Jenny Lee Swirl Bread is rich in history and experience and this is one of the reasons why many customers love the brand.
The company is very strong in values especially integrity which reflects in their choice of ingredients as well as the quality of their products. The company actually won the Food Quality & Safety Award in 2017. The company uses only sustainable
ingredients, cage-free eggs, and all of their swirl breads are verified Non-GMO by the Non-GMO Project. (If you are vegan, you can go for their Italian Olive Focaccia Savory Bread.)
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.
Regenerating Commitment: The Purpose-driven Corporation in ActionSustainable Brands
Featuring:
Denise Morrison, CEO, Campbell Soup
Neil Grimmer, Co-Founder & President, Plum Organics
View the recording of this presentation in the SB Library:
http://www.sustainablebrands.com/digital_learning/event_video/leadership/regenerating_commitment_purpose-driven_corporation_action
For 2009, Pavone creating a food trends presentation based on research we conducted with our contacts throughout the industry. This is that specific presentation. If you are interested in seeing our 2010 Food Trends presentation, please contact us.
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.
Regenerating Commitment: The Purpose-driven Corporation in ActionSustainable Brands
Featuring:
Denise Morrison, CEO, Campbell Soup
Neil Grimmer, Co-Founder & President, Plum Organics
View the recording of this presentation in the SB Library:
http://www.sustainablebrands.com/digital_learning/event_video/leadership/regenerating_commitment_purpose-driven_corporation_action
For 2009, Pavone creating a food trends presentation based on research we conducted with our contacts throughout the industry. This is that specific presentation. If you are interested in seeing our 2010 Food Trends presentation, please contact us.
2017 fbif report product b-craig stephen slavtcheffSimba Events
The Intersection of Real Food and Snacking
——Craig Stephen Slavtcheff, Global Vice President, R&D, Global Biscuits & Snacks Division, Campbell Soup Company
Annie's Mac & Cheese Advertising CampaignRebecca Long
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by Organicsan Management Team by Organicsan ManagementTawnaDelatorrejs
by Organicsan Management Team
by Organicsan Management Team
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Business Name: Organicsan Incorporation
Co-founders: Man Fong, Hendrik Muskus, Princeton Oben, Hien Vu
Created on June 08th, 2020
Table of Content
I.Executive Summarypage 02
II.Introductionpage 03
III.Analysis of Business Situationpage 10
IV.E-Commerce Operationspage 15
V.Planned Financingpage 21
VI.Conclusionpage 27
VII.Bibliographypage 29
VIII.Appendixpage 30
I. Executive Summary
With the rise of the ketogenic diet and low carb diets, many people have begun to cut wheat and carbohydrates out of their diets in hopes to become healthier and lose weight. However, most products in the snack industry contain wheat leaving them exposed to shifts in demand. With the rise of Non-GMO, gluten-free, organic, and nutrient enhanced foods, snack producers are forced to focus making products healthier in response to consumer demand.
With a rise in economy, many households are left with more disposable income. This allows consumers the desire to trade up to more expensive products; organic, non-GMO, superfoods. This helps support industry performance. With an expected rise in per capita disposable income in 2020, a potential opportunity is opened for the industry.
Having an estimated 24.7% of the industry revenue in 2019 from Mondelez International, Kellogg, Campbell, and Barilla, small to medium sized companies still account for a significant portion of the industry accounting for 54.7% of the market.
One snack dominating the industry right now is edible nuts. They contain high-quality fiber, minerals, vegetable protein, oils, and vitamins, all vital for healthy functioning of the human body. According to the March 2020 USDA report, Vietnam is ranked number one in exporting tree nuts.
Organicsan, a US- based company founded by a management team with over 20 years of international operation and trading experience, was created in response to the emerging “health-nut” population. With an aim towards healthier lifestyles with gluten-free and organic snacks and nuts, they have managed to take over Vietnam’s position as the leading nut exporter.
Since early 2020, the founders of Organicsan have collaborated with a local organic farmer and its processing plant in Vietnam for cashews and macadamia nuts. In 2021, we plan to set up our first business office in Texas in hopes to partner with companies such as Amazon and Shopify to promote our organic products. We hope to one day sign contracts to wholesalers main distribution channels with large retailers. Organicsan plans to expand through localizing manufacturing operations to minimize costs while focusing on higher productivity by 2023.
Our objective is to obtain a $250,000 loan to enable us to begin operations with projected first-year revenue of US$2 million dollars, and then subsequently obtain a first-round investment amount in the amount of US$1 million in 2023 to fund capital expenditure and workin ...
New Directions in Targeted Therapeutic Approaches for Older Adults With Mantl...i3 Health
i3 Health is pleased to make the speaker slides from this activity available for use as a non-accredited self-study or teaching resource.
This slide deck presented by Dr. Kami Maddocks, Professor-Clinical in the Division of Hematology and
Associate Division Director for Ambulatory Operations
The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
STATEMENT OF NEED
Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
Target Audience
Hematology/oncology fellows, attending faculty, and other health care professionals involved in the treatment of patients with mantle cell lymphoma (MCL).
Learning Objectives
1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
2.) Evaluate emerging data on targeted therapeutic approaches for treatment-naive and relapsed/refractory MCL and their applicability to older adults
3.) Assess mechanisms of resistance to targeted therapies for MCL and their implications for treatment selection
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I. Executive Summary
With the rise of the ketogenic diet and low carb diets, many people have begun to cut wheat and carbohydrates out of their diets in hopes to become healthier and lose weight. However, most products in the snack industry contain wheat leaving them exposed to shifts in demand. With the rise of Non-GMO, gluten-free, organic, and nutrient enhanced foods, snack producers are forced to focus making products healthier in response to consumer demand.
With a rise in economy, many households are left with more disposable income. This allows consumers the desire to trade up to more expensive products; organic, non-GMO, superfoods. This helps support industry performance. With an expected rise in per capita disposable income in 2020, a potential opportunity is opened for the industry.
Having an estimated 24.7% of the industry revenue in 2019 from Mondelez International, Kellogg, Campbell, and Barilla, small to medium sized companies still account for a significant portion of the industry accounting for 54.7% of the market.
One snack dominating the industry right now is edible nuts. They contain high-quality fiber, minerals, vegetable protein, oils, and vitamins, all vital for healthy functioning of the human body. According to the March 2020 USDA report, Vietnam is ranked number one in exporting tree nuts.
Organicsan, a US- based company founded by a management team with over 20 years of international operation and trading experience, was created in response to the emerging “health-nut” population. With an aim towards healthier lifestyles with gluten-free and organic snacks and nuts, they have managed to take over Vietnam’s position as the leading nut exporter.
Since early 2020, the founders of Organicsan have collaborated with a local organic farmer and its processing plant in Vietnam for cashews and macadamia nuts. In 2021, we plan to set up our first business office in Texas in hopes to partner with companies such as Amazon and Shopify to promote our organic products. We hope to one day sign contracts to wholesalers main distribution channels with large retailers. Organicsan plans to expand through localizing manufacturing operations to minimize costs while focusing on higher productivity by 2023.
Our objective is to obtain a $250,000 loan to enable us to begin operations with projected first-year revenue of US$2 million dollars, and then subsequently obtain a first-round investment amount in the amount of US$1 million in 2023 to fund capital expenditure and workin ...
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The Ohio State University Comprehensive Cancer Center, will provide insight into new directions in targeted therapeutic approaches for older adults with mantle cell lymphoma.
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Mantle cell lymphoma (MCL) is a rare, aggressive B-cell non-Hodgkin lymphoma (NHL) accounting for 5% to 7% of all lymphomas. Its prognosis ranges from indolent disease that does not require treatment for years to very aggressive disease, which is associated with poor survival (Silkenstedt et al, 2021). Typically, MCL is diagnosed at advanced stage and in older patients who cannot tolerate intensive therapy (NCCN, 2022). Although recent advances have slightly increased remission rates, recurrence and relapse remain very common, leading to a median overall survival between 3 and 6 years (LLS, 2021). Though there are several effective options, progress is still needed towards establishing an accepted frontline approach for MCL (Castellino et al, 2022). Treatment selection and management of MCL are complicated by the heterogeneity of prognosis, advanced age and comorbidities of patients, and lack of an established standard approach for treatment, making it vital that clinicians be familiar with the latest research and advances in this area. In this activity chaired by Michael Wang, MD, Professor in the Department of Lymphoma & Myeloma at MD Anderson Cancer Center, expert faculty will discuss prognostic factors informing treatment, the promising results of recent trials in new therapeutic approaches, and the implications of treatment resistance in therapeutic selection for MCL.
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1.) Identify clinical and biological prognostic factors that can guide treatment decision making for older adults with MCL
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Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
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Title: Sense of Taste
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 structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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1. Our Wellness Team on Food Safety, Supply, and Sustainability
There are many issues being faced by the food industry today and, as major stakeholders, it will
do us well to be aware and take action.
The importance of using sustainable ingredients
The United Nations has projected that the world will have around 11.2 billion people by the year 2100.
Currently, we have around 7.6 billion people. Of this, 10.7% are su ering from chronic
undernourishment or, to put it simply, hunger. With the UN’s latest projections, clearly, we need to
secure our food supply.
2. Sustainability should not just be a marketing buzzword. It should be a deliberate, mindful action of
working with nature rather than exploiting it because, well, it is our only source of food. Simply put,
sustainability leads to security.
The use of sustainable ingredients not only increases food production but also improves the
nutritional quality of products over-all. So in the end, everyone bene ts: the suppliers, manufacturers,
us consumers, and of course Mother Earth.
The importance of using cage-free eggs
Take the case of eggs - an American staple. There are so many options in the supermarket shelves
that one would tend to just go for the cheapest dozen. But if you have sustainability in mind, you will
pay close attention to where these eggs came from.
Cage-free eggs are from hens that are allowed to engage in their normal habits such as dust-bathing,
foraging, nesting, perching, walking (which strengthens their bones), and stretching their wings, unlike
those hens who live in battery cages. These hens are healthier too as studies show that battery hens
have a 25-times higher chance of contacting Salmonella than their cage-free counterparts.
In the end, this issue is more about animal health and welfare. But happier, healthier hens lead to
healthier eggs so we bene t too.
The importance of being veri ed Non-GMO by the Non-GMO Project
Another thing that you should look for in the products that you buy is the Non-GMO Project Veri ed
seal which is North America’s most trusted seal for GMO avoidance.
Some players in the agribusiness have resulted to genetic modi cation to maximize pro ts but this
spells danger for us consumers and it is but our right to know what’s in our food and that we are
eating only natural food.
Again, keeping sustainability in mind, if we all make an e ort to buy only Non-GMO Project Veri ed
products we can put a stop to this unnatural way by which our food is grown and made.
3. This way, we protect the environment, we protect the farmers, and we protect ourselves too. A win-
win situation all the way.
Think about these things the next time you do your grocery. You can make a di erence. You have
more power than you think.
You’re asking how? Your dollar speaks. Make the smart choice by purchasing products of companies
that are committed to sustainability as well. Usually, these are the family-owned businesses whose
recipes have been handed down from generation to generation and use only the freshest natural
ingredients available. By supporting businesses like these, you also support the communities where
they belong.
Why We Recommend Jenny Lee Swirl Bread For You
The Company
Jenny Lee Swirl Bread is rich in history and experience and this is one of the reasons why many
customers love the brand.
In 1875, Michael A. Becker immigrated to the United States from Germany. He changed his name to
“Baker” to be more American. “You are your name” has never been truer in the case of the Bakers as
Michael eventually became a baker as his lifelong trade with Michael A. Baker as the rst company
name.
In 1938, Paul Baker and Bernard McDonald (both grandsons of Michael) founded Jenny Lee Bakery.
The name was derived from a popular song in the 1930s with the title “Sweet Jenny Lee.” The company
peaked in the 1970s with 14 locations before settling into a 25,000-square-foot facility in McKees
Rocks, Pennsylvania.
4. But in 2006, the facility caught re (on Thanksgiving Day, of all days) and the company was not able to
cope especially with the economic crisis that ensued afterwards that it had to shut down in 2008.
It reopened in 2009 and today, Jenny Lee Breads are being sold at nearly 5,000 retail locations in 20
Northeast states and the Republic of Trinidad and Tobago. Its roots remain in McKees Rocks though
and remains an icon in this part of Pennsylvania.
The company is very strong in values especially integrity which re ects in their choice of ingredients as
well as the quality of their products. The company actually won the Food Quality & Safety Award in
2017. The company uses only sustainable ingredients, cage-free eggs, and all of their swirl breads are
veri ed Non-GMO by the Non-GMO Project. (If you are vegan, you can go for their Italian Olive Focaccia
Savory Bread.)
The company is all about resilience and corporate social responsibility. That and their commitment in
giving back to the community makes them de nitely worth endorsing.
5. The company uses only whole, high-quality ingredients to maximize avor, color, and consistency. No
avorings, extracts, or essential oils are used in any of their products.
6. The Creator | Founder
You know what they say, it really pays to “start them young.” This is the case of Scott Baker who
practically grew up in the family business. At 7, he would sticker bags and make bows. At 13, he
mopped oors and cleaned pans. By 16, he became a part-time employee.
Scott graduated from the American Institute of Baking in 1992 and from the University of Pittsburgh in
1994, the same year when his father Bernie became the sole proprietor of Jenny Lee Bakery, having
bought out the shares of his two brothers: Jim and Rich. Scott joined the company as retail sales
manager after his graduation from the university.
Their facility might have caught re but Scott’s burning desire to continue the family baking tradition
was stronger such that even when the company shut down in 2008, he resurrected the company a
year later under the name 5 Generation Bakers. (Although in reality, the family baking tradition has
run for more than 5 generations. Their recipes are actually 143 years old as of this writing.)
7. With focused product development, new packaging, and digital marketing, the company has grown
exponentially since then.
Scott says his biggest inspiration is his dad Bernie who is more than 70 years old but still comes to
work 5 days a week as Director of Bakery Operations. His dad taught him to do things the right way
the rst time. He shares, “If you want to be successful, take the time and e ort to do it right the rst
time.”
Products
Jenny Lee Swirl Breads
8. Jenny Lee Savory Breads
Honest Reviews for Jenny Lee Swirl Bread:
9. “ Very good bread! I love the history of this company and the comeback
story. It's great to see a small family business thrive. Can't wait til my next
delivery. ” – Gary Craft
“ The bread is great! Very impressed with both Scott and Cody - their
commitment to customer service. ” – Peggy Hughes Striegel
“ I have never had such incredible customer service in my life! I sent a
message about an order I received from Jenny Lee Swirl Bread and almost
immediately received a response from Cody. I had also sent an email on
the Jenny Lee Swirl Bread website to Scott (CEO) and got a very quick
response. I wasn't expecting to be treated so unbelievably kindly and
considerately regarding my order issue, and to have it resolved so
quickly. I know the reviews for their products are awesome but their
customer service is truly second to none! Thank you Cody and Scott! Much, much
appreciated. ” – Lisa Rothenberger Ridgeway
10. “ Love this bread and any other baked goods that the Baker family
makes‼ Great people. ” – Joanne M Lindner
“ Excellent baked goods! In addition to the delicious baked goods, the
owner and his family are always very generous with their time and
donations to community events. ” – Donna Belas
Click here to receive a special o er on Jenny Lee Swirl Breads.
For more information, please visit jennyleeswirlbread.com
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