Perdue launches whole-grain breaded chicken line
The USDA Dietary Guidelines recommend that all Americans make half or more of their grains, whole grains. Each Whole Grain Perdue product features the Whole Grains Council's Stamp indicating that each serving provides at least one half-serving (8g) of whole grains. Plus, in consumer taste tests, consumers loved the appearance, aroma and taste of Perdue Whole Grain. Additionally, the Perdue Whole Grain Chicken products provide four grams of daily fiber per serving and are a good source of Vitamin B1, B6 and Niacin. As with all Perdue frozen products, the whole grain line is made with only white meat chicken, is an excellent source of protein and contains no preservatives or fillers.
Perdue Whole Grain Breaded Chicken Breast Nuggets and Tenders are also "child nutrition" labeled, clearly identifying the contribution of these products towards fulfilling the USDA's daily child nutrition meal pattern requirement.
Source: Perdue Farms Inc.
Good Golly Miss Molly! Pat Boone Meats to launch in NovemberAccredited Members Holding Corporation entered into an agreement to acquire World Wide Premium Packers Inc. (WWPP) for an undisclosed amount. WWPP is an early-stage business enterprise that intends to procure, process and market premium meat products. WWPP has entered into a licensing agreement with the legendary singer, songwriter, movie star, TV and radio personality, Pat Boone, which grants WWPP a perpetual exclusive worldwide license to use Boone's name and likeness in connection with the marketing and sale of premium meats, cookbooks and related products.
Accredited Members Holding Corp. finds and vets unique acquisition opportunities to build powerfully lucrative brands like Pat Boone All-American Meats. This acquisition represents one of those unique opportunities, pairing a legacy brand of direct-to-consumer, premium meats, with the compelling bonus of consumers being able to direct a portion of the proceeds to charitable causes. Accredited Members Holding Corporation's Co-Chairman, J.W. Roth, remarks, "This project represents an extraordinary project, unlike any I've ever been involved in. Honestly, this is the first time I've been involved in building something truly special -- something very, very different. And this time, I'm building it with my friend Pat Boone. Pat is more than just a legend. Pat Boone is a man of integrity and character. Pat is one of the hardest working guys I've ever been around, especially for a guy who doesn't have to!"
Boone is once again uniting friends and family around the dinner or picnic table, and is just as passionate about supporting charities that are in desperate need of help. He is committing his talent, leadership, relationships, media connections and own financial resources to this project -- not just his name -- to ensure that those charities are well supported.
"We're committed to making sure that Pat Boone All-American Meats is the kind of company you can believe in -- the kind of company you can trust to deliver on its promises," he says.
Pat Boone All-American Meats (www.patbooneallamericanmeats.com) is scheduled to launch November of this year with a line of premium cuts of USDA., aged, hand-trimmed steak, and is supported by an exceptional network of traditional U.S. cattle ranchers, and a world class team of meat specialists.
Source: Accredited Members Holding Corp.
AMI refutes meat link to bladder cancerThe American Meat Institute Foundation said a study published today in the journal Cancer that links nitrite and nitrate intake from processed meats to a potential increased risk of bladder cancer is the latest example of “nutrition whiplash” facing consumers. AMIF President James H. Hodges said the study creates needless confusion rather than providing clarity to the complex issue of diet and its effect on health.
Hodges emphasized that processed meat continues to be part of a healthy, balanced diet and nutrition decisions should be based on the total body of evidence – not on one study that stands in contrast to the full body of research.
The study erroneously perpetuates the myth that cured meats are the main source of ingested nitrite. The fact is that less than five percent of ingested nitrite comes from cured meats. Ninety-three percent comes from vegetables like lettuce, spinach, celery, cabbage and beets and from our own saliva. In fact, research conducted in the last 20 years had concluded that the body makes nitrite as part of its healthy, normal nitrogen cycle.
In addition, the U.S. National Toxicology Program (NTP), which is considered the “gold standard” in determining whether substances cause cancer, completed a multi-year study in which rats and mice were fed high levels of sodium nitrite. The study found that nitrite was not associated with cancer. NTP maintains a list of chemicals found to be carcinogenic. Sodium nitrite is not on that list.
Hodges noted that this is an epidemiological study, which by itself is not sufficient to establish cause and effect. Rather, this type of study allows researchers to identify associations that may merit further study. Even the authors of the study state that the findings of their research are “tentative,” the relationship between dietary nitrite and nitrate was of “borderline statistical significance,” and “not enough data was available to draw conclusive findings.”
Refuting even those modest assertions, Hodges said, “This study did not achieve the standard scientific threshold that would generate any concern at all, and it has already come under intense scrutiny from the scientific community because there is no data presented that is statistically significant by conventional statistical rules.”
Hodges added, “All of these studies struggle to disentangle other lifestyle and dietary habits from meat and processed meat and admit that they can't do it well enough to use their conclusions to accurately recommend people change their dietary habits. What the total evidence has shown, and what common sense suggests, is that a balanced diet and a healthy body weight are the keys to good health. Meat contains protein, amino acids and essential nutrients like iron and zinc that can and should be part of a healthy, balanced diet and lifestyle.”
Omaha Steaks launches hole-in-one promotionOmaha Steaks announced a Hole in One golf promotion, inviting golfers nationwide to "tee it up" for the chance to win free Omaha Steaks Filet Mignons. During the month of August, any golfer achieving an ace on a hole of at least 150 yards scored on a golf course located in the United States, is invited to submit their hole in one certificate or signed score card to Omaha Steaks to receive a complimentary box of 4 (6 oz.) Omaha Steaks Filet Mignons.
Details of the contest are posted on the Omaha Steaks Facebook page at www.Facebook.com/OmahaSteaks. Hole in one certificates or signed score cards may be mailed to Omaha Steaks Hole in One Giveaway at 11030 O. Street, Omaha, NE, 68137 or e-mailed to firstname.lastname@example.org. Contest eligibility is limited to persons residing in the United States who are a minimum of 18 years of age.
In addition to the Hole in One promotion, Omaha Steaks also will offer weekly prize giveaways as part of an online Hole in One Trivia Contest on Facebook and Twitter.
"At Omaha Steaks, we feel that enjoying a juicy Filet Mignon with family and friends is the best way a golfer can celebrate a hole in one achievement," said Senior Vice President and family owner, Todd Simon. "We wish the best of luck to golfers across America, and we look forward to shipping the Filet Mignons to all the Hole in One winners."
Source: Omaha Steaks