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Firefighters Called to Save 420-Gallon Bottle of Red Wine

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In late January, six firefighters in the Austrian town of Lustenau were dispatched to the restaurant Engel Wang Fu. Instead of a fire or a gas leak or whatever you might expect from a restaurant that needs the fire department, the reason for the call was not that: Instead, it was a leaky bottle of wine, per The Drinks Business. While Engel Wang Fu is known in part for its variety of decently-reviewed Chinese and Japanese food, the restaurant is perhaps best known for its absolutely gargantuan wine bottle. Alas, the near-10-foot-tall behemoth was leaking.

In 2017, the German manufacturing company De Dietrich Process Systems made what has been called the world’s largest glass bottle. Forty inches in diameter and with a foot-wide neck, the bottle can hold over 2,000 bottles of wine, so—because why not?—De Dietrich worked with Austria’s Keringer Winery to fill it with red wine and presented it to Engel Wang Fu, where it has sat displayed inside a cooled glass case ever since.

What prompted the fire department’s visit, however, was that the giant bottle began to leak. Despite a 2017 assurance on De Dietrich’s website that the bottle “easily resists [the] hydrostatic pressure generated when it is completely filled,” a power failure in the case made the bottle warm and allowed some of its parts to expand, according to Die Presse. The leak caused concern that the whole would burst, potentially flooding the restaurant with around 420 gallons of wine.

After making a sandbag barrier to protect the restaurant, the firefighters—who probably don’t see this every day—drilled a hole in the bottle’s 11-inch-wide cork. They pumped out the wine using equipment from a local dairy and a cider factory, according to the Drinks Business and German news site Kurier, losing only about 60 gallons of wine in the process.

The remaining 359 or so gallons will be poured and sold by the glass, so at least someone still gets to drink it. As a person on-site told Die Presse, the wine luckily still tastes “great.”



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🇩🇴My 2nd Trip in DR…#6: I Cooked Puerto Rican Food For My Dominican Man/Light Cleaning/Errands🇩🇴

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Why Smucker is discontinuing Jif Power Ups

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Dive Brief:

  • The J.M. Smucker Co. will discontinue its Jif Power Ups peanut butter-based snack line. CEO Mark Smucker said during a presentation at the annual Consumer Analyst Group of New York conference in Florida that it was a “difficult decision,” but the Ohio-based company needs to reallocate resources to portfolio areas more likely to generate greater financial returns.
  • Smucker debuted Power Ups in May 2018 in both crunchy granola bars and creamy granola clusters. The legacy CPG firm called them a wholesome snack choice with peanuts as the first ingredient, no high fructose corn syrup and 6 grams of protein per serving.
  • Mark Smucker also said at the CAGNY conference that two new Jif products, a creamy peanut butter spread with no added sugar and creamy peanut butter in a 13-ounce squeezable container, would be coming to market in the company’s next fiscal year, which begins in May. 

Dive Insight:

Even though Jif Power Ups apparently didn’t resonate enough with kids and parents to drive large revenues, CEO Mark Smucker said the platform was successful in attracting new consumers to the brand. Jif has a 40% market share in the peanut butter segment, according to the company’s CAGNY presentation, so the new products coming out later this year could help maintain that position, even without peanut butter-based snacks.

Still, it’s hard to understand why the lineup failed to gain enough traction with consumers for Smucker to keep it around. The company announced in October more than 2.5 million households had bought Jif Power Ups as of December 2018, and two versions of the bars were being launched in convenience stores.

The popularity of the snack segment continues to grow, so competition is fierce for shelf space and brand loyalty, especially in the bars category. Other food manufacturers such as Hershey, Kellogg and Mondelez have been buying up bar brands and emphasizing their better-for-you snacking portfolios as the category grows increasingly popular with consumers. But considering the competition flooding the space, now could be a good time for Smucker to bow out, instead focusing its efforts in categories that are not so hotly contested.

For legacy CPG companies such as Smucker, it often isn’t enough to rely on core brands to enhance sales, so it needs to constantly innovate and reposition products to keep up with the trends. As Smucker pulls back on its Jif Power Ups, the company will be investing in other innovations, including one that has been a resounding success: Smucker’s Uncrustables.

In its CAGNY presentation, the company said Uncrustables was “the fastest-growing brand in frozen snacking” with a 19% increase in annual net sales between fiscal year 2001 and 2019. Smucker’s new $340-million, 430,000-square-foot plant in Longmont, Colorado — which started up last summer — can turn out 2 million Uncrustables daily, the company said.

Moving forward, a focusing on more productive investments and enhanced marketing support could help revitalize Smucker’s flagging revenue picture, but it could take time. The company has relied mainly on pet foods to boost sales, followed by its coffee segment. While sales bumped up slightly in fiscal year 2019, its second quarter revenue dropped 3% to $1.96 billion compared to $2.02 billion for the year before. The company is projecting a 3% decrease in net sales for the full fiscal year.

If dropping Jif Power Ups can help improve the company’s bottom line and better streamline its portfolio, then it could prove to be a smart strategy. Since Smucker is expected to release third quarter earnings on February 26, it should soon become clear whether its strategies for achieving more sustainable top-line growth are beginning to have a positive effect.



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Easy Chicken Alfredo Penne Full recipe below, send it to a friend who’d love th…

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Easy Chicken Alfredo Penne 👩‍🍳 Full recipe below, send it to a friend who’d love this!⁣
By: Tasty, Claire Nolan

Ingredients (for 6 servings)
1 ½ lb chicken breast (680 g), cubed
2 tablespoons butter
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon pepper
16 oz penne pasta (455 g), cooked
¼ cup fresh parsley (10 g)
¼ cup shredded parmesan cheese (25 g)
SAUCE
2 tablespoons butter
4 cloves garlic, minced
3 tablespoons flour
2 cups milk (480 mL)
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup shredded parmesan cheese (55 g)
½ teaspoon salt
½ teaspoon pepper

Preparation
In a pan over medium-high heat, melt butter, then add the chicken breast.
Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
Season with salt, pepper, oregano, and basil, and stir well to incorporate.
Add parmesan cheese and stir until melted.
Pour the sauce over cooked penne pasta, add the chicken and mix well.
Add parsley and extra parmesan. Mix well.
Enjoy!

 



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