Posted by admin on May 3rd, 2012
No Comments

RESEARCH REPORT ON CHINESE WINE INDUSTRY, 2010-2011

Chinese wine industry has entered the high-speed growth stage in recent years. Though the international financial crisis broke out in 2008, it did not place severe influence on Chinese wine industry. In 2008, Chinese wine production totaled 698,300 kiloliters, 5% increase over 2007. In 2009, Chinese wine production amounted to 960,000 kiloliters, rising by 37.48% YOY. Wine belongs to the fast moving consumer goods. The competition on Chinese wine market concentrates on the market capacity and channels instead of product function, attribute and technology. Channels have become the key successful factor for competition. In China, the consumption channels for wine mainly include two categories – restaurants & hotels; retail channels such as shops and supermarkets. According to the statistics of the wine industry, the restaurants and hotels account for over 50% shares in Chinese wine market while retail channels occupy less than 50%. .. more»
Page: 1 2
Categories: Wine
Posted by admin on June 16th, 2011
No Comments

FOOD SERVICE INDUSTRY OUTLOOK

Food Service Industry Outlook The food service industry is huge. As a result, it is no surprise the industry employees millions of people in a wide range of culinary settings. There are school cafeteria workers and gourmet chefs. There are waiters, waitresses, and bussers. There are hospital food and beverage directors and restaurant managers. There are also equipment and prepared foods manufacturers. Wherever there is food being served in a professional capacity, food service industry workers are there to ensure that we enjoy our meals. Food Service Jobs on the Rise There is no doubt that the recent economic troubles have been painful for some in the food service industry. The hardest hit have been smaller, independent restaurants and large equipment and consulting companies. Despite these challenges, however, there is good news for food service job seekers, particularly in the restaurant segment. .. more»
Categories: Food News
Posted by admin on May 9th, 2011
No Comments

ALL ABOUT MONOSODIUM GLUTAMATE (MSG) IN THE FOOD INDUSTRY

Pretty controversial for a food additive. The reactions to it are all over the dial. Patrons object to MSG in restaurant food, then go home and make a soup with chicken bullion just loaded with MSG and think nothing of it. Oriental food has traditionally been associated with MSG, which is unfair because use of monosodium glutamate is pretty evenly distributed across cuisines of all ethnic origins. The restaurant trade seems to always be collectively pondering whether to use it or not. In spite of its ubiquity in common food products, the flavor contributions made by MSG were only scientifically identified early in the twentieth century. In the year 1907, a Japanese researcher at the Tokyo Imperial University, name of Kikunae Ikeda, identified some brown crystals that were left behind after the evaporation of a large bowl of broth. He recognized the substance .. more»
Categories: Restaurants