siblings Rosie Brown and Ed Perry of Cook run the ready-meal firm as a force for social change (Image: Jonathan Buckmaster)
Since 2014, 137 people have been through the RAW Talent scheme, which this year received the Queen’s Award For Enterprise. Cook receives referrals from partner charities who nominate people who are “work ready” to join a two-week training programme focused on practical skills.
“We try to make it as less like school as possible because a lot of people haven’t had the greatest experience of school,” says Annie Gale, who runs the programme.
There is a huge focus on personal development. “We cover what is okay in the workplace and what isn’t,” Rosie continues.
“Sometimes we’re dealing with people who haven’t been in the workplace for a very long time, if ever. There are unwritten rules but some people don’t know what
they are so you have to teach them the absolute basics.”
Trainees are tested in trial shifts and graduate from the scheme two weeks later. Then it’s an interview with a real job at stake. Roles are offered to 75 percent to 80 percent of the intake who complete their training.
Of course, Cook didn’t invent the idea of employing redeemed offenders.
Shoe repair and key-cutting giant Timpson has pioneered the employment of ex offenders, employing some 1,500 since 2008, while high-street bakery Greggs has offered work to 120 prison-leavers since 2012.
Along with Cook, the two high street giants have pulled together to impart their learnings at recent events attended by business leaders. “We’ve decided to be open source about it and to share [knowledge and learnings] because our view is if every company was doing this it would be an amazing opportunity for everybody,” Rosie says.
And the figures do stack up.
Ex-offenders who secure immediate employment are half as likely to reoffend. The Government has woken up to the potential of these schemes in reducing unemployment rates and cutting crime.
It launched employment boards in resettlement prisons last year and is investing £200million to help reduce reoffending rates through the introduction of employment hubs in prisons.
When we speak, Annie’s team is preparing a visit to HMP Rochester ahead of a six-day trial of a standard induction with a small group of potential RAW recruits. The idea is to prevent the recently released falling by the wayside through lack of support.
Cook team leader Tony, 31, has experienced this himself. A trained chef of 16 years standing, Tony did almost every kitchen job before his life unravelled after he became addicted to drink and drugs.
“I worked in some pretty high-end places until I went to prison and ended up with a criminal record – so I didn’t do that anymore,” he says.
“When I came out, I had two jobs that I lost due to the pandemic. I hit alcohol pretty hard and started getting back onto drugs because I couldn’t see what else I could do.”
That changed when he started with Cook. He is now drug and alcohol free.
“The prison system is slowly moving from one of just serving justice towards rehabilitation and thinking about employment outcomes,” says Rosie. “That’s brilliant. It will make us a better, kinder society.”
Not everyone will agree, especially concerning persons convicted of heinous crimes. Is there a limit to who Cook will work with?
“There is a no to terrorism, arson and sexual offences, and then everything else gets judged on a case-by-case basis,” Rosie says.
“We have to trust that the justice system is doing its job and is only releasing people deemed to be safe. The probation service is very thorough about that.”
Ex-offender Tony working at one of the firm’s Kent kitchens, before Christmas (Image: Jonathan Buckmaster)
Some 90 per cent of surveyed businesses who had employed ex-offenders said they were “reliable, good at their job, punctual and trustworthy,” a Ministry of Justice report found this summer.
Back to James who says his father and his partner Dani, 31, have both noticed changes in him since he started at Cook. “I’m more confident and a better person,” he says. “I’m politer, everything is better about me.”
Of course, both James and Tony admit to having bad days as we all do.
But they praise Cook for promoting a positive environment and support mechanisms like buddy schemes.
“When it comes to losing family members or having problems, they bend over backwards to help you so I have a lot of respect for the company,” says James.
Tony met his own partner Carrie-Ann on the programme. They have just had a baby and are getting married next year.
He has aspirations to do Annie’s job one day. And like James, he remains confident he won’t re-offend.
As to naysayers who remain unconvinced by the idea of ex-offenders rehabilitating themselves in gainful employment, James has this to say: “People deserve second chances – just because someone has been in prison doesn’t give anyone the right to say they’re not allowed in another job because there is time for change and people will change if they get the right help.
“That’s what more employers need to look at – working out a way to help people get better rather than sending them into a job [without training or support] or not giving them one at all. Anyone with the right support can achieve anything.”
And if that isn’t the right ingredients for changing the world – even one person at a time – I don’t know what is.
Foods containing sesame will be subject to food allergen regulatory requirements in 2023, according to the US Food and Drug Administration. (lepatriote/Adobe Stock via CNN)
By Kristen Rogers | CNN
Starting January 1, sesame will join the list of major food allergens defined by law, according to the US Food and Drug Administration.
The change comes as a result of the Food Allergy Safety, Treatment, Education and Research Act, or FASTER Act, which was signed into law in April 2021.
The FDA has been reviewing whether to put sesame seeds on the major food allergens list — which also includes milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans — for several years. Adding sesame to the major food allergens list means foods containing sesame will be subject to specific food allergen regulatory requirements, including those regarding labeling and manufacturing.
Sesame allergies affect people of all ages and can appear as coughing, itchy throat, vomiting, diarrhea, mouth rash, shortness of breath, wheezing and drops in blood pressure, Dr. Robert Eitches, an allergist, immunologist and attending physician at Cedars-Sinai Medical Center in Los Angeles, told CNN in 2020.
The FDA conducts inspections and sampling of food products to check that major food allergens are properly labeled on products and to determine whether food facilities are preventing allergen cross-contact, according to the agency’s website.
“What it means is, for the 1.6 million Americans with life-threatening sesame allergy, that life gets better starting January 1, 2023,” said Jason Linde, senior vice president of government and community affairs at Food Allergy Research & Education, a large private funder of food allergy research. The organization helped work to pass the FASTER Act.
Sesame “is in dozens and dozens of ingredients,” Linde said, but it wasn’t always listed by name.
“For years, (people) with a life-threatening sesame allergy would have to look at the back of the label, call the manufacturer and try to figure it out,” he said. “If it was included, it was just included as a natural spice or flavor.”
The new law going into effect on January 1 “is a huge victory for the food allergy community,” Linde said.
The road to inclusion
Before the FASTER Act, the FDA recommended food manufacturers voluntarily list sesame as an ingredient on food labels in November 2020. The guidance wasn’t a requirement and was intended to help people with sesame allergies identify foods that may contain the seed.
Under regulations before the 2020 recommendation, sesame had to be declared on a label if whole seeds were used as an ingredient. But labeling wasn’t required when sesame was used as a flavor or in a spice blend. It also wasn’t required for a product such as tahini, which is made from ground sesame paste. Some people aren’t aware that tahini is made from sesame seeds.
While such guidance was appreciated, “voluntary guidance is just that — it’s voluntary,” Linde said. “Companies don’t have to follow it, and many did not.”
“The way an allergen is identified by the FDA as one that must be labeled is due to the quantity of people who are allergic,” Lisa Gable, former chief executive officer of FARE, previously told CNN. “Take sesame, for example: What’s happened is you’ve had an increase in the number of people who are having anaphylaxis due to sesame. There are various opinions as to why that is, but one reason might be the fact that it is now more of an underlying ingredient within a lot of dietary trends.”
As plant-based and vegan foods have become more popular, the wide use of nuts and seeds has been an issue that has come up more often, Eitches said.
Safety tips
“We remind consumers that foods already in interstate commerce before 2023, including those on retail shelves, do not need to be removed from the marketplace or relabeled to declare sesame as an allergen,” the FDA said in a December 15 statement. “Depending on shelf life, some food products may not have allergen labeling for sesame on the effective date. Consumers should check with the manufacturer if they are not sure whether a food product contains sesame.”
Many companies have already started the process of labeling their products, but it could take three to six months for foods currently on shelves to get sold or removed, Linde said. Some foods, such as soups, have even longer shelf lives.
People with sesame allergies can stay safe by being “very careful” about eating certain foods, especially in restaurants, Eitches said.
Middle Eastern, vegan and Japanese restaurants are more likely to include different forms of sesame seeds in their dishes, he added.
Those who suspect they are sensitive or allergic to sesame should see a specialist who can answer their questions and provide medications or devices for emergency situations, Eitches said.
Adrenaline and epinephrine are more effective than diphenhydramine, he added. If an allergic reaction happens, be prepared with any medications or devices and seek medical help.
The Global Bakery Products Market size was estimated at USD 5,196. 50 million in 2021 and expected to reach USD 5,617. 93 million in 2022, and is projected to grow at a CAGR 8. 36% to reach USD 8,416.
New York, Dec. 29, 2022 (GLOBE NEWSWIRE) -- Reportlinker.com announces the release of the report "Bakery Products Market Research Report by Product, Ingredients, Distribution Channel, Region - Global Forecast to 2027 - Cumulative Impact of COVID-19" - https://www.reportlinker.com/p06336677/?utm_source=GNW
71 million by 2027.
Market Statistics:
The report provides market sizing and forecast across 7 major currencies - USD, EUR, JPY, GBP, AUD, CAD, and CHF. It helps organization leaders make better decisions when currency exchange data is readily available. In this report, the years 2018 and 2020 are considered as historical years, 2021 as the base year, 2022 as the estimated year, and years from 2023 to 2027 are considered as the forecast period.
Market Segmentation & Coverage:
This research report categorizes the Bakery Products to forecast the revenues and analyze the trends in each of the following sub-markets:
Based on Product, the market was studied across Bread & Rolls, Cakes & Pastries, Cookies, Pretzels, and Tortillas. The Bread & Rolls is further studied across Baguettes, Burger Buns, Ciabatta, Frozen Bread, Loaves, Rolls, and Sandwich Slices. The Cakes & Pastries is further studied across Cupcakes, Dessert Cakes, Pastries, and Sponge Cakes. The Cookies is further studied across Bar Cookies, Drop Cookies, Molded Cookies, and Rolled Cookies.
Based on Ingredients, the market was studied across Chocolate & Cocoa, Dairy Products, Eggs, Fats and oils, Fruits & Nuts, Grains, Leaveners, Salt, spices, and Flavorings, and Sweeteners. The Dairy Products is further studied across Condensed Milk, Fermented Milk Products, and Fresh Milk &Cream. The Leaveners is further studied across Chemical leavening Agents and Yeast. The Sweeteners is further studied across Alternative Sweeteners and Nutritive Sweeteners.
Based on Distribution Channel, the market was studied across Convenience Stores, Hypermarkets, Specialty Stores, and Supermarkets.
Based on Region, the market was studied across Americas, Asia-Pacific, and Europe, Middle East & Africa. The Americas is further studied across Argentina, Brazil, Canada, Mexico, and United States. The United States is further studied across California, Florida, Illinois, New York, Ohio, Pennsylvania, and Texas. The Asia-Pacific is further studied across Australia, China, India, Indonesia, Japan, Malaysia, Philippines, Singapore, South Korea, Taiwan, Thailand, and Vietnam. The Europe, Middle East & Africa is further studied across Denmark, Egypt, Finland, France, Germany, Israel, Italy, Netherlands, Nigeria, Norway, Poland, Qatar, Russia, Saudi Arabia, South Africa, Spain, Sweden, Switzerland, Turkey, United Arab Emirates, and United Kingdom.
Cumulative Impact of COVID-19:
COVID-19 is an incomparable global public health emergency that has affected almost every industry, and the long-term effects are projected to impact the industry growth during the forecast period. Our ongoing research amplifies our research framework to ensure the inclusion of underlying COVID-19 issues and potential paths forward. The report delivers insights on COVID-19 considering the changes in consumer behavior and demand, purchasing patterns, re-routing of the supply chain, dynamics of current market forces, and the significant interventions of governments. The updated study provides insights, analysis, estimations, and forecasts, considering the COVID-19 impact on the market.
Cumulative Impact of 2022 Russia Ukraine Conflict:
We continuously monitor and update reports on political and economic uncertainty due to the Russian invasion of Ukraine. Negative impacts are significantly foreseen globally, especially across Eastern Europe, European Union, Eastern & Central Asia, and the United States. This contention has severely affected lives and livelihoods and represents far-reaching disruptions in trade dynamics. The potential effects of ongoing war and uncertainty in Eastern Europe are expected to have an adverse impact on the world economy, with especially long-term harsh effects on Russia.This report uncovers the impact of demand & supply, pricing variants, strategic uptake of vendors, and recommendations for Bakery Products market considering the current update on the conflict and its global response.
Competitive Strategic Window:
The Competitive Strategic Window analyses the competitive landscape in terms of markets, applications, and geographies to help the vendor define an alignment or fit between their capabilities and opportunities for future growth prospects. It describes the optimal or favorable fit for the vendors to adopt successive merger and acquisition strategies, geography expansion, research & development, and new product introduction strategies to execute further business expansion and growth during a forecast period.
FPNV Positioning Matrix:
The FPNV Positioning Matrix evaluates and categorizes the vendors in the Bakery Products Market based on Business Strategy (Business Growth, Industry Coverage, Financial Viability, and Channel Support) and Product Satisfaction (Value for Money, Ease of Use, Product Features, and Customer Support) that aids businesses in better decision making and understanding the competitive landscape.
Market Share Analysis:
The Market Share Analysis offers the analysis of vendors considering their contribution to the overall market. It provides the idea of its revenue generation into the overall market compared to other vendors in the space. It provides insights into how vendors are performing in terms of revenue generation and customer base compared to others. Knowing market share offers an idea of the size and competitiveness of the vendors for the base year. It reveals the market characteristics in terms of accumulation, fragmentation, dominance, and amalgamation traits.
Competitive Scenario:
The Competitive Scenario provides an outlook analysis of the various business growth strategies adopted by the vendors. The news covered in this section deliver valuable thoughts at the different stage while keeping up-to-date with the business and engage stakeholders in the economic debate. The competitive scenario represents press releases or news of the companies categorized into Merger & Acquisition, Agreement, Collaboration, & Partnership, New Product Launch & Enhancement, Investment & Funding, and Award, Recognition, & Expansion. All the news collected help vendor to understand the gaps in the marketplace and competitor’s strength and weakness thereby, providing insights to enhance product and service.
Company Usability Profiles:
The report profoundly explores the recent significant developments by the leading vendors and innovation profiles in the Global Bakery Products Market, including Agroha Agro Food Private Limited, Alpha Baking Co., Inc., Associated British Foods PLC, Bahlsen GmbH & Co. KG, Britannia Industries Limited, Campbell Soup Company, Conagra Brands, Inc., Elliott’s Bakery and Coffee Shop, Finsbury Food Group PLC, Flowers Foods, Inc., General Mills, Inc., Grupo Bimbo, S.A.B. de C.V., Inspire Brands, Inc., ITC Limited, Kerry Group PLC, Mondelez International, Inc., Nestlé S.A., PepsiCo, Inc., The Hershey Company, and TreeHouse Foods, Inc..
The report provides insights on the following pointers:
1. Market Penetration: Provides comprehensive information on the market offered by the key players
2. Market Development: Provides in-depth information about lucrative emerging markets and analyze penetration across mature segments of the markets
3. Market Diversification: Provides detailed information about new product launches, untapped geographies, recent developments, and investments
4. Competitive Assessment & Intelligence: Provides an exhaustive assessment of market shares, strategies, products, certification, regulatory approvals, patent landscape, and manufacturing capabilities of the leading players
5. Product Development & Innovation: Provides intelligent insights on future technologies, R&D activities, and breakthrough product developments
The report answers questions such as:
1. What is the market size and forecast of the Global Bakery Products Market?
2. What are the inhibiting factors and impact of COVID-19 shaping the Global Bakery Products Market during the forecast period?
3. Which are the products/segments/applications/areas to invest in over the forecast period in the Global Bakery Products Market?
4. What is the competitive strategic window for opportunities in the Global Bakery Products Market?
5. What are the technology trends and regulatory frameworks in the Global Bakery Products Market?
6. What is the market share of the leading vendors in the Global Bakery Products Market?
7. What modes and strategic moves are considered suitable for entering the Global Bakery Products Market?
Read the full report: https://www.reportlinker.com/p06336677/?utm_source=GNW
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Bakery Products Market Research Report by Product, Ingredients, Distribution Channel, Region - Global Forecast to 2027 - Cumulative Impact of COVID-19 - Yahoo Finance Read More
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