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For the second year running, the Hessian Butchers' Association has been a cooperation partner in the "Chill & Grill" summer campaign organized by the private broadcaster planet radio from Bad Vilbel. To this end, barbecue parties were organized in a total of eight Hessian outdoor pools, for which the youth broadcaster planet radio had raffled 200 tickets each. These parties are very popular with the target group, partly because they give the relatively small group of participants a certain VIP status, which allows them to celebrate in the outdoor pool after the official closing time.

In addition to a lot of music, stage shows and various competitions, the offer also included fresh sausages straight from the grill. And this is where the Hessian Butchers' Association is involved, which contributed the sausages and rolls in cooperation with a local member of the guild.

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"FEEL THE FIRE" combines passion for the brand and flame-grilled products

As of this week, BURGER KING(R) Germany is starting midsummer with a national relaunch. Behind the new claim "FEEL THE FIRE" is the expansion of the communication strategy with regard to the core competence and positioning "flame-grilled". From now on, the fire theme will be reflected in all communication tools and in all of the company's restaurants. It becomes a supporting element of the appearance and symbolizes the passion and quality that has lived at BURGER KING(R) for 50 years in the products, but also in the employees and guests. Comprehensive relaunch of BURGER KING Germany

BURGER KING(R), the third largest catering company in Germany, is breaking new ground in Germany in its anniversary year and intensifying the communication of its core competence "flame-grilled". The company is underlining its positioning on the market with a comprehensive new appearance. The relaunch affects the advertising presence, the claim, the homepage, communication tools such as King Channel, King Magazine and King Terminal as well as the restaurant posters and the menu board. The aim of the holistic relaunch is to highlight this qualitative difference and advantage of BURGER KING even more clearly for guests in over 420 restaurants. This was successfully implemented with the new claim “FEEL THE FIRE” and the subsequent marketing measures. It is precisely the grilled taste, which has been the global philosophy of BURGER KING(R) since the company was founded, that makes it unique. It's not for nothing that around 400.000 guests across Germany visit our BURGER KING(R) restaurants every day. "Because only at BURGER KING(R) do we have the fire, we burn for the brand - and by that I mean both our employees and our guests," says Pascal Le Pellec, Managing Director of BURGER KING(R) Germany.

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CMA pork ad goes down well

Consumers give the image campaign for meat by the Central Marketing Society of the German Agricultural Industry mbH (CMA) good marks, the German Farmers' Association (DBV) said. A consumer survey - which was carried out as part of the basic campaign “Germany has GesCMAck” about pork - has proven that awareness-raising measures regarding pork are well received by consumers. The CMA's advertising campaign helps to make consumers aware of pork and thus develop a positive attitude towards meat, emphasized the DBV.

The CMA, together with German farmers who produce pork, developed the supplement “Little Pigs Pleased” with information about pork, which was published in the six magazines Bild der Frau,Freund, Für Sie, Hörzu, Journal für die Frau and Stern . A reader survey was then used to check how and with what interest the supplement and the content of the brochure were perceived. Also of interest was how consumers rated the cover photo, which depicted an attractive young woman, and how highly they rated pork overall.

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In the second quarter of 2004, almost 1,6 million tons of meat were produced commercially in Germany, including 252 tons of poultry meat. As the Federal Statistical Office also reports, poultry meat production increased by 600% in the second quarter of 2004 compared to the same period last year. It therefore accounts for 10,5% of total commercial meat production; In the same quarter of the previous year, this share was 15,9%.

The largest share of poultry meat production was made up of young broiler meat with 134 tonnes and turkey meat with 500 tonnes. Compared to the second quarter of 97, 300% more turkey meat and 2003% more young broiler meat were produced.

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Industrial metal detectors in demand

Metal detection technology specialist expects sales of 2004 million in 6,3 / 2,8 million euro investment in new 3.500 square meter office and production building / team increased by ten to 60 employees

MESUTRONIC Gerätebau GmbH (Kirchberg im Wald / Regen district) expects a sales increase of 25 percent this year. The Lower Bavarian manufacturer of industrial metal detection systems will increase sales from around 5,0 million euros in 2003 to 6,3 million euros, predicts managing partner Karl-Heinz Dürrmeier (45). The company, which is one of the world's leading developers of metal detectors, delivered around 1.800 systems last year.

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Enjoyment with unpleasant consequences

The shiitake mushroom (Lentinus edodes) is also valued as an edible mushroom in Germany, cultivated and consumed in large quantities. However, for particularly sensitive people, the culinary enjoyment can subsequently be marred by strip-like, whiplash-like redness on the skin. These rare, sometimes severe skin reactions are probably triggered by a natural ingredient in this type of fungus.

Shiitake mushrooms are not only valued for their excellent seasoning and taste properties. They are also said to have an all-round positive effect on health. But for a few people, eating these mushrooms has unpleasant health consequences: a few hours after the meal, so-called shiitake or flagellant dermatitis occurs. This is probably a hypersensitivity reaction to the polysaccharide lentinan contained in the mushroom.

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CMA brochure presents classics in a new guise

Basil, dried chili peppers and coriander give the beef rump an aromatic flavor. Exotic spice mixtures, which give the beef an extraordinary touch, are becoming increasingly popular. The classic beef has become indispensable in German cuisine. The large number of cuts, the typical taste and the countless preparation options have made it a popular type of meat. The new brochure of the CMA Centrale Marketing-Gesellschaft der Deutschen Agrarwirtschaft mbH "Beef Recipes" presents tasty dishes and product information.

In addition to its diversity and good taste, beef makes an important contribution to a balanced diet. It contains high-quality protein, essential fatty acids, vitamins, minerals and trace elements. No matter how beef is prepared, it is a very special treat. How about, for example, "Beef rump in flavored steam", "Tafelspitz aspic" or "Tournedos with fresh chanterelles"? The 24-page illustrated brochure entices you to cook and enjoy. Whether imaginative creations or traditional recipes - try it out!

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GRÄFE UND UNZER-VERLAG and CMA present delicious recipes

he good old buttered bread is back in vogue - no wonder, because there is no substitute for the buttery taste. Whether pure or refined with a wide variety of ingredients, butter not only tastes good as a spread, but also gives many dishes the right whistle. The booklet “Alles in Butter”, which was published by GRÄFE UND UNZER-VERLAG in cooperation with the CMA Centrale Marketing-Gesellschaft der Deutschen Agrarwirtschaft mbH, presents the diverse uses and flavor variations of butter. Tanja Dusy, editor of the show Kochduell, presents a variety of buttery delicacies with meat, fish and vegetables in the series "GU Leicht Gemacht". The 36-page booklet presents savory and sweet butter mixtures as well as a dish to go with each one. Of course, the basic recipes for herb butter and herb hollandaise should not be missing.

In addition to the tasty recipes, the author explains the difference between sweet cream, sour cream and mildly acidified butter and what goes best with what. And with the step-by-step photos, even inexperienced cooks can make classic buttercream right away.

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The Association for Food Law and Food Science e. V. (BLL) has published the latest, fully updated interim report "The Community Food Law" with the attached CD-ROM of the text version.

The work, which is published regularly, has become an indispensable guide and helper for everyone dealing with European food law regulations in recent years. The extension of the labeling law, the currently interrupted legislative process for the so-called "Claims Regulation" and the reform of the European additives law are just examples.

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Minister Ehlen presents the LAVES annual report in Oldenburg – more than 1,5 million tests

A decisive contribution to consumer health protection in Lower Saxony: "More than 1,5 million official examinations were carried out by the Lower Saxony State Office for Consumer Protection and Food Safety (LAVES) last year," explains Lower Saxony's Agriculture Minister Hans-Heinrich Ehlen during the press conference on the occasion of the presentation of the LAVES Annual Report 2003 in Oldenburg.

LAVES includes the food institutes in Braunschweig and Oldenburg, the veterinary institutes in Oldenburg and Hanover, the animal feed institute in Stade, the veterinary institute for fish and fish products in Cuxhaven, the institute for consumer goods in Lüneburg and, since January 1, 2004, the institute for beekeeping in Celle. In addition, the specialist services Food and Residue Control Service, Feed Control Service, Animal Welfare Service, Technical Experts, Task Force Veterinary Affairs and Organic Farming are integrated into LAVES.

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According to the state secretary in the Hessian Ministry for the Environment, Rural Areas and Consumer Protection, Karl-Winfried Seif, about 20% of the drinking water dispensers (gallons - water coolers) that are now very popular and widely installed have hygienic deficiencies. Investigations carried out by the Hessian State Investigation Office (SUAH) in Kassel have shown that out of 113 drinking water samples from such drinking water dispensers, only 22 samples (approx. 20%) were objectionable.

The samples were taken by the Offices for Consumer Protection and Veterinary Affairs (ÄVV) in supermarkets, department stores, drugstores, bakeries, hotels, pharmacies, hospitals, dental practices, nursing homes, car dealerships, fashion stores, banks and DIY stores throughout Hesse. The reason for the complaints is the increased number of germs (12x) or the presence of faecal indicator germs (10x) (coliform germs, pseudomonas, faecal streptococci) in the water provided.

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