Hearts Tomato Soup was created by Kristine M. Schweitzer after she could not find a soup that met all of her dietary needs of being organic, gluten free, vegan, and without preservatives. The company's mission is to deliver a delicious organic tomato soup that rivals homemade while meeting various dietary restrictions. Hearts Tomato Soup targets busy women ages 25-50 who seek convenience without compromising health. The soup meets FDA labeling requirements for being low sodium and contains high amounts of vitamins K and C. Through freezing, the soup maintains nutrients and safety.
Beyond Organic is a food and beverage company with products of unequaled quality and efficacy.
Our mission is to transform the health of this nation and world one life at a time. We are a
vertically integrated company, farming 9,000 acres with thousands of cattle, and we produce
millions of gallons of water per day from our pristine springs.
Making the Most of Your Bounty Cultivate 2016Sandi Smith
In this presentation we explore how to plan menus from your garden or community supported agriculture share (CSA), and different preservation methods including canning, freezing, dehydrating, and fermenting to make sure that nothing goes to waste.
Earnest Eats Superfood Hot Cereals Expo West 2016Andrew Aussie
An overview of our award-winning Earnest Eats superfood hot cereals, made with oats, quinoa and amaranth, that's transforming oatmeal from boring to an earnest breakfast experience. Our Earnest Eats Detoxifying Hot Cereals were noted by New Hope as a "Hot Trend" at Expo West. Our Energized Hot Cereals powered by Coffeefruit also earned a lot of attention for our earnest sourcing of this new superfood ingredient with a sustainability story.
Sustainable Business Plan: Laguna Organic Tacosjgraci
A presentation of a group project completed in a Sustainability Marketing course at the Isenberg School of Business. This presentation outlines the basics of our term paper and how a sustainable restaurant could be conceived.
There are four general types of pickling:
Fresh Pack/Quick Process – covered with boiling vinegar, spices and seasonings. Sometimes may be brined and drained beforehand. Easy to prepare, tart flavor. Have a better flavor if allowed to stand for several weeks after they are sealed in jars.
Fermented – requires more time and effort than quick pack. Pickles go through a curing process in a brine solution for 4 to 6 weeks while bacteria naturally present on cucumbers converts sugars in the cucumbers to lactic acid. Lactic acid preserves the pickles by lowering the pH to less than 4.0, an gives them their distinct flavor.
Fruit Pickles – prepared from whole or sliced fruits and simmered in a spicy, sweet-sour syrup made with vinegar or lemon juice.
Relishes – made from chopped fruits and vegetables cooked to desired consistency in a spicy vinegar solution.
High Phosphorus Foods | houstonkidneyclinic.com
You may need to limit or avoid these foods. Check with your
Dietitian regarding specific foods and portion sizes that are right for you.
Leftover Makeovers and Refrigerator RebootsAlice Henneman
Got some leftovers languishing in your refrigerator? Or perhaps little bits of foods that are almost past prime time to eat. Read on if their next stop is likely to be the trash can.
Give new life to still edible foods with the gallery of delicious recipe ideas in this handout. Use leftovers within 3–4 days.
Beyond Organic is a food and beverage company with products of unequaled quality and efficacy.
Our mission is to transform the health of this nation and world one life at a time. We are a
vertically integrated company, farming 9,000 acres with thousands of cattle, and we produce
millions of gallons of water per day from our pristine springs.
Making the Most of Your Bounty Cultivate 2016Sandi Smith
In this presentation we explore how to plan menus from your garden or community supported agriculture share (CSA), and different preservation methods including canning, freezing, dehydrating, and fermenting to make sure that nothing goes to waste.
Earnest Eats Superfood Hot Cereals Expo West 2016Andrew Aussie
An overview of our award-winning Earnest Eats superfood hot cereals, made with oats, quinoa and amaranth, that's transforming oatmeal from boring to an earnest breakfast experience. Our Earnest Eats Detoxifying Hot Cereals were noted by New Hope as a "Hot Trend" at Expo West. Our Energized Hot Cereals powered by Coffeefruit also earned a lot of attention for our earnest sourcing of this new superfood ingredient with a sustainability story.
Sustainable Business Plan: Laguna Organic Tacosjgraci
A presentation of a group project completed in a Sustainability Marketing course at the Isenberg School of Business. This presentation outlines the basics of our term paper and how a sustainable restaurant could be conceived.
There are four general types of pickling:
Fresh Pack/Quick Process – covered with boiling vinegar, spices and seasonings. Sometimes may be brined and drained beforehand. Easy to prepare, tart flavor. Have a better flavor if allowed to stand for several weeks after they are sealed in jars.
Fermented – requires more time and effort than quick pack. Pickles go through a curing process in a brine solution for 4 to 6 weeks while bacteria naturally present on cucumbers converts sugars in the cucumbers to lactic acid. Lactic acid preserves the pickles by lowering the pH to less than 4.0, an gives them their distinct flavor.
Fruit Pickles – prepared from whole or sliced fruits and simmered in a spicy, sweet-sour syrup made with vinegar or lemon juice.
Relishes – made from chopped fruits and vegetables cooked to desired consistency in a spicy vinegar solution.
High Phosphorus Foods | houstonkidneyclinic.com
You may need to limit or avoid these foods. Check with your
Dietitian regarding specific foods and portion sizes that are right for you.
Leftover Makeovers and Refrigerator RebootsAlice Henneman
Got some leftovers languishing in your refrigerator? Or perhaps little bits of foods that are almost past prime time to eat. Read on if their next stop is likely to be the trash can.
Give new life to still edible foods with the gallery of delicious recipe ideas in this handout. Use leftovers within 3–4 days.
If you need to limit sodium | houstonkidneyclinic.com
Sodium is a mineral found in most foods that helps
balance how much fluid your body keeps. Sodium also
helps regulate nerve and muscle function.
The ONIE Project has a great and easy to make cucumber salad recipe that is great for the whole family. Follow along and find out some great cucumber facts as well.
Get the facts from the USDA all about peaches right here on ONIE's site with a quick and easy recipe attached. Find out the value behind these fuzzy fruits!
Health Care Without Harm and Practice Greenhealth teamed up with Menus of Change, an initiative of The Culinary Institute of America and Harvard T.H. Chan School of Public Health, to bring the health sector an exciting way to engage patients, staff, and community in the practice of sourcing and cooking healthy delicious food. This year’s Food Day event tapped the talent and passion of healthcare culinary professionals by challenging them to create a delicious and healthy recipe that celebrates nutrition and environmental preservation. On October 24, participants shared the inspiration by serving the recipe to patients and retail customers and telling the story of why healthy, sustainable food is important to their organization.
As a Black Dietitian of African Heritage- Nigerian to be specific, I am no stranger to the prevalence of diabetes and associated diseases like hypertension.
Overview of a practical food storage plan that will assist homemakers to provide familiar foods for their families during times of stress and turn food storage items into convenience foods.
Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
Local Advanced Lung Cancer: Artificial Intelligence, Synergetics, Complex Sys...Oleg Kshivets
Overall life span (LS) was 1671.7±1721.6 days and cumulative 5YS reached 62.4%, 10 years – 50.4%, 20 years – 44.6%. 94 LCP lived more than 5 years without cancer (LS=2958.6±1723.6 days), 22 – more than 10 years (LS=5571±1841.8 days). 67 LCP died because of LC (LS=471.9±344 days). AT significantly improved 5YS (68% vs. 53.7%) (P=0.028 by log-rank test). Cox modeling displayed that 5YS of LCP significantly depended on: N0-N12, T3-4, blood cell circuit, cell ratio factors (ratio between cancer cells-CC and blood cells subpopulations), LC cell dynamics, recalcification time, heparin tolerance, prothrombin index, protein, AT, procedure type (P=0.000-0.031). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and N0-12 (rank=1), thrombocytes/CC (rank=2), segmented neutrophils/CC (3), eosinophils/CC (4), erythrocytes/CC (5), healthy cells/CC (6), lymphocytes/CC (7), stick neutrophils/CC (8), leucocytes/CC (9), monocytes/CC (10). Correct prediction of 5YS was 100% by neural networks computing (error=0.000; area under ROC curve=1.0).
These lecture slides, by Dr Sidra Arshad, offer a quick overview of the physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar lead (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
6. Describe the flow of current around the heart during the cardiac cycle
7. Discuss the placement and polarity of the leads of electrocardiograph
8. Describe the normal electrocardiograms recorded from the limb leads and explain the physiological basis of the different records that are obtained
9. Define mean electrical vector (axis) of the heart and give the normal range
10. Define the mean QRS vector
11. Describe the axes of leads (hexagonal reference system)
12. Comprehend the vectorial analysis of the normal ECG
13. Determine the mean electrical axis of the ventricular QRS and appreciate the mean axis deviation
14. Explain the concepts of current of injury, J point, and their significance
Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. Chapter 3, Cardiology Explained, https://www.ncbi.nlm.nih.gov/books/NBK2214/
7. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
ABDOMINAL TRAUMA in pediatrics part one.drhasanrajab
Abdominal trauma in pediatrics refers to injuries or damage to the abdominal organs in children. It can occur due to various causes such as falls, motor vehicle accidents, sports-related injuries, and physical abuse. Children are more vulnerable to abdominal trauma due to their unique anatomical and physiological characteristics. Signs and symptoms include abdominal pain, tenderness, distension, vomiting, and signs of shock. Diagnosis involves physical examination, imaging studies, and laboratory tests. Management depends on the severity and may involve conservative treatment or surgical intervention. Prevention is crucial in reducing the incidence of abdominal trauma in children.
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
- Video recording of this lecture in English language: https://youtu.be/kqbnxVAZs-0
- Video recording of this lecture in Arabic language: https://youtu.be/SINlygW1Mpc
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
share - Lions, tigers, AI and health misinformation, oh my!.pptxTina Purnat
• Pitfalls and pivots needed to use AI effectively in public health
• Evidence-based strategies to address health misinformation effectively
• Building trust with communities online and offline
• Equipping health professionals to address questions, concerns and health misinformation
• Assessing risk and mitigating harm from adverse health narratives in communities, health workforce and health system
share - Lions, tigers, AI and health misinformation, oh my!.pptx
Hearts tomato soup
1. Hearts Tomato Soup
I ♥ Superior Quality
I ♥ Organic
I ♥ No Preservatives
♥
I ♥ Gluten Free
I ♥ Vegan
I ♥ Low Sodium
by Kristine M. Schweitzer
2. Company Background and Mission
• Hearts Tomato Soup started after it’s founder, Kristine M.
Schweitzer, could not find soup that satisfied all of her dietary
requirements: a delicious soup that is also organic, gluten
free, vegan, and without preservatives.
• She started Hearts in 2013 using her favorite fire roasted tomato soup
recipe. She loved the soup so much, she named her company Hearts.
• Hearts mission is to deliver a delicious and organic tomato soup that
rivals homemade. Using a tried and true recipe, Hearts seeks out all
consumers who seek out good health and great taste. Hearts promises
to ♥ your health, honor your beliefs, and obey your need for a quality
soup.
• We intend to create and expand our frozen meals in the future so that
good health is always within arms reach for even our busiest
consumers.
♥
3. Literature Review
• NPD Group’s (2013) Dieting Monitor reports that 30 percent of
adults, one in every three adults, claimed to cut down on or avoid gluten
completely in January 2013.
• The Vegetarian Resource Group (2011) conducted a survey by telephone
within the United States in 2011 among a nationwide cross section of
1,010 adults (aged 18 and over). They found 5% of the country say that
they never eat meat, fish, seafood, or poultry. About half of these
vegetarians are also vegan; that is they also don’t eat dairy or eggs.
• The National Digestive Diseases Information, USA Today, (2012)
reports that 33% of Americans are lactose intolerant.
• The Organic Trade Association’s (2011) organic industry survey
concluded that as of 2011, 4.2 percent of all U.S. food sales were organic
and the organic food sector grew by $2.5 billion during 2011.
• Mintel (2013) found that 58% of Americans said they are watching their
sodium intake with72% of consumers who are currently limiting sodium.
• Frozen soup jumped 9.9% in unit sales in supermarkets, reaching total
sales of $185 million (Nielsen, 2012)
♥
4. The Competition
• Tabatchnick, a staple brand in most grocery store freezer shelves has expanded
their frozen soup empire to include four organic, gluten free, and free of
preservatives varieties: Black Bean, Tuscany Lentil, Vegetarian Chili, and Split
Pea. The soups have between 360-400 mg of sodium between them.
• Tabatchnick soup sells for $3.00 for a 15oz package
• The very popular brand, Amy’s organic offers a few varieties of canned tomato
soup that are also low in sodium and free of preservatives, however there are
none that are dairy free.
• Amy’s Organic Tomato Bisque sells for $3.20 for a 14.5oz can
• Another frozen soup brand, Kettle Cuisine, offers a gluten free, vegan, and free of
preservatives tomato soup that high in sodium and is not organic.
• Kettle Cuisine’s chunky tomato and vegetable soup sells for $3.49 for a10oz package.
• A thorough review of the competition reveals a dire need for a tomato soup that
has every quality consumers are looking for.
• Hearts Tomato Soup is organic, gluten free, vegan, low sodium, and free of
preservatives.
♥
5. Consumer Profile
• Hearts Tomato Soup’s target consumers are women between
the ages of 25 and 50-years-old. They are highly educated and
hold jobs outside the home. She’s likely busy caring for her
family, her parents, and her pets. She likes to cook her own
meals, but sometimes there is simply not enough time in the
day. Our consumer is all natural. She shops at farmers
markets, eats organic foods, and only wears organic cotton.
She is interested in current events: she has a New York Times
subscription on her iPad and NPR programmed as #1 on her
car radio dial. When she is not spending her free time
practicing yoga, her favorite television show is Masterpiece
Theater, which she enjoys watching with a hot bowl of tomato
soup in hand.
♥
7. Nutrition Facts and Labeling
• For a product to be labeled “low sodium”, the
FDA requires 140mg or less per serving.
• Hearts Tomato Soup contains 137mg of
sodium
• The FDA allows a label to say “high” if one
serving provides at least 20% or more of the
Daily Value (DV) for a particular nutrient.
• Hearts Tomato Soup contains high
amounts of Vitamin K (65% of the
%DV)
• Vitamin K allows your blood to clot normally, helps
protect bone from fracture, and prevents calcification
of the arteries
• Hearts Tomato Soup contains high
amounts of vitamin C (30% of the %DV)
• Vitamin C helps protect cells from free radical
damage, lowers cancer risk , and improves iron
absorption .
♥(Anderson , Young & Perryman, 2010)
8. Nutrition Facts and Labeling
• The FDA allows a label to say “good source”
if one serving provides 10-19% of the Daily
Value for a particular nutrient.
• Hearts Tomato Soup is a good source of
Vitamin A, Vitamin E, Vitamin
B6, Manganese.
• The FDA allows a label to say “low
cholesterol” if it contains 20 mg or less
cholesterol and 2 g or less saturated fat per
serving.
• Hearts Tomato Soup is low in cholesterol
• The Organic Foods Production Act and the
National Organic Program (NOP) states that
products labeled as "100 percent organic"
must contain (excluding water and salt) only
organically produced ingredients.
• Hearts Tomato Soup is 100% organic
♥(Anderson , Young & Perryman, 2010)
9. Recipe
Name
Roasted
Tomato
Soup
Portion
Size:
1
serving
Standard
Yield:
20
13oz portions
Recipe EY% As
Purchased
Invoice Recipe Individual
Ingredient
Cost
Quantity Unit Quantity Unit Ingredient Cost Unit Cost Unit
8.5 Fl. oz Extra Virgin
Olive Oil
117 18 gal 0.5 Fl oz 0.43
3.8 oz 75% 5.06 oz Garlic Cloves 15.00 1 lb .06 oz 0.30
To taste Pepper
Ground
3.00 lb N/C
To taste Salt .51 oz N/C
20 oz 88% 22.72 oz Red Onion 16.00 25 lbs .04 oz 0.91
9 Fl oz Balsamic
Vinegar
65.25 17.25lbs 0.24 Fl oz 2.16
1.13 oz Fresh Parsley 14.60 lb .91 oz 1.03
1 bunch Fresh Sage 1.49 bunch 1.49 bunch 1.49
0.85 oz Fresh Basil 16.10 lb .1.00 oz 0.85
16 oz 99% 16.16 oz Tomato 22.33 20 lbs .07 oz 1.13
Total
Ingredient
Cost
8.30
Q
Factor 5%
0.42
Recipe
Cost
8.72
Portion
Cost
0.44Recipe Cost= $0.44
10. Taste Panel
A taste panel consisting of six highly trained participants was conducted using a
descriptive test. Using a Lickert scale of 1 to 7, participants rated Hearts Tomato Soup
on a scale of 1 being very poor to 7 being excellent. Here are the results:
Hearts Tomato
Soup
Kelly Adam Shontae Danielle Marc Dorothy Average
Appearance 6 7 7 7 5 6 6.33
Consistency/
Texture
6 7 7 7 5 6 6.33
Color 6 6 7 7 4 5 5.83
Salt Impression 7 6 3 6 6 4 5.33
Flavor 7 7 4 7 6 7 6.33
Overall Eating
Quality
7 6 5 7 5 6 6
11. Why Frozen Soup?
• Frozen soups offer a way to deliver minimally processed products that are
nutrient rich, while preserving fresh flavors and ensuring food safety
• Our frozen soups are made when the vegetables are fresh and are quickly frozen
to delay any nutrient loss that would normally occur during shipment.
• By freezing our soup we are able to accurately meet dietary requirements
• Freezing soup leads to a reduced water activity, due to ice formation & high
concentrations of solutes in unfrozen water
• By using freezing, consistent hold and cooking times assure customers of product
safety.
• Freezing to 0 °F inactivates any microbes , bacteria, yeasts, and molds present in
food. Freezing slows the enzyme activity that takes place in foods.
• Freshness and quality at the time of freezing affect the condition of frozen foods.
If frozen at peak quality, thawed foods emerge tasting better than foods frozen
near the end of their useful life.
• By freezing our product we are able to utilize recycled and biodegradable
packaging instead of cans.
• The freezer case is utilized for the convenience, value, and variety for our busy
customers
• Consumers describe frozen foods to be: Safe, Convenient, Economical,
Nutritious, and Tasty ("Trends: growing frozen soup," 2013).
♥
12. pH and Water Activity
• pH is 4.48
• Hearts Tomato Soup is an acidic food; the pH is < 4.6
• Processing times and temperatures are lower for acid foods
• Microorganisms are more easily destroyed in an acid
environment
• Clostridium botulinum spores cannot germinate below pH
4.6
• Water Activity (Aw)is 0.96
• Hearts Tomato Soup has a very high water activity level.
This level is prime for mold, bacteria, and yeast growth.
• Reducing Aw by freezing in combination with low pH
values, can be sufficient to inhibit microbial growth.
♥
13. Manufacturing Processes
• We first cook the soup fully so that it does not require reconstitution.
• We prepare the soup according to our standardized recipe
instructions: slow roasting tomatoes, sautéing herbs, onions, and
garlic together, adding water, and blending until smooth.
• To ensure product safety the soup is cooked to 180F
• We will then let our soup cool for 30minutes before packaging and
putting it into a blast freezer. Our fast freezing technique will form
small ice crystals that will not damage the cells and cause undesirable
texture change.
• While in the blast freezer the temperature of the soup is reduced
below its freezing point (T<Tf) and a portion of water in food
undergoes a change in state to form ice crystals (Aw lowered)
• Our product will be stored at -18°C before shipment
• After the soup is purchased, consumers will be instructed to heat at a
low temperature
♥
14. Storage and
Shelf Life
• Frozen soup does not have an indefinite shelf life, nor
does canned soup.
• In our training we include a definite plan to implement
speed of manufacturing. Our soup moves out quickly to
ensure the consumer has the longest amount of time
possible for consuming soups before the expiration date.
• Hearts Tomato Soup will have a sell by date stamped 3
months after it is manufactured. ("Freezing and food,"
2010)
♥
15. Safety and Regulatory
• Hearts Tomato Soup will use the following regulations for designing our processes.
• Code of Federal Regulations, Title 21 parts:
• 1: GENERAL ENFORCEMENT REGULATIONS
§ 1.24 - Exemptions from required label statements.
§ 1.276 - What definitions apply to this subpart?
§ 1.377 - What definitions apply to this subpart?
• 102: COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS
§ 102.26 - Frozen "heat and serve" dinners.
• 104: NUTRITIONAL QUALITY GUIDELINES FOR FOODS
§ 104.47 - Frozen "heat and serve" dinner.
• 110: CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING,
PACKING, OR HOLDING HUMAN FOOD
§ 110.80 - Processes and controls.
• 113: THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY
SEALED CONTAINERS
§ 113.3 - Definitions.
• 114: ACIDIFIED FOODS
§ 114.3 - Definitions.
• 170: FOOD ADDITIVES
§ 170.3 - Definitions.
• 175: INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS
§ 175.300 - Resinous and polymeric coatings.
• 176: INDIRECT FOOD ADDITIVES: PAPER AND PAPERBOARD COMPONENTS
§ 176.170 - Components of paper and paperboard in contact with aqueous and fatty foods.
• ("Cfr - code," 2013)
♥
16. Sustainable
Packaging and
Shipment
• Additional costs for Hearts Tomato Soup come from our unique
packaging process of utilizing secondary packaging. It is a kitschy,
homemade looking little brown bag. It is a heavy paper bag with a
biodegradable liner freezer packaging for our product. (Lindeman,
2011)
• During shipment recyclable corrugated boxes with a moisture-
resistant coating are a cost-effective alternative to foam or heavily
waxed boxes. They deliver tested strength and are 100% recyclable.
Our packaging is not only recyclable, but it also provides the
insulation properties and water resistance we need to maintain the
integrity of our tomato soup. (Smorch, 2008)
• We are currently taking bids from companies who specialize in
recycled and sustainable packaging and shipment so we can finalize
our soup costs.
♥
17. Works Cited
Anderson , J., Young, L. & Perryman, S. (2010, December). Understanding the food label. Colorado
State University Extension, Retrieved from
http://www.ext.colostate.edu/pubs/foodnut/09365.html
Lindeman, T. F. (2011, March 29). 'sustainable' food packaging: a mixed bag. Post Gazette,
Retrieved from http://www.post-gazette.com/stories/sectionfront/life/sustainable-food-
packaging-a-mixed-bag-290454/
Mintel: Consumers confused about sources of sodium. (2013, March 29). Food Business News,
Retrieved from
http://www.foodbusinessnews.net/articles/news_home/Consumer_Trends/2013/03/Mintel_Con
sumers_confused_abou.aspx?ID={79E6FEBD-2087-4F9B-81EB-42C297AC044A}&cck=1
National Digestive Diseases Information, USA Today. (2012, July 23). Lactose intolerance statistics.
Statistic Brain, Retrieved from http://www.statisticbrain.com/lactose-intolerance-statistics/
Nielsen. 2012. Shelf stoppers: frozen foods. Progressive Grocer 91(5): 10.
Organic Trade Association. (2011). U.S. organic industry overview. Retrieved from
http://www.ota.com/pics/documents/2011OrganicIndustrySurvey.pdf
♥
18. Works Cited
Smorch, P. (2008, December 08). Pacific seafood’s new sustainable shipping cases. Greener Package,
Retrieved from
http://www.greenerpackage.com/recycling/pacific_seafood’s_new_sustainable_shipping_cases
The NPD Group, Inc. (2013, January). Percentage of U.S. adults trying to cut down or avoid gluten in
their diets reaches new high in 2013, reports npd. Retrieved from
https://www.npd.com/wps/portal/npd/us/news/press-releases/percentage-of-us-adults-trying-to-
cut-down-or-avoid-gluten-in-their-diets-reaches-new-high-in-2013-reports-npd/
The VRG Blog Editor (2011, December 05). How many adults are vegan in the U.S.?. The Vegetarian
Resource Group Blog, Retrieved from http://www.vrg.org/blog/2011/12/05/how-many-adults-are-
vegan-in-the-u-s/
Trends: Growing frozen soup segment. (2013). Sargento Food Ingredients , Retrieved from
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