EDMONTON, Alberta, Sept. 04, 2018 (GLOBE NEWSWIRE) -- Move over pumpkin spice. After a three-week nation-wide teaser campaign, Canada’s premium juice and smoothie bar, Booster Juice, is blending smoothies with blue algae (also known as Phycocyanin powder) just in time for fall. Phycocyanin powder is a non-toxic source of natural algae protein derived from the micro-algae, Spirulina. Not only does Phycocyanin powder turn smoothies and other products bright blue, it is known to have nutritional benefits, anti-inflammatory properties, and is tasteless with no known side effects.

“Booster Juice is excited to be introducing blue algae into our lineup of existing and feature offerings,” said Dale Wishewan, President and CEO of Booster Juice. “We hope our customers will enjoy these innovative blue products and have fun blending blue into their favourite smoothies with our new Super Booster.”  

For a limited time only, Booster Juice customers can choose between three blue algae (playfully referred to as Blue Majik) product offerings — a smoothie, smoothie bowl or chia pudding. Alternatively, they can add an algae Super Booster into any smoothie and watch the colour change as it blends. Customers can also look forward to sipping their blue smoothies through a blue straw. This colour change marks an important transition for Booster Juice — it symbolizes the company’s commitment to introducing compostable straws at all locations by February 2019.

Win a Trip to Las Vegas 

In the spirit of Blue Majik, Booster Juice is encouraging customers to share photos of these blue algae products on social media using the hashtag #BlendItBlue for a chance to win a trip for two to Las Vegas where they will see a world class magic show! For more information on the contest and Booster Juice’s new products, visit www.boosterjuice.com/blenditblue.

VANCOUVER, BC (September 5, 2018) — Ancora Waterfront Dining and Patio will bring its signature brand of Peruvian-meets-Japanese ‘Nikkei’ cuisine to Vancouver’s North Shore later this fall when the award-winning restaurant opens a second location at 1351 Bellevue Avenue in West Vancouver’s Ambleside.

Overlooking the waterfront in the high-profile Grosvenor Ambleside development with panoramic views of notable Vancouver landmarks like the Lions Gate Bridge, Stanley Park and Vancouver’s West Side, Ancora’s new location will feature seating for 104 in its expansive dining room and bar and 38 on its patio.

The opening of Ancora’s newest outpost coincides with the third anniversary of its original location, which launched on the False Creek Seawall in Vancouver in 2015 and was lauded as one of Vancouver’s ’10 Best New Restaurants’ by The Globe and Mail and also made enRoute Magazine’s 2016 shortlist of Canada’s Best New Restaurants.

Ancora’s new seaside destination will be led by a team of industry veterans that includes General Manager and Sommelier Steve Edwards (Boulevard Kitchen & Oyster Bar, Whistler’s Araxi Restaurant + Oyster Bar, Bearfoot Bistro) anchoring the front of house and Executive Chef Ricardo Valverde overseeing kitchen operations at both locations.

The restaurant will offer guests a taste of the popular Nikkei style of cuisine, which showcases Japanese- and Peruvian-inspired flavours prepared with the very best local, seasonal and sustainably sourced ingredients from the Pacific Northwest. The space will also offer a crudo bar featuring fresh ceviches, causas and sushi, and a beverage program comprising an extensive wine and sake list and signature and classic cocktails with a focus on South American spirits.

“From day one, Chef Valverde’s Peruvian roots have added an authentic South American flavour to Ancora’s Nikkei-influenced menu,” says Edwards. “We’re extremely excited to be able to introduce his unique take on West Coast cuisine to a new neighbourhood this fall.”

Milan, September 5 2018– With just under 15 months to go before the ribbon is cut, preparations have already been underway for some time for HostMilano, the leading professional hospitality event organised by Fiera Milano. And now they are getting into top gear, ready to launch this 41th editionof the event, offering even more business opportunities, at fieramilano October 18 through 22, 2019. 

975companieshave already confirmed their participation, 46% of which come from more than 40 foreign countries; the best  represented countries include Germany(16%of all international exhibitors), Spain (14%),France (9%), theUS (8.2%) and the UK (6%). In terms of macro-areas, Professional Catering – Bread, Pizza and Pastaaccounts for 48%of all exhibitors, while Bar, Coffee Machines, Vending Machines – Ice Cream, Pastry Shops – Coffee and Tearepresents 23%and Tableware, Furnishings & Technologyaccounts for the remaining 18%. 

In parallel, scoutingcontinues under a partnership with ITA Agency, bringing more than 1,500 buyers from 80 different countriesto Host 2019. With a high turnover rate of 80%, the focus is on particularly interesting markets such as the US, Canada, the Middle East, theUAE, China andRussia.

Fiera Milano will also be participating in a series of workshops, events and trade fairs to present the event and keep an eye on the markets that appear to be the most consolidated or promising for HostMilano. Significant stops on the promotional tour include, in addition to a number of Italian cities, Mexico City, Dubai, Lima, Munich, Moscow, and the US cities of Boston, Chicago, Las Vegas and Orlando.

Three macro-areas will represent key sectors of the economy

On the whole, there will be more opportunities for the three related sectors to complement and cross-influence each other. thanks to the concept of organisation by macro-areas, one of the event’s major strong points, which is being constantly refined to to reflect as many dynamic sectors of the Italian and international economy.

According to data from the Ulissesystemprocessed by Host Observatory, world trade in Professional Catering Machinery, Equipment and Accessories was worth 52.8 billion euroin 2017, with an average annual growth rate of 6.1%over the 2009-2017 period. An additional 3.8%annual increase is expected between now and 2021. With more than 3.54 billion euroby value and a market share of 6.7%of world exports, Italy is the third-biggest exporter in the industry, after China (€19.08 billion, 36%) and Germany (€4.22 billion, 8%), but ahead of the US (€2.76 billion, 5.2%) and France (€1.67 billion, 3.2%). The biggest importers are the US (€9.08 billion, 17.2%), Germany (€3.93 billion, 7.4%) and France (€2.26, 4.3%), while the principal destinations for Italian products are France (€457 million), Germany (€395 million) and the United Kingdom (€183 million).

In Ice Cream-Pastries, a market worth a world-wide total of about 2.4 billion euro, Italy leads the packin exports, with a value of 664 million euroand a 27.8%market share, followed at a distance by Germany (203 million, 8.5%) and the Netherlands (200 million, 8.4%). The annual growth rate in the segment between now and 2020 is expected to be +3.2%. 

World trade in the Coffee – Coffee Machines – Vending Machinescluster totals 17.3 billion euro. The average annual growth rate between 2009 and 2017 was +9.1%, and growth is expected to continue at a rate of 4.9%until 2021. Global exports are dominated by three countries with similar values and market shares: Germany (€2.74 billion, 15.8%) is just ahead of Italy (€2.63 billion, 15.2%), followed by Switzerland (€2.56 billion, 14.8%). 

In detail, world trade in the Vendingsector is worth 870.6 million euroand is expected to growth 2.1%between now and 2021. Italy is well ahead of the packin this sector, with exports worth 292.5 million euroand a market share of about 33.6%.

Lastly, the world trade in the Home Furnishings-Tablewaresector was worth 165.8 billion euro in 2017 and grew at an annual rate of 5.3%in the years from 2009 to 2017. It will continue to grow between 2018 and 2021 and mark a rate of +3.5%per year. Italy is the world’s fourth-largest exporter, with a value of 6.9 billion euro and a market share of 4.2%, confirming its vocation to target the high end of the market rather than mass production. 

The most recent figures from ANIMA, the mechanical industry employers’ association that includes Assofoodtec, the cluster for manufacturers of machinery and equipment for food and hospitality, confirm the positive trend in the year 2018. Production (+2.7%), exports (+2.9%)and investment (+8.2%)are all growing. The productionvalue is expected to reach 48.74 billion eurothis year, while exports will be worth 29.65 billion. The USAis the top export market, growing another 6.7% in 2017. Italy’s exports to North America are worth 3.18 billion euro. Chinais growing at double-digit rates and was up 19.6%last year to pass the one billion euromilestone, while Russiais also on the upswing, with a dramatic growth rate of +24.8%in 2017, up to895 million euro. Investmentwas particularly strong in the area of food technologies in 2018, growing at  rate of more than 7%in the year.

The calendar of events is already packed 

Events will be featured on the menu at the upcoming edition of HostMilano, with a packed programme of at least 500 workshops, presentations of figures and studies, tastings, educational initiatives and thrilling contests; the fair becomes a multisensorial experience thanks to presentations at corporate stands and cooking shows by award-winning chefs, the amazing creations of pastry chefs and cake designers and performances by top baristasand bartenders.

The focus will be on a partnership with POLI.design for the identification and promotion of innovation in products, services and formats; SMART Label will be back under a partnership with ADI - Associazione per il Disegno Industriale, revealing and confirming the trade’s ability to continue renewing its range: 497 candidacies collected over the past three editions, 156 companies awarded the SMART Label, more than 20 special recognitions with the Innovation SMART Label, and the same number of products marking significant milestones in the sectors represented.

The selection process has begun for the finalists who will participate in the 2019 edition of the FIPGC Cake Designers World Championships and the FIPGC World Trophy of Pastry, Ice Cream and Chocolate organised by the International Federation of Pastry, Ice Cream and Chocolate. These championships, held every two years, will for the third time be held during HostMilano, on October 19 and 20 2019 and October 21 and 22, 2019, respectively. This year’s fascinating theme for both championships isArt and Tradition of your Nation: a celebration of different flavours and colours in which each national team brings different flavours and ingredients to the competition, reinterpreting their local traditions in a modern way. Dozens of other events are being planned, and details will be announced in the months to come.

All updates are available at: www.host.fieramilano.it, @HostMilano, #Host2019.

September 11, 2018

Winnipeg, MB– The Province of Manitoba recently unveiled a series of fines that will be applied for cannabis related activity after legalization on October 17th. Specifically, anyone caught growing their own cannabis will be fined $2542. These fines will exist despite the fact that the Federal regulations allow for home cultivation.

David Clement, Toronto based North American Affairs Manager of the Consumer Choice Center (CCC), said that "The home cultivation ban is incredibly silly when you account for the fact that medical cannabis patients have won the legal right to grow at home through the Supreme Court's ruling in the Allard case. Having different rules for different residents of Manitoba makes the law significantly more difficult to enforce."

"The home cultivation ban is also quite archaic when you consider that fact that adults are legally permitted to brew their own beer and wine at home. There is no reason for cannabis to be regulated more strictly than how the province treats alcohol. Simply treating cannabis legalization like legal alcohol would make the entire legalization process easier, less burdensome for law enforcement, and more consumer friendly," said Clement