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Kokum Butter Market Forecast 2016-2026

The kokum butter is extracted by refining the Kokum kernels using chemical processes of neutralization, bleaching and deodorization. Kokum Butter is composed of beneficial compounds that help to regenerate skin cells. It has a moderate to non-existent perfume and appears like cocoa or shea butter. Kokum butter has outstanding emollient properties and very high oxidative balance which allows kokum butter into many formulations like lotions, lip balms, and soaps. The butter extracted from the fruit kernels is rich in vitamin E, and vital fatty acids. Kokum butter is used in dry skin remedies, hair conditioners, infected pores and skin remedies and in many skin care and beauty products. The Kokum Butter is untreated, unrefined, non-deodorized, unbleached and does not contain any chemicals. Furthermore, Kokum is appropriate for ointment, suppositories, and other pharmaceutical purposes. The ointment is used for treating the ulcer, fissures of lips, cracks or cuts in hands and feet.

Market Segmentation:

The Kokum butter market is segmented on the basis of its applications in different industries such as pharmaceutical industry, cosmetic industry and other applications. In the pharmaceutical industry, kokum butter is majorly used in creams, skin lotions, balms, and shaving creams. Similarly, in the cosmetic industry, kokum butter is used in conditioners, lipsticks, body butters, moisturizing creams, hair care products, soaps, and toiletries. Other application includes food products such as confectionery and bakery products. The derivatives of Kokum butter are used as substitutes while manufacturing the chocolates, so the end product doesn’t melt throughout transport in peak summer months. Kokum butter is most stable and hardest exotic butter. It will appear flaky and cracked, though it will melt when comes in contact with skin. It is best to use this together with different oils or butter to make it more pliable and easy to use.

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Market Regional Outlook:

On the basis of geography, the kokum butter market is segmented into North America, Latin America, Western Europe, Eastern Europe, Asia-Pacific excluding Japan, Japan, Middle East and Africa. In regional markets, Asia Pacific is the largest producer of kokum butter followed by Africa. India is the leading manufacturer of kokum butter across the globe.

Market Drivers and Trends:

High growth of Kokum butter market is anticipated as the cocoa butter is becoming increasingly expensive and limited availability, Kokum butter is becoming more popular as the substitute of cocoa butter. Due to its uniform triglyceride composition, it is often used as a substitute for cocoa butter as it is more quickly absorbed into the skin without leaving oily feel like many other oils and butter.

Developing market for personal care and cosmetic products has played a major role in fuelling the growth of the Kokum butter market across the globe. Kokum butter has antioxidant properties and prevents drying of the skin and helps in reducing wrinkles. Kokum butter is rich in citric acid, polyphenols and acetic acid malic acid, and also contains vitamin B complexes, hydroxicitric, potassium, manganese, and magnesium. Kokum butter is used in cosmetic formulations along with other ingredients to make it more pliable.

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Kokum butter Market Key Players:

The market for Kokum butter is highly fragmented with a large number of regional and international manufacturers. Some of the key players in Kokum Butter market include International Cosmetic Science Centre, Manorama Group, Biochemica, Marudhar Foods Private Limited, BioChemica International, Keynote International, Villa Germania Alimentos S.A., Madvik Research Labs Private Ltd., Fimanus UG Haftungsbeschrankt, Ausmetics Daily Chemicals (Guangzhou) Co Ltd., Zhongshan Desly Foodstuffs Co., Ltd

by Pradnya Kulkarni

March 3, 2017 / 10 Comments / by / in ,
The Harmony Between Food and Wine

Wine is a social drink which should be enjoyed in the company of friends and .. food.

The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is one’s intuition and curiosity that are of paramount importance.

Most rules for agreeable food – wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine – with seafood, and red wine – with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.

A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wine’s superb qualities instead of fighting with it. Certain wines and foods have “found” each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.

Some tips for making good food – wine choices:

Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.

Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.

Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.

High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.

So finally… which wine? You could have in mind the rules above when making your selection but don’t be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but that’s what will make the whole experience interesting!!

By Dan Phillipe
Article Source: http://EzineArticles.com/5573

Venues with Great Wine Selection





March 3, 2017 / 10 Comments / by / in ,
Does “Expensive” means “Good” ? Booking the right table

Have  ever tried to reserve a nice restaurant for a diner with your friends but didnt wanted to book an expensive place and still be able to impress them?  Then read on!

Authentic or Common ?
You can find many restaurants that serve “chinese” or “italian” dishes. But are they authentic or just adnjusted to the local taste? Do they use the same ingredients and preparation process as at the country of origin? How does that affect the price?
I always look for specific restaurant types. Instead of looking for “Latin American” restaurants , i will look for “Colombian” or “Venezuelan”, it will also add bit if authenticity to the meals served.

Location cost money
You need to understand that cost of running a restaurant in CENTRAL LONDON will be much higher than in other parts of the city. The cost of rent and bills does reflect on the food prices.

Reviews Matter
Check out reviews of the particular restaurant before booking a table. Sometimes reviews are not genuine however if 20 or 30 percent of diners were unhappy it should ring the alarm bell.

Awards and Stars
Some restaurants are rewarded with AA Rosette or Michellin Stars. It usually suggest that they are good. However not every restaurant chef cares about those and many brillian venues simply don’t bother getting those awards.

Cheap doesn’t mean bad quality as well as expensive will never mean that the restaurant is good. Many factors generates the end price.
Most importantly do your research before booking a table if you really want to impress your foodie friends.

For some tips and reviews look for restaurants and gastro bars on ActiveBookings platform. Look for restaurants using interactive map search and cuisine type search.
See the galleries, read the restaurant description and reviews. Then book your table.

 

March 3, 2017 / 10 Comments / by / in ,
Top 5 Rose Wines for Summer 2016

Top 5 Rose Wines for Summer 2016

Previously known as the “Table Wine” in France , the fashion for rose wines arrived in Europe very recently.
We admire  it today, especially during sunny spring and summer. This “pink wine” now accounts for  over  15 per cent of all the bottles sold in restaurants and shops.

But it’s not long since “serious” wine drinkers looked down their noses at rose?, considering it unsophisticated fare for those who couldn’t choose between red and white.

Here are Top 10 pick for this summer with a little hint where You can find them.

 

1.Château du Donjon Rosé, 2013

 

Wine Region:  Languedoc

 

Really good. Ruddy pink. Berries, watermelon and slate nose. Melon and mineral mid palate. Not overly acidic. Finished dry and slate-y.

Grapes : Shiraz/Syrah, Grenache Noir, Cinsault

Perfect with Beef, Lamb, spicy food, mature and hard cheese

Where to find it ? 

Addendum Restaurant (Tower Hill) – £20 / bottle 

BOOK A TABLE

 

 

2. Acantus Rosado Vino De La Tierra De Castilla

Wine Region: Spain

 

Fresh red fruits. Well balanced & smooth with intense fruity aromas

Grapes: Merlot & Garnacha

Perfect with red meat, seafood, on its own

Where to find it ? 

Barcelona Tapas (Dulwich) – £16 / bottle 

BOOK A TABLE

 

 

3. Vin Rose Du Sud De France

Wine Region: South France

 

PAYS D’OC, made from classic Southern French grapes, this provides juicy raspberry and cherry flavours on a refreshing palate

Perfect with Mussels, Seafood and Chicken

Where to find it ? 

Cafe Rouge (Bromley)

BOOK A TABLE

 

 

4. Sancerre Rosé Loire Valley

 

00011317-full   Wine Region: France, Loire

 

Made from Pinot Noir, with the skins in contact with the juice for a only few hours to produce a delicate, dry, pink wine with a delicious aroma of fresh strawberry and notes of blackcurrant.

Grapes: Mainly Pinot Noir

 

Perfect with light bites or on its own.

 

Where to find it ? 

Wilton’s (St James- London)

BOOK A TABLE

5. Le Pozzelle, Salice Salentino Rosado,  2013

Wine Region: Italy

 

100% Negroamaro grape. Bright coral in colour, floral on the nose. Dry on the palate, rich and elegant with a pleasantly dry aftertaste

Grapes: Negroamaro

Perfect with red meat, stew and mature cheese

Where to find it ? 

UNo Restaurant (Pimlico) £23.75 / bottle

BOOK A TABLE

Discover more exciting restaurants and bars in your local area with ActiveBookings.co.uk and book your table directly via our portal. Remember to leave a review and share it with others!

May 24, 2016 / 50 Comments / by / in
15 Food Tricks to impress your friends

Making food can sometimes be boring – but we found 15 food tricks that will turn any meal into an awesome experience !

1 : Awesome cheesy bread with a twist – this is delicious

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2 : Your own flavored ice-cream cookie ! – just use a hot knife to cut a piece of the ice-cream and stick it between two cookies – genius !

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3 : Having a party ? make a cool tasty chocolate bowl with a balloon and melted chocolate

food-hacks

4 : Use muffin liners to stop the bugs from touching your drink

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5 : The most important meal of the day just got better ! use rings of vegetables to create awesome eggs

food-hacks

6 : Ice coffee , level = insane !

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7 : Upgrade your pancakes with a slice of bacon

food-hacks

 

8 : Melted banana split with whip-cream ? yes please !

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9 : Ever wondered how to make a swirly cake ? here you go buddy

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10: Ohhh so thats how its done

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11 : THIS IS THE BEST BURGER EVER MADE – ARE YOU MIND BLOWN ?

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12 : Easiest trick in the book – but no one ever does it

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13 : This is the new best way to peel oranges

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14 : If it works for apples – it will work on potatoes

food-hacks

15 : Use a peeler to create awesome lemon flowers

food-hacks




March 29, 2016 / by / in ,
Restaurant Business – How Bad is it?

When a craving for a freshly prepared Italian or Turkish meal  strikes, I have my choice of more than few restaurants within ten minutes from my London apartment.

Convenient? Absolutely.

More importantly though, it exemplifies the extent to which the restaurant industry over expanded throughout the past two decades.

Consumers’ access to easy credit and businesses’ generous expense accounts supported the heady growth. Restaurant chains found themselves caught up in frenzied spending, but the trend was unsustainable. Like the housing market, the restaurant industry has overbuilt. Without credit cards, consumers can’t afford to eat out as often. And recessionary times have required corporations to slash extraneous expenses — particularly food — from their budgets.

 

Too tasty to fail?
Absent some initiative that makes restaurants eligible for government bailouts, you can expect to see the restaurant industry experience some failures. Several chains have already been forced to start closing underperforming locations. Some establishments will be forced out of business all together.

Food for thought

Times have changed. In the current market, restaurants will achieve growth via market share gains. Those that lack a distinct competitive advantage that adds value to the dining experience — such as superior customer service or unique dishes — will struggle to survive.

Like any other sector that is currently wringing out the excess, there will be a few strong winners that will prevail in the casual-dining sector. There will also be an abundance of failure. Restaurants that lack a distinct competitive advantage and healthy financials face the greatest risk of getting eaten alive.

October 22, 2015 / by / in

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