Ess Seshat – Page 65

Talisker Releases Limited Edition 30-Year-Old Single Malt Scotch

On Tuesday, Diageo announced this year’s release of Talisker 30 Year Old, a limited-edition single malt Scotch. The expression was first launched by the Isle of Skye distillery in 2006 as part of Diageo’s Special Releases collection, though it has since become a highly sought-after annual release.

According to The Drinks Business, the whisky “captures three decades of maturation” and offers flavors like red apple, stone fruit, and pecan fudge that fade into wood spice and vanilla pod notes. The three-decades-old expression was described by Diageo as the “pinnacle of Talisker’s range of whiskies.”

“This new release of Talisker 30-Year-Old holds all the classic characteristics of the single malt, yet elevated to new heights,” Ewan Gunn, senior ambassador for Diageo’s single malt Scotch whiskies, told The Spirits Business. “Soaring with sweet smoke and pointy notes of pepper, this latest release is an elegant and complex expression. The 30-year-old is a consistently exceptional release.”

Bottled at 49.8 percent ABV, only 2,610 bottles of Talisker 30 Year Old are in circulation, making this year’s release the most limited expression in the collection to date. The whisky is currently available at select retailers and online at Malts.com and ReserveBar.com for €1,300 ($1,690). Interested buyers can also reach out to the private client team at Justerini & Brooks, according to Diageo.

“Talisker 30 Year Old is always eagerly anticipated and consistently adored by whisky fans and collectors,” Gunn said in an interview with The Drinks Business. “Talisker always embeds such a palpable sense of place in the hearts and minds of those who taste it, and this 30-Year-Old release delivers that with aplomb — with each nose and every taste you are pulled closer and closer to the mountain views of Skye.”

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Godshall’s enters the pork bacon category with newest innovation

SOUDERTON, PA. — Godshall’s announced on July 26 the launch of its first branded pork bacon product, a Hickory Smoked Uncured Pork Bacon.

“Our turkey and beef bacons have shown tremendous growth and success, so it was the right time to take the next natural step in our innovation pipeline and introduce Hickory Smoked Uncured Bacon,” said Ron Godshall, president of Godshall’s Quality Meats. “We’re thrilled to expand the Godshall’s presence in the bacon category, as it’s a name that our consumers know and trust. We’re looking forward to Fresh Thyme shoppers being among the first to taste this new product.”

The hickory wood smoked bacon is made from all-natural, small-batch and seasoned pork bellies, the company said. Godshall’s uses seven simple ingredients in its new product. After undergoing a long maturation process, the pork bellies are slowly smoked to create a balanced, deep flavor and firm finish with no added nitrates or nitrites.

With a pink color and a caramelized smoky edge, the bacon can be fried, baked or cooked in the air fryer.

The new pork bacon product debuted at Fresh Thyme and other retail locations across the Midwest this summer. It is also available for purchase through Amazon.com.

According to the company, Godshall’s is currently the market leader in beef bacon and America’s third-largest turkey bacon brand.

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Under Pressure – Packaging Technology Today

When designing a pinion, one consideration that must be reviewed is the relationship between the number of teeth, the gear pitch, and the pressure angle. Image courtesy of KHK

Understanding the Choice of Pressure Angle in the Design of Spur or Helical Gearing

By Brian Dengel, General Manager of KHK-USA

The pressure angle of a gear is defined as the angle formed by the radial line and the line tangent to the profile at the pitch point. As noted in the image in Figure 1, the pressure angle is the jump off angle of the characters.

Looking at Figure 2, the line labeled “1” is normal to the tooth profile; the line labeled “2” is the tangent to the reference circle; the line labeled “3” is tangent to the profile, and the line labeled “4” is the radial line. In this image, the normal pressure angle is labeled α. Here α = α’. Therefore, α’ is also the pressure angle.

In most cases, the pressure angle being referenced is the normal pressure angle, although the transverse pressure angle and the axial pressure angle are also considered when working with helical gearing.

A common value of 14 degrees, 30 minutes was historically used in diametral pitch gearing. The basis for this selection was that this pressure angle allows for reduced noise in the gear mesh and exhibits a lower rate of wear. Mechanisms that did not need to transmit heavy power transmission were ideal for this pressure angle. However, it was recognized by the American Gear Manufacturers Association (AGMA) that a 20-degree pressure angle was more suited for most applications and included this value as its preferred value for normal pressure angle beginning in the early 1980s.

The benefits of selecting a 20-degree pressure angle include additional power transmission capacity, better lubrication in the gear mesh, and reduced numbers of teeth for the pinion without undercutting. The 20-degree pressure angle gear tooth has a wider base that allows for additional load capacity, but it incurs additional wear on the tooth flank during interchange of teeth in and out of mesh. For some specialty applications where noise is not an issue but strength is, pressure angles of 22 degrees, 30 minutes; 25 degrees; or 30 degrees have been used.

Designing a Pinion

When designing a pinion, one consideration that must be reviewed is the relationship between the number of teeth, the gear pitch, and the pressure angle. As each of these values decreases, the minimum number of teeth to prevent undercutting increases. For example, a module 1 spur gear with a 14-degree-30 minute pressure angle will begin to exhibit undercutting if it has less than 26 teeth. However, a module 1 spur gear with a 20-degree pressure angle would not exhibit undercutting until it has less than 15 teeth.

This is significant when designing systems where a relatively large reduction ratio is required. For example, if one desired to use spur gears to reduce the speed from 1,200 rpm to 200 rpm and chose to design with 14-degree-30 minute pressure angle gears, the minimum number of teeth for the input would be 26, and the number of teeth for the output would be 156.

These gears would have a very large footprint compared to a 20-degree pressure angle pair that could accomplish the same task with a combination of 16 teeth on the input and 96 teeth on the output. If designed with the same pitch, the 20-degree pressure angle output gear would be 38 percent smaller in diameter than the 14-degree-30-minute pressure angle gear. This would reduce both the space requirements for the gearing as well as reduce the weight of the gearing.

Gear Racks

Gear racks are defined as a spur gear having a pitch radius of infinite size. For a 14-degree-30-minute pressure angle rack and for a 20-degree pressure angle rack, the racks both have the same straight-sided tooth form, but the sides of the teeth are at different angles. As such, the angle of the tooth profile and the pressure angle for the gear rack are the same.

For helical gearing, it is important to understand the action of the transverse pressure angle, and the axial pressure angle. The transverse pressure angle is defined as:

where is the normal pressure angle and β is the helix angle.

For example, if you design a helical gear with a 10-degree helix angle, a 14-degree-30-minute pressure angle, and 30 teeth, the resulting radial pressure angle will be 14 degrees, 42 minutes, 50 seconds. For a 10-degree helix angle but a 20-degree normal pressure angle, the resulting radial pressure angle will be 20 degrees, 17 minutes. This increase in pressure angle in the radial direction is due to the increase in the base circle. It permits an increase in power transmission proportional to the increase in the tooth width at the root.

One requirement for all gearing is that the pressure angle must be the same for both gears in mesh. A 20-degree pressure angle gear will not mesh properly with a 14-degree-30-minute gear, even if all of the other gear geometry is the same. For simplicity, metric spur gears as produced to Japanese Industrial Standards (JIS) are always 20-degree pressure angle gears.

About the Author

Brian Dengel is general manager of KHK-USA, which is based in Mineola, New York. Learn more at www.khkgears.us.

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Osaka Gas joins SEA-LNG coalition

Osaka Gas, a leading utility company based in Japan, has joined the SEA-LNG coalition, further expanding SEA-LNG’s global influence and expertise across the LNG value chain.

Osaka Gas is also working to increase the share of renewables in its power generation portfolio. The company is collaborating with other major international firms to support the creation of a global coalition dedicated to electric natural gas (e-NG), also known as e-methane.

Additionally, Osaka Gas is contributing to emissions reduction in the shipping industry by decarbonizing marine fuels through its new LNG bunkering business.

“LNG’s global bunkering infrastructure continues to expand with Osaka Gas playing a critical role. Osaka Gas brings over a century of corporate expertise and decades of experience in LNG operations in Japan. With its plan to support the adaption of liquified e-methane, it emphasises how energy majors, shipowners and other LNG value chain stakeholders can work collaboratively to transition from LNG’s immediate emissions reductions to net-zero e-methane. Our work together highlights how the LNG pathway represents a safe, realistic and practical solution utilising existing and proven infrastructure,” stated Peter Keller, SEA-LNG chairman.

Founded in 1897, Osaka Gas has evolved into a diversified energy company with a strong presence across the entire natural gas value chain. It serves 5 million gas delivery points in the Kansai Region, Japan’s second-largest metropolitan area, through a 63,000 km pipeline network.

SEA-LNG has recently developed a fact sheet to dispel myths surrounding liquefied e-methane and provide the shipping industry with the latest information on the fuel and its development progress.

“We are delighted to join SEA-LNG and are committed to making substantial contributions to the decarbonisation of the shipping industry. As a responsible energy company dedicated to reducing emissions, we promote the conversion of fuels from coal and oil to natural gas through our gas supply business, which primarily operates in Japan,” commented Takenori Fujita, Executive Officer and Senior General Manager of LNG Trading Dept., Energy Resources and International Business Unit at Osaka Gas.

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Scottish Bakers launches consumer mark to celebrate local heroes

Scottish Bakers’ mark of excellence

Since founding in 1891, Scottish Bakers has served as the guardian of this valued trade, advocating for the hardworking bakers across the country. Scotland’s love for pies, pastries and bread seemed unshakeable and bakeries thrived, their ovens always warm. But as time moved on, so did tastes. The once unchallenged staples began to face competition from a growing array of global cuisines and fast-food options.

This led to a pivotal moment earlier this year when Scottish Bakers unveiled a groundbreaking five-year strategy – during its annual conference in May – to secure the future of Scotland’s baking industry.

The centerpiece of this strategy is the launch of a new consumer-facing mark – a move designed to bridge the gap between the traditional and the modern, ensuring the baking industry remains robust and relevant in an ever-changing market.

The initiative also aims to elevate Scottish Bakers from a trade association to a household name, synonymous with bakery excellence.

One voice

But its more than just a new logo or marketing campaign. It’s a promise to consumers that when they choose a product associated with Scottish Bakers, they are guaranteed quality, integrity and a slice of Scotland’s rich baking history.

“The brand mark will be underpinned by quality assurance that today’s consumers seek when purchasing products,” Lesley Cameron, CEO of Scottish Bakers, told Bakery&Snacks.

“It’s an independent brand mark that sets out the criteria that will support our members.”

Underpinning the brand will be a dynamic marketing and social media campaign crafted to resonate with today’s consumers. Cameron believes the association’s members have remarkable stories, often untold.

“It’s our mission to bring these to the forefront,” she said.

“Our members are the heartbeat of Scotland’s baking industry and we want to ensure their stories are heard far and wide.

“By sharing their passion and dedication through our engaging marketing and social media campaign, we aim to connect with the next generation of consumers, inspiring them to choose and cherish our members’ baked goods.”

“By raising awareness and showcasing the talent within our community, we also believe we can support driving footfall and sales for our members.”

Storytelling

These narratives will be categorized into three distinct segments:

‘Local Heroes’ celebrates the artisans and bakery café owners who keep traditional baking alive in Scotland’s towns and villages. These are the bakers who rise before dawn, ensuring the morning’s bread is fresh and their communities are well fed. Their connection to their localities is personal and profound, making them the lifeblood of Scotland’s baking culture.

‘Icons’ shines a spotlight on the larger plant bakeries that are the pillars of the industry. These bakery manufacturers combine innovation with scale, producing products that reach every corner of Scotland. They represent the modern face of baking: efficient, consistent and deeply rooted in tradition.

Lastly, ‘Pioneers’ honors those who have mastered the creation of iconic Scotch pies and other Scottish delights. These bakers are the keepers of ancient recipes, passed down through generations, who continue to innovate while maintaining the authenticity of their craft.

“The craftmanship of where the products are produced, the history of the families that produce them and the evolving recipes will be emphasized in the new marketing campaign,” Cameron told this site.

A proud heritage

The inaugural meeting of the Scottish Association of Master Bakers took place in the Royal British Hotel in Edinburgh on October 22, 1891. That first meeting saw 64 bakers come together to draw up a plan to represent, provide advice and support for all aspects of Scotland’s baking industry. JW Mackie was appointed founding president – a responsibility and chain of office that has subsequently been passed on to 126 presidents. The original minute book from those earliest day is housed at Bakers House, the assocaition’s headquarters in Dunfermline, Fife.

However, it’s not just about promoting individual businesses, but part of the broader mission to empower the entire Scottish bakery sector. By fostering a culture of innovation, sustainability and professional development, the association is laying the groundwork for a transformative future, with the Scottish Bakers brand mark set to become a trusted seal of quality and integrity.

As the new brand begins to take hold, consumers across Scotland will come to recognize the Scottish Bakers mark as a symbol of trust. Whether purchasing a fresh loaf or savoring a Scotch pie, they will know the products are made with passion, skill and a respect for tradition that spans more than a century.

“Our brand label will address the questions that consumers have about where their food comes from, how it is made and whether it’s sustainable,” Cameron told us.

By connecting with consumers on a deeper level and promoting the values of quality and sustainability, Scottish Bakers is positioning itself as a leader not just in Scotland, but in the global baking industry. With the launch of this new brand, Scottish Bakers is not just preserving the past but boldly stepping into the future, ensuring that the legacy of Scotland’s bakers continues to flourish for generations to come.

Established in 1891, Scottish Bakers has a long history of representing bakers, from small artisan bakeries to large plant operations. It is committed to fostering a culture of innovation, sustainability and professional development, providing the training, advocacy and support to ensure the continued success and growth of the industry.

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Q&A with The Tea Spot’s Maria Uspenski, Founder and CEO

The Daily Tea recently had the opportunity to chat with Maria Uspenski, founder and CEO of The Tea Spot. The Tea Spot is a leading producer of handcrafted whole leaf teas and creator of Steepware – the housewares tools that make loose tea easy.

The company’s vision to modernize the loose leaf tea experience has held steadfast since the for-profit philanthropic company was founded by Uspenski in 2004, a cancer survivor drawn to the health benefits of leaf tea during her recovery.

Uspenski is also the author of Cancer Hates Tea, and she was recognized as the “Top Tea Health Advocate” at the 2017 World Tea Conference + Expo. She is often featured as a social entrepreneur and certified tea and fitness nutrition expert, in addition, to be a sought-after speaker on tea and wellness.

Uspenski’s message is simple and powerful: tea in its freshest form renders premium flavor, unmatched health benefits, and is eco-friendly. The company’s model of social entrepreneurship incorporates its mission to foster health and wellness through loose leaf tea with its 10% Pledge. Ten percent of every sale made is donated in-kind to cancer and community wellness programs. The Tea Spot is a Boulder, Colorado-based woman-owned and operated business.

***

What were some of your favorite moments of 2019?

As I scroll back through the photos on my phone, I feel almost overwhelmed at all the beautiful tea moments I got to experience in 2019.

I invited my executive team at The Tea Spot to go do Ride the Rockies, a challenging six-day 400+ mile bike ride with more than 28,000 feet of climbing – all fueled by tea! My colleague Jessica Kochik, CMO at The Tea Spot, accepted – I’ve never seen her shy away from any challenge – and she joined me and my brother Alex on this journey. She absolutely nailed it (I struggled at times!). We rode every mile of the ride and made some fantastic memories. Our home state of Colorado is so extraordinarily beautiful, and when you spend six full days experiencing its epic views and climbs up close and personal on a bike, its beauty touches you even more profoundly. And yes, we stayed fueled by tea, as the hashtag on our branded “teasy riders” kit attests. Our favorite morning natural electrolyte concoction was ice water with half a lemon and a teaspoon of matcha, then shaken to mix.

Taking three members of our team to a wild, remote area of Yunnan Province in Southwestern China was also a most memorable highlight. Connecting my tea sourcing and production colleagues with our tea while it’s still on the tree, and having them experience the masterful plucking and production methods, which use no electricity in any point of the process, and drinking our tea immediately after it was a finished tea in the wild tea forest… it really was unforgettable. Probably my favorite moment of this trip was when we found “our tree.” Our Wild Harvest Green Pu’erh is what we source from this tea forest. Some of the trees are more recently planted, maybe 50 years old, but others are much older, some being several hundred years old. While out plucking tea leaves under the gorgeous Yunnan sunshine, one of these older gnarly trees seemed to beckon and invite us in to catch some shade. We each sat under her for an extended period, silently. She literally embraced us. The boss noticed our attraction to this tree and said we could keep that tree and her leaves for our own exclusive production, and we were all excited to be launching some Pu’erh cakes later this year which are made with this tree’s leaves. But the most memorable moment on that trip to Yunnan was the pickup basketball game for which the whole tea village showed up. Even without any verbal communication between us and the locals, it was a moment of intense understanding of shared appreciation for the game.

The final highlight for last year was seeing our new over-wrapped tea sachets getting accolades in quality restaurant and cafe settings. We had started producing these on a Fuso machine, which we’d procured in the end of 2018, and we’re thrilled that our efforts in foodservice are being well received. The green Pu’erh I mentioned earlier, as well as some delicate green teas from Japan and China, and an exquisite Phoenix Mountain oolong are all part of our foodservice collection. It’s a real thrill for me to see the tea material and the careful work of the tea masters we have make first-hand connections with elevating the premium tea experience. It’s also rewarding to see our functional teas, signature blends, commercial iced teas, and some new herbal and decaf green teas, which we handcraft in-house, getting some fan traction in this sector.

What are you looking forward to this year – 2020?

Oy! So much change… expansion mostly. We’re getting a 2nd Fuso machine in June, have entered into some significant new partnerships, and will be launching a few key new products, working to keep on point with current trends in the industry. We will soon have an adaptogenic herbal chai, we’re developing delicious teas for new OEM customers, a new cold brew tea bottle. With any luck, I will also be able to set aside time for writing a new book on tea education, with some very exciting tea industry collaborators!

What tea trends do you see rising? Anything specific to The Tea Spot?

Functional, adaptogenic and CBD teas. Everyone wants to feel more centered in this hectic time!

I’d like to know more about where The Tea Spot sources their tea. Can you talk a little about that? Why you chose where you sourced, etc.

Over the past 15 years, we have developed close relationships with our producers as well as key distributors, so we are always connected to the product quality, livelihood, and well-being of our tea farmers. These relationships have also allowed us to be able to tweak the production of certain raw tea materials to work well for our clientele’s palates and our signature blends. As tea is a global beverage, we are all interconnected – from the garden operations to the processor, the certifiers, the supply chain, our wholesalers, and our direct customers. We are strong believers that the legacy of the leaf, as well as the cup that you drink it from, need to uphold best practices in both quality of product and the social integrity behind it. We are thankful for the relationships of trust that have been built over the years with suppliers in China, Japan, India, and Sri Lanka – where spreading the love of the leaf is our shared goal.

Where would you like to see the tea industry in the next 5, 10 years?

For us at The Tea Spot, our mission of promoting wellness through tea will have moved forward successfully if more people are making tea a part of their everyday. And in a perfect world, foodservice will have a plethora of great tea options, and we will all be able to taste wonderful new teas in North America.

Let’s discuss your involvement with the World Tea Conference + Expo? I see you’re a premium sponsor this year. What are you looking forward to at the expo this year (especially since it’s closer to The Tea Spot’s home!)

We are so excited to have the World Tea Conference + Expo coming to our backyard! In addition to teaching the marketing session for New Business Bootcamp, my team and I will be doing some presentations and cupping of CBD teas at this year’s program. Since the conference will be in Denver this year, we’re excited to get our whole team involved. Attendees will be able to speak with our in-house R&D team or tea crafters at our booth, as we blend and pack all of our whole leaf teas and sachets here in Colorado.

What advice would you like to pass on to people as the new year unravels – as far as healthier lifestyle changes inspired by tea?

Tea, every day. In my book, Cancer Hates Tea, I advocate for five (8 oz) cups a day. It’s a lot easier than one might expect. Also, I’d advise that people take a closer look at adaptogens, to help find a daily moment of peace with their tea. Camellia sinensis is also an adaptogen, by the way.

What are some of your favorite styles of tea and why? What do you drink and when?

My husband and I begin every day with either our Wild Harvest Green Pu’erh (shan pu’erh) or a Japanese green tea, like our Japanese Orchid Sencha. I love collecting different senchas (and amazing ceramic teawares!) in Japan. It’s great to start out the mornings with something cleansing and refreshing. I also totally love the aromas of those teas. On weekends, we might go with a black (shu) pu’erh, but I can’t really say why that’s more of a weekend ritual. Later I often sip on a cold-brewed oolong tea at work. I use our larger tumbler, the “Everest”). I also drink whatever teas we have to cup that day because it’s my job. When I stay at home, I always sneak away for a few hours to my 9 x 12 feet teahouse, where I’ll usually indulge in a Shu pu’erh, Da Hong Pao, or a phoenix mountain oolong – either “8 Immortals” or Duck Shit oolong! And sometimes, I climb the hills behind my house with a tumbler of pu’erh to decompress. In the evenings, I do enjoy a warm herbal, either a hibiscus blend, like our Flat Belly Hibiscus Cucumber, or our anti-inflammatory Turmeric Tonic.

To learn more about The Tea Spot and its array of tea and teaware offerings, visit https://www.theteaspot.com.

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Tim Hortons offers fall menu with early digital rollout

Tim Hortons, the division of Restaurant Brands International Inc., will begin rolling out its fall menu Wednesday, offering early access to digital users, the company said this week.

Toronto-based Tim Hortons said new seasonal items include a new Caramel Apple Latte, which will be available Wednesday.

A new chai latte blend, which is combination of black tea, spices, honey, and vanilla flavor, and a new Maple Waffle Sandwich with egg will be available starting Sept. 18, a spokesperson said.

Those are in addition to returning autumn items, which include Pumpkin Spice Iced Cappuccino, which will be available beginning Wednesday.

Other returning items include Pumpkin Spice Cold Brew with Cold Foam, a Pumpkin Spice Donut, Pumpkin Spice Muffin, and Maple Cinnamon Sugar Cold Brew.

Tim Hortons, founded in 1964, has more than 5,700 systemwide restaurants. Parent Restaurant Brands International also owns the Burger King, Popeyes Louisiana Kitchen and Firehouse Subs brands.

Contact Ron Ruggless at [email protected]

Follow him on X/Twitter: @RonRuggless

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Appeals court blocks rail rate dispute rule in defeat for shippers

A federal appeals court on Tuesday vacated a Surface Transportation Board rule that enables the agency to more quickly resolve rate disputes by deciding based on either the shipper’s or railroad’s final offer.

A three-member panel of the 8th U.S. Circuit Court of Appeals determined the regulatory agency lacks statutory authority to implement the “final offer rate review system” intended to allow for the speedier handling of small-scale disputes after the agency’s rule was challenged by Union Pacific and the Association of American Railroads. A similar method is used for wage disputes in Major League Baseball.

Five shipper groups — the American Chemistry Council, the Corn Refiners Association, the National Grain and Feed Association, the National Industrial Transportation League and the Fertilizer Institute — had intervened in defense of the rule.

The system puts the STB’s role as an umpire into the hands of one of the parties involved in the dispute by having the board choose between one of only two prescribed maximum reasonable rates presented, Chief Judge Lavenski Smith wrote in the opinion.

To demonstrate his point, Smith laid out a hypothetical: If a rail carrier charges a rate of $100 and the board concludes that amount is unreasonable, it must determine what a reasonable amount would be in that situation. Meanwhile, the shipper’s final offer is $2. Using its own analysis, the board could have hypothetically concluded that $98 is instead a reasonable rate. But under the final offer rate review system, it would need to choose between one of the two options presented: $100 or $2.

“Thus, it is one of the parties—not the Board—that prescribes the maximum rate, contrary to the plain language of the statute,” Smith wrote.

For more news, go to www.agri-pulse.com.

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Hallgarten & Novum to handle Domaines Paul Jaboulet Aîné in UK

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AAMP releases Industry Data Collection and Analysis

The American Association of Meat Processors has released its 2024 Meat and Poultry Processing Industry Data Collection and Analysis. The 64-page report examines data that is collected by meat and poultry processing and harvest facilities as a part of its business structure, production standards, and food safety and quality systems. This data demonstrates where the industry is in relation to producing a safe food supply. Currently, there is no widespread accessible conglomeration of the data in this report.

The report was compiled and written by Abbey Davidson, AAMP outreach specialist. She released a questionnaire in 2023 to gather information nationwide from meat and poultry processing facilities as it relates to information like employee turnover rates, HACCP hazard findings, gross revenue, species of animals processed, satisfaction with inspection personnel, etc. AAMP Outreach conducted the survey, contacting AAMP members via email and newsletter. A total of 1,268 meat and poultry processors were contacted, and a total of 145 responses were received. The vision behind the data collection was to better guide the industry on potential education needs.

Source: American Association of Meat Processors

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