scholarly journals Exploitation of Brewing Industry Wastes to Produce Functional Ingredients

2017 ◽  
Author(s):  
Anca Corina Fărcaş ◽  
Sonia Ancuța Socaci ◽  
Elena Mudura ◽  
Francisc Vasile Dulf ◽  
Dan C. Vodnar ◽  
...  
Keyword(s):  
Brewing Industry ◽  
Functional Ingredients

Craft Beer's Unlikely Alchemist

2019 ◽  
Vol 19 (4) ◽  
pp. 78-90
Author(s):  
Theresa McCulla
Keyword(s):  
San Francisco ◽  
Assembly Line ◽  
The United States ◽  
Risk Tolerance ◽  
Small Scale ◽  
Intellectual Curiosity ◽  
Brewing Industry ◽  
Washing Machine ◽  
Craft Beer ◽  
History Of

In 1965, Frederick (Fritz) Maytag III began a decades-long revitalization of Anchor Brewing Company in San Francisco, California. This was an unexpected venture from an unlikely brewer; for generations, Maytag's family had run the Maytag Washing Machine Company in Iowa and he had no training in brewing. Yet Maytag's career at Anchor initiated a phenomenal wave of growth in the American brewing industry that came to be known as the microbrewing—now “craft beer”—revolution. To understand Maytag's path, this article draws on original oral histories and artifacts that Maytag donated to the Smithsonian Institution's National Museum of American History via the American Brewing History Initiative, a project to document the history of brewing in the United States. The objects and reflections that Maytag shared with the museum revealed a surprising link between the birth of microbrewing and the strategies and culture of mass manufacturing. Even if the hallmarks of microbrewing—a small-scale, artisan approach to making beer—began as a backlash against the mass-produced system of large breweries, they relied on Maytag's early, intimate connections to the assembly-line world of the Maytag Company and the alchemy of intellectual curiosity, socioeconomic privilege, and risk tolerance with which his history equipped him.

Technology of production of new egg products functional ingredients-enriched

2019 ◽  
Vol 21 (1) ◽  
pp. 19-22
Author(s):  
I.L. Stefanova ◽  
◽  
V.K. Mazo ◽  
A.Sh. Kavtarashvili ◽  
L.V. Shakhnazarova ◽  
...  
Keyword(s):  
Functional Ingredients ◽  
Egg Products ◽  
Technology Of Production

Food protein reserves based on the by-products of the alcohol and brewing industry

2019 ◽  
Vol 1 (79) ◽  
pp. 159-167
Author(s):  
Ivan Egorov ◽  
◽  
Tatyana Egorova ◽  
Lyubov Krivoruchko ◽  
Ilya Nikonov ◽  
...  
Keyword(s):  
Food Protein ◽  
Brewing Industry ◽  
By Products

Wykorzystanie mediów społecznościowych w komunikacji z klientem na przykładzie firm sektora piwowarskiego

2015 ◽  
pp. 161-176 ◽  
Author(s):  
Piotr Szamrowski ◽  
Adam Pawlewicz
Keyword(s):  
Social Media ◽  
Public Relations ◽  
Small Enterprises ◽  
Brewing Industry ◽  
Video Sharing ◽  
Advantages And Disadvantages ◽  
Media Platform ◽  
The Individual ◽  
Media Channels ◽  
Regional Character

The main objective of this paper is to identify the platforms and social media tools utilized by the brewing industry in communication with the stakeholders, mainly with potential clients. In addition, the study sought to determine the nature of the published content, identify those responsible for their management, and present the advantages and disadvantages of their conduct in communication and creating the image of the company. The results indicate that only 25% of the surveyed companies do not use social media in PR. This applies only to small enterprises, with regional character. All the major brewing companies in their public relations activities use at least one type of social media, focusing in most cases on social networking (Facebook) and Video Sharing (YouTube). In addition, some of the largest brands included in the individual equity groups have their own social media channels used to communicate with the stakeholders. General promotion of company products and, what is very important, creating a dialogue with social media platform community, were seen as the most important benefits of using social media.

Microalgae as source of functional ingredients in new-generation foods: challenges, technological effects, biological activity, and regulatory issues

2021 ◽  
pp. 1-22 ◽  
Author(s):  
Viviane Priscila Barros de Medeiros ◽  
Whyara Karoline Almeida da Costa ◽  
Ruthchelly Tavares da Silva ◽  
Tatiana Colombo Pimentel ◽  
Marciane Magnani
Keyword(s):  
Biological Activity ◽  
Functional Ingredients ◽  
Regulatory Issues ◽  
New Generation

Divestiture and Its Market Reaction in a Consolidating Industry: The Global Brewing Industry

2021 ◽  
pp. 1-21
Author(s):  
Ludwig Erl ◽  
Florian Kiesel
Keyword(s):  
Mergers And Acquisitions ◽  
Capital Market ◽  
Market Reaction ◽  
Market Performance ◽  
Abnormal Returns ◽  
Brewing Industry ◽  
Efficiency Gains ◽  
Market Values ◽  
Jel Classifications ◽  
The Capital Market

Abstract This study provides a perspective on the market performance of divestitures in the global brewing industry. In 2018, the five largest players accounted for 60% of the global beer volume. We analyze to what extent the capital market values divestitures in an industry where players usually seek efficiency gains and growth through mergers and acquisitions. Based on a sample of 61 divestiture intent announcements in the period from 1999–2018, this study shows that publicly listed brewing groups experience significant positive abnormal returns of about 1.4%. We measure the influential effect of success determinants concerning the underlying industry, the divested business, the divestiture structure, and the divestor itself. (JEL Classifications: G14, G34, L25, Q14)

scholarly journals Using Nutritional Strategies to Shape the Gastro-Intestinal Tracts of Suckling and Weaned Piglets

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 402
Author(s):  
Anne M.S. Huting ◽  
Anouschka Middelkoop ◽  
Xiaonan Guan ◽  
Francesc Molist
Keyword(s):  
Future Research ◽  
Gut Health ◽  
Weaned Piglets ◽  
Functional Ingredients ◽  
Progressive Development ◽  
Creep Feed ◽  
Fermentation Capacity ◽  
Gastric Barrier ◽  
Gastro Intestinal Tract ◽  
Nutritional Strategies

This is a comprehensive review on the use of nutritional strategies to shape the functioning of the gastro-intestinal tract in suckling and weaned piglets. The progressive development of a piglet’s gut and the associated microbiota and immune system offers a unique window of opportunity for supporting gut health through dietary modulation. This is particularly relevant for large litters, for which sow colostrum and milk are insufficient. The authors have therefore proposed the use of supplemental milk and creep feed with a dual purpose. In addition to providing nutrients to piglets, supplemental milk can also serve as a gut modulator in early life by incorporating functional ingredients with potential long-term benefits. To prepare piglets for weaning, it is important to stimulate the intake of solid feed before weaning, in addition to stimulating the number of piglets eating. The use of functional ingredients in creep feed and a transition diet around the time of weaning helps to habituate piglets to solid feed in general, while also preparing the gut for the digestion and fermentation of specific ingredients. In the first days after weaning (i.e., the acute phase), it is important to maintain high levels of feed intake and focus on nutritional strategies that support good gastric (barrier) function and that avoid overloading the impaired digestion and fermentation capacity of the piglets. In the subsequent maturation phase, the ratio of lysine to energy can be increased gradually in order to stimulate piglet growth. This is because the digestive and fermentation capacity of the piglets is more mature at this stage, thus allowing the inclusion of more fermentable fibres. Taken together, the nutritional strategies addressed in this review provide a structured approach to preparing piglets for success during weaning and the period that follows. The implementation of this approach and the insights to be developed through future research can help to achieve some of the most important goals in pig production: reducing piglet mortality, morbidity and antimicrobial use.

Nanoemulsion-based delivery approaches for nutraceuticals: fabrication, application, characterization, biological fate, potential toxicity and future trends

2021 ◽  
Author(s):  
Guotao Li ◽  
Zhengyu Zhang ◽  
Haofan Liu ◽  
Liandong Hu
Keyword(s):  
Food Industry ◽  
Future Trends ◽  
Potential Toxicity ◽  
Functional Ingredients ◽  
Biological Fate

Edible nanoemulsions to encapsulate, protect and deliver lipophilic functional ingredients are receiving increasing attention in the modern food industry.

Sign in / Sign up

Export Citation Format

Share Document