SAN FRANCISCO--(BUSINESS WIRE)--The following releases focuses on the topic Food & Beverage III:
ALL TIME-OFFS ARE IN EASTERN TIME, UNLESS NOTED STORIES MOVED AT 4:35 AM ET ON AUGUST 14, 2008.
NEW YORK--Gourmet September 2008 “Paris on a Budget” Issue: on Newsstands August 19, 2008
The following knowledgeable industry leaders and scholars from Business Wire's ExpertSource database are available to discuss topics relating to Food & Beverage III:
Harry Balzer, The NPD Group
There are not many people in the United States that have followed the actual eating patterns of Americans as long as Harry Balzer, vice president of The NPD Group. A national expert on food and diet trends, Balzer and The NPD Group have been tracking the eating and drinking patterns of Americans for nearly 30 years. He is the author of The NPD Group's Annual Report on Eating Patterns in America, which is in its 22nd year. That's why more than 90 percent of the nation's food and beverage manufacturers and restaurant operators rely on Harry and NPD data. Balzer is widely known within the industry as a consistent source for information on actual consumer eating habits -- not just what they say they are doing -- but what they really do! NPD conducts over 30 different on-going food-related consumer research studies. Balzer is available to offer insight and commentary on many industry-related questions, including: --What and where are Americans eating - at home or away from home? --What's happening in the restaurant industry? --How many Americans are dieting and what kind of diets are they on? --How often do Americans exercise? What are people's attitudes about health and nutrition? --How often do people cook and what appliances are being used more or less often? --Which foods are gaining or decreasing in popularity for each meal? --How do food safety concerns, including mad cow disease and trans fat, affect food consumption?
PR Contact: Kim McLynn
Email: kim_mclynn@npd.com
Telephone: 847-692-1781
EVE Aronoff, eve-the restaurant
World Recognized Chef with 20 years experience. Chef in Boston, Israel, Ann Arbor and Paris
Profile: Eve Aronoff, chef and owner is a graduate from Brandeis University in Boston, Massachusetts with a BA in comparative literature. She graduated from Le Cordon Bleu in Paris, France with diplomas in French Cuisine and wine and spirits. Eve is an active member of the slow food movement and works to implement these values through the restaurant. She has worked in the restaurant business for almost twenty years in Boston, Ann Arbor, Israel and Paris. She is working to become a master of wine through WSET in London.
Research and Publications: Wine, Food, Terra Madre, Slow Food Movement, Ann Arbor, Chef Profiles.
PR Contact: Sandy Eiler, 734-761-3399
Ray Karam, Cold Stone Creamery
Ray joined Cold Stone Creamery in January 2002 with more than 25 years of industry experience under his belt. Having worked 15 years with Carnation Company which later became Nestle Foods, Ray brings with him a wealth of experience, both in product development and quality control. In addition, Ray held senior-level positions at Sun Street Ice Cream Company Native Planet Foods Inc. (parent company of Ms. Karen's Frozen Yogurt) where he invented Frutazza, a frozen fruit smoothie. Ray graduated from State University College at Oneonta, NY with a major in Biology and a minor in Chemistry. He also completed graduate coursework in Agribusiness and Food Science at Arizona State University. Ray tastes about a dozen flavors throughout the course of the day. In total, he consumes about 10 ounces of ice cream, equivalent to Cold Stone Creamery's "Love It" size.
He is also responsible for evolving the company's new ice cream cakes and Ultimate Originals Creations all of which entail researching and developing the indulgent combinations of ice cream and mix-ins people have come to expect form Cold Stone Creamery. Several of Ray's latest innovations have him teaming up with other popular brands, including a limited time only smoothie made with Mountain Dew, and in 2008, an indulgent chocolate ice cream made with Ghirardelli cocoa. Ray is constantly thinking outside the box when it comes to ice cream and can share tips about how to turn a ordinary bucket of ice cream into indulgent desserts like ice cream fondue, cupcakes and more. As if Ray doesn't already have the best job in the world, he is an ice cream chef to the stars, most recently creating a custom cake for Fergie's birthday!
For more information about Cold Stone Creamery and tips from the Tastemaster ™ visit www.coldstonecreamery.com
PR Contact: Kim Bannochie, 480-362-4308
Registered journalists can submit queries to the ExpertSource staff and/or search for more experts in this and various other topics by going to www.businesswire.com and logging in with your email address and PressPass password. If you are not registered, you may do so at www.businesswire.com. For more information or assistance with ExpertSource, please contact Stacey Frank, ExpertSource Coordinator/Business Wire at 312/223-1037, stacey.frank@businesswire.com.
The following are upcoming Features Package release dates:
| August 21 - Workplace & Careers III, Labor Day |
| August 26 - Fantasy Sports |
| August 28 - Personal Finance III |
Questions? Contact Business Wire's Media Relations team at media.relations@businesswire.com or features@businesswire.com.
Business Wire Media Relations Team
media.relations@businesswire.com
or
Business
Wire, New York
Angela
Mendola, 212-752-9600, ext. 1310
751.81 (8.11%)
