Global LPG Cylinder Manufacturing Market 2020 Manufacturers, Share, Trend, Segmentation and Forecast to 2026

New Study Reports "LPG Cylinder Manufacturing Market 2020 Global Market Opportunities, Challenges, Strategies and Forecasts 2026" has been Added.

PUNE, MAHARASHTRA, INDIA, June 30, 2020 / — LPG Cylinder Manufacturing Market 2020-2026

New Study Reports "LPG Cylinder Manufacturing Market 2020 Global Market Opportunities, Challenges, Strategies and Forecasts 2026" has been Added on WiseGuyReports.

Introduction/Report Summary:

This report provides in depth study of “LPG Cylinder Manufacturing Market” using SWOT analysis i.e. Strength, Weakness, Opportunities and Threat to the organization. The LPG Cylinder Manufacturing Market report also provides an in-depth survey of key players in the market which is based on the various objectives of an organization such as profiling, the product outline, the quantity of production, required raw material, and the financial health of the organization.

Liquefied petroleum gas or liquid petroleum gas, also referred to as simply propane or butane, are flammable mixtures of hydrocarbon gases used as fuel in heating appliances, cooking equipment, and vehicles. 

Drivers and Constraints

The fundamental dynamics that are explored in the report hold substantial influence over the LPG Cylinder Manufacturing market. The report further studies on the value, volume trends, and the pricing history of the market. In addition to it, various growth factors, restraints, and opportunities are also analyzed for the market to study the in-depth understanding of the market.

This report also analyzes the impact of Coronavirus COVID-19 on the LPG Cylinder Manufacturing industry.

Key Players

The report has profiled some of the Important players prevalent in the global like – Kishore Kela Group, Dorian LPG Ltd.,
Confidence Petroleum India Ltd.
Manchester Tank & Equipment Co.
Sahamitr Pressure Container PLC.
ECP Industries Limited
Mauria Udyog Limited
Shandong Huanri Group Co. Ltd.
Hexagon Ragasco
Worthington Industries, and more.

This report covers the sales volume, price, revenue, gross margin, manufacturers, suppliers, distributors, intermediaries, customers, historical growth and future perspectives in the LPG Cylinder Manufacturing.

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Market Segmentation based On Type, Application and Region:

The global LPG Cylinder Manufacturing is analyzed for different segments to arrive at an insightful analysis. Such segmentation has been done based on type, application, and region.

Based on Type, the global LPG Cylinder Manufacturing Market is segmented into 4 Kg-15 Kg, 16 Kg-25 Kg,
25 Kg-50 kg
More than 50 Kg and other

Based on Application, the LPG Cylinder Manufacturing Market is segmented into Domestic, Commercial, Industrial, and Others.

Based on Detailed Regional Analysis, the regional segmentation has been carried out for regions of U.S., Canada, Germany, France, U.K., Italy, Russia, China, Japan, South Korea, Taiwan, Southeast Asia, Mexico, and Brazil, etc. Key regions covered in the report are North America, Europe, Asia-Pacific and Latin America. The report on WGR includes an in-depth study of the LPG Cylinder Manufacturing in each regional segment mentioned above.

Key Stakeholders 
LPG Cylinder Manufacturing Market Manufacturers 
LPG Cylinder Manufacturing Market Distributors/Traders/Wholesalers 
LPG Cylinder Manufacturing Market Subcomponent Manufacturers 
Industry Association 
Downstream Vendors

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Complete Report Details@

Major Key Points from Table of Content:

1 Study Coverage
1.1 LPG Cylinder Manufacturing Product Introduction
1.2 Key Market Segments in This Study
1.3 Key Manufacturers Covered: Ranking of Global Top LPG Cylinder Manufacturing Manufacturers by Revenue in 2019
1.4 Market by Type
1.4.1 Global LPG Cylinder Manufacturing Market Size Growth Rate by Type
1.4.2 4 Kg-15 Kg
1.4.3 16 Kg-25 Kg
1.4.4 25 Kg-50 kg
1.4.5 More than 50 Kg
1.5 Market by Application
1.5.1 Global LPG Cylinder Manufacturing Market Size Growth Rate by Application
1.5.2 Domestic
1.5.3 Commercial
1.5.4 Industrial
1.6 Coronavirus Disease 2019 (Covid-19): LPG Cylinder Manufacturing Industry Impact
1.6.1 How the Covid-19 is Affecting the LPG Cylinder Manufacturing Industry LPG Cylinder Manufacturing Business Impact Assessment – Covid-19 Supply Chain Challenges COVID-19’s Impact On Crude Oil and Refined Products
1.6.2 Market Trends and LPG Cylinder Manufacturing Potential Opportunities in the COVID-19 Landscape
1.6.3 Measures / Proposal against Covid-19 Government Measures to Combat Covid-19 Impact Proposal for LPG Cylinder Manufacturing Players to Combat Covid-19 Impact
1.7 Study Objectives
1.8 Years Considered

8 Corporate Profiles
8.1 Kishore Kela Group
8.1.1 Kishore Kela Group Corporation Information
8.1.2 Kishore Kela Group Overview and Its Total Revenue
8.1.3 Kishore Kela Group Production Capacity and Supply, Price, Revenue and Gross Margin (2015-2020)
8.1.4 Kishore Kela Group Product Description
8.1.5 Kishore Kela Group Recent Development
8.2 Dorian LPG Ltd.
8.2.1 Dorian LPG Ltd. Corporation Information
8.2.2 Dorian LPG Ltd. Overview and Its Total Revenue
8.2.3 Dorian LPG Ltd. Production Capacity and Supply, Price, Revenue and Gross Margin (2015-2020)
8.2.4 Dorian LPG Ltd. Product Description
8.2.5 Dorian LPG Ltd. Recent Development
8.3 Confidence Petroleum India Ltd.
8.3.1 Confidence Petroleum India Ltd. Corporation Information
8.3.2 Confidence Petroleum India Ltd. Overview and Its Total Revenue
8.3.3 Confidence Petroleum India Ltd. Production Capacity and Supply, Price, Revenue and Gross Margin (2015-2020)
8.3.4 Confidence Petroleum India Ltd. Product Description
8.3.5 Confidence Petroleum India Ltd. Recent Development
8.4 Manchester Tank & Equipment Co.
8.4.1 Manchester Tank & Equipment Co. Corporation Information
8.4.2 Manchester Tank & Equipment Co. Overview and Its Total Revenue
8.4.3 Manchester Tank & Equipment Co. Production Capacity and Supply, Price, Revenue and Gross Margin (2015-2020)
8.4.4 Manchester Tank & Equipment Co. Product Description
8.4.5 Manchester Tank & Equipment Co. Recent Development

and more

Our team is studying Covid-19 and its impact on various industry verticals and wherever required we will be considering Covid-19 footprints for a better analysis of markets and industries. Cordially get in touch for more details.


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Source: EIN Presswire

Snack Food Manufacturers Are Replacing Artificial Flavors With Natural Ingredients Amidst Rising Consumer Awareness

Snack Food Global Market Report

Snack Food Global Market Report 2020-30: Covid 19 Impact And Recovery

The Business Research Company’s Snack Food Global Market Report 2020-30: Covid 19 Impact And Recovery

LONDON, GREATER LONDON, UK, June 30, 2020 / — Major players in the global snack food industry include Calbee Inc., ConAgra Foods Inc., Ferrero S.P.A., General Mills Inc., and Nestle. According to snack food market trends, many manufacturers and producers are increasingly using natural ingredients and have also reduced the use of artificial colors and flavors. Health concerns of consumers is increasing the sales of products with natural ingredients, additives and coloring agents. For instance, Pizza Hut stopped using artificial flavors and colors in its US stores in 2015.

Food and beverage manufacturers should look to gain a stronger foothold in the increasingly popular healthy food products segment, either by introducing products with natural additives and coloring agents or by acquiring smaller firms that produce products with natural ingredients.

The global snack food market size is expected to grow from $210.4 billion in 2019 to $215.9 billion in 2020 at a compound annual growth rate (CAGR) of 2.7%. The slow growth is mainly due to economic slowdown across countries owing to the COVID-19 outbreak and the measures to contain it. The market is then expected to recover and grow at a CAGR of 7% from 2021 and reach $264.8 billion in 2023.

The snack food market consists of sales of snack foods by entities (organizations, sole traders and partnerships) that produce snack foods. Companies in the snack food industry are primarily engaged in salting, roasting, drying, cooking or canning nuts; processing grains or seeds into snacks; manufacturing peanut butter; or manufacturing potato chips, corn chips, popped popcorn, hard pretzels, pork rinds, and similar snacks. These companies package and distribute their products through various distribution channels to both individual customers and commercial establishments.

The snacks food market is segmented by type into potato chips, popcorn, processed snacks, and other snack food. By distribution channel, the market is segmented into supermarkets/hypermarkets, convenience stores, e-commerce, and others. By type, the market is segmented into extruded snacks and non-extruded snacks. By flavor, it is segmented into salty, tangy, spicy, and others.

Here Is A List Of Similar Reports By The Business Research Company:

Organic Snack Food Manufacturing Market Global Report 2020-30: Covid 19 Growth And Change (

Specialty Foods Market Global Report 2020-30: Covid 19 Growth And Change (

Cookie, Cracker, Pasta, And Tortilla Global Market Report 2020-30: Covid 19 Impact And Recovery (

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Source: EIN Presswire

Renewable Aviation Fuel Dynamics, Trends, Revenue, Regional Segmented, Outlook & Forecast Till 2026

PUNE, INDIA, INDIA, June 30, 2020 / —  

COVID-19 Impact on Global Renewable Aviation Fuel Market – 2020-2026


Summary: Renewable Aviation Fuel

Aviation fuel mainly includes aviation gasoline for igniting piston engine and jet fuel for gas turbine engine. Renewable aviation fuel is renewable material.

The market for renewable aviation fuel (RAF) is expected to witness a CAGR of more than 56.05% during the forecast period. Government policies are some of the major factors driving the market studied. The introduction of CORSIA, by ICAO, is encouraging aircraft operators to switch to RAF. Several countries, like India, are planning to introduce policies to support the development of RAF. Sustainable aviation fuel (SAF) is more expensive than jet fuel and this cost premium is a key barrier to its wider use.

The defense sector is expected to be the fastest-growing segment among different applications, owing to the increasing government focus on promoting bio-jet fuels in the defense/military sector, particularly in the United States.

Renewable aviation fuel provides an opportunity for airlines to invest in the future. The expected increase in the demand for renewable aviation fuel is not likely to be met unless airline operators expand their renewable aviation fuel commitments with bio-refineries, which will consequently result in driving the improvements in fuel cost and availability. With the expected increase in the adoption of renewable aviation fuel at a global scale, the investments in airport infrastructure are expected to increase.

North America dominated the market in 2018, mainly driven by the existing framework of fuel policies supporting renewable aviation fuel production.

Since the COVID-19 virus outbreak in December 2019, the disease has spread to almost 100 countries around the globe with the World Health Organization declaring it a public health emergency. The global impacts of the coronavirus disease 2019 (COVID-19) are already starting to be felt, and will significantly affect the Renewable Aviation Fuel 3900 market in 2020.

COVID-19 can affect the global economy in three main ways: by directly affecting production and demand, by creating supply chain and market disruption, and by its financial impact on firms and financial markets.

The outbreak of COVID-19 has brought effects on many aspects, like flight cancellations; travel bans and quarantines; restaurants closed; all indoor events restricted; over forty countries state of emergency declared; massive slowing of the supply chain; stock market volatility; falling business confidence, growing panic among the population, and uncertainty about future.

Free Sample Report PDF: COVID-19 Impact on Global Renewable Aviation Fuel Market Outlook @

Understanding the segments helps in identifying the importance of different factors that aid the

Key Market Trends

Defense Sector to be the Fastest-growing Segment

The defense sector consumes a large amount of aviation fuel. On average, the US military burns about 4.8 billion gallons of jet fuel and diesel each year. Nearly half of that goes to the Air Force and around one-third to the Navy.

Besides, the military sector is seeking to improve the environmental performance of its aircraft fleets and reduce environmental emissions. Biofuels are considered as a way to maintain secure sources of fuel and reduce cost volatility while supporting the country’s environmental initiatives.

The defense sector is expected to be the fastest-growing market, owing to the increasing government focus on promoting bio-jet fuels in the defense/military sector, particularly in the United States.

Companies, such as Honeywell, use this renewable jet fuel process technology for the US Navy and Air Force, as part of a joint program for the US Defense Energy Support Center (DESC) for alternative fuel testing and certification.

North America to Dominate the Market

North America is one of the largest markets for both the aviation industry and renewable aviation fuel. In 2017, the US commercial aircraft fleet reached around 7,397, representing an increase of 2.79% from the previous year’s fleet. The United States airlines carried an all-time high number of passengers in 2018, 1,011.5 million systems worldwide. In the United States, robust growth in air travel resulted in more than 9.2 million metric ton increase in aviation emissions, in 2018, and this number is expected to increase in the coming years as well.

Switching to more energy-dense biofuel, to reach the goal of decarbonizing the aviation sector, is expected to play an important role in reducing GHG concentration across the region.

Waste, residual fats, and oil could supply as much as 7% of the total jet fuel demand in the United States and Canada. In North America, Diamond Green Diesel and AltAir (part of World Energy), the two largest renewable diesel producers, are primarily making use of waste feedstock, such as animal fats and used cooking oil, for their production.

Overall, with supportive policies to decarbonize the aviation emission, the North American market is deemed to be one of the strong demand centers for the renewable aviation fuel market.

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Key Market Trends | Growth | Share | Sale | Revenue | Manufactures | Technology Component

With industry-standard accuracy in analysis and high data integrity, the report makes a brilliant attempt to unveil key opportunities available in the global Renewable Aviation Fuel market to help players in achieving a strong market position. Buyers of the report can access verified and reliable market forecasts, including those for the overall size of the global Renewable Aviation Fuel market in terms of revenue.

Players, stakeholders, and other participants in the global Renewable Aviation Fuel market will be able to gain the upper hand as they use the report as a powerful resource. For this version of the report, the segmental analysis focuses on revenue and forecast by each application segment in terms of revenue and forecast by each type segment in terms of revenue for the period 2015-2026.

Regional and Country-level Analysis

The report offers an exhaustive geographical analysis of the global Renewable Aviation Fuel market, covering important regions, viz, North America, Europe, China, Japan, Southeast Asia, India and Central & South America. It also covers key countries (regions), viz, U.S., Canada, Germany, France, U.K., Italy, Russia, China, Japan, South Korea,

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Source: EIN Presswire

Cuisine Noir, the Country’s First Black Food and Wine Magazine, Strengthens Focus on Stories From the African Diaspora

The publication continues to curate content that inspires, uplifts and preserves the history and culture of Black chefs, winemakers and more.

OAKLAND, CA, UNITED STATES, June 29, 2020 / — For Immediate Release

The country’s first Black food, wine and travel magazine, Cuisine Noir, is strengthening its focus to curate stories that tell compelling narratives about chefs, winemakers, hospitality and travel professionals and many more through its digital, print and social media pages. Now in its 11th year, the magazine connects readers to influencers and trendsetters of the African diaspora.

“From the beginning, we wanted Cuisine Noir to be a powerful voice in the world of publishing and food media that would tell our stories authentically from each person’s lived experience working in his or her respective industry,” said publisher V. Sheree Williams. Over the years, the magazine has featured prominent chefs as well as hometown heroes and celebrity foodies, comprehensive stories about Black winemakers and wine professionals from California to Switzerland and tempted readers to grab their passport with travel destinations that highlight the growth of the Black travel movement.

“With the unfortunate and devasting incidences that have led to the cultural awakening we are now seeing among food, drink and media brands, I feel it is important to remember and support magazines such as Cuisine Noir and blogs, websites and other storytellers who have always felt our stories are important and therefore created our own vehicles to ensure they are told and preserved,” said Williams.

Cuisine Noir was first introduced in 1998 by chef Richard Pannell as an insert in a Los Angeles newspaper. In 2007, he teamed up with Williams who suggested re-introducing the concept digitally since that was the growing trend that proved to be successful. During that time, Cuisine Noir covered the rise of “Top Chef’s” Tre Wilcox, “Hell’s Kitchen” winner Rock Harper and The Food Network’s newest star Aaron McCargo, Jr. In 2009, Williams took over ownership and rebranded the magazine into a lifestyle publication to include wine and other beverage features as well as travel. In 2010, the magazine introduced the first global directory of Black winemakers that has since grown with others adapting their own lists to promote these talented brands far and wide.

From 2011 – 2016, Cuisine Noir’s stories were also enjoyed in its print offerings that were available at various partner locations around the country as well as at events. “We love to receive emails from readers asking if the magazine is still available in print, which is still appealing to some. We are working on re-introducing our previous issues on the platform ISSUU later this year and also working on a couple of new print projects as well,” said Williams.

For now, readers are treated to weekly content online that extends from profiles, special industry features such as restaurants’ response to COVID-19, business launches and travel features to cooking tips and techniques. Each month, food and wine lovers can discover new products to try and also enter Cuisine Noir’s monthly cookbook giveaway as part of its Book Grub reviews featuring Black authors.

“We are truly proud of the stories we have told over the years and invite everyone to spend time on Cuisine Noir as they will truly enjoy reading about the accomplishments, contributions and resilience of so many amazing people who continue to shape and surpass any perceived limitations in industries they know and love.”

Visit to start exploring stories. Publisher V. Sheree Williams is available for interviews upon request.


About Cuisine Noir Magazine

Cuisine Noir is the country’s first Black food, wine and travel magazine initially founded in 1998 by chef Richard Pannell to showcase the talents and voices of Black chefs. V. Sheree Creative Enterprises, LLC acquired and rebranded the magazine in 2009 which continues to be a pioneer, authentically telling and preserving food, wine and travel stories from the African diaspora. Since 2016, its 2014 print cover featuring Chef Joe Randall has been included in the story about African-Americans’ contributions to American cuisine in the Smithsonian’s Cultural Expressions video at the National Museum of History and Culture in Washington, D.C.

V. Sheree Williams
V Sheree Creative Enterprises, LLC
+1 510-925-0028
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Source: EIN Presswire

Taste Canada Awards Announce the 2020 Shortlist

English Books Shortlist

French Language Books Shortlist

2020 Shortlist Hosts

TORONTO, ONTARIO, CANADA, June 29, 2020 / — In a year where cookbooks have taken centre stage in the homes of Canadians across the country, it has never been more important to promote the incredible authors that share their recipes and traditions with our great nation. Can we count on you to share the love?

“Now, more than ever, people are cooking at home and taking culinary adventures in their very own kitchens. This is a tremendous opportunity to wave our Canadian flags in celebration of our talented Canadian authors and their outstanding cookbooks,” says Karen Baxter, Executive Director, Taste Canada.

Cookbooks remain a very large industry in Canada. Did you know that in 2019, according to BookNet, the total units of print books sold in Canada in the “cooking” subject category amounted to at least 1.6 million, for a total value of $38 million? Shout it from every kitchen across the country, Canadians love cookbooks!

Each year, Taste Canada presents awards to some of the best food and beverage authors in both official languages. The jury is comprised of volunteers from Canada’s culinary profession appointed by an independent selection committee.

Now in its 23rd year, the Taste Canada Awards / Les Lauréats des Saveurs du Canada ( announced the shortlist of cookbooks competing for a coveted culinary writing award as well as the virtual gala hosts. Eighty-six cookbooks entered the competition, featuring authors from 7 provinces. The shortlist narrowed the competition to 5 entries per category, featuring authors from 6 provinces.


English-Language Books / Les livres langue anglaise

Culinary Narratives

Chop Suey Nation by Ann Hui, Douglas & McIntyre, Madeira Park
Gardening with Emma: Grow and Have Fun: A Kid-to-Kid Guide by Emma Biggs and Steven Biggs, Storey Publishing (Thomas Allen & Son), Markham
Island Craft: Your Guide to the Breweries of Vancouver Island by Jon Stott, TouchWood Editions, Victoria
Lost Feast: Culinary Extinction and the Future of Food by Lenore Newman, ECW Press, Toronto
Pepper: A Guide to the World's Favourite Spice by Joe Barth, Rowman and Littlefield, Lanham, MD

General Cookbooks

Duchess at Home by Giselle Courteau, Appetite by Random House, Vancouver
Gather: A Dirty Apron Cookbook by David Robertson and Kerry Gold, Figure 1 Publishing, Vancouver
Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer, Penguin Canada, Toronto
Let Me Feed You by Rosie Daykin, Appetite by Random House, Vancouver
Olive + Gourmando The Cookbook by Dyan Solomon, Ko Média, Montréal

Regional/Cultural Cookbooks

Burdock & Co by Andrea Carlson, Appetite by Random House, Vancouver
Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea by DL Acken and Emily Lycopolus, TouchWood Editions, Victoria
Coconut Lagoon: Recipes from a South Indian Kitchen by Joe Thottungal and Anne DesBrisay, Figure 1 Publishing, Vancouver
Secrets from My Vietnamese Kitchen by Kim Thúy, Appetite by Random House, Vancouver
Wildness: An Ode to Newfoundland and Labrador by Jeremy Charles, Phaidon, New York, NY

Single-Subject Cookbooks

Dirty Food: sticky, saucy, gooey, crumbly, messy, shareable food by Julie Van Rosendaal, Author/Dinner with Julie, Calgary
Living High Off the Hog by Michael Olson, Appetite by Random House, Vancouver
Modern Lunch by Allison Day, Appetite by Random House, Vancouver
Oven to Table: Over 100 One-Pot and One-Pan Recipes for Your Sheet Pan, Skillet, Dutch Oven, and More by Jan Scott, Penguin Canada, Toronto
Vegetables First by Ricardo Larrivée, Appetite by Random House, Vancouver

Health and Special Diet Cookbooks

Eat More Plants: Over 100 Anti-Inflammatory, Plant-Based Recipes for Vibrant Living by Desiree Nielsen, Penguin Canada, Toronto
Peace, Love and Fibre by Mairlyn Smith, Appetite by Random House, Vancouver
Sprout Right Family Food: Good Nutrition and Over 130 Simple Recipes for Baby, Toddler, and the Whole Family by Lianne Phillipson, Penguin Canada, Toronto
The Living Kitchen by Tamara Green and Sarah Grossman, Appetite by Random House, Vancouver
The Long Table Cook Book, Plant-Based Recipes for Optimal Health by Amy Symington, Douglas & McIntyre, Vancouver

Les livres langue française / French-Language Books

Les narrations culinaires

L'avenir est dans le champ par Marie-Claude Lortie et Jean-Martin Fortier, Les Éditions La Presse, Montréal
Le goût de la bière fermière – De la tradition à l’innovation locale et écoresponsable par Martin Thibault, Druide, Montréal
Lexique français-anglais de la cuisine et de la restauration par Diana Bruno, Centre collégial de développement de matériel didactique [CCDMD], Montréal
Mieux conserver ses aliments pour moins gaspiller par Anne-Marie Desbiens, Les Éditions La Presse, Montréal
Oui, tout est permis par Hubert Cormier, Éditions la Semaine, Montréal

Livres de cuisine générale

Fiesta santé. Mes recettes et trucs pour commencer à bouger et être débordante d’énergie par Alexandra Diaz, Éditions De L'Homme, Montréal
Olive + Gourmando : Le livre de recettes par Dyan Soloman, KO Éditions, Montréal
Soupers rapides par Geneviève O’Gleman, Groupe Sogides/Éditions De L'Homme, Montréal
Survivre en appart par Rosalie Lessard, Éditions De L'Homme, Montréal
Végé gourmand par Linda Montpetit, Modus Vivendi, Montréal

Livres de cuisine régionale et culturelle

Ancora! par Maria Di Domenico, Auteur, Québec
Défi des p'tits chefs – les recettes, Volume 3 par Béatrice Savoie-Frenette, Éditions Cardinal, Montréal
FORÊT Identifier, cueillir, cuisiner par Ariane Paré Le Gal et Gérald Le Gal, Les Éditions Cardinal, Montréal
Saveurs d'Acadie cuisine traditionnelle et d'aujourd'hui par Anne Godin et Amélie Poirier, Éditions LGO (La Grande Ourse limitée), Moncton
Tables véganes – Menus d'ici et d'ailleurs par Élise Desaulniers et Patricia Martin, Trécarré, Montréal

Livres de cuisine sujet unique

Cuisine de pêche par Stéphane Modat, Les Éditions La Presse, Montréal
Déjeuners protéinés par Hubert Cormier, Éditions la Semaine, Montréal
Food Prep pour repas improvisés par Jessika Langlois, Modus Vivendi, Montréal
L'apéro au Québec cocktails locaux et de saison par Maxime Coubès et Rose Simard, KO Éditions, Montréal
Parcours sucré par Patrice Demers, Les Éditions La Presse, Montréal

Livres de cuisineé et diète particulière

Comptoir végan par Gabrielle Cossette et Aurélie Lacroix, Parfum d'encre, Montréal
Les bonnes choses : cuisine végane au fil du jour par Eline Bonnin, Éditions De L'Homme, Montréal
Loounie cuisine par Caroline Huard, KO Éditions, Montréal
Mes grands classiques véganes – 100 nouvelles recettes véganes inspirées des classiques par Jean-Philippe Cyr, Les Éditions Cardinal, Montréal
Savoir quoi manger – TDAH par Elisabeth Cerquiera, Modus Vivendi, Montréal


The Taste Canada Awards shortlist announcement was delivered by Susanne Mikler and Chef Martin Juneau, renowned culinary icons.


Susanne Mikler is the co-founder of LC Liaison College I Culinary Arts, a facility that trains gourmet chefs in 10 campuses located throughout Southern Ontario and was recently ranked as the fourth best culinary arts school in the world by the Chef2Chef Culinary Portal.
A dynamic and visionary entrepreneur and a natural leader, Susanne is a graduate of Seneca College (Travel and Tourism Diploma Program) and attended the University of Waterloo (Undergraduate Program in Arts and Social Work).

In addition to her current duties as VP of Corporate Affairs for Liaison College, Susanne is past chair of the Board of Women in Food Industry Management. Committed to improving the culinary arts in Canada by mentoring chefs and chefs-in-training as well as someone who is generous with recognition and appreciation for her teams, she was nominated for an RBC Canadian Woman Entrepreneur in the Bell Trailblazer category (2006).

Susanne has also served as Ontario Director with the Canadian Chef Educators Association, chaired the Guelph Region chapter of Cuisine Canada, held positions with both the Ontario and National Association of Career Colleges and been a member of the National Accreditation Commission, among other roles.

She currently sits as a much-esteemed Director on the Taste Canada’s Board.


Co-owner of Pastaga, vins nature & restaurant (ranked 5th best new restaurant in Canada by EnRoute in 2012) and named best Canadian chef in 2011 during the Gold Medal Plates competition, Martin Juneau became known to the general public in as a judge of culinary reality TV Et que ça saute!, broadcast on V in 2011 and 2012. His inventive, eclectic and unpretentious cuisine is one of the most creative in the province. Very attached to Quebec's culinary traditions, he was the perfect person to lead Les Prix Juneau in 2014, where he traveled the roads of Quebec in search of the best recipes.

Since 2015, his plate has been full! We only have to think of Monsieur Crémeux, dairy bar (also a food truck), Le Petit Coin, a neighborhood grocery store, or even the Cul-Sec wine store, all located on Beaubien Street. Without forgetting the cafeteria-sandwich shop-co-working space, Tricot Principal, in the mile-ex, as well as Pastaga Boutique, located in the food court of the Rockland Center.

After 2 years at the helm of programs The Zeste menus by Martin Juneau and The Tag BBQ on the Zeste channel, Martin co-hosted Meilleur que le chef at Canal Vie, with Dany St-Pierre, as well as produced, developed and animated the Amuse-Bouches web-series with his wife Valérie Roberts.

His cooking career started in 1998 and led him to work at Lumière in Vancouver, at the Auberge de la Charme in Burgundy as well as in the most beautiful tables of Montreal: Le Club des Pins, Les Caprices by Nicolas, La Bastide, and Derrière les Fagots, before opening his first restaurant La Montée de Lait in 2005.

You can follow him on Instagram @martin_juneau and Martin Juneau on Facebook.

About Taste Canada

A champion of Canadian cookbooks, Taste Canada inspires and encourages readers at home and abroad to discover delicious recipes and diverse food stories written from a Canadian perspective. Taste Canada brings together Canadian food and beverage writers, publishers, chefs, restaurateurs, farmers, industry, post-secondary culinary colleges, media and cookbook fans, recognizing that food connects us all.
Taste Canada is a not-for-profit organization and remains sustainable due to the generous support and sponsorship received from industry partners.

Since 1998, Taste Canada has presented awards to the best Canadian food writers. The awards ceremony is going virtual this year, taking place on October 25, 2020. Additional information can be found at

Interviews with Karen Baxter, Executive Director, Taste Canada, or any of the authors on our shortlist can be facilitated. Contact Steven Hellmann, Taste Canada Publicist, at with any requests.

Steven Hellmann, Publicist
Taste Canada Awards
+1 416-826-1997
email us here
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Source: EIN Presswire

Global Sustainable Palm Oil Market Will Reach USD 30,100 Million By 2026: Facts & Factors

Sustainable Palm Oil Market Size

Sustainable Palm Oil Market Size

Global Sustainable Palm Oil market is anticipated to reach USD 30,100 Million by 2026. The anticipated CAGR for the market is around 9% from 2020 to 2026.

NEW YORK, UNITED STATES, June 26, 2020 / — Facts and Factors have authored “Sustainable Palm Oil Market By Type (Palm Kernel Oil, Crude Palm Oil, and Others), By End-User (Edible Oil, Cosmetics, Surfactants, Bio-diesel, and Others), and By Regions: Global Industry Perspective, Comprehensive Analysis, and Forecast, 2019 – 2026”. Based on our analysis, the global Sustainable Palm Oil market in 2019 is approximately USD 15,778 Million and is anticipated to reach around USD 30,100 Million by 2026. The anticipated CAGR for the market is around 9% from 2020 to 2026.

Resourceful and cost-effective palm oil is the most extensively used vegetable oil across the globe. However, the increasing use of palm oil has led to deforestation and community conflict in tropical countries with oil palm plantations. Thus, there is a rise in the demand for sustainable palm oil. The high-quality palm oils are used in lipsticks, ice creams, soaps, detergents, food products, cosmetics, and also in biofuel.

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Drivers of the Global Sustainable Palm Oil:

Increasing demand from myriad end-user industries
Palm oil is a versatile product that can be used not only in the foods but also in personal care products and transport fuel. The environment-friendliness of palm oil is anticipated to help propel the global sustainable palm oil market during the forecast period.

Restraints of Global Sustainable Palm Oil:

High costs of sustainable palm oil

The low awareness about the sustainable palm oil’s (SPO) existence is expected to hamper the growth of the sustainable palm oil market. There are businesses that are not aware of the fundamentals of sustainability or SPO.

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Opportunities for Global Sustainable Palm Oil:

Initiatives to promote sustainable palm oil

Emerging economies such as China & India along with Europe have started taking up promising policy initiatives to help surge the global Sustainable Palm Oil market. The increasing market penetration in the top cultivating regions like Indonesia, Malaysia, and Thailand is the primary factor for market expansion.

Market Segment Dominance:

In the type segment, Crude Palm Oil holds the majority of the market share owing to its increasing use in the food industry. Crude oil is also referred to as edible oil. Crude oil accounts for 64% of the shares in the global Sustainable Palm Oil market.

The Edible Oil category is predicted to dominate the global Sustainable Palm Oil market during the forecast period. The increasing use of edible oil in the cooking, household cleaning agents, and cosmetics helps boom the edible oil category.

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Regional Dominance:

Europe is expected to dominate the global Sustainable Palm Oil market owing to regions such as the Netherlands, Germany, Spain, and Italy which import sustainable palm and distribute it in the European market. The European Union had imported 7.2 million tons in 2017 for further use in the food industry and the energy sector. These factors are projected to help bolster the growth of the global Sustainable Palm Oil market.

Some of the key players in the global Sustainable Palm Oil market include New Britain Palm Oil Limited, Sime Darby, Golden Agri-Resources Limited, Astra Agro Lestari, IOI Corporation Berhad, Cargill, and KUALA LUMPUR KEPONG BERHAD, among others.

The global Sustainable Palm Oil market is segmented into:

Global Sustainable Palm Oil Market: By Type

Palm Kernel Oil
Crude Palm Oil

Global Sustainable Palm Oil Market: By End-User

Edible Oil

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Source: EIN Presswire

Sam Cover Spokane Washington showcases abundance of locally forageable ingredients now in season

Sam Cover Spokane Washington

Sam Cover Spokane Washington

Sam Cover Washington

Pacific Northwest native and award-winning chef Sam Cover Spokane Washington celebrates locally forageable ingredients now both in season and abundant.

SPOKANE, WA, UNITED STATES, June 25, 2020 / — With the region famed for its wild berries, nuts, and mushrooms, Pacific Northwest native Sam Cover Spokane Washington is no stranger to locally foraged ingredients. With an abundance now in season, the multi-award-winning chef highlights the best of what's on offer.

"Here in the Pacific Northwest, spring and summer are by far the best times to search for abundant local forageables, particularly berries and mushrooms," reveals Sam Cover Spokane Washington.

According to Sam Cover Spokane Washington, morel mushrooms are currently in season and are particularly abundant. "Huckleberries, too," adds the award-winning chef and Pacific Northwest native, speaking from his home in Spokane County, "a delicious, locally forageable alternative to blueberries."

Morels are a variety of edible mushroom with a distinctive honeycomb appearance. Morel mushrooms, Sam Cover Spokane Washington says, are highly prized by the world's top gourmet cooks. They're particularly favored, according to the expert, within French cuisine.

Another of Sam Cover Spokane Washington's favorites, huckleberries, meanwhile, is a variety of wild berry. Blue-black in color, they're common throughout much of the Pacific Northwest and the Rocky Mountains. "Not commercially cultivated, the only way to get your hands on these delicious berries is to forage for them in the wild," adds the chef.

Also favored by Sam Cover Spokane Washington are locally forageable edible roots and nuts, although these, he says, are more abundant earlier in the year. "Black walnuts, apples, and pears can all be foraged, too," reveals Cover.

Elsewhere on the multi-award-winning chef's list of most sought-after forageable ingredients are wild raspberries, thimbleberries, nettles and dandelions, cattails, arrowleaf balsamroot, and maple blossom, seeds, and sap. "Particularly desirable, at least to me personally, are wild rose hips," explains Sam Cover Spokane Washington, "although these are often more difficult to come by."

Sam Cover Spokane Washington is keen to stress the importance of understanding and being confident in identifying any foraged ingredients before cooking or eating. Some, he says, also require special preparation—to get rid of unwanted tannins, for example—so it's a good idea to read up on specific ingredients, even when an individual already has a general understanding of the field.

The Pacific Northwest is well known across the U.S. for its abundant locally forageable food items, as well as for its specialty cheeses, fresh donuts, garlic fries, and more.

Famed for his culinary genius, Sam Cover Spokane Washington has spoken at length on a wealth of food and drink-related topics including hyper-local food and its benefits, the booming organic food market, the latest trends in home cooking, and his campaign for healthier food in local schools.

Turning the focus back to locally forageable ingredients now in season, Sam Cover Spokane Washington touches briefly on the link between these items and the Pacific Northwest's famous seafood. "Many locally foraged ingredients make a perfect accompaniment for fresh seafood dishes," adds Cover, wrapping up, "with the Pacific Northwest region also widely celebrated for its fish, oysters, and lobster – a true staple of local cooking and dining."

Caroline Hunter
Web Presence, LLC
email us here

Sam Cover Spokane Washington Chef

Source: EIN Presswire

Spice World Discusses How Garlic Can Help Maintain a Healthy Body

TIRAT, RIO GRANDE DO SUL, ISRAEL, June 24, 2020 / — Spice World, a popular brand known for its exquisite range of fresh flavor and ready-to-use produce for all cooks, has recently shared interesting facts about the health benefits of garlic. The company’s product range includes ready-to-use minced, peeled, or squeezable garlic as well as shallots and ginger.

Spice World continues its tradition of sharing insightful articles that help individuals lead a healthy life. The distinguished spice brand has recently discussed the importance of garlic in maintaining a healthy physique. The company’s fresh flavor and ready-to-use produce have been used with great satisfaction by all types of cooks regardless of their level of skill or experience. One of the most popular products from Spice World is its Squeezable Organic Minced Garlic that brings the naturally aromatic flavor of fresh minced garlic to different recipes.

A plant in the Allium (onion) family, garlic is closely related to onions, shallots, and leeks. Garlic grows in many parts of the world and is a popular ingredient in cooking because of delicious taste and strong smell. However, throughout ancient history, the main use of garlic was for its health and medicinal properties.

Spice World informs that most of the health benefits of garlic are caused by sulfur compounds formed when a garlic clove is chopped, crushed, or chewed. Allicin is the most well-known of these compounds. Spice World also reveals that allicin is an unstable compound that is only present in fresh garlic just after it’s been cut or crushed. The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body, exerting its potent biological effects.

According to Spice World, some of the most important health benefits of garlic are summarized below.

Garlic is low in calories and rich in vitamin C, vitamin B6, and manganese. It also contains trace amounts of various other nutrients.
Garlic supplements help prevent and reduce the severity of common illnesses like the flu and common cold.
High doses of garlic may help improve blood pressure for individuals with high blood pressure (hypertension).
Garlic supplements may help reduce total and LDL cholesterol, particularly in those who have high cholesterol.
Garlic contains antioxidants that protect against cell damage and aging and may help reduce the risk of Alzheimer's disease and dementia.
Garlic has known beneficial effects on the common causes of chronic disease.
Garlic may help improve physical performance in lab animals and people with heart disease.
Garlic has been shown to significantly reduce lead toxicity and related symptoms in one study.
Garlic may have some benefits for bone health by increasing estrogen levels in females.

“We love sharing bold flavors like garlic. Simply adding a clove (or three) enhances flavor — making your dish an aromatic masterpiece. As life doesn’t always allow time to cook with our fresh garlic, we have designed products to fit conveniently into your schedule to boost your kitchen confidence,” says a senior spokesperson from Spice World.

To find out more, please visit

About Spice World: Spice World is the brand that cooks count on for convenience, confidence and inspiration. The company’s fresh flavor and ready-to-use produce have been used with great satisfaction by all types of cooks regardless of level of skill or experience. The range of products from Spice World includes ready-to-use minced, peeled, or squeezable garlic as well as shallots and ginger.

Tali Haim
RBN Media
+972 52-566-2178
email us here

Source: EIN Presswire

Social media star and dessert fanatic Nicole Renard breaks 1,000,000 followers on TikTok in only 9 months

The former Miss America State title holder leaps into rare air on TikTok sharing family friendly cook-at-home videos!

Nicole is every advertiser's dream…It’s not an accident that Nicole is in the top 1 percent of content creators in food on TikTok”

— Evan Morgenstein

NEW YORK, NEW YORK, UNITED STATES, June 24, 2020 / — Nicole Renard, Miss Washington 2017, who focuses on her platform of, “You are enough! Developing a positive body image” has just smashed the 1 million follower mark on the social media platform TikTok. A self-taught dessert and all-around home cook, Nicole has created some of the most beautiful videos of food on TikTok. Known as the “girl next door”, Nicole’s big smile and bigger heart exudes passion for what she is whipping up in her Los Angeles kitchen. Nicole loves traveling around the world soaking up cultures that she has never experienced before and sharing with her fans. Seen by many as the next great TV travel/Food Network host, Nicole has taken the Covid-19 pandemic and her sheltering in place as an opportunity to re-engage with her followers.

With many videos having over 1,000,000 views each which is the general definition of going viral, the results have been incredible, and Nicole stays the course providing amazing tips, tricks and encouragement. Evan Morgenstein, CEO of The Food Renegades (TikTok: @thefoodrenegades), where Nicole is a prominent member of the largest group of chefs, home cooks and bakers on TikTok, thought this, “Nicole is every advertiser's dream. She is a wholesome, educated woman who is focused on empowering other women through her social platform, her videos and her actions. It’s not an accident that Nicole is in the top 1 percent of content creators in food on TikTok."

To put Nicole’s market penetration into perspective, in the last 28 days on TikTok she has garnered over 63,000,000 views, while maintaining almost a 95% female audience. These numbers are staggering. Several companies have made investments in Nicole’s audience from Thrive Market, Dan-O’s Seasoning, Kraft Heinz, Hello Fresh, Polaroid and DSW to name a few. Nicole loves connecting with her followers, “I never dreamed that I could have 1,000,000 followers in only nine months. The questions, the comments and the lives are so much fun. I realized right away there is no other platform I have ever been on that is as giving and open as TikTok. I feel so blessed to be in such a loving supportive community. There will never come a time where I won’t work tirelessly to give my fans and friends the best tips, advice and insights into my vision for this community. This all means so much to me”.

To find out more information about Nicole, visit To book Nicole for a virtual cooking events, empowerment speeches, PR campaigns, social media collaborations or a global spokesperson role, contact Evan Morgenstein at 919-332-0584 or

Evan Morgenstein
The Digital Renegades
+1 919-332-0584
email us here

Source: EIN Presswire

Film About Texas Mexican Food Slated For Labor Day Completion

On the Rio Grande, US-Mexico border, filming the new documentary about Texas Mexican food.

On the Rio Grande, US-Mexico border, filming the new documentary about Texas Mexican food.

On-location film crew of new documentary about Texas Mexican food

On-location film crew of new documentary about Texas Mexican food. (L to R) Gabriel Bendahan (Dir. of Photography), Virginia Díaz (Producer), Adán Medrano (Exec. Producer), Anibal Capoano, Director

New documentary film will tell the story about the indigenous food of Texas. History, archaeology and the leadership of Mexican American women.

What you eat tells who you are,”

— Adán Medrano

HOUSTON, TEXAS, US, June 19, 2020 / — JM Media, LLC, announced that by Labor Day it will complete the post-production phase of its independent documentary feature film about indigenous Texas Mexican food. “We will deliver the finished 75-minute film for distribution the first week of September,” said Adán Medrano, Executive Producer of the feature film. JM Media, LLC intends to sign a deal with a film aggregator. Aggregator is the industry term for marketers who take a film and channel it to streaming video services like Hulu, Netflix, Amazon and other distributors. The name of the film aggregator has not been made public.

The film slogan is “What you eat tells who you are,” and it engages cooks, scholars, artists and activists as each tells how food shapes who they are. Styled as a “road movie,” it is shot in Texas cities and towns, including Houston, San Antonio, Corpus Christi, McAllen, and Harlingen, and ends aboard a small boat on the waters of the Rio Grande. Foregrounding the leadership of Mexican American women, the scenes of cooking, baking, singing, feasting and barbecuing, show how food is key in the formation of identity and the strengthening of community.

The film has already received a major public endorsement from the Smithsonian in Washington, DC. It has also received a public endorsement from the Hispanic Association of Colleges and Universities (HACU), with the producers planning to distribute the film directly to Universities, Colleges and Community Centers throughout the US for inclusion in academic and cultural public film series. Both the Smithsonian and HACU have been shown segments of the film and have praised its cultural and educational significance.

“It's a story about Texas’ first food, beginning 15,000 years ago, and how it came to be known today as Mexican food,” says Medrano. He says that the film will trace the history of “comida casera," home cooking of Mexican American families, showing through archaeological research that it begins when indigenous people first stepped on Texas soil. He says that the film will show, for the first time ever, how ”over time and during conquest, Texas Mexican food has sustained the memory of Mexican American families and strengthened the bonds of community.”

The documentary production team is a Texas-Latin America collaboration. The Producer is Virginia Díaz from Texas who has worked on several feature films as location manager, including co-location manager of the feature film, “Selena.” The Director, Anibal Capoano is from Uruguay and this is the first documentary he has directed outside of Latin America. The Director of Photography, Gabriel Bendahan, is also from Uruguay, and he has shot films in both Latin America and the US.

The film story is based on the writings and culinary research of Executive Producer, Adán Medrano. His two recent books are “Truly Texas Mexican: A Native Culinary Heritage In Recipes,” and “Don't Count The Tortillas: The Art of Texas Mexican Cooking.”

Adan Medrano
JM Communications
+1 713-524-1628
email us here
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Source: EIN Presswire