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Vancouver, BC, March 12, 2018 — What does a Saudi Sheik have in common with an Olympic athlete and an expectant mother? They’re all helping fuel a global appetite for non-alcoholic beer, one sip at a time. It’s a category that has seen massive growth in the past several years with global brewery bigwigs such as Corona, Heineken and Budweiser aggressively entering the near-beer game. Canadian start-up success, Partake Brewing is set to make a mark of its own in the competitive category with an official Dragons' Den debut on CBC this month.
 
Founded by entrepreneur Ted Fleming, Partake Brewing makes craft non-alcoholic beer that is “beer lover approved” and isn’t just about the business for Fleming: it’s personal.
 
Shares Fleming, “I was in my late 20’s and starting to get into the blossoming craft beer scene that was starting to take root in Toronto, but unfortunately for me, my journey was cut short due to a diagnosis of Crohn’s disease.” That diagnosis combined with becoming a father for the first time helped him prioritize his health and ultimately led to his decision to give up alcohol for good.
 
However, like so many others opting for the dry life, he still pined for the occasional pint. “I missed my beer, I missed the taste of it, discovering new craft beer flavours… I found I really missed the social connection too.” 
 
To satisfy his craving, he set out to find a non-alcoholic beer that still tasted like beer only to discover that there was very little available to choose from and what was – tasted awful.  With the help of a successful Kickstarter campaign (April 2017), Fleming aims to change the non-alcoholic beer category for the better with his Canadian small batch-brewed non-alcoholic beer.  He is on course to do just that with his first beer, an award-winning non-alcoholic Partake Brewing IPA (a Lager, Red Ale, Pale Ale, and Stout are coming soon).  
 

Headquartered in Calgary, Partake Brewing hopes to woo the Dragons' for additional support when Ted Fleming pitches his creations on CBC’s Dragons’ Den this Thursday at 8pm on March 15th (#cbcdragonsden). 

Partake's brews are available across Canada and in select stores in the US. Learn more about where to purchase Partake Brewing Non-Alcoholic beer here.


 
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March 12, 2018

Bäckerhaus Veit, a female-owned artisan bread company, was recognized for overall business performance and sustained growth with the prestigious Canada’s Best Managed Companies designation. The 2018 Best Managed program award winners are amongst the best-in-class of Canadian owned and managed companies with revenues over $15 million demonstrating strategy, capability and commitment to achieve sustainable growth.

Now in its 25th year, Canada’s Best Managed Companies is one of the country’s leading business awards programs recognizing Canadian-owned and managed companies for innovative, world-class business practices. Every year, hundreds of entrepreneurial companies compete for this designation in a rigorous and independent process that evaluates the calibre of their management abilities and practices.  

Anticipating the growth in demand for healthy artisan bread in the increasingly health conscious and aware North American market, Founder and CEO Sabine Veit started Bäckerhaus Veit in Toronto, Ontario in 1987. In 2015, the company relocated from their 50,000 square foot facility in Woodbridge, Ontario to a new 150,000 square foot facility in Mississauga, Ontario, which was completely renovated to become a purpose-built, state-of-the-art facility integrating tried and true old-world traditions and recipes with high volume production. Today, the company is a premium private label artisan bread manufacturer with an emphasis on creating the high quality customized products that our customers have come to expect.

Recognizing the need to manage sustained, structured growth, from an “entrepreneur’s dream” to a successful, commercially viable operation, Bäckerhaus Veit has a clearly defined strategic plan to achieve the company’s long term goals, without sacrificing the core values of passion & caring, respect for old world traditions, commitment to quality, pride and innovation that define Bäckerhaus Veit. 

 The Company works hard to retain its familial culture as Sabine has a strong belief that the success of any Company is built on having a flat organizational structure and open communication between all employees.  It’s not unusual to see Sabine on the production floor, interacting openly with all employees, listening to their experiences and sharing her experiences with them. 

“It’s much more than just financial performance,” said Lorrie King, Partner, Deloitte and Co-Leader, Canada’s Best Managed Companies program. “The ingredients to success also include overall business performance and sustained growth. It takes dedication and commitment from the entire organization.”

Applicants are evaluated by an independent judging panel comprised of representatives from program sponsors in addition to special guest judges. 2018 Best Managed companies share commonalities that include a clear strategy and vision, investment in capability and commitment to talent. 

“We firmly believe that authentic artisan bread is about time and temperature and that there are no short cuts to creating great bread,” said Sabine Veit, founder and CEO, Bäckerhaus Veit. “Similarly, there are no short cuts to being named one of Canada’s Best Managed Companies. Our empowered cohesive team works diligently to build on the strong foundation established and achieve continued sustained growth, while remaining independent and true to the core values with which the company was formed.”

“CIBC is pleased to congratulate Bäckerhaus Veit on being named one of Canada’s Best Managed Companies, recognizing its excellence in leadership, business performance and innovation,” said Dino Medves, Senior Vice President and Head, CIBC Commercial Banking. “As a sponsor of the Canada’s Best Managed Companies program for over 20 years, CIBC is proud to celebrate private companies like Bäckerhaus Veit as leaders in their industry. 

2018 winners of the Canada’s Best Managed Companies award will be honoured at the annual Canada’s Best Managed Companies gala in Toronto on April 11, 2018. On the same date, the Best Managed symposium will address leading-edge business issues that are key to the success of today’s business leaders.

The Best Managed program is sponsored by Deloitte, CIBC, Canadian Business, Smith School of Business, TMX Group and MacKay CEO Forums. 

 
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MADISON, Wis., March 8, 2018 /PRNewswire/ -- A hard sheep's milk cheese called Esquirrou, made in France at Mauleon Fromagerie by Michel Touyarou and imported by Savencia Cheese USA of New Holland, Pennsylvania has been named the 2018 World Champion Cheese.

Earning an impressive score of 98.376 out of 100, Esquirrou (pronounced ehs-keer-oo) bested a record-breaking 3,402 entries in the 2018 contest.  Esquirrou is crafted in the Pyrénées region of France, aged no less than 90 days, and features nutty notes and a toasted wheat aroma.

First runner-up in the contest, with a score of 98.267, is Arzberger Ursteirer, a hard cow's milk cheese aged in a silver mine made by Franz Moestl and Team of Almenland Stollenkäse in Austria.  Mont Vully Bio, a raw milk cheese washed with Pinot Noir wine, made by Ewald Schafer of Fromagerie Schafer in Switzerland earned the second runner-up position with a score of 98.256.

"We salute World Championship Cheese Contest winners for their innovation and commitment to excellence in their craft," said John Umhoefer, Executive Director for the Wisconsin Cheese Makers Association, which hosts the biennial competition.

A total of 26 nations were represented in the 2018 World Championship Cheese Contest, and U.S. cheesemakers dominated the competition, earning gold medals in 87 of the 121 contest classes. Switzerland came in second with nine golds, and cheesemakers in Netherlands earned seven golds.

Among American states, Wisconsin dominated the competition with 47 gold medals.  Idaho, New York, and Vermont tied in the state rankings with six gold medals.  Cheesemakers in New Jersey earned four top spots.

The World Championship Cheese Contest, initiated in 1957, is the largest technical cheese, butter, and yogurt competition in the world. A team of 56 internationally-renowned judges technically evaluated all entries over the three-day competition held in Madison, Wisconsin.

For more information on the contest, as well as complete results for all entry classes and contest photos, visit www.WorldChampionCheese.org.

 

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