Sentences with phrase «senior foods with»

For this reason many companies have combined senior foods with weight loss dog foods

Put your pet on a senior food with the right balance of protein, fatty acids, vitamins, and minerals.

Less active dogs may need a senior food with lower calorie content.

Not exact matches

Instead of each magazine having its own web group, they have been consolidated into 10 topics such as food, beauty and entertainment, with two senior editors in charge.

«This new policy is further testament that consumers and companies are aligned in shifting the egg and pork industries away from confining animals in cages,» said Josh Balk, senior food policy director of the Humane Society of the United States, who has partnered with Dunkin' Donuts (DNKN) on the initiative.

As an employer, the Food and Nutrition Service's hiring paths include opportunities for the public, federal employees, veterans, individuals with disabilities, family members of overseas employees, military spouses, Native Americans, and senior executives.

«What is perhaps different now is that the message that they're trying to create is not one just of low cost but that we are innovating, being creative, trying to meet consumer needs with new products but doing it in a value - oriented way,» says David Henkes, senior principal at Technomic, a restaurant and food industry consulting firm.

Besides being «very rich», MItt Romney has said again, that he does have a problem with the middle - class, baby - bommers, senior citizens, veterans, disabled, AARP members, Social Security and benefits, Medicare, Medicaid, food stamps and the poor, and homeless in America.

«We live in a world that no matter how good you are or how much you work at it, food companies are always exposed to the potential of recalls and problems associated with products they manufacture,» Senior Vice President Robert Garfield says.

Established by three businessmen, each with a proven track record in the food packaging industry, i2r's senior management team now features two of its founders: CEO Peter Reay and Commercial Director, Jon West.

Food rescued from the event will be distributed in Washington County at the Burgettstown Apartments, in partnership with American HealthCare Group — an organization that provides Supportive Services in affordable housing communities for both families and seniors.

And last but not least, connect with New Hope Network's own super-cool editors (Delicious Living editor - in - chief Jessie Shafer, content producer Jenny Ivy and senior food editor Jenna Blumenfeld), who will be your guides on this educational day.

During this year's Natural Products Expo West, Senior Reporter Meagan McGinnes spoke with Four Sigmatic founder Tero Isokauppila about the his love of mushrooms, why adaptogens are trending in food and how he is getting people to give his fungus - filled products a try.

Rader's experience with KPMG and in senior level financial and operational positions at food manufacturing and distribution businesses, combined with its senior management team, give CDC a terrific opportunity to build the business to higher levels.

«It's important for us make sure we're not only offering a differentiated menu with unique flavors that can't be found elsewhere, but also food that makes our guests feel good from a health perspective, and at a good value,» said Federico Valiente, senior marketing manager for Pollo Campero International.

EarthKosher's Rav Hamachshir (Senior Kashrus Administrator), Rabbi Zushe Yosef Blech of Monsey, NY, is considered a foremost authority on the integration of all aspects of modern food technology with Kosher certification requirements.

Filed Under: Beans / Legumes, community, dairy - free, healthy choices, lunch, soups Tagged With: 50 Women Game Changers In Food, easy soup recipe, senior center cooking class, Severine von Tscharner Fleming, soup class

During this year's Natural Products Expo West, Senior Reporter Meagan McGinnes spoke with Isokauppila about the his love of mushrooms, why adaptogens are trending in food and how he is getting people to give his fungus - filled products a try.

Yinka Makinde is the Founder & CEO of Vital Footprint, a technology focused, food - services business established by a senior management team working with nutrition specialists and food safety experts.

Just under a third of seniors also claim they actively look for products and services that help them live a healthy lifestyle, such as foods with a focus on vitamins, dietary supplements, and functional food.

Seniors look for products and ways of shopping that are more focused on their particular needs, with 54 % of those aged 65 and above using food and drink to improve their health.

He has held senior positions with commercial chains, non-commercial management companies and marketing firms including AMF Bowling Centers, Starbucks Coffee Company, The California Raisin Marketing Board, The Food Group, Compass Group USA, Motorola Hospitality Group and The United States Marine Corps.

Gina Gallo and Jean - Charles Boisset Honored with The Robert Mondavi Wine & Food Award by The Collins College of Hospitality Management: Gina Gallo, Senior Director of Winemaking of the Ernest and Julio Gallo Winery, and her husband Jean - Charles Boisset, Proprietor of the Boisset Collection, will be awarded the Robert Mondavi Wine & Food award by The Collins College of Hospitality Management for their contributions to the wine world and hospitality industry...

Mark joined the group in January 2016 as managing director of Matthew Clark, having worked in the food and drinks industry for over 35 years, holding senior positions with a range of organisations including Booker Group, Blueheath, Safeway and Musgrave Group.

With so many consumers turning to protein from sources other than meat and poultry, there is an opportunity for marketers to reach a sizable group with concerns related to health, particularly cholesterol and fat content,» said Billy Roberts, Senior Food and Drink Analyst at MinWith so many consumers turning to protein from sources other than meat and poultry, there is an opportunity for marketers to reach a sizable group with concerns related to health, particularly cholesterol and fat content,» said Billy Roberts, Senior Food and Drink Analyst at Minwith concerns related to health, particularly cholesterol and fat content,» said Billy Roberts, Senior Food and Drink Analyst at Mintel.

Laura Abshire, director, sustainability policy, National Restaurant Association; Andrew Harig, senior director, sustainability, tax and trade, Food Marketing Institute; and Meghan Stasz, senior director, sustainability, Grocery Manufacturers Association, represented industry groups at the staff briefing and co-presented with executives from their member companies to raise awareness of how companies are already successfully implementing food waste reduction strategies and what challenges remain in the supply chain that Congress can help provide relFood Marketing Institute; and Meghan Stasz, senior director, sustainability, Grocery Manufacturers Association, represented industry groups at the staff briefing and co-presented with executives from their member companies to raise awareness of how companies are already successfully implementing food waste reduction strategies and what challenges remain in the supply chain that Congress can help provide relfood waste reduction strategies and what challenges remain in the supply chain that Congress can help provide relief.

Food and Drink - Summer 2013 -(Page 1) tableside chat Nothing Ventured EDITORIAL DIRECTOR John Krukowski [email protected] EDITORIAL MANAGER Brian Salgado MANAGING EDITOR Staci Davidson SENIOR EDITORS Alan Dorich, Russ Gager Jim Harris, Marta Jiménez - Lutter, Jamie Morgan SPECIAL PROJECTS EDITOR Chris Petersen CONTRIBUTING WRITERS Eddie Adkins, Judi Cutrone Charlie Hopper, Allen Klevens, Matthew Levy George Martin, Ryan Miske David Vander Haar, Jeff Weidauer Are consumers — perhaps motivated by tight budgets — choosing to stick with their tried - and - true restaurant favorites rather than take a risk on a new SENIOR VICE PRESIDENT OF EDITORIAL RESEARCH Jason Quan spot?

Senior food editor Alison Roman explains that although you'll be able to achieve a similar flavor profile with the old «lemon juice + milk» trick, it will never achieve the viscous, thick texture of real buttermilk.

It takes confectionary competition to the next level, filled with over-the-top creations and edge - of - your - seat competition,» said Bob Tuschman, General Manager and Senior Vice President of Food Network.

With OnDemand, we are no longer hunting in spreadsheets for opportunities or playing catch - up when issues occur,» said Ric Scicchitano, Senior Vice President, Food & Beverage at Corner Bakery Cafe.

According to senior food editor Rick Martinez, this recipe uses an extremely forgiving dough, stuffed with a mixture of cheese and refried beans.

«The need for healthy and quick - prep frozen food options has never been higher, especially with discriminating consumers looking for the healthiest labels and fastest options they can fit in to their hectic schedules» said Andy Reichgut, Senior Vice President of Garden Lites «Garden Lites has created DELICIOUS foods that are good for your body because every one of our products is veggie rich with vegetables as its first ingredient.

Tasting notes: Not only does Italian rustica arugula look sharper with its spiked edges, its flavor is more intensely peppery, says BA senior food editor Andy Baraghani.

Conventional wisdom says not to wash your cast iron pans with detergent, and while that does hold true, «a little bit of soap on the sponge won't do any major damage,» according to Dawn Perry, Bon Appétit senior food editor.

Senior food editor Claire Saffitz developed 5 stir - fry recipes with different proteins and veg, but the same umami - rich sauce — here they are:

Senior food editors Rick Martinez and Andy Baraghani weighed in with some answers:

Senior food editor Andy Baraghani makes a spicy lemony anchovy butter by smashing anchovies to a paste in a mortar and pestle, then stirring it into softened butter with some red pepper, lemon zest, and garlic.

Todd Kuiken, senior programme associate with the Synthetic Biology Project at the Woodrow Wilson International Center for Scholars in Washington, speaks with Lisa Palmer on why he is promoting informed policy - making for the emerging food products being produced by synthetic biology processes.

These articles were commissioned by the senior Magazine editor (JC) under the guidance of our series guest editors Marion Nestle of New York University and David Stuckler of Cambridge University, and together they represent a multidisciplinary approach to exploring the role in health of Big Food, which we define as the multinational food and beverage industry with huge and concentrated market power Food, which we define as the multinational food and beverage industry with huge and concentrated market power food and beverage industry with huge and concentrated market power [1].

To perfect your pie - making skills, check out this video with Sarah Sanneh co-owner of Brooklyn's Pies»n' Thighs and BA senior food editor Alison Roman — then read on for five insider tips.

We chatted with senior food editor Dawn Perry and senior associate food editor Alison Roman to get the scoop on quick chicken dishes.

Senior food editor Chris Morocco has 4 brilliant ways to cook with it:

will surprise viewers with mind - blowing discoveries about commonly held beliefs and the origins of some of our favorite foods,» said Michael Smith, General Manager and Senior Vice President, Cooking Channel.»

«Sunny Anderson has captivated the Food Network audience for years with her humor, high energy, and inventive recipes,» said Bob Tuschman, General Manager and Senior Vice President of Food Network.

After weeks of testing, senior food editor Chris Morocco created what we consider the quintessential strawberry shortcake, with a perfectly tender cake, pillows of softly whipped cream, and double the strawberry flavor thanks to a combination of cooked and raw berries.

With more than 25 years of senior leadership experience, including an executive role at GE and as current CEO of Restaurant Technologies, Inc., Jeff Kiesel knows a thing or two about the IoT within the food service and hospitality space.

«Along with an increase in spending on food prepared outside the home, the market is also seeing a surge in the variety of dining options available, from different types of cuisine to new ways to eat off - premise, such as ordering delivery from sit - down restaurants,» said Colin Stewart, Senior Vice President at Acosta.

So we brought senior food editor Dawn Perry by the Diner kitchen to cook with Ken and figure out exactly how to translate this burger — so simple in its components and yet so precisely calibrated as to have won the hearts of 14 years worth of regulars — into something you can make at home.

Britain's departure from the European Union will not result in more food trade with Australia and New Zealand because products will «go off» en route, according to a senior politician.

Following months ofone - liners about senior citizens and junk food, Foreman got into a seriousfistfight with heavyweight champion Evander Holyfield.