Indonesia presents much opportunity for e-commerce among other emerging Asian economies, with current projections putting this archipelago nation’s e-market at $130 billion by 2020 (coming third behind China and India). With an estimated annual growth rate of 50 percent and strong mobile-first initiatives, retailers have a unique opportunity in Indonesia to focus on developing truly mobile platforms to help facilitate e-market growth, particularly in the consumer packaged goods (CPGs) sector.
Indonesia’s current e-commerce market is similar to China’s online marketplace beginnings, with a large pool of entrepreneurial sellers providing goods purchased based largely on social media recommendations. Similarly, e-commerce in Indonesia also mimics the early U.S. e-market, which was flooded with customers wary to trust online payments and retailers. Indonesia is truly unique in that it has the potential to create a hybrid of the widest opportunities from America and China’s e-commerce economies, propelling the Indonesian online marketplace onto the global stage…
Even having grown up in California, I’m realizing I’m not built for this heat.
We’re 30 minutes or so outside of Reno, but it feels like I’m on the sun. I can feel my sunscreen baking off. Why the hell did I wear black today?
It’s okay; it’s worth it. I’m out here for a glimpse inside Tesla’s Gigafactory, days before its official grand opening. I’ll be one of the first people to step inside the building outside of those who helped build it. That’s worth a slight sunburn, right?
A row of Model X parked outside the Gigafactory
The machine that builds the machine
Tesla needs more batteries. Between the Model S, Model X, the upcoming Model 3 and its at-home solar energy storage product, the Powerwall, just about everything they put their name on uses a battery.
But batteries like the ones Tesla needs are expensive — and heavy. Even if Tesla could find a company in another country capable of producing the volume of batteries that it needs, just getting them onto a cargo ship and shipping them stateside would make up a sizeable chunk of the bill.
Thus, the Gigafactory. A colossal, $5 billion structure smack dab in the middle of the Nevada desert, meant to help Tesla meet its battery needs.
It’s “a machine to build the machines,” as Elon Musk refers to it.
Left: Section A of the factory. Right: Designers laying out the later sections, currently under construction.
A working work in progress
We enter on one side of the building — Section A, as it’s called.
To our left, row upon row of machines, racks and robotic arms responsible for assembling Powerwalls.
To our right, separated from the factory floor by just a hip-height dividing wall, are the designers. Their project? The rest of the Gigafactory.
You see, Tesla is moving into the Gigafactory as soon as each section — of which there are currently four in progress — is complete.
They’re working from the inside out, and it’s quite a sight to see. It’s like watching a robot build itself into a bigger, badder robot. Walking through the building is like viewing a timelapse; a gradient of construction…
Your Sugar Might Be Made With Animal Bones. Sorry, Vegans.
The sugar does not actually contain bone char particles, but it does come into contact with them. “Refined sugar does not contain any bone particles and is therefore kosher certified. The bone char simply removes impurities from the sugar, but does not become a part of the sugar,” Caroline Pyevich reports in The Vegetarian Journal.
It gets even more confusing: While bone char is used to bleach and filter cane sugar, not all cane sugar is refined with bone char. Some companies rely on alternatives like granular carbon, which does not contain animal products, during the filtering process.
You wouldn’t be able to tell the difference by looking at the sugar or by tasting it, and loose sugar packets and packaged foods with non-descriptive ingredients can make it impossible for a person to distinguish sugar refined with bone-char from its counterpart…
Italian scientists find that a protein in corn mimics the properties of gluten, which could make gluten-free products softer and more palatable.
A team of Italian scientists was recently honored at the European Inventor Awards after discovering a protein in corn mimics the properties of gluten. Under certain conditions—including temperature, moisture, and pH—researchers Virna Cerne and Ombretta Polenghi found that the protein, called zein, forms an elastic network similar to gluten, which accounts for wheat-based foods’ soft springiness.
“Today the gluten-free products include a lot of fiber,” Cerne said, “but the fiber cannot be really elastic. Once the zein protein is isolated, it can be added to different gluten-free flours like rice or corn flour, and it solves the problem of no elasticity.”
Cerne and Polenghi also pointed to the cheap cost of corn as another benefit, potentially unlocking an affordable way to enhance the taste of gluten-free foods.
The duo is working with popular European food company Dr Schär to develop better-tasting foods for gluten-intolerant people and those with celiac disease…
New cookies take inspiration from blueberry pie and a kid’s cereal classic.
As part of the monthly Wonder Vault promotion that sees new twists on classic cookies, two new limited edition vegan flavors of Oreos have become available this month.
The first—a Target exclusive called Blueberry Pie—melds the company’s golden, graham-flavored cookies with blueberry crème, while the Fruity Crisp edition again features golden cookie wafers but with Oreo’s classic sweet crème studded with Fruity Pebble-esque crisped rice. Initial response to both products seems to be positive.
“Seriously in love with the new Blueberry Pie Oreo! Please consider keeping this one permanently!” wrote one Facebook fan, with another stating, “I was skeptical, but—the blueberry pie Oreo is everything.”
Almond milk-based beverage Almande is Baileys foray into growing dairy-free market.
Liquor brand Baileys has just released vegan Irish Cream Almande—a creamy concotion made with sweet almond oil, almond essence, cane sugar, and vanilla.
Describing the beverage as “deliciously light tasting and best enjoyed over ice or in a chilled cocktail,” Baileys told My Vegan Journal that this new plant-based product release represents their effort to “get with the times,” and capitalize on the growing demand for dairy-free products.
According to a recent report by The Nielsen Company, almond milk sales surged by 250 percent while dairy milk sales declined by seven percent…
More ingredients are designed to accommodate free-from foods, which makes formulating products easier.
The “free-from” phenomenon has caught on in the U.S., and last year Innova Market Insights identified free-from as a hot trend for 2016. As Americans continue to be affected by food allergens and intolerances, more than ever, they want to know what’s in their food, where it comes from and the details about how it’s made.
That’s no easy feat for product formulators, but developing gluten- and allergen-free foods is getting easier, and more food companies are expanding their offerings. There’s even a gluten-free vodka. Stolichnaya’s Stoli Gluten Free vodka hit stores in April, thanks to the growing interest in gluten-free diets.
But protecting people from even more, the Top Eight major food allergens — milk, eggs, fish, crustaceans, tree nuts, peanuts, wheat and soybeans — has been a growing segment among many food companies over the past decade. The largest portion of the free-from market is in gluten-free foods, with sales reaching $11.6 billion in 2015, according to Mintel. There’s even a free-from/gluten-free tradeshow called GF & AF Expo, held in various regions across the country this year. Sales are still growing, at 25 percent, though consumers intolerant of or sensitive to gluten aren’t the only target group any more. Thus, companies are building and installing dedicated production areas for as many free-from ingredients as they can…
The Animal Agriculture Alliance met recently with an agenda that included issues ranging from drugs in meat to consumer perception. This gathering is timely, as the meat industry faces an onslaught of criticisms regarding animal welfare, antibiotic resistance, human health and adverse environmental impacts.
Meanwhile, a new study presented at the American Society for Nutrition annual meeting last month finds that plant-based meat alternatives have far less environmental impacts than their animal counterparts. The study analyzed production emissions of 39 meat substitutes, finding they produce 10 times fewer greenhouse gas emissions than similarly produced processed beef.
While many existing studies illustrate the detrimental environmental impacts of meat production, this report is one of the first to analyze and compare the environmental impacts of the production of meat substitutes. Researchers examined pesticides, fertilizer and energy used for production, as well as metrics from factory production. Although some meat substitutes can be processed, the emissions are still far smaller than meat production and processing.
The study also compared each to driving a car. While eating an 8-ounce steak emits comparable emissions to driving a car 29 miles, consuming a similar meat substitute is comparable to driving just 3 miles. These findings point toward yet another strong argument for consumers to shift away from eating destructive meat products to eco-friendlier products, including meat substitutes.
The potential impact of these findings is immense, considering the sheer size of the U.S. meat industry: Beef alone is a $95 billion-a-year business, according to the federal government. That size translates into huge lobbing power, allowing the beef lobby is to flex its political muscle in various ways in Washington and state capitals around the nation…
The good news is that, despite Big Beef’s best efforts, consumers are already shifting their diets away from animal products toward healthier plant-based foods. Meat substitutes are rapidly growing, projected to reach $5 billion in sales by 2020. As the population becomes more informed (and as millennials become more influential), the demand for plant-based foods is increasing…
The MarketsandMarkets’ recently published study “Meat Substitutes Global Forecast through 2020” projects the exponential global growth of the meat substitutes industry. Here we offer a summary of the findings. According to the United Nations Food & Agriculture Organization, the worldwide population is expected to reach 9 billion by 2050. Just by 2020, an increase of 800 million […]
As you may have noticed, we were closed for special events on Sunday and Thursday this week. Well, it was really one big special event and that event happened to be that we were filming for a television show! A couple months ago, we were approached by Diners, Drive-Ins and Dives, and after many extensive phone conversations, we learned that we were selected for the show.
It all happened very quickly, and we received a week’s notice for the first filming date, but we were up to the challenge.
We spent almost all of Sunday filming strictly in the kitchen, but we also invited some friends along to serve as extras. On Thursday, Guy Fieri himself spent a couple hours at the shop filming with us and talking to guests. He said he loved the food and had only good things…
Last June, the animal rights group People for the Ethical Treatment of Animals (PETA) released the gruesome details of an investigation into farms in the US and Zimbabwe that were cutting crocodiles and alligators open while still alive to harvest their highly valued skins. Those skins, it says, were destined for French luxury house Hermès. (The brand didn’t deny the charges, but called it an “isolated irregularity” missed by audits designed to prevent such practices.)
About a month later, to put pressure on the company to stop using such suppliers, PETA employed an unusual tactic: The group, known for its showy protests, bought shares of Hermès International on the Paris stock exchange to voice its views as an Hermès shareholder.
Yesterday (May 31), PETA showed exactly how it is putting those shares to use. PETA representatives attended the Hermès annual shareholders’ meeting in Paris, and the animal rights group used the opportunity to publicly confront Hermès CEO Axel Dumas.
In front of hundreds of shareholders and the press, a PETA France spokeswoman, Isabelle Goetz, read out allegations of cruelty to animals. “Will Hermès some day stop using exotic skins?” she asked Dumas and other board members, according to AFP.
If your nose gets stuffy or begins to run after eating meat, or you become nauseated or develop a rash, you may have a meat allergy. Meat from any kind of mammal — beef, lamb, pork, goat, and even whale and seal — can cause an allergic reaction. While we do not definitively know the number of people in the U.S. affected by meat allergy, we do know that it is uncommon.
A bite from the Lone Star tick can cause people to develop an allergy to red meat, including beef and pork. The Lone Star tick has been implicated in initiating the red meat allergy in the US and this tick is found predominantly in the Southeast from Texas, to Iowa, into New England.
A meat allergy can develop any time in life.
If you are allergic to one type of meat, it is possible you also are allergic to other meats, as well as to poultry, such as chicken, turkey and duck.
Studies have found that a very small percentage of children with milk allergy are also allergic to beef. Talk with your allergist to see if you should remove beef from your milk-allergic child’s diet…
I saw this story on the news last night. The suggested way to prevent a meat allergy was to avoid getting bit by ticks.
A better preventative measure, in my view, is to avoid eating meat altogether! Avoiding an insect, when it sneaks up on you is nearly impossible, even if you completely cover and contain your skin when outdoors, which is also nearly impossible.
Talking in percentages is a strategy used to minimize a problem where one exists. Actual numbers are more accurate in showing an impact. A percentage scale only goes to one hundred percent, whereas actual numbers of people affected has no limit except the population of the world.
The article refers to a very small percentage of people allergic to milk being also allergic to beef, but doesn’t say how small that percentage is.
And even if studies indicate that a small percentage of people have an animal aka meat allergy, how does one know that? How many symptomatic people actually seek a doctor’s care and out of those, how many get accurately diagnosed? What doctor is going to point to eating animals as the cause of their symptoms, when many diseases, conditions, disorders cause similar and familiar symptoms. There are only so many symptoms a body can experience and display. When a body is sick, it seems the body displays most of them, no matter what the ailment.
If you’re going to wait until a body goes into anaphylactic shock before declaring a meat allergy, you’re going to miss most people who have it, since the reaction isn’t usually that extreme.
Two percent of one million people doesn’t sound like much, but at 20,000 people they could fill a stadium. That’s a lot of people. Statistically significant can occur at two percent. Add all the different animal-related allergies and it jumps even higher. Yet, that single digit percentage appears to the mind viewing it as very small. One dollar is not much, one penny is much less, but the difference between the two isn’t that great at one percent.
The word ‘uncommon’ is further used to minimize the realities that the writer of this article claims to be unknown.
Just because allergies to flesh and blood and hair and bone and glands etc. go unreported, doesn’t mean they are uncommon.
When in dangerous territory, regarding health issues, statistics are used to minimize the impact to save on health care costs and in the case of meat allergies, to keep the populace eating that which is the foundation of all the world economies – the slaughter and animal-using and abusing industries.
Health insurance companies don’t want people flocking to the doctor to be tested for meat allergies, so they fulfill their obligation to report the danger by minimizing it to limit the response.
It would appear that given the numbers of animals enslaved, tortured and slaughtered every year that all other animals are allergic to the human animal. That humans seek to consume that which they are allergic to mimics the pattern of all other addictions, and in the case of at least alcohol those addictions appear to be related to allergies to alcohol.
Therefore it might seem that if our eating patterns mimic an addiction response caused by an allergy, which makes evolutionary and existential sense to preserve the continuation of life by making others allergic to us, rather than the meat/animal allergy being uncommon, it would be common. If it’s regarded as common, then statisticians would likely label it normal.
Therein lies the rub of statistics.
The article left out the number of humans allergic to fish which is also an animal. Insects, also animals.
The minimizing strategy worked. This article was published in 2016 and it is now 2020 with no further mention of meat allergies coming to my attention. It was out there by didn’t get much traction.
Clairy is a little house plant in a Venetian ceramic pot with one important bonus: it can suck the toxins out of your air.
A NASA study found that a select few breeds of house plants were effective at eliminating pollutants like benzene, formaldehyde and trichloroethylene from the air. These indoor air pollutants come from places like paints, carpeting, plastic toys, cleaning agents, and furniture, to name a few.
Exposure to indoor air pollutants can result in short-term medical issues like irritation of the eyes, nose, and throat and aggravate the symptoms of diseases like asthma, according to the Environmental Protection Agency. Long and repeated exposure can result in respiratory disease, heart disease, or cancer.
But with Clairy people can drastically reduce their exposure to these toxins.
China needs advanced robotics to help balance its economic, social, and technological ambitions with continued growth.
The government’s plan will be crucial to a broader effort to reform China’s economy while also meeting the ambitious production goals laid out in its latest economic blueprint, which aims to double per capita income by 2020 from 2016 levels with at least 6.5 percent annual growth. The success of this effort could, in turn, affect the vitality of the global economy.
“Drone ships will allow the creation of new services, which will support existing players to make their businesses more efficient and enable new entrants with new business models to the sector, with a potentially similarly disruptive effect to that caused by Uber, Spotify and Airbnb in other industries.”
…In the long term, drone ships are expected to help overcome the staffing shortages in the marine sector, with people increasingly reluctant to take on careers that mean months away from home. Instead, “virtual” captains and crews will be able to monitor the vessels from land, meaning normal home lives…
Source The Vegan Activist, YouTube Most vegetarians are not aware that dairy, eggs and honey are cruel and unhealthy products. They have not researched the wool and leather industries and they are ignorant about animal testing. In the following video, I will explain everything as clearly as possible. Help support the channel via Patreon: https://www.patreon.com/theveganactiv… %5B…%5D
Industry-funded studies need to be made more transparent. In the meantime, critical thinking can help us distinguish the truth from tall tales.
Chocolate milk helps with concussions? Not so fast. Recently the headlines were filled with the erroneous news that football players who drank chocolate milk showed superior cognitive testing after concussive events (compared to players who didn’t drink chocolate milk). This particular study was funded by the dairy industry, a behemoth that will go to any length to improve its profits, including crafting and spreading myths about milk and other dairy products that endanger public health…
Do Vegetarians Live Longer? Here’s What Science Says
Liz Rowley, Mic
The method of research surveyed mortality rates among 73,308 Seventh-Day Adventist individuals, both men and women. And between 2002 and 2007, researchers looked to five dietary patterns as variables: non-vegetarian, semi-vegetarian, pesco-vegetarian, lacto-ovo-vegetarian, and vegan. According to the Huffington Post, the results of the endeavor found that mortality rates during the study’s timeframe were 12% lower for vegetarians, compared to non-vegetarians, whereas vegans saw an even lower mortality rate during the timeframe, or a 15% reduced risk of death.
Pesco-vegetarian, or vegetarians who make the exception to include fish in their diets, saw a 19% lower mortality rate as compared to non-vegetarians, according to the study, whereas lacto-ovo-vegetarians (vegetarians who eat eggs and non-vegetarian dairy products) saw a 9% lower mortality rate than non-vegetarians. And compared to meat-eaters, semi-vegetarians had an 8% lower risk of death during the study’s timeframe…
Memphis Meats is one of the newest—but most promising—contenders in the race to produce animal-free meat.
Memphis Meats, a bio-tech startup based in San Francisco, made headlines this week with the unveiling of both its first product and its business plan to make animal agriculture obsolete. “This is absolutely the future of meat,” Memphis Meats CEO Uma Valeti told The Wall Street Journal. “We plan to do to the meat industry what the car did to the horse and buggy…
Not big on drinking coffee? You’re in luck. A professor from Brandeis University has developed a caffeinated flour that will revolutionize the way you get your morning dose of caffeine in. According to Eater, by cooking par-baked green coffee beans for a short period of time at a low temperature, Professor Daniel Perlman was able to create a flour filled with chlorogenic acid (CGA), an antioxidant that slows down the release of glucose in the body. The benefits of consuming…
The Impossible Cheeseburger, which was developed by Stanford University professor Patrick Brown and his company Impossible Foods, supposedly tastes like meat even though it is made out of plant ingredients.”
“THE IMPOSSIBLE CHEESEBURGER
You love meat. You love cheese. For thousands of years we’ve relied on animals to make them. Impossible Foods has found a better way. We use plants to make the best meats and cheeses you’ll ever eat.”
“The world’s most perfect food may have just arrived
Researchers from Oregon State University’s Hatfield Marine Science Center say they’ve created and patented a new type of seaweed that has the potential to be sold commercially as the next big superfood.”
My new favorite beer! Bottle at home or on draft at the local pub.
“OLD RASPUTIN RUSSIAN IMPERIAL STOUT
Produced in the tradition of 18th Century English brewers who supplied the court of Russia’s Catherine the Great, Old Rasputin seems to develop a cult following wherever it goes. It’s a rich, intense brew with big complex flavors and a warming finish.
The Old Rasputin brand image is a drawing of Rasputin with a phrase in Russian encircling it—A sincere friend is not born instantly.”