|GUANGZHOU, China, June 19, 2013 /PRNewswire/ – Sino Agro Food, Inc. (OTC BB: SIAF.OB), an emerging integrated, diversified agriculture technology and organic food company (“the Company”) with principal operations located throughout the People’s Republic of China (“PRC”), announces that on June 19th it appointed Anthony Kam and Associates, Ltd. (“AKA”) as its new independent registered public accounting firm.
Ted Madsen, the remaining principal of the Company’s prior independent registered accounting firm, Madsen & Associates CPAs, is retiring, and the firm is winding down all its audit engagements. The Company expresses its appreciation and well wishes to Ted, after his six years of diligent audits.
AKA is a well-established international audit and accounting firm headquartered in Hong Kong, with the capability to issue audit reports in U.S. GAAP, IFRS, and China accounting standards. It is registered with the PCAOB and is also a registered auditor in Hong Kong. AKA has five affiliated certified public accounting firms with principal places of business in Hong Kong, Guangzhou and Zhuhai in China, Malaysia, Singapore, and Indonesia. Over 190 professional and staff members manage and operate the Hong Kong and China accounting firms.
Given Sino Agro Food, Inc.’s plans to seek debt financing to complete the business developments under its five year plan, and to expand its market presence in Hong Kong, the Company feels it advantageous to engage the services of a qualified Hong Kong audit firm; one that is duly registered with the PCAOB, and well staffed to meet SEC reporting requirements in a timely manner.
This release contains certain “forward-looking statements” relating to the business of SIAF and its subsidiary companies, which can be identified by the use of forward-looking terminology such as “believes, expects” or similar expressions. Such forward-looking statements involve known and unknown risks and uncertainties that may cause actual results to be materially different from those described herein as anticipated, believed, estimated or expected. Certain of these risks and uncertainties are or will be described in greater detail in our filings with the Securities and Exchange Commission. These forward-looking statements are based on SIAF’s current expectations and beliefs concerning future developments and their potential effects on SIAF. There can be no assurance that future developments affecting SIAF will be those anticipated by SIAF. These forward-looking statements involve a number of risks, uncertainties (some of which are beyond the control of the Company) or other assumptions that may cause actual results or performance to be materially different from those expressed or implied by such forward-looking statements. SIAF undertakes no obligation to publicly update or revise any forward-looking statements, whether as a result of new information, future events or otherwise, except as may be required under applicable securities laws.
|PHOENIX, June 19, 2013 /PRNewswire/ – What do you get when you combine the antioxidant power of fruit with a generous dose of vitamins from leafy green vegetables? It’s a Jamba® Green Fusion™ fruit and veggie smoothie, of course. It’s the latest in a long line of popular frozen “at home” smoothie kit varieties to be developed by innovative food manufacturer, Inventure Foods, Inc. (NASDAQ: SNAK), in partnership with leading smoothie retailer, Jamba Juice Company, Inc. Green Fusion™ smoothie appears in the frozen section of grocery stores this month with a suggested retail price of $2.99 – $3.49 per eight-ounce bag.
Green Fusion™ combines green apple, mango, pineapple, kiwi, banana, broccoli, spinach and spirulina to offer a sweet yet hearty smoothie appropriate for morning commutes, post-workout recovery or a better-for-you snack. Each eight-ounce glass contains just 120 calories* and provides a full serving of fruit. In addition, each glass provides 100 percent of the recommended dietary allowance (RDA) of vitamin C, 40 percent of the RDA of vitamin A and 25 percent of the RDA of vitamins D, E, K, B1 and B6.
Each smoothie kit contains whole pieces of frozen fruit and vegetable blocks that, when blended with one cup of apple juice, makes two, eight-ounce servings.
“We’re excited to take our expertise in the frozen berry business and apply it to our first vegetable fusion smoothie,” said Steve Sklar, senior vice president marketing for Phoenix-based Inventure Foods, Inc. “The Green Fusion smoothie is on trend with today’s consumer who is looking for a refreshing, great tasting smoothie that provides a substantial boost of vitamins and a full serving of fruit.”
Green Fusion™ is the sixth variety of Jamba smoothies to travel from the retail menu to the grocery store freezer. Additional varieties include Strawberries Wild®, Mango-a-Go-Go®, Razzmatazz®, Caribbean Passion® and Orange Dream Machine®.
|ST. LOUIS, June 19, 2013 /PRNewswire/ — Have you ever had an idea to help make life better for pets, but didn’t have the resources to make it a reality? Canyon Creek Ranch, a line of natural pet food, knows that many pet lovers desire to provide the best lives possible for four-legged companions in their communities, including helping local dog and cat charities, but may lack the funding and support needed to make a difference.
That’s why Canyon Creek Ranch has launched the Better Way Project, an initiative to help create a future that is happier, brighter and more positive for pets. Whether it’s creating a mobile vet clinic for underserved communities, building a playground for shelter animals, or starting an online network for lost pets, Canyon Creek Ranch is seeking ideas that are innovative, make a positive impact on pets, pet owners and their communities and are practical to implement. Pet lovers can visit BetterWayProject.com to submit, share and support ideas, some of which may be used as inspiration for projects that the brand will bring to life.
Canyon Creek Ranch has committed a minimum of $200,000 in 2013 to bring up to eight Better Way Projects to life. In addition to providing financial support, the brand may provide on-the-ground volunteers, product donations and other materials, depending on the scope of the project.
“As a passionate pet guardian, I am always searching for ways to enhance the lives of my two dogs to help them be happy and healthy. For most of my life, I have also been dedicated to creating a better life for animals in my community who are less fortunate, such as shelter pets,” said Nikki Moustaki, pet expert and animal trainer. ”I’m thrilled for the opportunity to help spread the word about the Canyon Creek Ranch Better Way Project in an effort to help improve the lives of even more pets in communities across the country.”
In 2012, Canyon Creek Ranch completed three Better Way projects: adding dog-friendly features to a public park in Orlando, FL; making a monetary donation to a dog therapy program in Iowa City, IA to help recruit new therapy teams; and renovating the cat area of a shelter in Salem, MA to create more open play areas. Videos and photos from the completed projects can be viewed on BetterWayProject.com.
“We recognize that many pet lovers have innovative ideas on how to make life better for their pets but may not have the resources needed to make these ideas a reality, which is why we created the Better Way Project,” said Paul Seal, Canyon Creek Ranch brand manager. ”Canyon Creek Ranch is committed to always searching for a better way of doing things to enhance the lives of pets. This commitment begins with our line of natural pet food that features simple, recognizable ingredients for dogs and cats, and continues with the Better Way projects we are bringing to life in communities across the country.”
Submitting a Better Way Project Idea
Pet lovers across the country are invited to share their ideas to enhance the lives of pets in their communities on BetterWayProject.com. Submissions must include a name for the project idea; a written description of the idea, including the inspiration, how it is innovative and will help the lives of pets in your community; and either a link to a video (posted to YouTube or Vimeo) or up to five photos illustrating the project idea. Either a video and/or at least one photo are required for each idea submitted.
Once a project idea is posted on the Canyon Creek Ranch Better Way Project website, other pet lovers will be able to show their support for an idea by clicking a “Support” button and sharing the project idea via a “Share” widget on their social media channels. Ideas will be considered by the Canyon Creek Ranch brand as inspiration for a project it will bring to life through funding, volunteers and additional resources.
|-Hong Kong hotel brings together world class ingredients to revolutionise theglobal hotel menu staple-
LONDON, June 19, 2013 /PRNewswire/ — Inspired by the launch of the 2013 Hotels.com Club Sandwich Index, the five-star Hullett House Hotel in Hong Kong has partnered with Hotels.com to create the world’s most luxurious Club Sandwich.
Setting customers back a mouthwatering GBP40 (HKD480), the culinary creation may be more expensive than those in Geneva, which topped the annual Club Sandwich Index at an average of GBP19.96, but it includes some of the most expensive ingredients from across the world.
Nestling between the crustless, lightly toasted three slices of bread, hungry travellers will find Beluga Caviar, A5 Wagyu beef, Balik salmon, sliced black pork bacon, Iberico ham, Belgian figs, sliced Roma tomato, Romaine lettuce, cucumber, French chicken, Italian organic egg, mayonnaise, mesclun salad and green asparagus.
Peter Lee, Executive Sous Chef at Hullett House, said, “For customers to experience how deluxe a club sandwich can be, we included premium ingredients, such as Beluga caviar, which is one of the most expensive caviars in the world, A5 Wagyu beef and Balik salmon, which costs around GBP107 (HKD1300) per kilo.”
Alison Couper from Hotels.com added, “The Club Sandwich frequently appears on hotel menus across the globe, but the creation from Hullett House shows how you can transform a staple into a work of art with a few luxurious ingredients! We started the Club Sandwich Index in 2011 as a perfect spending barometer, helping tourists factor into their travel plans the everyday cost of simple items such as food and drink. The beauty of the CSI is that we are able to offer travellers a simple price comparison to show how far their money may stretch in each country.”
The luxury Club Sandwich is available at The Parlour at Hullett House for GBP40 (HKD480) from 15 June until 31 August, 2013.
The Hotels.com Club Sandwich Index uses the classic chicken, bacon, egg, lettuce and mayonnaise sandwich as a barometer of affordability, offering holidaymakers an indication of the cost of living associated with their destination of choice. The CSI average price is calculated from the real prices paid by guests for a Club Sandwich in 30 hotels in the capital or an important tourist city of each country surveyed, across five, four and three star categories. In total, 840 hotels globally were canvassed.
|ISTANBUL, June 19, 2013 /PRNewswire/ – Yeni Rakı conquers Cannes Lyons for a second time with its delicious mezzes and culture of togethernessYeni Rakı, the leading rakı brand in world’s aniseed-based alcoholic drink category, pulled off a second festive event at the 60th International Cannes Lions, the world’s foremost creativity and innovation festival. Starting on June 16th at Cannes Lions where the most prominent advertising professionals, designers and marketers battle for the prestigious awards, Yeni Rakı sets up it’s Meyhane to let the ambitious crowd experience Rakı accompanied by Turkish appetizers. The brand attracted huge interest with its activities under the motto “Fusion is Beautiful,” reflecting Istanbul’s unifying character under the “Spirit of Istanbul” communication platform.
Within the scope of its projects to promote rakı culture throughout the world and bring rakı its well-deserved prestige, Yeni Rakı participated for a second time at the International Cannes Lions innovation festival, the largest of its kind in the world. A series of fun-filled events at the festival, includes the Yeni Rakı Meyhane on the festival terrace as well as opening and closing galas, high-profile parties, and meetings with the most respected names in the worldwide advertising, marketing and media industries.
“Create Your Own Fusion” contest is arranged by Yeni Rakı with a grand prize of a trip to Istanbul. Yeni Rakı’s new “Fusion is Beautiful” motto is a continuation of its international “Spirit of Istanbul” campaign, it reflects the spirit of Istanbul, now one of the world’s top destinations, emphasizing the beauty of fusion and togetherness as well as the rich culture of rakı.
Known as the “Oscars of the Advertising World,” the 60th International Cannes Lions, running this year from June 16th-22nd, welcomes over 10,000 advertising professionals, designers and marketers, as well as trendsetters from 90 countries.
Yeni Rakı, Turkey’s leading rakı brand continues its efforts to promote Turkey’s national drink around the world.
|– International Nutrition Experts Call for More Studies on Specific Effects of Fermented Dairy Products
BETHESDA, Maryland, June 19, 2013 /PRNewswire/ — There is a growing body of evidence linking yogurt consumption to improved health, and additional research to identify the scientific link between yogurt and potential health benefits is underway, scientists say. International nutrition experts gathered at the First Global Summit on the Health Effects of Yogurt in Boston on April 24, 2013 to present the current state of the science on the health effects of yogurt and identify research gaps that need to be addressed within the scientific community.
To view the multimedia assets associated with this release, please visit: http://www.multivu.com/mnr/61206-american-society-nutrition-health-effects-yogurt-weight-chronic-disease
Yogurt is an excellent source of protein and essential nutrients such as calcium, potassium and magnesium and also contains healthy bacteria (probiotics). The unique nutrient profile of yogurt has spurred research on its impact on a variety of topics such as bone and gut health, diabetes, body weight regulation, cancer and cardiovascular disease.
Much of what is known about the potential health effects of yogurt has come from studies examining one’s overall consumption of dairy products, including milk and cheese. Fewer studies have focused on yogurt specifically.
Consumption of dairy products is associated with a reduced risk of developing some of the most prevalent and expensive diseases in modern society, including diabetes, hypertension and cancer.,, Intake of cultured milk and yogurt specifically has been linked to a reduced risk of developing bladder cancer, a lower risk of heart attack and heart disease, and a decrease in blood pressure. ,
Several studies have also shown that yogurt consumption could aid weight management. A prospective study on three cohorts involving more than 120,000 U.S. adults showed that consumption of yogurt, fruits, vegetables and whole grains were associated with less weight gain over time, with yogurt showing the greatest association. Another study showed that yogurt consumption is linked with smaller gains in weight and waist circumference over time.
“Current research on the potential impact of yogurt on health is encouraging and we look forward to learning more about the unique contribution that yogurt offers to individuals and overall public health,” said Sharon M. Donovan, PhD, RD, Past President of the ASN and professor of nutrition at the University of Illinois. “Our goal in this initiative is to document what we know and what we do not know to guide future research efforts.”
“We are energized by the summit and look forward to fostering more dialogue and sharing new research at future scientific events,” said Prof. Raanan Shamir, MD, President of the Danone Institute International.
The First Global Summit on the Health Effects of Yogurt is part of the multi-year Yogurt in Nutrition Initiative (YINI), a global collaboration between the American Society for Nutrition, Danone Institute International and the Nutrition Society in the United Kingdom to evaluate the current evidence base on the nutritional impact of yogurt. Through annual scientific conferences and supporting activities, this initiative aims to stimulate new research and communicate available scientific information to health care professionals and the public.
|HYANNIS, Mass., June 18, 2013 /PRNewswire/ — “Ridiculously Good” takes on a fresh new meaning with Cape Cod’s launch of Farm Stand Ranch Waffle Cut chips. The double-sliced waffle cut chips are thicker than the original kettle-cooked chips and are seasoned to perfection with a creamy buttermilk ranch flavor.
As America’s number one condiment, ranch has gained tremendous popularity among consumers as an accompaniment for more than just salads. The rich combination of flavors, inspired by fresh, fragrant vegetables and herbs from local farm stands, is a perfect match to the distinctive hearty crunch of Cape Cod’s Waffle Cut kettle-cooked potato chips.”Consumers are becoming more adventurous with their snacking choices and exploring more sophisticated flavor combinations than in the past,” said Faith Atwood, Marketing Manager, Cape Cod Potato Chips. “At Cape Cod, we are always looking for new ways to be innovative, which is why we are thrilled to introduce the new Farm Stand Ranch Waffle Cut chips.”
All Cape Cod Potato Chips are all-natural, gluten-free, preservative-free and are kettle-cooked in 100% canola oil. The new flavor joins the existing Sea Salt and Seasoned Pepper Waffle Cut varieties.
The well-known Cape Cod® lighthouse on the package makes it easy for consumers to find among the sea of salty snacks. A 7-ounce bag of Farm Stand Ranch Waffle Cut retails at $3.79 and can be found at major retailers or ordered online at www.CapeCodChips.com.
|TURLOCK, Calif., June 18, 2013 /PRNewswire/ — Doors to Blue Diamond’s Turlock Plant opened today as California dignitaries and guests became the first to tour a facility deemed to be the largest single almond investment since 1910 when the cooperative organized the industry and created the most recognized almond brand.
According to Mark Jansen, Blue Diamond President and CEO, “the new Turlock Plant supports the significant growth in our global almond ingredients business with a facility that sets new standards for food safety. While increasing our capacity and enhancing our capabilities, we are also able to produce efficiencies that allow us to confidently invest, knowing there is significant payback to growers for their investment.”
Designed to meet the world’s highest food quality standards, the 200,000 square-foot plant represents almost half of a three-phased capacity enhancement project scheduled to be completed over the next 10 years. The first phase will yield over 300 jobs, including 100 direct jobs, an estimated 123 additional indirect local supplier-based jobs and 79 jobs induced from increased consumer spending in the community, according to Randall Svedbeck, Research Manager for the Stanislaus Economic Development and Workforce Alliance.
The phase 1 expansion will meet growing global demand for value-added almond ingredients from the great food companies of the world. Cereals, snack bars, yogurt toppings, baked goods and candies are amongst the many destinations for products from this plant.
“Our brand has led the world tree nut industry in new product innovations,” explains Jansen. ”At the same time, value-added revenues for Blue Diamond’s Global Ingredients business exploded by 69 percent between 2009-2011 and almonds continue to rank #1 as the leading nut in new food products worldwide. Our expanded manufacturing capacity couldn’t come at a more critical time as record demand drives us to process at a faster pace to support our global customers in their growth!”
|LOS ANGELES, June 18, 2013 /PRNewswire/ — Maurice and Paul Marciano, brothers and co-founders of global denim lifestyle brand GUESS, together with renowned wine personality Christian Navarro, announced their purchase of Wally’s Wine & Spirits, the world-famous wine and spirit merchant in West Los Angeles from acclaimed founder, Steve Wallace. Opened in 1968, Wally’s is the largest retailer of wines and spirits in Los Angeles and has become an institution for wine collectors around the globe.
The partners purchased the business and its assets from retiring founder, Steve Wallace. Maurice Marciano explained, “My brother Paul and I have been buying wines from Wally’s for twenty years, dealing extensively with Steve and Christian. When we heard that Steve was thinking of retiring, we immediately contacted him and expressed our interest in purchasing the business, but only on the condition that Christian would remain in a leadership role.” As part of the acquisition, Christian Navarro has been appointed president. Wally’s Wine and Spirits will maintain its well-known name and service.
“Steve built Wally’s into the institution it is today through his commitment to customer service and an absolute belief in product,” said Paul Marciano. “That focus on offering the best product with the best knowledge has garnered him the trust of thousands of discerning customers around the world and is something my brother Maurice, Christian, and I are absolutely committed to protecting and building upon into the future.”
Maurice and Paul Marciano are wine connoisseurs with a specific passion for wines from Bordeaux and Napa Valley. Maurice Marciano recently purchased a boutique winery in Napa Valley where he produces a Bordeaux-style red wine. His first release will be a 2012 vintage that is expected to debut in 2014.
|SEATTLE, June 18, 2013 /PRNewswire/ – Duke Moscrip, the owner of Duke’s Chowder House in Seattle, is pleased to introduce “Duke’s Premium Halibut.” Harvested from the cold waters near Kodiak, Alaska, Duke’s Premium Halibut is “better than fresh” because it is ice chilled at the source and processed immediately after harvest, making it more consistent with a just-caught fresh flavor.
Duke has served Alaska Halibut in his restaurants for many years but he wasn’t always thrilled with the fresh and frozen options. They didn’t offer the consistency or quality that he needed. Committed to sustainability and recently featured in the May issue of Seattle Magazine, Duke decided to head to Alaska to source the fish himself.
In May, Duke traveled to Kodiak at the height of the commercial fishery. While there, he met with fishermen, inspected hundreds of halibut, and boarded a commercial vessel. While on board the F/V Miss Gina, he watched the long lines being set with hooks and dropped to a depth of 300 feet. While consulting with the plant manager, John Whiddon, at Pacific Seafood in Kodiak, Duke determined that he needed 20 to 40 pound halibut which were bled and “Ice Chilled” immediately after capture and vacuum packed and frozen within twenty four hours to preserve freshness.
This approach is unique in the restaurant industry, and Duke explains, “Our halibut is “Better Than Fresh” because it is ice chilled at the source to preserve freshness. This new and improved process of vacuum packing and instantly freezing halibut fillets is state of the art. It’s better than fresh because “fresh” isn’t really fresh. Fresh fish take way too long to get from the water to the plate in front of a guest at a restaurant. The fishermen in Alaska all agree that if halibut is frozen immediately, it tastes better than fresh.”
Duke’s Premium Halibut will be on the menu year round but it will also be on the next Fresh Sheet Menu Heavenly Halibut, which starts June 12. Specials include Halibut Ceviche, Parmesan Encrusted Halibut, Rockin’ Moroccan Halibut, Dungeness Crab Stuffed Alaska Halibut, and Halibut and Chips.