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With over 70 stores across the country, Laura Secord is Canada’s largest and best known chocolatier. Laura Secord shops sell a very wide variety of premium quality chocolates, including dark chocolate, white chocolate, flavoured and pure chocolate and chocolate covered hazelnuts. Also available are ice cream and other treats such as caramel crunch and chocolate fudge. With over 400 products, Laura Secord continues to use its time honoured recipes and is as dedicated to quality and excellent customer service as ever.
Discover refreshingly different non-alcoholic drinks. We champion the joy of mindful indulgence and the freedom to choose. Celebrate taste, quality, and innovation, perfect for those who appreciate great drinks without the alcohol. Shake It Up: Try New Tastes Every Month with Alcohol-Free Subscriptions!
Green bamboo leaves is wild and all natural. The visual effect will improve drastically by laying the bamboo leaf. It will not only make food colors vivid but will enhance each ingredients features. Also, the anti bacterial compound found in bamboo leaves, phytoncide and salicylic acid, has been used since many years ago in Japan for preventing food poisoning and also for preservatives. Bamboo leaves were very useful item along with wasabi and ginger, which are indispensable for foods such as sushi and sashimi.
The company is renowned for its flagship brand, Paper Boat, which offers a range of traditional Indian drinks such as Aam Panna, Jaljeera, and Aam Ras. These beverages are marketed in a ready-to-drink format, aiming to revive flavors and memories of the past. Hector Beverages operates a state of the art manufacturing facility in Manesar, Haryana, which is ISO 22000:2005 certified and holds an FSSAI license from the Central Government. The company is also recognized for its eco-friendly packaging, utilizing materials that are less damaging to the environment compared to traditional beverage packaging forms.
We specialize in creating memorable events with delicious cuisine, impeccable service, and stunning presentations. Now, we’re taking it to the next level—introducing rentals for dinnerware, glassware, linens, and more, all while delivering the same exceptional flavors and hospitality you know and love. Let us bring your vision to life with custom menus, beautiful décor, and unforgettable experiences that will leave a lasting impression on your guests.
For six generations and more than 150 years has been producing chocolate. Also passing down sweets, nougats from Modica and Sicily tradition. The Antica Dolceria Bonajuto has been making its chocolate in Modica since 1880. Hardly anything has changed since the old cold-processing method of cocoa used by the Mesoamericans. The oldest chocolate factory in Sicily that is still in production phase, and one of the oldest in Italy.
Over the years, the Antica Dolceria Bonajuto has become synonym of chocolate and ambassador of Sicilian food culture worldwide: a story and vision featuring its distinctiveness also by virtue of the location where Bonajuto established its entrepreneurial and human story. Cocoa (Theobroma cacao) is the fruit of a tropical plant featuring the shape of a cocoa pod, in other words an ovoid with red-brownish peel, which contains about 40 to 60 seeds embedded in a light and viscous pulp.
WildGins is devoted to highlighting unusual, wild foraged species of junipers in exceptionally crafted gins. While 98% of the world’s gins feature only the traditional common juniper, we are excited to offer you gins that complement the common with the uncommon. We hand-forage the Alligator juniper above 5000 feet in the West Texas mountains to make our WildBark West Texas Dry Gin. The Alligator juniper is the biggest, boldest of all junipers in Texas and our WildBark West Texas Dry Gin is a bolder Texas take on a London Dry.
WildGins is a story about adventure, the love of nature, the quest for a uniquely Texas spirit, and shining a light on the unique terroir of West Texas. When UT Biology Professor, Molly Cummings, became aware that Texas was home to 8 species of junipers (that’s several times more than Western Europe can claim), she decided to go on a hunt for the best ones for gin. She found them in West Texas where the Alligator Juniper and the Redberry juniper roam wild.
We believe in using technology for good, to improve our food system and to improve the freshness of the food we eat, which, by the way, also makes food taste way better! We have focused on ice cream because we love it! And, because we want to create more joyful moments, now more than ever. That’s why we’ve spent over a decade perfecting our state-of-the-art Brrr® machine, a patented technology that makes insanely delicious, FRESH ice cream TO-ORDER... transforming a countertop into a magical micro-ice cream factory.
Committed to supplying natural, healthy, and reliable materials for the food, pharmaceutical, dietary supplement, and cosmetics industries. We also provide professional solutions in active component screening, large-scale production, functional research, and finished product design for our customers.
Our factory is equipped with cutting-edge facilities and a GMP-certified production line. It features a complete range of production lines for extraction, separation, and purification, with an annual capacity of 600 tons of standard extracts and various high-purity materials. Our customers are located throughout the United States, Europe, Japan, South Korea, and other countries and regions.
Naturally higher in protein than many other milks, the building block of muscle, bones, skin and more! Nothing added. Nothing taken. Because nothing needs to be. Our camel milk is gently pasteurised, maintaining so much of the nutritional quality we turn to camel milk for. No additives or preservatives. Naturally lower in fat and lactose than regular milk. Great for the waist and easy on the stomach. Camel Milk contains Lactoferrin. It is anti-bacterial, immune boosting and great for gut health! A good source of protein, calcium, magnesium and potassium!
The global chocolate supply chain rests on a remarkably narrow foundation, with a single West African nation responsible for just over forty percent of all cocoa bean production and its neighbor contributing nearly a quarter more. Together with a handful of adjoining countries, this region supplies roughly four-fifths of the world’s raw cocoa. Such concentration means that any disruption, whether from erratic weather, political unrest or market shifts, resonates across every stage of chocolate making, from farmgate to confectioner.
Smallholder farmers in the cocoa belt have endured increasingly inhospitable conditions. Over the past ten years, two-thirds of cocoa growing areas have faced heat stress extending crop killing temperatures by well over a month each season, while one-third of these zones have seen nearly two additional months of excess heat. In one major West African producer, annual output has fallen from around one million metric tonnes to closer to half that volume, driven by recurrent drought, rampant crop disease and underinvestment in resilient farming infrastructure.
Market turmoil follows supply shortfalls. In the final quarter of last year, cocoa futures climbed above ten thousand dollars per tonne, reflecting a rise of more than sixty percent in just a single quarter and well over a hundred percent compared with the prior twelve months. In response, chocolate makers have raised retail prices, slimmed down bar sizes or introduced lower cocoa fillings to preserve profit margins. Consumers are already encountering fewer seasonal confections and more modest portion offerings, signaling that indulgence may soon feel like a luxury rather than an everyday treat.
Yet the industry is mobilizing to avert an enduring crisis. Coalitions of growers, traders and manufacturers are funding farmer training in agroforestry techniques that interplant cocoa with shade trees, helping to stabilize local microclimates. Pilot projects are trialing drought tolerant cacao varieties, and in South America a large scale initiative aims to lift national production from a few hundred thousand tonnes toward well over a million and a half tonnes by combining targeted irrigation, mechanization and improved post harvest drying. With sustained investment in rural roads, storage facilities and fair finance schemes for smallholders, the sector can transform current vulnerability into a pathway for innovation, ensuring that chocolate’s beloved flavors continue to unite cultures around the globe.
World’s largest bakery company, celebrated for its vast range of breads, cookies, and other baked goods that are distributed across more than 30 countries. Grupo Bimbo combines a rich heritage of baking excellence with modern manufacturing processes to deliver products that cater to diverse cultural tastes. The company’s expansive distribution network and innovative supply chain have made it a trusted household name in the global food industry.
Dedicated to sustainability and operational efficiency, Grupo Bimbo invests in eco-friendly production practices and technological innovations that optimize its logistics and reduce waste. Its focus on community development and nutritional improvement reinforces its commitment to quality and responsible business practices. Through strategic market expansion and continuous product innovation, Grupo Bimbo plays a pivotal role in shaping global consumer trends and supporting food security worldwide.