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Fresh Packaging

Donald Tunp

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34,729 görüntüleme • 7 ay önce •via X (Twitter)

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California’s new packaging law recently went into effect and farmers are saying they won’t be able to adapt and food will end up being wasted or spoiling The law is SB 54, ‘The Plastic Pollution Prevention and Packaging Producer Responsibility Act’ “Groceries in California are about to get more expensive, and in some cases, your favorite fresh produce may not be there at all. — For fresh produce, packaging isn't optional. Plastic helps keep food safe, fresh, and from going to waste — Look, we all want more sustainable packaging, but for everyday items like berries, bagged salads, ready-to-eat produce, there aren't real scalable alternatives yet. And it could take 5 to 10 years to get there, or longer” “So when mandates move faster than technology, prices go up, shelf life drops, and some products just won't pencil out” Here’s what the new law mandates, SB 54 Requires by 2032: - 25% reduction in single-use plastic packaging and food service ware by weight - 100% of single-use packaging and plastic food service ware must be recyclable or compostable. - 65% recycling rate for the remaining single-use plastic packaging Producers, brands, manufacturers must join a Producer Responsibility Organization and pay fees. This is including $500 million per year to a state fund for pollution mitigation and cleanup, totaling $5 billion over 10 years), and fund collection and recycling infrastructure

California’s new packaging law recently went into effect and farmers are saying they won’t be able to adapt and food will end up being wasted or spoiling The law is SB 54, ‘The Plastic Pollution Prevention and Packaging Producer Responsibility Act’ “Groceries in California are about to get more expensive, and in some cases, your favorite fresh produce may not be there at all. — For fresh produce, packaging isn't optional. Plastic helps keep food safe, fresh, and from going to waste — Look, we all want more sustainable packaging, but for everyday items like berries, bagged salads, ready-to-eat produce, there aren't real scalable alternatives yet. And it could take 5 to 10 years to get there, or longer” “So when mandates move faster than technology, prices go up, shelf life drops, and some products just won't pencil out” Here’s what the new law mandates, SB 54 Requires by 2032: - 25% reduction in single-use plastic packaging and food service ware by weight - 100% of single-use packaging and plastic food service ware must be recyclable or compostable. - 65% recycling rate for the remaining single-use plastic packaging Producers, brands, manufacturers must join a Producer Responsibility Organization and pay fees. This is including $500 million per year to a state fund for pollution mitigation and cleanup, totaling $5 billion over 10 years), and fund collection and recycling infrastructure

Wall Street Apes

141,670 görüntüleme • 22 gün önce

India's favourite recession proof startup : GODMEN Inc.™ Business model : Package Fake miracles + Black magic + Special rituals + Avatar Puja Perks : Blind Bhakti + Rape + Extortion + Luxury lifestyle + Political feet-washing + 58 "healing videos" Jai Shree Scam ! Asaram -> Ram Rahim -> Chaitanyananda -> Ashok Kharat - same product, fresh packaging.

The Lie Lamaa 🏹

47,366 görüntüleme • 3 ay önce

British couple immersively experiences "vegetable freedom" in Nanchang—fresh produce with no excessive packaging. #BritishCoupleFellInLoveWithNanchangInAnInstant 英国夫妇沉浸式感受南昌“蔬菜自由”，非常新鲜，没有过度包装＃英国夫妇一秒爱上南昌

British couple immersively experiences "vegetable freedom" in Nanchang—fresh produce with no excessive packaging. #BritishCoupleFellInLoveWithNanchangInAnInstant 英国夫妇沉浸式感受南昌“蔬菜自由”，非常新鲜，没有过度包装＃英国夫妇一秒爱上南昌

Nanchang China🇨🇳

52,902 görüntüleme • 5 ay önce

These are the migrants supposedly fleeing persecution... yet they left behind bags full of makeup, fresh bread still in packaging, and expensive La Roche-Posay suncream after staying the night before jumping on a boat to England. This is the reality at the departure points that mainstream media won’t show you. Raw, uncensored footage from Watchman Raw. Follow Watchman on all socials for more. #MigrantCrisis #IllegalImmigration #ChannelCrossings #FranceToUK #WatchmanRaw

These are the migrants supposedly fleeing persecution... yet they left behind bags full of makeup, fresh bread still in packaging, and expensive La Roche-Posay suncream after staying the night before jumping on a boat to England. This is the reality at the departure points that mainstream media won’t show you. Raw, uncensored footage from Watchman Raw. Follow Watchman on all socials for more. #MigrantCrisis #IllegalImmigration #ChannelCrossings #FranceToUK #WatchmanRaw

Watchman

21,824 görüntüleme • 1 ay önce

American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”

American Cattle Rancher Exposing That Beef Sold In American Grocery Stores Doesn’t Look Like Natural Beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it. So you're like eating meat that's like metabolic at five minutes old versus that red fresh meat in the grocery store might be a month old. And it sat like that, but they're using artificial gases in that packaging to crea completely unnatural. — If your packaged meat then it is it is filled w to create that. It doesn' look like that. But like believe it or not, it's been sitting out for 11 days. So how could it still look so fresh? It's because it's being packed and gassed in a special process that most people never heard about, using carbon monoxide, carbon dioxide, and nitrogen, which keeps the meat looking fresh and bright red. We left two cuts of lamb out at room temperature. One was gas packed, the other, no gas. After a few days, the untreated meat turns a dark, unappealing color. But the gas-packed meat stays red, even after being left out for eight days. The only visible sign of spoilage is the package puffing out and a bad odor when opened. We had the meat analyzed in a lab, and it's no surprise that both cuts are loaded with bacteria. The color of the meat doesn't necessarily indicate it's fresh”

Wall Street Apes

293,075 görüntüleme • 2 yıl önce

🍖 Supermarket Steak vs Local Butcher – The Difference is Shocking. A proper butcher picks up a supermarket-packaged rump steak and says: “I mean, you can’t even call that piece of steak. Whoever’s put that on a tray, P45 please.” The supermarket charges £7 for it, with £1.37 of that just for the plastic tray and wrapping. Meanwhile, the local butcher’s equivalent fresh cut is just £5.75, cut fresh that day, better quality, no nonsense. This is why supporting your local butcher makes sense. You get real meat at a better price, not packaging and margins. Have you switched yet? Worth every penny.

🍖 Supermarket Steak vs Local Butcher – The Difference is Shocking. A proper butcher picks up a supermarket-packaged rump steak and says: “I mean, you can’t even call that piece of steak. Whoever’s put that on a tray, P45 please.” The supermarket charges £7 for it, with £1.37 of that just for the plastic tray and wrapping. Meanwhile, the local butcher’s equivalent fresh cut is just £5.75, cut fresh that day, better quality, no nonsense. This is why supporting your local butcher makes sense. You get real meat at a better price, not packaging and margins. Have you switched yet? Worth every penny.

Skint Eastwood

649,860 görüntüleme • 1 ay önce

Last year Our company Eastside Ventures, built the largest fenced livestock farm in Southeast Nigeria—OHANAEZE FARM Ohanaeze FARM & Resort in Enugu. But we said we won’t stop at just raising cows, goats, and pigs and then selling to Local butchers. We’re transforming the livestock value chain by launching BETANỤ, our meat processing and packaging subsidiary! Why BETANỤ? 🔹 Farm-to-Table Freshness: Direct from our ranch, processed under strict hygiene standards. 🔹 Premium Quality: No exposure to dust, flies, or bacteria—unlike open market meat. 🔹 Cold-Chain Storage: Maintains optimal temperature for freshness and safety. 🔹 Convenient & Hygienic: Packaged for easy access, clean handling, and safe consumption. We’re modeling BETANỤ after the success of global industry leaders like Licious in India 🇮🇳—bringing modern meat processing and packaging to what we do. We recently ordered some of the machinery needed from China and before the Year runs out BETANỤ will be in stores near you! With Great Packaging our Meat will still be very Affordable for the Average Person 🥩 BETANỤ: Beta Meat, Fresh & Tasty! Follow BETANỤ for more Updates

Last year Our company Eastside Ventures, built the largest fenced livestock farm in Southeast Nigeria—OHANAEZE FARM Ohanaeze FARM & Resort in Enugu. But we said we won’t stop at just raising cows, goats, and pigs and then selling to Local butchers. We’re transforming the livestock value chain by launching BETANỤ, our meat processing and packaging subsidiary! Why BETANỤ? 🔹 Farm-to-Table Freshness: Direct from our ranch, processed under strict hygiene standards. 🔹 Premium Quality: No exposure to dust, flies, or bacteria—unlike open market meat. 🔹 Cold-Chain Storage: Maintains optimal temperature for freshness and safety. 🔹 Convenient & Hygienic: Packaged for easy access, clean handling, and safe consumption. We’re modeling BETANỤ after the success of global industry leaders like Licious in India 🇮🇳—bringing modern meat processing and packaging to what we do. We recently ordered some of the machinery needed from China and before the Year runs out BETANỤ will be in stores near you! With Great Packaging our Meat will still be very Affordable for the Average Person 🥩 BETANỤ: Beta Meat, Fresh & Tasty! Follow BETANỤ for more Updates

BITCOIN CHIEF (AKA OMA JI EGO)

18,808 görüntüleme • 1 yıl önce

5min video unedited walkthrough of a grocery store in Zigui County (Yichang, Hubei). Very typical for a small Chinese city. It's interesting how modern Chinese grocery stores mostly use the "bazaar" style (市集风) of arranging fresh and dry goods, with very little packaging, echoing the neighborhood markets they compete with. I grew up with very austere and antiseptic supermarkets - mostly packaged and frozen goods with a small fresh area. I didn't really experience that style of "nature's bounties overflow on the counter for you" style of market until I moved to a large city in the US in the late 2000s. At the time it was associated with higher-end markets like Whole Foods, Fresh Market, or farmers markets with exposed bulb lighting over a reclaimed wood counter, selling heirloom tomatoes at $6/lb, and I still subconsciously code large fresh produce sections and live seafood tanks as kinda fancy, even though A) it's much more common now and B) it's pretty much the default in China.

5min video unedited walkthrough of a grocery store in Zigui County (Yichang, Hubei). Very typical for a small Chinese city. It's interesting how modern Chinese grocery stores mostly use the "bazaar" style (市集风) of arranging fresh and dry goods, with very little packaging, echoing the neighborhood markets they compete with. I grew up with very austere and antiseptic supermarkets - mostly packaged and frozen goods with a small fresh area. I didn't really experience that style of "nature's bounties overflow on the counter for you" style of market until I moved to a large city in the US in the late 2000s. At the time it was associated with higher-end markets like Whole Foods, Fresh Market, or farmers markets with exposed bulb lighting over a reclaimed wood counter, selling heirloom tomatoes at $6/lb, and I still subconsciously code large fresh produce sections and live seafood tanks as kinda fancy, even though A) it's much more common now and B) it's pretty much the default in China.

David Fishman

32,715 görüntüleme • 11 gün önce

A friend of mine captured this eye-opening footage right in Westlands, Nairobi. It's a stark reminder of the hidden risks in our daily packaging food choices. So, before you rush to order that convenient packed lunch or those seemingly fresh fruits, as a savvy consumer, take a moment to think twice consider the sourcing, handling, and potential hygiene issues that could affect your health and well-being. Staying informed and cautious can make all the difference in avoiding unnecessary risks!

A friend of mine captured this eye-opening footage right in Westlands, Nairobi. It's a stark reminder of the hidden risks in our daily packaging food choices. So, before you rush to order that convenient packed lunch or those seemingly fresh fruits, as a savvy consumer, take a moment to think twice consider the sourcing, handling, and potential hygiene issues that could affect your health and well-being. Staying informed and cautious can make all the difference in avoiding unnecessary risks!

ONJOLO KENYA🇰🇪

305,388 görüntüleme • 8 ay önce

The gasses pumped into American grocery store meat are a mixture of carbon dioxide, oxygen, and carbon monoxide Carbon monoxide binds with myoglobin in the meat, which keeps the meat looking bright red for weeks Other countries have banned using carbon monoxide on meat American cattle rancher exposing that beef sold in american grocery stores doesn’t look like natural beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it.” The FDA says pumping it full of this toxic gas is safe. Critics argue it mislead consumers because the meat can look fresh even after it has spoiled, potentially hiding spoilage signs like off odors or discoloration until the package is opened. In America there's no requirement to label meat treated with these gases, which has led to debates about transparency and consumer rights. Some countries have banned or restricted the use of carbon monoxide in meat packaging due to these concerns.

The gasses pumped into American grocery store meat are a mixture of carbon dioxide, oxygen, and carbon monoxide Carbon monoxide binds with myoglobin in the meat, which keeps the meat looking bright red for weeks Other countries have banned using carbon monoxide on meat American cattle rancher exposing that beef sold in american grocery stores doesn’t look like natural beef “They pump gases into the packaging that artificially create a red color — the color of the meat doesn't necessarily indicate it's fresh” “I get a lot of questions sometimes like when people buy our meat they're like, well, I opened it up and it's not red. Why isn't it red? And the reason is, is because the only way to keep it red is as they pump gases into the packaging that artificially create a red color. So the meat naturally is never that red. When you cut it and it's first exposed to oxygen momentarily, it will bloom. It's called, it'll redden up just a little bit and then it'll instantly start to brown out unless you pump gases into the packaging for about 10 minutes and artificially create this like red pinkish color. So we get that question a lot. And it's like, they're like, your meat's not fresh because it's brown. It's like, well, actually it's way fresher. Our meat is brown because five minutes later, it turns to that brown color and then we flash freeze it.” The FDA says pumping it full of this toxic gas is safe. Critics argue it mislead consumers because the meat can look fresh even after it has spoiled, potentially hiding spoilage signs like off odors or discoloration until the package is opened. In America there's no requirement to label meat treated with these gases, which has led to debates about transparency and consumer rights. Some countries have banned or restricted the use of carbon monoxide in meat packaging due to these concerns.

Wall Street Apes

256,048 görüntüleme • 1 yıl önce

Grocery Stores Are Scamming Customers Everyday. Packages Of Meat With Their Bright Red Color Aren't Fresh...They Have Been Gassed. FDA Approved 'Modified Atmosphere Packaging' Pumps 3 Gases Into Meat To Make It Appear Fresh. It Could Be 30 Days Old, Harboring Harmful Bacteria. Tyson, Cargill & Hormel petitioned the US FDA to approve MAP Modified Atmosphere Packaging... In 2004, a new three-gas mixture used for packaging of meat products was approved by the Food & Drug Administration & given GRAS Generally Recognized As Safe without any safety testing or laboratory proof. This mixture is carbon monoxide, carbon dioxide & nitrogen. These gases are used to make the meat look fresh & bright red, even when the product is old. This practice is banned in the European Union & Japan as being harmful to humans. The use of carbon monoxide, carbon dioxide & nitrogen deceives consumers & creates an unnecessary risk of food poisoning by enabling meat to remain fresh-looking beyond the point at which typical colour changes would indicate aging or bacterial spoilage. Carbon monoxide makes meat appear fresher than it actually is by reacting with the meat pigment myoglobin to create carboxymyoglobin, a bright red pigment that masks the natural aging & spoilage of meats. Carbon monoxide treated meats are currently being sold to consumers without informing them of the use of carbon monoxide. It does not have to be labeled as such or disclosed in any way. Carbon monoxide simulates the appearance of freshness, so consumers may actually believe meat is fresh & safe when it may be neither. Treating meat with carbon monoxide hides the growth of pathogens, such as Clostridium Botulinum, Salmonella and E. coli. If meat is bought spoiled, refrigerated improperly or used after these pathogens begin to grow, even proper cooking won't be sufficient to render the food safe to eat, because certain bacteria produce toxins that survive the cooking process. The FDA should not have accepted carbon monoxide in meat without doing its own independent evaluation of the safety implications. The FDA did not have legal authority to permit the use of carbon monoxide in fresh meat packaging because it is an unapproved & prohibited colour additive. Now more than ever...it is imperative to buy from your local farmer, farmer's market, neighborhood rancher or trusted online meat shipping ranch that never uses gases on meat. Comment 'MEAT' if you are in search of online regenerative farmers & ranchers who supply quality safe meat shipped to your door. There are many quality choices & I have a list of some that I have personally researched &/or have interacted with. 👇Gas Flushing Of Various Foods👇 👇FDA Asked To Rescind Approval Of MAP Meat👇 👇Open Letter To Ban Carbon Monoxide In meat👇 Video: Higher To Health

Grocery Stores Are Scamming Customers Everyday. Packages Of Meat With Their Bright Red Color Aren't Fresh...They Have Been Gassed. FDA Approved 'Modified Atmosphere Packaging' Pumps 3 Gases Into Meat To Make It Appear Fresh. It Could Be 30 Days Old, Harboring Harmful Bacteria. Tyson, Cargill & Hormel petitioned the US FDA to approve MAP Modified Atmosphere Packaging... In 2004, a new three-gas mixture used for packaging of meat products was approved by the Food & Drug Administration & given GRAS Generally Recognized As Safe without any safety testing or laboratory proof. This mixture is carbon monoxide, carbon dioxide & nitrogen. These gases are used to make the meat look fresh & bright red, even when the product is old. This practice is banned in the European Union & Japan as being harmful to humans. The use of carbon monoxide, carbon dioxide & nitrogen deceives consumers & creates an unnecessary risk of food poisoning by enabling meat to remain fresh-looking beyond the point at which typical colour changes would indicate aging or bacterial spoilage. Carbon monoxide makes meat appear fresher than it actually is by reacting with the meat pigment myoglobin to create carboxymyoglobin, a bright red pigment that masks the natural aging & spoilage of meats. Carbon monoxide treated meats are currently being sold to consumers without informing them of the use of carbon monoxide. It does not have to be labeled as such or disclosed in any way. Carbon monoxide simulates the appearance of freshness, so consumers may actually believe meat is fresh & safe when it may be neither. Treating meat with carbon monoxide hides the growth of pathogens, such as Clostridium Botulinum, Salmonella and E. coli. If meat is bought spoiled, refrigerated improperly or used after these pathogens begin to grow, even proper cooking won't be sufficient to render the food safe to eat, because certain bacteria produce toxins that survive the cooking process. The FDA should not have accepted carbon monoxide in meat without doing its own independent evaluation of the safety implications. The FDA did not have legal authority to permit the use of carbon monoxide in fresh meat packaging because it is an unapproved & prohibited colour additive. Now more than ever...it is imperative to buy from your local farmer, farmer's market, neighborhood rancher or trusted online meat shipping ranch that never uses gases on meat. Comment 'MEAT' if you are in search of online regenerative farmers & ranchers who supply quality safe meat shipped to your door. There are many quality choices & I have a list of some that I have personally researched &/or have interacted with. 👇Gas Flushing Of Various Foods👇 👇FDA Asked To Rescind Approval Of MAP Meat👇 👇Open Letter To Ban Carbon Monoxide In meat👇 Video: Higher To Health

Valerie Anne Smith

76,080 görüntüleme • 11 ay önce

If Milk or Onion gets costly by even ₹1 , people start blaming govt , news debates start , opposition comes out protesting and demanding resignation from govt. But, Price of Colgate Max Fresh 4 months has increased from ₹140 to ₹172 (hike by 23% ) , but no debate no outrage Neither the weight has changed , nor the packaging has changed … these Foreign companies are directly looting us , but people don’t care because Coalgate is a foreign brand .!! These brands run monopoly because the Indian people mock Indian brand like Patanjali and the opposition spread conspiracy theories against them , meanwhile international brands keep expanding and fill the pocket of opposition to carry on with attack on Indian brands

Amitabh Chaudhary

184,350 görüntüleme • 1 yıl önce

RFK Jr. says Europe has a solution to waste the U.S. still hasn't embraced. “We've all gotten Amazon boxes with a little tiny item in there, that are filled this high with peanuts.” “In Europe they would never do that because it would eat up their profits cause they gotta dispose of every one of those peanuts.” “And that's why in Europe, they don't have landfills like we have.” “The Fresh Kills Landfill is the highest point on the East Coast of North America.” “We’re subsidizing the disposal of garbage and packaging.” “In Europe they don’t do that.” “They force the guy who introduces that into the stream of commerce to pay for its recovery or its disposal.” “Here, the taxpayer is paying for that wrapper.”

RFK Jr. says Europe has a solution to waste the U.S. still hasn't embraced. “We've all gotten Amazon boxes with a little tiny item in there, that are filled this high with peanuts.” “In Europe they would never do that because it would eat up their profits cause they gotta dispose of every one of those peanuts.” “And that's why in Europe, they don't have landfills like we have.” “The Fresh Kills Landfill is the highest point on the East Coast of North America.” “We’re subsidizing the disposal of garbage and packaging.” “In Europe they don’t do that.” “They force the guy who introduces that into the stream of commerce to pay for its recovery or its disposal.” “Here, the taxpayer is paying for that wrapper.”

MAHA Action

69,177 görüntüleme • 1 ay önce

$Cadbury Comparison: India vs. Australia 🇦🇺🇮🇳 A recent viral video has sparked a heated debate over food safety and quality standards in India. A man compared two Cadbury Dairy Milk bars, one made in India and the other in Australia… the differences are eye-opening. 🔍 Key Findings: > Ingredients Matter: The Indian version lists sugar as the primary ingredient, while the Australian bar starts with full cream milk. > Milk Quality: India's bar uses milk solids (milk powder), whereas the Australian one uses fresh milk. > Fats: The Indian chocolate contains fractioned fat (palm oil) to achieve its creamy texture, while the Australian version uses cocoa butter and original chocolate base. > Packaging Perks: The Australian packaging clearly highlights "Milk Chocolate," a detail noticeably absent on the Indian wrapper. > Cost vs. Quality: While the Indian bar is cheaper per gram (₹1/gm vs. ₹1.4/gm), the production and labor costs in Australia are significantly higher, suggesting a much better value for money in terms of quality. Why the Difference? The creator argues that stricter food safety regulations and consumption norms in Australia force companies to prioritize quality. In contrast, he claims the Indian market allows for cheaper ingredients to maximize profits, leaving consumers with a lower-quality product. Is it time for India to rethink its food safety standards? 🤔$

Cadbury Comparison: India vs. Australia 🇦🇺🇮🇳 A recent viral video has sparked a heated debate over food safety and quality standards in India. A man compared two Cadbury Dairy Milk bars, one made in India and the other in Australia… the differences are eye-opening. 🔍 Key Findings: > Ingredients Matter: The Indian version lists sugar as the primary ingredient, while the Australian bar starts with full cream milk. > Milk Quality: India's bar uses milk solids (milk powder), whereas the Australian one uses fresh milk. > Fats: The Indian chocolate contains fractioned fat (palm oil) to achieve its creamy texture, while the Australian version uses cocoa butter and original chocolate base. > Packaging Perks: The Australian packaging clearly highlights "Milk Chocolate," a detail noticeably absent on the Indian wrapper. > Cost vs. Quality: While the Indian bar is cheaper per gram (₹1/gm vs. ₹1.4/gm), the production and labor costs in Australia are significantly higher, suggesting a much better value for money in terms of quality. Why the Difference? The creator argues that stricter food safety regulations and consumption norms in Australia force companies to prioritize quality. In contrast, he claims the Indian market allows for cheaper ingredients to maximize profits, leaving consumers with a lower-quality product. Is it time for India to rethink its food safety standards? 🤔

Divya Gandotra Tandon

244,242 görüntüleme • 3 ay önce

🚨🚨NYC HAPPENING NOW🚨🚨 HUGE lines for the official opening of the second ever MIXUE location in NYC 🧋 Located in Koreatown 32nd Street is the second ever MIXUE location in NYC. Mixue Bingcheng is a Chinese 🇨🇳ice cream and tea franchise 🧋that has recently become the WORLDS LARGEST food-service chain by store count, surpassing giants like McDonald’s $MCD and Starbucks $SBUX ☕️ I’ve been noticing a STRONG trend towards AFFORDABILITY! Mixue's core identity is affordability! 💸While other bubble tea brands might charge $5.00–$7.00 for a drink, Mixue focuses on a value-first model: Ice cream🍦$1.19 Bubble tea🧋$3.99 Fresh Lemonade 🍋 $2.00 HOW IS IT SO CHEAP??!?! ✅Vertical Integration: 📍 In-house Production: Unlike many franchises that buy ingredients from third parties, Mixue owns its own factories, warehouses, and logistics networks. 📍 Mixue makes most of its money by selling raw materials (syrups, powders, packaging, and even straws) to its 50,000+ franchisees, rather than just taking a cut of sales. I believe these affordable Chinese brands will CRUSH IT in major cities like NYC, LA, Chicago 🤯 Do you think Mixue will give American 🇺🇸 brands a run for its money? 💴

🚨🚨NYC HAPPENING NOW🚨🚨 HUGE lines for the official opening of the second ever MIXUE location in NYC 🧋 Located in Koreatown 32nd Street is the second ever MIXUE location in NYC. Mixue Bingcheng is a Chinese 🇨🇳ice cream and tea franchise 🧋that has recently become the WORLDS LARGEST food-service chain by store count, surpassing giants like McDonald’s $MCD and Starbucks $SBUX ☕️ I’ve been noticing a STRONG trend towards AFFORDABILITY! Mixue's core identity is affordability! 💸While other bubble tea brands might charge $5.00–$7.00 for a drink, Mixue focuses on a value-first model: Ice cream🍦$1.19 Bubble tea🧋$3.99 Fresh Lemonade 🍋 $2.00 HOW IS IT SO CHEAP??!?! ✅Vertical Integration: 📍 In-house Production: Unlike many franchises that buy ingredients from third parties, Mixue owns its own factories, warehouses, and logistics networks. 📍 Mixue makes most of its money by selling raw materials (syrups, powders, packaging, and even straws) to its 50,000+ franchisees, rather than just taking a cut of sales. I believe these affordable Chinese brands will CRUSH IT in major cities like NYC, LA, Chicago 🤯 Do you think Mixue will give American 🇺🇸 brands a run for its money? 💴

Walks&WallStreet

529,487 görüntüleme • 6 ay önce

Created with Seedance 2.0 Prompt: Camera Style: Premium beverage commercial, cinematic advertising, 35mm lens, smooth motion, shallow depth of field, vibrant colors, natural sunlight, luxury brand aesthetic. Sequence (8–10 seconds): 00:00–00:02 Extreme close-up of fresh red apples hanging on a tree branch. Golden sunlight shines through the leaves. Slow-motion water droplets sparkle on the fruit. Cinematic macro photography. 00:02–00:04 Dynamic transition into a modern production environment. Ingredients and energy-inspired visual elements swirl through the frame. Dramatic lighting, sleek commercial look, subtle motion blur. 00:04–00:06 Hero product reveal. Beverage can rotates in mid-air against a clean premium background. Condensation droplets, glossy reflections, ultra-detailed packaging, studio lighting. 00:06–00:09 Beautiful smiling woman standing in a lush garden holding the drink. Warm golden-hour sunlight, natural expression, confident eye contact with camera. She lifts the bottle toward the viewer. 00:09–00:10 Final hero shot of the product with floating apples, refreshing splash effects, glowing highlights, premium advertising finish, brand-commercial quality, ultra-realistic, 4K, high-end beverage campaign. Keywords: Ultra-realistic, luxury commercial, food advertising, refreshing drink, cinematic lighting, slow motion, premium product reveal, vibrant colors, shallow depth of field, commercial filmmaking, 4K.

Calira

11,659 görüntüleme • 1 ay önce

The Sameer Project Bakery has officially opened in North Gaza, providing fresh bread daily to families in need amidst extremely difficult conditions - hunger, malnutrition, starvation. Support: Each day, the bakery produces around 3,000 loaves of bread, forming approximately 300 bundles for distribution, reaching households who rely on this essential staple for survival. The overall daily cost averaging approximately $750. Behind each bundle is a carefully managed production process that allows us to keep bread accessible and consistent for displaced families. Daily production requires 9 bags of flour (25 kg each), along with 40 liters of sunflower oil, yeast, sugar, salt, and packaging materials. Operational costs also include rent, worker wages, and electricity. This brings the total cost per bundle to around $2.35 for The Sameer Project…and because of your support, of course it’s all for free to those we distribute to! This bakery is more than a production space - it is a lifeline, ensuring that bread reaches those who need it most, every single us continue by donating to the Rebuild Gaza Campaign link: Other ways to donate include: (Paypal option, please make sure to add a message saying "Rebuild") (Venmo option, please make sure to add a message saying "Rebuild")

The Sameer Project Bakery has officially opened in North Gaza, providing fresh bread daily to families in need amidst extremely difficult conditions - hunger, malnutrition, starvation. Support: Each day, the bakery produces around 3,000 loaves of bread, forming approximately 300 bundles for distribution, reaching households who rely on this essential staple for survival. The overall daily cost averaging approximately $750. Behind each bundle is a carefully managed production process that allows us to keep bread accessible and consistent for displaced families. Daily production requires 9 bags of flour (25 kg each), along with 40 liters of sunflower oil, yeast, sugar, salt, and packaging materials. Operational costs also include rent, worker wages, and electricity. This brings the total cost per bundle to around $2.35 for The Sameer Project…and because of your support, of course it’s all for free to those we distribute to! This bakery is more than a production space - it is a lifeline, ensuring that bread reaches those who need it most, every single us continue by donating to the Rebuild Gaza Campaign link: Other ways to donate include: (Paypal option, please make sure to add a message saying "Rebuild") (Venmo option, please make sure to add a message saying "Rebuild")

The Sameer Project

14,468 görüntüleme • 2 ay önce

The Truth About Grocery Store Misting...That's Not Water Being Sprayed On Vegetables & Fruit. Produce Maxx, A Chemstar Product, Contains Sodium Hypochlorite, Commonly Known As Liquid Bleach. Chemstar Says Avoid Inhaling Vapors & They Have Legal Immunity If You're Harmed. Produce Maxx isn’t just confined to the misting sprays at select grocery stores; it’s even used in pre-cut vegetables & fruit! It serves various purposes, including misting, crisping treatment & washing. Chemstar advises customers to avoid inhaling vapors, sprays & mists...& the fine print absolves them of liability for any problems arising from the product. Produce Maxx: ✅ Requires a minimum soak time of 90 seconds to be effective ✅ Controls spoilage-causing bacteria to extend shelf life ✅ Approved for use on whole & cut fruits & vegetables ✅ No water rinse required after application Produce Maxx Used In The Following Ways: This chlorine-based solution isn’t just being used in washing—it’s also being misted directly onto produce that sits on store shelves. Common Produce Maxx applications include: ➖Crisping – Keeping leafy greens & vegetables looking fresh ➖Washing – Used during pre-packaging or store handling ➖Cut Fruit Preparation – Treating ready-to-eat produce ➖Misting – The mist you see in grocery stores is not water Some of the major grocery chains using Produce Maxx: 🔺 Albertsons 🔺 Vons 🔺 Sprouts 🔺 Amazon Fresh 🔺 Ralph’s 🔺 Safeway 🔺 Whole Foods 🔺 Smart & Final 🔺 H-E-B 🔺 Cub 🔺 Stater Bros 🔺 Raley’s 🔺 Save Market More Facts About Produce Maxx & Sodium Hypochlorite: 1⃣The tiny misters in your grocery store produce section contain antimicrobial sprays that are leaving your fresh fruit & vegetables covered in chemicals — even if they’re organic. 2⃣Chemstar’s “Sterilox Produce Maxx” product is an antimicrobial fruit & vegetable wash used by more than 50 retail brands across more than 10,000 stores throughout North America. FDA & EPA approval for all produce including certified organic. 3⃣Produce Maxx, which is just one type of antimicrobial spray used on produce, contains Sodium Hypochlorite, a form of free chlorine, at a high concentration of 6,000 parts per million (ppm). 4⃣For comparison, the Centers for Disease Control and Prevention (CDC) recommends free chlorine concentrations of no more than 4 ppm for maintaining safe drinking water. 5⃣Similarly, in swimming pools & spas, free chlorine levels are typically maintained within the range of 1 to 3 ppm to ensure effective disinfection without causing irritation to swimmers. 6⃣Chlorate, one of the byproducts of Sodium Hypochlorite degradation, poses health risks. Human exposure to chlorate can cause gastritis, toxic nephritis, hemolysis, methemoglobinemia, hemoglobinuria & acute renal failure. 👇Produce Maxx Package Insert👇 👇Chemstar Corporation Produce Maxx👇 👇The Harms Of Ingested Sodium Hypochlorite👇 Speaker: Lindsay

The Truth About Grocery Store Misting...That's Not Water Being Sprayed On Vegetables & Fruit. Produce Maxx, A Chemstar Product, Contains Sodium Hypochlorite, Commonly Known As Liquid Bleach. Chemstar Says Avoid Inhaling Vapors & They Have Legal Immunity If You're Harmed. Produce Maxx isn’t just confined to the misting sprays at select grocery stores; it’s even used in pre-cut vegetables & fruit! It serves various purposes, including misting, crisping treatment & washing. Chemstar advises customers to avoid inhaling vapors, sprays & mists...& the fine print absolves them of liability for any problems arising from the product. Produce Maxx: ✅ Requires a minimum soak time of 90 seconds to be effective ✅ Controls spoilage-causing bacteria to extend shelf life ✅ Approved for use on whole & cut fruits & vegetables ✅ No water rinse required after application Produce Maxx Used In The Following Ways: This chlorine-based solution isn’t just being used in washing—it’s also being misted directly onto produce that sits on store shelves. Common Produce Maxx applications include: ➖Crisping – Keeping leafy greens & vegetables looking fresh ➖Washing – Used during pre-packaging or store handling ➖Cut Fruit Preparation – Treating ready-to-eat produce ➖Misting – The mist you see in grocery stores is not water Some of the major grocery chains using Produce Maxx: 🔺 Albertsons 🔺 Vons 🔺 Sprouts 🔺 Amazon Fresh 🔺 Ralph’s 🔺 Safeway 🔺 Whole Foods 🔺 Smart & Final 🔺 H-E-B 🔺 Cub 🔺 Stater Bros 🔺 Raley’s 🔺 Save Market More Facts About Produce Maxx & Sodium Hypochlorite: 1⃣The tiny misters in your grocery store produce section contain antimicrobial sprays that are leaving your fresh fruit & vegetables covered in chemicals — even if they’re organic. 2⃣Chemstar’s “Sterilox Produce Maxx” product is an antimicrobial fruit & vegetable wash used by more than 50 retail brands across more than 10,000 stores throughout North America. FDA & EPA approval for all produce including certified organic. 3⃣Produce Maxx, which is just one type of antimicrobial spray used on produce, contains Sodium Hypochlorite, a form of free chlorine, at a high concentration of 6,000 parts per million (ppm). 4⃣For comparison, the Centers for Disease Control and Prevention (CDC) recommends free chlorine concentrations of no more than 4 ppm for maintaining safe drinking water. 5⃣Similarly, in swimming pools & spas, free chlorine levels are typically maintained within the range of 1 to 3 ppm to ensure effective disinfection without causing irritation to swimmers. 6⃣Chlorate, one of the byproducts of Sodium Hypochlorite degradation, poses health risks. Human exposure to chlorate can cause gastritis, toxic nephritis, hemolysis, methemoglobinemia, hemoglobinuria & acute renal failure. 👇Produce Maxx Package Insert👇 👇Chemstar Corporation Produce Maxx👇 👇The Harms Of Ingested Sodium Hypochlorite👇 Speaker: Lindsay

Valerie Anne Smith

166,340 görüntüleme • 1 yıl önce

Who really has a better food culture? Tom Segura who traveled with notable Michelin star chef, Franklin Lee, argues that Tokyo blows New York right out of the water. Going so far as to claim that you don't even need to visit a restaurant, blocks or miles away, just go down to the lobby of your hotel. How's that even possible? Tokyo wins on consistency, quality floor, and everyday excellence. Tom Segura (with Michelin-starred chef Philip Franklin Lee) is right—Tokyo's food scene is unmatched in reliability and depth. How the hotel lobby claim works: Japan's konbini (7-Eleven, Lawson, FamilyMart) are legendary. Fresh onigiri, perfectly seasoned karaage, tamago sando, seasonal desserts, and hot meals rival many casual spots elsewhere. High standards, frequent restocking, and tech (perfect rice, packaging) make them legit delicious—not "just snacks." Department store basements (depachika) and station food halls elevate it further. Why Tokyo dominates: -Approx 160k restaurants (vs. NYC's ~25k)—5x more per capita. Zoning allows tiny spots everywhere. -Most Michelin stars worldwide (hundreds, including many 3-stars). -Obsessive craftsmanship: even cheap ramen or sushi hits high consistency. Low chance of a bad meal. -Diversity within Japanese excellence + strong international (though NYC edges raw global variety like Latin/Indian). NYC shines in immigrant diversity and hype energy—you get incredible Ethiopian, Dominican, or bagels anywhere. But Tokyo offers higher average quality, obsession with ingredients/seasonality, and accessibility. It seems Segura nailed it: Tokyo shts on NY for pure food culture. It's possible because Japan treats all food seriously.

Who really has a better food culture? Tom Segura who traveled with notable Michelin star chef, Franklin Lee, argues that Tokyo blows New York right out of the water. Going so far as to claim that you don't even need to visit a restaurant, blocks or miles away, just go down to the lobby of your hotel. How's that even possible? Tokyo wins on consistency, quality floor, and everyday excellence. Tom Segura (with Michelin-starred chef Philip Franklin Lee) is right—Tokyo's food scene is unmatched in reliability and depth. How the hotel lobby claim works: Japan's konbini (7-Eleven, Lawson, FamilyMart) are legendary. Fresh onigiri, perfectly seasoned karaage, tamago sando, seasonal desserts, and hot meals rival many casual spots elsewhere. High standards, frequent restocking, and tech (perfect rice, packaging) make them legit delicious—not "just snacks." Department store basements (depachika) and station food halls elevate it further. Why Tokyo dominates: -Approx 160k restaurants (vs. NYC's ~25k)—5x more per capita. Zoning allows tiny spots everywhere. -Most Michelin stars worldwide (hundreds, including many 3-stars). -Obsessive craftsmanship: even cheap ramen or sushi hits high consistency. Low chance of a bad meal. -Diversity within Japanese excellence + strong international (though NYC edges raw global variety like Latin/Indian). NYC shines in immigrant diversity and hype energy—you get incredible Ethiopian, Dominican, or bagels anywhere. But Tokyo offers higher average quality, obsession with ingredients/seasonality, and accessibility. It seems Segura nailed it: Tokyo shts on NY for pure food culture. It's possible because Japan treats all food seriously.

🚫👁️Drinks on Saturday🇺🇸

120,584 görüntüleme • 2 ay önce

Here are the highlights from the Ministry of Commerce & Industry in the last week: 1⃣: Met Export Promotion Councils and Industry Associations to review FTAs, their impact, utilisation, and industry expectations from ongoing trade talks. Proposed SEZ reforms aimed at easing procedures and boosting growth were also shared. Urged industries to scale up manufacturing, diversify supply chains, and cut import dependence. 2⃣: India is now manufacturing toys domestically and exporting to 153 countries, thanks to consistent policy support and strict quality standards. At the 16th Toy Biz International B2B Expo 2025 at Bharat Mandapam, urged the industry to focus on strong branding, eye-catching packaging, and innovative design to tap global markets. 3⃣: The first consignment of 1 metric tonne of rose-scented litchis from Pathankot, Punjab, was flagged off to Doha, Qatar. Also, 0.5 metric tonne of litchi was flagged off to Dubai, marking a boost to India’s fresh fruit exports. While mangoes, bananas, grapes, and oranges lead, fruits like cherries, jamuns, and litchis are gaining global traction, strengthening India’s potential in global markets and benefiting our farmers. 4⃣: 'Indian Mango Mania 2025' was held in Abu Dhabi to showcase India’s finest mango varieties, including GI-tagged and regional specialities from Uttar Pradesh, Bihar, West Bengal, Madhya Pradesh, and several eastern states. Mango-based delicacies were also featured. The UAE remains the top export destination for Indian mangoes. 5⃣: The first National Skill Olympiad to promote seafood value addition and create a skilled workforce in the sector was held. It is an effort aimed at making India a global hub for value-added seafood exports.

Here are the highlights from the Ministry of Commerce & Industry in the last week: 1⃣: Met Export Promotion Councils and Industry Associations to review FTAs, their impact, utilisation, and industry expectations from ongoing trade talks. Proposed SEZ reforms aimed at easing procedures and boosting growth were also shared. Urged industries to scale up manufacturing, diversify supply chains, and cut import dependence. 2⃣: India is now manufacturing toys domestically and exporting to 153 countries, thanks to consistent policy support and strict quality standards. At the 16th Toy Biz International B2B Expo 2025 at Bharat Mandapam, urged the industry to focus on strong branding, eye-catching packaging, and innovative design to tap global markets. 3⃣: The first consignment of 1 metric tonne of rose-scented litchis from Pathankot, Punjab, was flagged off to Doha, Qatar. Also, 0.5 metric tonne of litchi was flagged off to Dubai, marking a boost to India’s fresh fruit exports. While mangoes, bananas, grapes, and oranges lead, fruits like cherries, jamuns, and litchis are gaining global traction, strengthening India’s potential in global markets and benefiting our farmers. 4⃣: 'Indian Mango Mania 2025' was held in Abu Dhabi to showcase India’s finest mango varieties, including GI-tagged and regional specialities from Uttar Pradesh, Bihar, West Bengal, Madhya Pradesh, and several eastern states. Mango-based delicacies were also featured. The UAE remains the top export destination for Indian mangoes. 5⃣: The first National Skill Olympiad to promote seafood value addition and create a skilled workforce in the sector was held. It is an effort aimed at making India a global hub for value-added seafood exports.

Piyush Goyal

12,312 görüntüleme • 1 yıl önce