Flatbread Market is expected to reach $62.8 billion by 2026, At 6.2% CAGR, Says Allied Market Research

Flatbread Market

Flatbread Market

The flatbread market has seen upswing in innovation in the last few years. IoT enabled robots have been launched across the world which completely automates the process of making flat breads.”

— Shankar Bhandalkar

PORTLAND, OREGON, UNITED STATES, November 25, 2020 /EINPresswire.com/ — Allied Market Research recently published a report, titled, "Flatbread Market by Product Type (Tortilla, Naan, Pita, Focaccia, Fry Bread, and Others) and Distribution Channel (Business-to-Business and Business-to-Consumers): Global Opportunity Analysis and Industry Forecast, 2019–2026". According to the report, the global flatbread industry was pegged at $41.17 billion in 2019 and is projected to reach $62.8 billion by 2026, registering a CAGR of 6.2% from 2019 to 2026.

Rise in demand for convenience foods, customer preference towards frozen flatbread products, and expansion in quick service restaurant drive the growth of the global flatbread industry market. However, rise in geopolitical tensions to restrict flatbread trade, and gluten in flatbread restrain the market growth. In addition, maintaining freshness and softness for prolonged period remains a challenge for the players. On the other hand, focus on improving quality, shelf life, and lessen production costs, clean label in flatbread packing, and consumer preference for gluten free and sugar free flatbread create new opportunities in the market.

Access Full Summary: https://www.alliedmarketresearch.com/flatbread-market

A flatbread is made with water, flour, and salt and exist in various cultures throughout the world. The thickness of the bread can range from a few millimeters to a few centimeters. Moreover, rather than using a spoon or fork, many people use a flatbread to scoop or wrap food. Multigrain variants of flatbread are gaining popularity owing to increased health awareness. Various types of flatbreads are prepared by pouring semi-fluid batters onto cooking plates. These batters are often obtained from gluten-free cereals like rice, sorghum, teff, maize, or black beans which are usually fermented.

The business-to-business segment held the lion's share in 2019, contributing to more than three-fifths of the global flatbread market. This is due to innovation in ingredients and new types of bread by manufacturers. However, the business-to-consumer segment is expected to manifest the fastest CAGR of 6.9% during the forecast period. This is due to increase in penetration of various online portals in developing regions and the rise in number of offers or discounts, especially in online channel.

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The tortilla segment held the largest share in 2019, accounting for more than half of the global flatbread market. This is due to its health properties and low carb count. Furthermore, the demand for organic tortilla made with whole grain and gluten-free certified would boost the segment. On the other hand, the fry bread segment is expected to portray the fastest CAGR of 9.4% during the forecast period.

The global flatbread market across North America dominated in 2019, contributing to nearly two-thirds of the market. This is due to high penetration of ready-to-eat and convenient products in this region. On the other hand, Asia-Pacific region is expected to register the fastest CAGR of 9.6% during the study period. This is due to increase in urbanization, growing product awareness towards clean label products and health ingredients products.

Key Market Players Profiled In The Report:

• Kontos Foods Inc
• Klosterman Baking Company
• California Lavash
• Evron Foods Ltd
• Kronos
• S.A.B. de C.V.
• GRUMA
• Olé Mexican Foods Inc
• Tyson Foods
• La Brea Bakery
• Nina Bakery Europe

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Key Findings of the Study:

○ Based on product type, the tortilla segment dominated the global market in 2018, and is expected to retain its dominance throughout the flatbread market forecast period.
○ Depending on product type, the others segment accounted for highest share in the flatbread market analysis in 2018, and is projected to grow at a CAGR of 10.2% from 2019 to 2026.
○ By distribution channel, the business-to-business segment was the major shareholder in 2018, and is projected to register a CAGR of 5.8% from 2019 to 2026.
○ Region wise, Europe is expected to grow at a CAGR of 6.7 from 2019 to 2026.

Similar Reports:

Europe Flatbread Market is projected to reach $16,479.4 million by 2027

Flavored Yogurt Market is estimated to reach $92.3 billion by 2026

Food Service Equipment Market is projected to reach $56.3 billion by 2027

About Allied Market Research:

Allied Market Research (AMR) is a full-service market research and business consulting wing of Allied Analytics LLP based in Portland, Oregon. Allied Market Research provides global enterprises as well as medium and small businesses with unmatched quality of "Market Research Reports" and "Business Intelligence Solutions." AMR has a targeted view to provide business insights and consulting to assist its clients to make strategic business decisions and achieve sustainable growth in their respective market domain.

We are in professional corporate relations with various companies and this helps us in digging out market data that helps us generate accurate research data tables and confirms utmost accuracy in our market forecasting. Each and every data presented in the reports published by us is extracted through primary interviews with top officials from leading companies of domain concerned. Our secondary data procurement methodology includes deep online and offline research and discussion with knowledgeable professionals and analysts in the industry.

David Correa
Allied Analytics LLP
+1 800-792-5285
email us here
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Source: EIN Presswire

Using Chemical Cleaners to Kill Coronavirus? You May Be Replacing One Danger with Another

Grow Green Industries, Inc. dba eatCleaner® is leading the way in eco-solutions for food safety and shelf life extension. Co-founded by Dr. Shawki Ibrahim, Ph.D. and Mareya Ibrahim

4 quick tips to make chemical-free cleaning easier and safer than ever from Award-winning Entrepreneur, author and CEO of Grow Green Industries, Mareya Ibrahim

LOS ANGELES, CALIFORNIA, LOS ANGELES, November 23, 2020 /EINPresswire.com/ — Is our effort to stay safe from Coronavirus causing us more harm? If we’re using toxic cleaner, it could be, says Chef Mareya Ibrahim, the award-winning inventor of eatCleaner®. Savvy shoppers across the nation trust the all-natural eatCleaner® line of Fruit + Veggie Wash and Wipes to remove over 99% of unwanted residue from fresh produce and cooking surfaces. The all-natural formula is lab-proven to lift wax, pesticides and agricultural material that can carry harmful bacteria while extending produce freshness up to 5x longer. Now, the clean eating expert behind the revolutionary collection spotlights potential cancer-causing ingredients and other harmful compounds that lurk in various home products… and what to rely on instead.

“Our overuse of antibacterial products and toxic cleaners may well be causing more harm than good,” says Ibrahim. “The goal should be to clean, not to create a sterile environment that won’t allow for our bodies to build important exposure to bacteria. This has been shown to be an important part of the development of our immune systems by numerous studies, including ones performed by our co-founder, Dr. Shawki Ibrahim. Many of the ingredients used in commercial cleaning products can be far more detrimental to human health. And by the way, coronavirus is not bacterial, so if you’re trying to address the virus with an antibacterial product, it may not work,” adds Ibrahim.

The EWG (Environment Working Group) investigated more than 2,000 US cleaning supplies. They found startling information about substances that may cause brain and nervous system toxicity, hormone imbalance, organ dysfunction, and more. Big offenders include phthalates (synthetic fragrance compounds), triclosan (an antibacterial), ammonia, chlorine, quats, and alcohol (a drying agent). Additionally, fumes from such cleaning products may induce asthma or other respiratory problems. Many of these also include potentially carcinogenic ingredients like 1,4-dioxane, and some can even cause chemical burns, poisoning, or allergies.

“More than ever, concerns about COVID-19 transmission fuel a need for the effective cleaning of store-bought produce and surfaces,” explains eatCleaner® Chief Scientific Officer and Co-Inventor Dr. Shawki Ibrahim. “eatCleaner® contains a natural, food-grade soaping agent that can dissolve the Coronavirus fatty membrane ‘casing,’ rendering the virus inactive without harming human health.”

When it comes to COVID-19 and similar viruses, many non-toxic cleaners can be just as effective. To stay safe without unnecessary chemicals, the eatCleaner® team recommends:

1. Washing hands with simple soap and water – Good ‘ole soap and water for 20 seconds is the best method. Avoid using antibacterial varieties containing phthalates or triclosan, which can be cancer causing and harmful to the environment. When soap is unavailable, use wipes made without alcohol or toxic chemicals. Coronavirus is not bacterial, so these antibacterial soaps can be overkill.

2. Use alcohol-free products to cleanse produce surfaces and hands – A surfactant-based product like eatCleaner® is engineered to break the surface tension of fresh fruit, vegetables and herbs, and significantly reduce hidden contaminants. eatCleaner® can also be used to clean cutting surfaces, spray down the outside of food packaging and the interior of your refrigerator for the ultimate kitchen safety cleaner. Also, avoid use of hand sanitizer with alcohol as it can be extremely drying (over 60% alcohol content) and cause cracking, allowing bacteria into the body, which can be painful and even dangerous.

3. Choose products with 100% biodegradable, non-toxic ingredients, instead of sanitizing with harmful chemicals. Clean Republic offers a line of products with the active ingredient HOCL (hypochlorous acid) made from salt, water, and electricity. When used according to directions, this EPA-approved disinfectant/ sanitizer can protect against SARS-CoV-2, the virus that causes Coronavirus. Clean Republic also offers a medical strength hand sanitizer in a flat, credit card-sized, portable dispenser, made with HOCL and zero alcohol.

4. Upgrade oral hygiene. There is growing evidence that a lack of good oral health can increase chances of infection from bacteria on dirty toothbrushes, mouthguards, and removable oral devices. Alcohol-free products like guardClean® – formulated specifically to cleanse these devices – is made with active ingredients such as salt, surfactant, and citric acid to significantly help remove potential contaminants and viruses, safely. Avoid mouthwashes and rinses containing artificial ingredients and harmful chemicals.

Visit eatcleaner.com for your “whole cleaning” destination for everything from produce and countertops to cutting boards and fridge surfaces and even oral health. Each patented, food-grade, and USDA biobased formula uses all-natural, FDA-approved GRAS ingredients, making it an effective and safe home cleaning choice. For further information or to book an interview with product inventors Mareya Ibrahim or Dr. Shawki Ibrahim, please contact Leigh-Anne Anderson at leighanne@anderson-pr.com.

# # #

About Grow Green Industries, Inc./ Eat Cleaner®:
Grow Green Industries, Inc. dba eatCleaner® is leading the way in eco-solutions for food safety and shelf life extension. Co-founded by Dr. Shawki Ibrahim, Ph.D. and Mareya Ibrahim (“The Fit Foodie”), the company is dedicated to providing effective and scientifically-proven products to help you live safely. Visit growgreenindustries.com and eatcleaner.com to learn more.

Mareya Ibrahim
Grow Green Industries, Inc.
+1 949-768-4328
email us here
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Source: EIN Presswire

Celebrate Winter Safely with Tips from ESFI

Twelve Holiday Safety Tips

Learn how to decorate, heat, and cook in your home safely this winter.

Statistics show that incidents of home fires and electrical accidents increase during winter months.”

— ESFI President Brett Brenner

ARLINGTON, VIRGINIA, UNITED STATES, November 23, 2020 /EINPresswire.com/ — The Electrical Safety Foundation International (ESFI) is providing safety tips and resources to prevent household fires and accidents caused by improper cooking, heating, and holiday decorating practices. Cooking and heating are the leading cause of home fires and fire injuries, while 25% of winter fires are caused by decorations. It is imperative to learn how to avoid preventable accidents and celebrate safely during the season.

“Statistics show that incidents of home fires and electrical accidents increase during winter months,” said ESFI President Brett Brenner. "ESFI is urging consumers to take steps to make heating, cooking, and decorating safety a holiday tradition and priority.”

ESFI’s website holidaysafety.org offers a variety of free resources and information that can be shared with your family, community, and workplace. Follow these basic guidelines to help prevent serious electrical and fire hazards as you enjoy the season:

Heating Safety Tips
• Keep anything that can burn at least three feet from heat sources.
• Never leave a space heater unattended. Turn off when leaving a room or sleeping.
• Never plug a space heater into an extension cord.
• Never use a cooking stove to heat your home or dry clothes.
• Place space heaters on level, flat surfaces on the ground.
• Have a qualified service professional inspect your heating system annually.
• Install and maintain carbon monoxide alarms.
• Never use a space heater or appliance with a damaged cord.

Cooking Safety Tips
• Keep anything that can catch fire away from your stovetop.
• Always unplug countertop appliances when not in use.
• Make sure you have and test GFCI receptacles in your kitchen to prevent shock and electrocution.
• Double-check that everything is off when you finish cooking.
• Prevent fires by keeping your oven and stovetop clean of grease and dust.
• Clean the exhaust hood and duct over the stove regularly and vacuum the refrigerator coils every three months to prevent potentially dangerous dirt build-up.
• Never leave the kitchen while cooking.
• Never cook while sleepy, drinking alcohol, or taking medication that makes you drowsy.
• Never disable a smoke alarm while cooking.
• Never use a cooking stove to heat your home.
• Children should be closely supervised and kept at least three feet away from all cooking appliances.
• It's easy to forget about something that's cooking, especially when you're entertaining guests. Use a kitchen timer to make sure your dish doesn't become a fire hazard.

Decorating Safety Tips
• When purchasing a live tree, check for freshness. Around 210 home fires a year are caused by Christmas trees, so be sure to water your tree daily.
• When purchasing an artificial tree, look for a fire-resistant label.
• Carefully inspect decorations before use. Cracked or frayed sockets, loose or bare wires, and loose connections may cause a shock or start a fire.
• Only use electrical decorations and lights that have been approved for safe use by a Nationally Recognized Testing Laboratory.
• Keep all decorations three feet away from heat sources, including space heaters and fireplaces.
• Avoid using candles when possible. Consider using battery-operated candles in place of traditional candles.
• Never connect more than three strands of incandescent lights together and consider purchasing LED lights, which use less energy and run cooler than incandescent lights.
• Follow the use and care instructions that accompany electrical decorations and always unplug electrical decorations before replacing bulbs or fuses.
• Keep young children away from holiday lights, electrical decorations, and extension cords to prevent electrical shock and burn injuries.
• Avoid plugging too many decorations into a single outlet. Overloaded outlets can overheat and cause fires.
• Make sure cords are not pinched in doors, windows, under heavy furniture, or rugs that could damage the cord and cause a fire.
• Always unplug decorations using the gripping area. Pulling on the cord could damage the wire and present a shock or fire hazard.

ABOUT ESFI
The Electrical Safety Foundation International (ESFI) sponsors National Electrical Safety Month each May to increase public awareness of the electrical hazards around us at home and in the workplace. ESFI is a 501(c)(3) non-profit organization dedicated exclusively to promoting electrical safety. For more information and to use ESFI’s free-to-share electrical safety resources throughout your community, visit esfi.org.
# # #

Brianne Deerwester
Electrical Safety Foundation International
+1 703-841-5935
brianne.deerwester@esfi.org
Visit us on social media:
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Home Heating Fire Prevention


Source: EIN Presswire

Bacco Farms, other cannabis businesses support Flint's needy with huge turkey donation

100 turkeys donated by Bacco Farms, Six Labs and T Rex Cultivation go to Greater Holy Temple Church for distribution to Flint area needy families

I would like to have our community know that the cannabis industry is also made of people who care about their fellow man, just like any other business people.”

— Regina Momgaudas, Bacco Farms

FLINT, MICHIGAN, UNITED STATES, November 23, 2020 /EINPresswire.com/ — One hundred families will have a happier Thanksgiving this year due to a donation of cooking turkeys from cannabis industry companies in the Flint area.

The donation was spearheaded by Bacco Farms, a provisioning center and licensed cannabis retailer on Dort Highway in Flint. Owner Regina Momgaudas said, "I would like to have our community know that the cannabis industry is also made of people who care about their fellow man, just like any other business people. With the current epidemic, which has caused so many people to lose their jobs, I decided to help at least a 100 people by donating 100 turkeys to my community of Flint."

Two of Bacco Farms' suppliers donated toward the food gift for the needy: T Rex Cultivation and Six Labs. The turkeys were donated to the Food Bank via Greater Holy Temple Church and will be distributed to those on their food bank list.

Bacco Farms recently announced the medical marijuana provisioning center has opened for adult use cannabis sales as a licensed cannabis retailer. The mother-daughter owned business was founded in the beginning of July in 2019 by women who know and understand the power of cannabis. Regina and daughter Phoebe are dedicated to eliminating the negative stigma surrounding cannabis users, cannabis businesses and the plant's medicinal properties.

Special thanks goes out to Mr. Carter from the Kroger on Richfield Road, who helped get the 10- to 14-lb Butterball turkeys ordered in time for the Thanksgiving holiday. "Thank god Mr. Carter believed in my cause," said Momgaudas. "He did not care that it was the cannabis industry, he only cared that we had a good cause."

Bacco Farms is located at 6200 North Dort Highway in Flint near Pierson Road.

T Rex Cultivations can be reached through Brent Cook at cookbrent9@gmail.com or 616-307-7467

Six Labs can be reached through John Taylor at John@six-labs.com or 630-669-5010.

Phoebe Momgaudas
Bacco Farms
+1 810-877-6538
email us here


Source: EIN Presswire

Reclaiming Texas Native American History for Thanksgiving

Thanksgiving Menu Reclaims Texas Native American History

Thanksgiving Menu Reclaims Texas Native American History

The 2010 US census lists "Mexican American Indian" as the second largest tribal affiliation in the US

The 2010 US census lists “Mexican American Indian” as the second largest tribal affiliation in the US

Europeans who immigrated to Texas in the 1500s found wild turkeys in the various communities they encountered all the way from Houston to Brownsville.

In the larger sense, indigenous means that all human beings are of this earth, bound up together as brothers and sisters in community.”

— Adán Medrano

HOUSTON, TEXAS, USA, November 20, 2020 /EINPresswire.com/ — The traditional turkey is the centerpiece of the Thanksgiving table, and if you are celebrating in Texas, it is rooted in very specific Native American history. Europeans who started coming to Texas in the 1500s found that wild turkeys were a food source in the various communities they encountered all the way from Houston to Brownsville. In Texas it’s the Rio Grande turkey ((Meleagris gallopavo intermedia) that they saw roaming wild in south Texas and northeastern Mexico.

The earliest archaeological evidence of turkeys is found in central Mexico which was a regular trading partner of Texas. Not many people know that the Karankawa, Coahuiltecan, Lipan, Tonkawa and other peoples living in Texas over the last 15,000 years traded with the communities in southern Mexico. Actually, places like Houston, San Antonio and others were quite cosmopolitan, in the sense of having wide international sophistication.

Dr. Alston Thoms, Professor of Anthropology at Texas A&M University explains that the Gulf Coastal Plains were the center of constant communication. From east Texas through the western central and southern regions, native peoples established heavily traveled routes leading into central and southern Mexico and these same routes were later used by the Spaniards who took them as their own and called them collectively El Camino Real, The Royal Road.

Descendants of Native Americans like the Coahuiltecan, Jumano, along with Karankawa, Lipan, Tonkawa and others, continued to live all across Texas. But they did so as “Mexicans” because their Native American identities were erased by the Republic of Texas.  Their name was officially changed to “Mexican” in 1837 by the Texas Standing Committee On Indian Affairs in its report to then President Sam Houston:

“The People called Lipan, Karankawa and Tonkawa your Committee considers as part of the Mexican nation and no longer to be considered as a different People.”

Suddenly, the identity of Texas Native Americans disappeared from the public record, morphed into “Mexican.” Although Texas indigenous  peoples were thereafter recognized only as Mexican, we nevertheless continued cooking in our indigenous ways, and that’s how we kept alive the native roots of today’s Texas Mexican food.

The knowledge that we are Native American has always been present, and now more Mexican Americans are beginning to claim their indigenous identity. According to the 2010 US Census, “Mexican American Indian” is the second largest group of Native Americans to self identify as a tribal group, the first being the Navajo people,   The tribal grouping information in the US Census table below quantifies that Mexican Americans continue to ratify their indigenous, Native American, “Indian,” identity.

Native Texas Thanksgiving Philosophy
There is a philosophy about Native American cooking that I learned from my apá and amá, mom and dad. I absorbed it by watching the way they lived, and I try my best to follow it. It is well worth seeing how it can be applicable to the times in which we live, with Covid and deep divisions. The philosophy is one of universal kinship with all people, all living creatures and with all matter includng trees, stones, water and sky.  This means that hospitality and welcoming are the core practice that defines what it means to be human.

On any land that we stand, we belong to mother earth, we stand on sacred ground. And anytime we cook we get the chance to welcome all, everybody, no matter what race, ethnicity, gender, sexual orientation or religion. In the larger sense, indigenous means that all human beings are of this earth, bound up together as brothers and sisters in community. Let’s celebrate that philosophy this Thanksgiving, (false pilgrim myths aside), at a table where ALL are welcome.

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

Dorothy Gail Paulson of Liberty Lake Washington Shares Trio of Top Dishes From Italian Cuisine

Veteran restaurateur Dorothy Gail Paulson serves up three of Italy's most delicious traditional recipes.

LIBERTY LAKE, WA, USA, November 19, 2020 /EINPresswire.com/ — Celebrated by her peers for her unparalleled knowledge of the restaurant industry, Dorothy Gail Paulson, is passionate about various international cuisines, with French and Italian dining a particular love of the multi-award-winning chef and restaurateur. Taking a closer look at the latter, Pacific Northwest native provides expert insight into a delicious trio of recipes from traditional Italian cooking.

Dorothy Gail Paulson starts with a classic Margherita pizza. Atop a traditional stretched dough, chef Dorothy’s preferred recipe sees the award-winning restaurateur adorn her pizza base with just tomato sauce, fresh mozzarella, a drizzle of olive oil and a handful of basil leaves.

Simplicity at its finest, even Paulson's sauce recipe is delightfully straightforward. "Canned tomatoes quickly blitzed together, a pinch of salt, and a splash of oil are all that you need for a delicious, traditional pizza sauce," adds expert Dorothy Gail Paulson.

Similarly traditional, the second recipe to be highlighted by Dorothy Gail Paulson is, she says, a firm family favorite for many Italians. "A traditional Italian vegetable stew always goes down a storm," suggests the chef. A recipe of collard greens, celery, carrots, and leek cooked with garlic, oregano, and thyme, Dorothy Gail Paulson tops her traditional Italian vegetable stew cannellini beans and peeled tomatoes. "Serve with generously buttered, freshly baked bread," advises the popular restaurateur, "and season to taste with black pepper."

Finally, and third among award-winning chef Dorothy Gail's trio of top dishes from Italian cuisine is another classic dish. "Lasagna bolognese," reveals Dorothy Gail Paulson. A traditional sauce combining beef, vegetables, dry white wine, and tomatoes is layered with pasta and a creamy bechamel before being cooked until golden brown, Dorothy Gail Paulson explains. "Serve with a fresh salad for a dish that's sure to delight, year-round," adds the Washington-born chef and restaurateur.

Dorothy Gail Paulson of Washington is a veteran of fine dining in the Pacific Northwest and across much of the United States, working in kitchens from San Francisco to Miami during a career now spanning over 20 years.

Keen to share her extensive culinary knowledge, Dorothy Gail Paulson has spoken openly and at length on a variety of topics ranging from her favorite recipes from vegetarian cuisine and the top qualifications for aspiring chefs to showcasing the abundance of locally forgeable ingredients currently in season in and around Liberty Lake, Washington. Outside of her culinary career, the chef is passionate about keeping fit and enjoys spending time with her family and friends.

For more from Dorothy Gail Paulson, interested parties are now invited to connect with the award-winning chef on Facebook, where she and her team regularly post a fascinating insight into the restaurant industry both in Liberty Lake, Washington, and further afield.

Caroline Hunter
Web Presence, LLC
+1 786-233-8220
email us here


Source: EIN Presswire

Scotch Whisky Industry Sales, Supply and Consumption 2020 Analysis And Forecasts to 2025

Wiseguyreports.Com Adds “Extra Virgin Olive Oil -Market Demand, Growth, Opportunities and Analysis Of Top Key Player Forecast To 2025” To Its Research Database

PUNE, MAHARASHTRA, INDIA, November 19, 2020 /EINPresswire.com/ — Extra Virgin Olive Oil Industry

Description

Wiseguyreports.Com Adds “Extra Virgin Olive Oil -Market Demand, Growth, Opportunities and Analysis Of Top Key Player Forecast To 2025” To Its Research Database

The report begins from overview of Industry Chain structure, and describes industry environment, then analyses market size and forecast of Extra Virgin Olive Oil by product, region and application, in addition, this report introduces market competition situation among the vendors and company profile, besides, market price analysis and value chain features are covered in this report.

The purpose of the report is to recommend a comprehensive analysis of the global Extra Virgin Olive Oil market, including all the stakeholders of the industry. The report on the global Extra Virgin Olive Oil market covers associated regulatory aspects, latest trends, preferences, and progress in the field of a particular industry. The study has also covered the market projections, market leaders, and market shares for the global Extra Virgin Olive Oil market. The report vastly exhibits on current market analysis scenario, upcoming as well as future opportunities, revenue growth, pricing, and profitability.

The effect of the market's signs, along with the provisions changing the circumstances, is simulated in the report. The report positions in order for the main vendors in the market pieces, which displays the vital dealers' strengthening in the Extra Virgin Olive Oil market.

Request For Sample Report @ https://www.wiseguyreports.com/sample-request/4892093-global-extra-virgin-olive-oil-market-analysis-2015-2019-and-forecast-2020-2025

Company Coverage (Company Profile, Sales Revenue, Price, Gross Margin, Main Products etc.):

Lamasia
Sovena Group
Gallo
Grup Pons
Maeva Group
Ybarra
Jaencoop
Deoleo
Carbonell
Hojiblanca
Mueloliva
Borges
Olivoila
Betis
Poulina
Minerva

Product Type Coverage (Market Size & Forecast, Major Company of Product Type etc.):
First Grade
Second Grade
Others

Application Coverage (Market Size & Forecast, Different Demand Market by Region, Main Consumer Profile etc.):
Cooking
Cosmetics
Pharmaceuticals
Others

Region Coverage (Regional Production, Demand & Forecast by Countries etc.):
North America (U.S., Canada, Mexico)
Europe (Germany, U.K., France, Italy, Russia, Spain etc.)
Asia-Pacific (China, India, Japan, Southeast Asia etc.)
South America (Brazil, Argentina etc.)
Middle East & Africa (Saudi Arabia, South Africa etc.)

Leave a Query @ https://www.wiseguyreports.com/enquiry/4892093-global-extra-virgin-olive-oil-market-analysis-2015-2019-and-forecast-2020-2025

Table of Content

1 Industry Overview
1.1 Extra Virgin Olive Oil Industry
Figure Extra Virgin Olive Oil Industry Chain Structure
1.1.1 Overview
1.1.2 Development of Extra Virgin Olive Oil
1.2 Market Segment
1.2.1 Upstream
Table Upstream Segment of Extra Virgin Olive Oil
1.2.2 Downstream
Table Application Segment of Extra Virgin Olive Oil
Table Global Extra Virgin Olive Oil Market 2015-2025, by Application, in USD Million
1.3 Cost Analysis

2 Industry Environment (PEST Analysis)
2.1 Policy
2.2 Economics
2.3 Sociology
2.4 Technology

….

4 Major Companies List
4.1 Lamasia (Company Profile, Sales Data etc.)
4.1.1 Lamasia Profile
Table Lamasia Overview List
4.1.2 Lamasia Products & Services
4.1.3 Lamasia Business Operation Conditions
Table Business Operation of Lamasia (Sales Revenue, Sales Volume, Price, Cost, Gross Margin)
4.2 Sovena Group (Company Profile, Sales Data etc.)
4.2.1 Sovena Group Profile
Table Sovena Group Overview List
4.2.2 Sovena Group Products & Services
4.2.3 Sovena Group Business Operation Conditions
Table Business Operation of Sovena Group (Sales Revenue, Sales Volume, Price, Cost, Gross Margin)
4.3 Gallo (Company Profile, Sales Data etc.)
4.3.1 Gallo Profile
Table Gallo Overview List
4.3.2 Gallo Products & Services
4.3.3 Gallo Business Operation Conditions
Table Business Operation of Gallo (Sales Revenue, Sales Volume, Price, Cost, Gross Margin)
4.4 Grup Pons (Company Profile, Sales Data etc.)
4.4.1 Grup Pons Profile
Table Grup Pons Overview List
4.4.2 Grup Pons Products & Services
4.4.3 Grup Pons Business Operation Conditions
Table Business Operation of Grup Pons (Sales Revenue, Sales Volume, Price, Cost, Gross Margin)
4.5 Maeva Group (Company Profile, Sales Data etc.)
4.5.1 Maeva Group Profile
Table Maeva Group Overview List
4.5.2 Maeva Group Products & Services
4.5.3 Maeva Group Business Operation Conditions
Table Business Operation of Maeva Group (Sales Revenue, Sales Volume, Price, Cost, Gross Margin)
4.6 Ybarra (Company Profile, Sales Data etc.)
4.6.1 Ybarra Profile
Table Ybarra Overview List
4.6.2 Ybarra Products & Services
4.6.3 Ybarra Business Operation Conditions
Table Business Operation of Ybarra (Sales Revenue, Sales Volume, Price, Cost, Gross Margin)
4.7 Jaencoop (Company Profile, Sales Data etc.)
4.7.1 Jaencoop Profile
Table Jaencoop Overview List
4.7.2 Jaencoop Products & Services
4.7.3 Jaencoop Business Operation Conditions
Table Business Operation of Jaencoop (Sales Revenue, Sales Volume, Price, Cost, Gross Margin)
4.8 Deoleo (Company Profile, Sales Data etc.)
4.8.1 Deoleo Profile
Table Deoleo Overview List
4.8.2 Deoleo Products & Services
4.8.3 Deoleo Business Operation Conditions
Table Business Operation of Deoleo (Sales Revenue, Sales Volume, Price, Cost, Gross Margin)
4.9 Carbonell (Company Profile, Sales Data etc.)
4.11 Mueloliva (Company Profile, Sales Data etc.)
4.12 Borges (Company Profile, Sales Data etc.)
4.13 Olivoila (Company Profile, Sales Data etc.)
4.14 Betis (Company Profile, Sales Data etc.)
4.15 Poulina (Company Profile, Sales Data etc.)
4.16 Minerva (Company Profile, Sales Data etc.)

Buy Now @ https://www.wiseguyreports.com/checkout?currency=one_user-USD&report_id=4892093

Continued… 

NORAH TRENT
Wise Guy Reports
+162 825 80070
email us here


Source: EIN Presswire

SOM’ GOOD CROSS PROMOTES WITH LOVE’S BAKERY

Som' Good Hawaii logo

Som’ Good Hawaii

Som' Good Product Line

Som’ Good Product Line

Love's Bakery logo

Love’s Bakery

Chef Morris featured in Love's Bakery Cooking Videos

It has been so much fun to develop and feature out-of-the box recipes for Love’s Bread. What an honor to work with Love's Bakery, an amazing locally owned 170-year old company — a legacy in Hawaii.”

— Morris Matsushima, V.P. of Som’ Good Hawaii

HONOLULU, HAWAII, UNITED STATES, November 18, 2020 /EINPresswire.com/ — Som’ Good, a made in Hawaii seasoning and salts company, has formed a cross promotion with Hawaii’s oldest bakery, Love’s Bakery. The owner, Morris Matsushima, is the featured chef for many Love’s Bakery recipes on their new website.

“It has been so much fun to develop and feature out-of-the box recipes for Love’s Bread,” stated Morris Matsushima, V.P. of Som’ Good Hawaii. “What an honor to work with Love's Bakery, an amazing locally owned 170-year old company — a legacy in Hawaii.”

Started over 35 years ago, Som’ Good has been under the ownership of Morris and Lynn Matsushima for the past four years. Passionate about their sauces and seasoning business, Morris enjoys bringing his self-tested recipes to the public via in-person demonstrations or video. Constantly developing new flavors and innovative recipes with a Hawaiian flare, Morris and Lynn are pleased to offer products both in person on Oahu at many tradeshows, stores and markets as well as online at somgoodhawaii.com and lovesbakeryhawaii.com.

“Having Morris demonstrate recipes using Love’s bread on or website has added a new level of interest by our customers,“ said Daryce Matsuda, President of Love’s Bakery. “People are both entertained and taught about our products through his videos.”

About Som’ Good Hawaii
Locally owned, Som’ Good Hawaii offers handcrafted “original family recipe” sauces, seasonings and salts that bring the cuisine of Hawaii to any household. The sauces are created by the Som’ Good team. The salts are of the pristine waters of Hawaii, naturally dried in the warm, Hawaiian sun, hand harvested without adulteration of chemical processes. Rich in potassium and trace minerals, 33% lower in sodium than table salt, with a high alkaline PH factor. Taste the difference as the essence of Hawaii permeates the incomparable flavor of Hawaiian Sea Salt.

Patricia Monick
Covert Communication
+1 808-256-6759
email us here
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Morris Cooks Easy Empanadas with Love’s Bread


Source: EIN Presswire

Market America’s Butcher – Ray Rastelli – Serves Up Some Tasty Holiday Meal Options Along With His Perfect Cooking Tips

Rastelli Holiday Meal Features Turkey Roulade (with juicy apple & cranberry stuffing)

Rastelli Holiday Meal Features Turkey Roulade (with juicy apple & cranberry stuffing)

Rastelli Holiday Meal Features Black Angus Beef Tenderloin Roast

Rastelli Holiday Meal Features Black Angus Beef Tenderloin Roast

Rastelli Holiday Meal Features Antibiotic-Free Spiral Ham

Rastelli Holiday Meal Features Antibiotic-Free Spiral Ham

GREENSBORO, N.C., UNITED STATES, November 18, 2020 /EINPresswire.com/ — While things may be a bit different this holiday season, there’s always reason to give thanks and make time for the ones you love – either in your home or with those you can connect with via phone or video call. And what would this special time of year be like without the all too familiar aroma of your favorite holiday dishes wafting from the kitchen, subtly reminding all to adjust the notch on your belt because some holiday feasting is about to go down?

With Thanksgiving only one week away, if you aren’t sure how to reduce your meal size without reducing the flavor, Market America | SHOP.COM’s personal Butcher, Ray Rastelli, Jr., is here to help with some tasty meal options and cooking tips that should serve you well all season long.

Ray Rastelli, Jr. has had a passion for food for much of his life. He decided to make it his career in 1975, when he opened a butcher shop called the Meat Stop in Deptford, NJ. Rastelli loved bringing quality meat to Deptford-area families and within a few years his brother Tony joined him and opened a second Meat Stop. Together, they went on to open a total of eight Meat Stops around South Jersey, transforming the stores into a growing business that allows them to serve top quality products to families around the country.

“This year is definitely going to be a bit different. Like most families, my usual gathering is going to be a bit smaller, but our extended family is still planning to eat the same meal and celebrate together…virtually. It was very important to me to still be able to share the same meal with my loved ones who live far away, so we created “all-in-one” holiday meals — roasts and sides that are already pre-seasoned, so no one has to worry about their Aunt Sally, who can’t cook, eating a sandwich for Thanksgiving. We also focused on smaller roast sizes. The Turkey Roulade or Beef Tenderloin roasts are perfect for a household of 2-3 people,” said Rastelli.

When it comes to baking your turkey, Rastelli says the most important tip to remember is to use a cooking bag. “Our Turkey Roast comes pre-seasoned and oven-ready in a cooking bag, so all you have to do is pop it into the oven. There’s no stressing about brining, basting or burning. It’s a fool-proof way to enjoy a delicious and juicy turkey on the big day” said Rastelli.

If you are preparing traditional turkey this year, Rastelli has his two biggest cooking tips: brine and stuff…but not too early. To make what Rastelli says is “the best turkey you ever had” and the most tasty and moist, he recommends brining.

“Remember to give yourself time. It takes anywhere from 18-24 hours to fully brine a bird, so start on Tuesday night. Take it out of the brine on Wednesday and rinse and pat dry. Then, place in the refrigerator uncovered overnight so the skin will dry from the brining. If you don’t allow the turkey to dry, the skin will not get brown and crispy,” said Rastelli.

Brining Recipe (for a medium-to-large turkey)
• 2 cups kosher salt
• 1 cup brown sugar
• 4 bay leaves
• 1 large navel orange cut in half
• 10 sprigs fresh thyme
• 1 cup white wine
• 2 cups water

Add to a medium sauce pot and heat until the sugar and salt dissolve. Add ice to chill. Remove brine to a pot that will fit the turkey and add an additional 1.5 gallons of water to cover turkey. Let soak for 18-24 hours. See above.

TIP: Pot not big enough? No problem – use a trash bag. Put turkey in, dump brine, tie in knot and put in fridge. Not enough room in fridge? That’s OK. Take the turkey in the bag, put it in a cooler and throw some ice in it.

Rastelli recommends stuffing your turkey but the secret to a great stuffing is not to stuff your turkey until it’s going into the oven. This way, the stuffing isn’t absorbing too much of the raw turkey juices, which will make your turkey come out dry. Another tip Rastelli has is to remember that stuffed turkeys take longer to cook.

“If you are stuffing the bird, make sure to allow extra time to cook. Rule of thumb is 20 minutes per pound when cooking turkey. The truest test is a meat thermometer placed in the thickest part of the thigh. Cook to 160º, remove and let rest for 20-30 minutes, covered. That will finish the turkey to around 165 º and allow the juices to settle so the meat stays juicy,” said Rastelli.

“My wife loves the Spiral Ham, so we’ll also be having ham with creamed spinach, mashed potatoes and cranberry sausage stuffing. Our table might be smaller this year, but my appetite is still big! Plus, the best part of Thanksgiving are the leftovers,” said Rastelli.

Market America | SHOP.COM is a global product brokerage and internet marketing company that specializes in one-to-one marketing and is the creator of The Shopping Annuity®.

Gillean Smith
Market America | SHOP.COM
+1 336-478-4066
gilleans@shop.com

The Shopping Annuity: Simply Explained


Source: EIN Presswire

Chef Mareya Ibrahim Shares Top “8 Great” Healthy Living Annual Trends Report for 2021

Mareya Ibrahim is “The Fit Foodie” - a natural products industry expert, chef, holistic nutrition coach, award-winning entrepreneur/ inventor, and author

Mareya Ibrahim is “The Fit Foodie” – a natural products industry expert, chef, holistic nutrition coach, award-winning entrepreneur/ inventor, and author.

Become a savvy shopper and maximize feel-good nutrition with simple swaps from best-selling author and natural products industry veteran, Mareya Ibrahim

LOS ANGELES, CA, LOS ANGELES, November 18, 2020 /EINPresswire.com/ — The new decade came in like a lion, teaching us a lifetime of lessons in one compressed year, shaping how we shop, live and adjust to a ‘new normal.’ Industry expert and trends watcher Mareya Ibrahim, predicts 2021 is the year whole health gets ‘real’ with her 9th annual “8 great” healthy living trends report. Every year, the award-winning entrepreneur behind the eatCleaner® brand uncovers what’s next in America’s food, wellness and lifestyle scene. Here, the best-selling author of Eat Like You Give A Fork: The Real Dish on Eating to Thrive, shares what every health-conscious shopper should be focused on in the upcoming year, as we reach for creature comforts, cook at home more than ever before and look for ways to feel better.

1) Bamboo You
From bathrobes and bedsheets to toilet tissue and paper towels, bamboo is quickly beating out paper and cotton as the “it” material – and for good reason: it’s sustainable, soft-as-silk, fast-growing, naturally antimicrobial, and takes a fraction of the natural resources to cultivate. Expect to see dramatic market growth at an estimated 5% annually to reach over $98 billion by 2025.

2) Instant Flavor Blends
With at-home cooking on the rise, sugar and sodium-packed ready-to-use sauces have become an essential pantry item. KETO-friendly and gluten-free brands will dominate the category, as people continue to eat modified diets, with world-inspired flavors transforming a humble dinner into a gourmet meal without the unnecessary additives.

3) Power-Packed Pantry Staples
This year, pandemic panic mode forced us to rethink our pantry approach. 2021 will continue having us stock up on nutritious, versatile basics with affordable healthy staples like packaged beans, tomatoes, hearty vegetables, canned seafood, grains and pastas, oat milk, and aseptic packaged broths, sustainable, gluten-free and organic leading the pack. Ready-to-eat and ‘just add water’ shelf stable options will also gain steam.

4) Clean Baked Goods
KETO-friendly, quick, and simple, options in a mix form keeps comfort baking in the ‘clean zone.’ Looks for ‘just add water’ options and no-bake ideas that are quickly gaining popularity across social media. Also, try ‘The Best Kinda’ Date Balls’ and ‘Peanut Butter Dark Chocolate No-Bake Oatmeal Cookies’, ‘Tahini Marble Fudge Bars’ and ‘The Best Kinda’ Date Balls’ found in Ibrahim’s book (recipes and images available on request).

5) Water Elevation
Water degustation is on rise. “Water sommeliers” – popularized on Zac Efron’s Netflix show Down to Earth – point out flavor nuances and points of origin, highlighting natural, sustainable and highly mineralized waters that tickle the taste buds. Even boozy brands are giving way to the spiked sparkling boom, leading to an estimated annual market growth of 16% and a $10 billion sales increase by 2027.

6) TurboMoodBoosters
Adaptogens will remain popular as people continue to seek balance and feel-good energy. Combinations of these ingredients, plus protein and probiotics for gut health, will reign supreme. Mushrooms, Ashwagandha, Sacha Inchi seeds, pumpkin seed protein, and probiotics are also gaining popularity. The CBD market will continue to boom, as well, reaching an estimated 36% increase of over $11 billion by 2027. Look for highly potent, water-soluble varieties (designed for easier bodily absorption) in body sprays, bath soaks, chews, and more.

7) ‘It’ Superfood: Green Banana Flour
Made from (you guessed it) green bananas, this potent superfood, high in potassium, magnesium, manganese, vitamin C and a variety of other vitamins and minerals, naturally, without being enriched. It’s a gluten-free baking alternative and a resistant starch that acts like a prebiotic, helping to support good gut bacteria and weight loss, colon health and lowered cholesterol levels – while also preventing food waste by saving underripe fruit from the trash heap. Find it showing up in more protein powder and baked goods offerings.

8) ‘It’ Veggie: Gemstone Potatoes
According to Robert Schueller, Marketing Director at Melissa’s Produce, the trends that started post-COVID and forecasted into 2021 were fueled by more than average at-home cooking and consumers desiring items with longer shelf life. Gemstone potatoes are a mixture of yellow, white, red & purple potatoes – the latter containing anthocyanins, a unique class of antioxidants – making picture-perfect meals. Organic ginger root and turmeric root are also seeing huge popularity for their culinary and medicinal value.

Mareya Ibrahim is an award-winning entrepreneur, chef, author, speaker, patented inventor and 25+ year food industry expert. This is her 9th annual Healthy Food & Beverage Trend Report. Visit www.eatcleaner.com – the premiere destination for clean living – to learn more. Follow @eatcleaner on Instagram for “fit food for thought,” and connect with Chef Mareya on Facebook or on her smash-hit podcast, “Recipes for Your Best Life” – available now on iTunes, Stitcher and Spotify. For the full 2021 Trends report or to interview Mareya, contact jessidanielle.k@gmail.com
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About Chef Mareya, “The Fit Foodie”:
Mareya Ibrahim is “The Fit Foodie” – a natural products industry expert, chef, holistic nutrition coach, award-winning entrepreneur/ inventor, and author of The Clean Eating Handbook, along with the #1 best-seller Eat Like You Give a Fork: The Real Dish on Eating to Thrive (St. Martin’s Griffin). She is the founder of Grow Green Industries, Inc. and the creator of the Eat Cleaner® line of plant-based food wash and wipes. She is also a signature chef and key contributor to the NY Times best-seller The Daniel Plan: 40 Days to a Healthier Life by Rick Warren, Dr. Daniel Amen, and Dr. Mark Hyman. Since 2011, she has inspired and informed Southern California residents through the “Fit Foodie” column in Edible Orange County Magazine. In addition to providing a growing catalog of more than 500 original how-to cooking videos on YouTube, she is a featured chef on The Food Network, eHow.com, LiveStrong.com, and the Emmy-nominated show “Recipe Rehab.”

Mareya Ibrahim
Grow Green Industries, Inc.
email us here
Visit us on social media:
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Source: EIN Presswire