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Quality … food and people: what a winning strategy. Well done!!!

🌾🍗 From Farm to Fork: Discover How Jangolo Powers Agro Industries and Restaurants with Quality Chicken Sourcing! 🌱🍽️ Ever wondered about the journey of that succulent chicken dish to your plate? Watch our video to witness how Jangolo facilitates the sourcing of top-quality chicken for agro industries and restaurants alike. From farm to fork, we're dedicated to ensuring that only the best chicken reaches your table!! #ChickenSourcing #FarmToFork #QualityIngredients #JangoloSupports

On July 5th, GOOD Meat launched its cell-cultivated chicken product at the restaurant China Chilcano by Jose Andres in Washington, D.C. The dinner marked the first-ever sale of Good Meat’s cell-based chicken in the United States. Interestingly, the dinner honored the late Willem van Eelen, often referred to as the ‘godfather of cultured meat,’ on what would have been his 100th birthday celebration. Attendees for the dinner included van Eelen’s daughter, Ira van Eelen, and his grandson. The restaurant served a new dish called ‘Anticuchos de Pollo’ that featured Good Meats’ cell-cultivated chicken marinated with anticuchos sauce. Good Meat previously became the first company to receive regulatory approval and launch its cell-cultured chicken in Singapore in 2020. China Chilcano will open reservations to try its new product at the end of July. #cellag #cellbasedmeat #cultivatedmeat #futureoffood #US #regulation

I just want to share with you another value-added product from D. rotundata, known as wasawasa. Wasa-wasa is a steamed granule-like product produced from fermented yam flour and consumed immediately after production with salad, spaghetti, beans, and fish/meat pepper sauce. To extend the shelf life of wasa-wasa, there is a need to dry the steamed yam flour granules produced at a specific temperature and time, hence the need to produce instant wasa-wasa from white-fleshed yam (D. rotundata).

Learn more about how to get 60+days of shelf life on fresh sliced bread without adding any preservatives.

Japan’s Take on April Fools’ Day - https://lnkd.in/ggBtfwMP TOKYO, Apr 01 (News On Japan) - Japanese companies celebrated April 1st with some surprising offerings, such as the 'McInside Bento,' a playful take on the traditional makunouchi bento. https://lnkd.in/g5pG_uPW The menu features not the usual McDonald's fries, but 'fried potatoes.' The familiar hamburger is reimagined as 'ground beef and vegetable stuffed bread,' accompanied by 'fried chicken with mustard sauce' and sides of 'edamame and corn.' In a one-day limited offer, Matsuya was selling 'Yoshinoya's beef bowl.' Meanwhile, Yoshinoya announces a one-day limited offer of 'Matsuya's beef rice,' complete with miso soup. Both are priced at 2,929 yen and available in regular sizes. Source: ANN Source

Japan’s Take on April Fools’ Day - https://lnkd.in/ggBtfwMP TOKYO, Apr 01 (News On Japan) - Japanese companies celebrated April 1st with some surprising offerings, such as the 'McInside Bento,' a playful take on the traditional makunouchi bento. https://lnkd.in/g5pG_uPW The menu features not the usual McDonald's fries, but 'fried potatoes.' The familiar hamburger is reimagined as 'ground beef and vegetable stuffed bread,' accompanied by 'fried chicken with mustard sauce' and sides of 'edamame and corn.' In a one-day limited offer, Matsuya was selling 'Yoshinoya's beef bowl.' Meanwhile, Yoshinoya announces a one-day limited offer of 'Matsuya's beef rice,' complete with miso soup. Both are priced at 2,929 yen and available in regular sizes. Source: ANN Source

The pork 🥩 industry is in a pickle – there is more pork available than anyone cares to eat. While solutions are being brainstormed 💡 , experts can’t quite agree on the best approach. Some think overseas 🌍 markets are the answer; others suggest rebranding pork as an affordable, easy-to-prepare alternative to beef 🍔. Another group recommends encouraging the public not to overcook pork (cooking pork to 170 degrees 🌡️ to avoid trichinosis is an outdated concern). This same group thinks some fat should be bred back into the meat to improve the flavor profile. https://buff.ly/3uOQ3hc\

Our Services: Production Solutions • Cost benefit optimisation • Replanting • Bulk/bottle costing and pricing #findwinesolutions #findwinesolutionsservices #wine #wineindustry #winebusiness #branddevelopment #pricing