Cooking smells, body odor, and pet dander can settle into fabric and furniture, but you can easily deodorize curtains, upholstery, and carpeting with baking soda. Blend a cup of baking soda with 30 to 40 drops of essential oil. Consider oregano oil, for instance, which has antibacterial properties, but avoid tree oil if you have pets, as it can be toxic to animals. Sprinkle the mixture onto fabric surfaces, including carpeting, and let sit for 30 minutes or overnight. Vacuum up the baking soda mixture, and with it, those bad smells.
Whether you’re taking Viagra for the first time or you’ve been on it for a while, here are some tips to make sure it works well when you need it, including how to take it with water and milk.
How long does Viagra take to work?
According to the Food and Drug Administration (FDA), Viagra is absorbed quickly and starts to work within an hour. But, depending on the dose of Viagra and other individual factors, it can take as little as 30 minutes to as long as 4 hours to work.
Yes, as a matter of fact, it does. Certain foods or drinks can speed up, slow down, or change the way a medication, such as Viagra, works.
Let’s take a look.
Viagra is one of the most popular erectile dysfunction (ED) medications available today. ED is a common condition with many causes, so it’s important to talk with your doctor first to determine if Viagra is the right medication for your symptoms.
Yes. Water is a great way to take Viagra.
One of the most common side effects of Viagra is stomach upset or dyspepsia. For many men, this side effect is bothersome and can make sexual activity uncomfortable. Water may help avoid that.
What happens when you take Viagra with water?
PDE5 inhibitors like Viagra work by relaxing smooth muscle tissue in the penis to allow blood to flow in. This can lead to an erection if you’re aroused. But Viagra isn’t selective and has effects on smooth muscle tissue in other parts of the body like the lower esophageal sphincter (LES), a ring that closes off the esophagus from the stomach.
When the LES muscle relaxes, it can cause small amounts of stomach acid to leak into your esophagus, causing indigestion or acid reflux.
Taking Viagra with a full glass of water can help move the medication into your stomach faster.
Water can also make sure the pill doesn’t get stuck in your throat or esophagus and cause pain, coughing, choking, or burning.
How to take Viagra with water
Stick with room temperature water when taking medication. Hot water can potentially dissolve the coating of a medication.
Take Viagra with at least half to a full glass of water to help it do its job.
If dyspepsia or nausea bothers you too much, talk to your doctor. They may be able to lower the dose of Viagra or suggest over-the-counter (OTC) products like antacids to help.
Don’t take OTC products without talking to your doctor or pharmacist. There may be interactions with other medications you’re already taking.
Yes. There are no clinical studies that show Viagra taken with milk causes any side effects or interactions.
But whole milk has 8 grams of fat, and studies show high fat meals can cause upset stomach and slow the absorption of Viagra.
Also, if you’re allergic to milk or have lactose intolerance, this might increase your risk of stomach upset or acid reflux if you take it with Viagra.
Taking Viagra with milk probably won’t be harmful. Just know that your body might tolerate the combination differently than if taken with water, such as experiencing delayed time to an erection.
A 2018 study of healthy volunteers taking a 50-milligram dose of sildenafil (Viagra) with a nutritional drink showed that taking both together led to slowed absorption and delayed emptying of the stomach. This may increase gastrointestinal side effects like upset stomach, nausea, and a feeling of fullness.
To prevent some interactions, it’s best to avoid taking Viagra with fruit juice.
Fruit juices can interact with medications and increase or decrease their effects.
Viagra may interact with certain fruit juices like grapefruit, pomelo, and potentially even pomegranate juice if taken together.
The effect of taking Viagra with juice depends on the amount of juice you drink, the dose of the medication, and individual metabolic factors, or how your body reacts individually.
Taking Viagra with a heavy or high fat meal can slow the time it takes Viagra to start working by about an hour. Fatty foods might also increase the risk of stomach upset.
A full stomach may also make sexual activity uncomfortable.
You can take Viagra an hour before sexual activity either on an empty stomach or with a light meal to avoid delayed absorption of the medication.
caution
Don’t take more than one dose per day or increase your dose if you think it didn’t work. Taking too much can cause serious side effects like priapism, an erection lasting more than 4 hours.
Other major issues that can come with doubling a dose include low blood pressure, headache, and vision changes.
The effectiveness of Viagra and any side effects you experience depend on many factors, including the dose, your age, genetic factors, any existing health conditions, and other medications you may be taking.
The best way to take Viagra is either 1 hour before sex on an empty stomach or 2 hours after a meal to avoid a delay in effectiveness.
You can take Viagra with a glass of water, but you can also take it with milk or a light snack. Keep in mind that taking Viagra with whole milk or food may impact its effectiveness.
Always talk to your doctor or pharmacist about the best way to take Viagra, including if there are foods or drinks you should avoid.
If you experience serious side effects from Viagra, call your doctor. For a medical emergency, call 911 right away.
October 01, 2020 at 07:08AM
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How to Take Viagra with Water or Milk, Plus Other Tips - Healthline
“My brother [Rickard Öste] and I have always believed in our oat milk,” says Björn Öste, plant based beverage disruptor and co-inventor of oat milk. The Öste brothers began their journey in the 1990’s, inventing oat milk while in school and are now prepared to surpass almond milk as the most popular substitute for dairy, while setting the stage to steal marketshare from the overall dairy category.
“It required patience and stamina to work on this project for more than two decades,” he continues, of his faith in Oatly— the brand responsible for bringing oat milk to the world. ”But every year was better than the previous year, and the next year always promised to be the year when everything would explode.”
And things have exploded.
Oatly AB is considering an initial public offering that could value the Swedish maker of vegan food ... [+]and drink products at as much as $5 billion. Photographer: Gabby Jones/Bloomberg
In June this year, less than twenty years after its introduction to the U.S., Oatly was valued at $2 billion after securing $200 million in equity from private equity company, Blackstone BX , with investors including Oprah Winfrey, Jay-Z, Natalie Portman and Starbucks SBUX CEO, Howard Schulz. Oatly is also reportedly considering an IPO at a valuation of as much as $5 billion.
As of September 6, sales of refrigerated Oat milk totalled $213.35 million for the year, almost four times sales during the previous year and surpassing the sales of soy milk, which was demoted to third place, by more than $10 million.
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Oatly’s sales nearly doubled to $200 million last year while the brand expanded its presence across twenty countries and three continents.
In April, StarbucksSBUX China announced that it would be placing Oatly lattes on all of its menus. The brand is now producing oat-based ice cream and yogurt in the U.S., in addition to coffee creamer, spreads and sour cream in Europe.
“The team over at Oatly has done a fantastic job over the last couple of years, with not just building the brand but also in managing its incredible growth,” says Öste. “I am extremely impressed by and proud of them.”
“People look at fast growing companies in Silicon Valley and may not think that triple digit growth rates a few years in a row in the food category is something out of the ordinary, but just think of the amount of additional space needed at a plant each year when you go from receiving 20 trucks a day to forty! It is really a very different ball game when you have to move physical products around the globe,” says Öste.
When asked why he believes that oat milk has taken off as it has, Öste claims that it is due to the superior taste. “It's simple, really,” he says. “Taste is King.”
“Consumers are clearly showing they prefer the taste and functionality of oat milk over most plant based alternatives. Baristas and artisanal coffee roasters witness the fact that the neutral oat flavour marries exceptionally well with coffee while enhancing the subtle flavour notes from the coffee beans,” he continues.
This preference has revealed itself in that oat milk is now becoming the preferred creamer in coffee even by dairy consumers.
Organic oat milk on a wooden stand.
getty
Although almond milk is still the most popular dairy alternative, with 63 per cent of total market share, data from Nielsen shows that oat milk is the fastest growing milk alternative, with sales growing by 50 percent between 2017 and 2018, as compared to 11 percent for almond milk.
Oat milk is an excellent option for people with allergies and is naturally free of lactose, nuts, soy, and even gluten if made from certified gluten-free oats.
It also has a relatively low impact on the planet. According to a study conducted by Oatly in Sweden, the production of its oat milk results in 80 per cent lower GHG emissions and 60 percent less energy use as compared to cow's milk.
Oat milk— especially when fortified— is rich in nutrients with 2 grams of protein per serving and 20 to 30 per cent of the daily value of Vitamin D, Calcium and Vitamin A, as well as other nutrients.
“And, unlike dairy milk, oat milk does not leave you with a long lasting aftertaste and bad breath,” Öste laughs.
“Its time to think outside of the cow.”
October 01, 2020 at 10:57AM
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Björn Öste, Inventor Of Oat Milk, On The Road To Number One - Forbes
Dataintelo offers a latest published report on Global Sugar Syrups Market industry analysis and forecast 2019–2025 delivering key insights and providing a competitive advantage to clients through a detailed report. This is a latest report, covering the current COVID-19 impact on the market. The pandemic of Coronavirus (COVID-19) has affected every aspect of life globally. This has brought along several changes in market conditions. The rapidly changing market scenario and initial and future assessment of the impact is covered in the report. The report contains XX pages which highly exhibits on current market analysis scenario, upcoming as well as future opportunities, revenue growth, pricing and profitability.
Sugar Syrups Market research report delivers a close watch on leading competitors with strategic analysis, micro and macro market trend and scenarios, pricing analysis and a holistic overview of the market situations in the forecast period. It is a professional and a detailed report focusing on primary and secondary drivers, market share, leading segments and geographical analysis. Further, key players, major collaborations, merger & acquisitions along with trending innovation and business policies are reviewed in the report. The report contains basic, secondary and advanced information pertaining to the Sugar Syrups global status and trend, market size, share, growth, trends analysis, segment and forecasts from 2019–2025.
The scope of the report extends from market scenarios to comparative pricing between major players, cost and profit of the specified market regions. The numerical data is backed up by statistical tools such as SWOT analysis, BCG matrix, SCOT analysis, and PESTLE analysis. The statistics are represented in graphical format for a clear understanding on facts and figures.
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Glucose
Maple
Corn
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Beverages
Bakery & Confectionary
Dairy & Frozen Desserts
Others
The Major Players Reported in the Market Include:
Coca Cola
Archer Daniels Midland
Sonoma Syrup
Cedarvale Maple Syrup
PepsiCo
Illovo Sugar
Tereos
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DATAINTELO has set its benchmark in the market research industry by providing syndicated and customized research report to the clients. The database of the company is updated on a daily basis to prompt the clients with the latest trends and in-depth analysis of the industry. Our pool of database contains various industry verticals that include: IT & Telecom, Food Beverage, Automotive, Healthcare, Chemicals and Energy, Consumer foods, Food and beverages, and many more. Each and every report goes through the proper research methodology, validated from the professionals and analysts to ensure the eminent quality reports.
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October 01, 2020 at 02:50AM
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Impact Of Covid-19 On Sugar Syrups Market 2020 | Enormous Growth With Recent Trends & Demand By Top Vendors Coca Cola, Archer Daniels Midland, Sonoma Syrup, Cedarvale Maple Syrup, PepsiCo, Illovo Sugar, Tereos - The Daily Chronicle
Stratagem Market Insights announced that it’s published an exclusive report namely Global High Fructose Corn Syrup Market by Size, Share, Growth, Manufacturers, Regions, Type, and Application, Forecast to 2027 in its research database with report summary, table of content, research methodologies, and data sources. The research study offers a substantial knowledge platform for entrants and investors as well as veteran companies, manufacturers functioning in the Worldwide High Fructose Corn Syrup Market.
We have also focused on SWOT, PESTLE, and Porter’s Five Forces analyses of the global High Fructose Corn Syrup market. Leading players of the global High Fructose Corn Syrup Market are analyzed taking into account their market share, recent developments, new product launches, partnerships, mergers or acquisitions, and markets served.
The Coronavirus (COVID-19) pandemic has affected every aspect of life worldwide. It has forced various industries to re-evaluate their strategies and adopt new ones to sustain during these trying times. The latest report includes the current COVID-19 impact on the market.
Get Summary of this Report :
The major market players that are operating in the High Fructose Corn Syrup market are Company 1, Company 2.
We also provide an exhaustive analysis of their product portfolios to explore the products and applications they concentrate on when operating in the global High Fructose Corn Syrup market. Furthermore, the report offers two separate market forecasts – one for the production side and another for the consumption side of the global High Fructose Corn Syrup market. It also provides useful recommendations for new as well as established players in this market.
Which Market Factors Are Explained In The Report?
The High Fructose Corn Syrup market is segmented according to type, application, and region. A complete explanation of the market accumulating methodology, the use of advancement, conclusions of the world market players have been given. The segmentation study identifies leading segments and explains key factors supporting their growth in the global High Fructose Corn Syrup market. The report then sheds light on product positioning, customers’ perception of market competition, customer segmentation, consumer buying behavior, customer needs, and target customers.
Asia-Pacific (China, Japan, Korea, India, and Southeast Asia)
South America (Brazil, Argentina, etc.)
Middle East & Africa (Saudi Arabia, Egypt, Nigeria, and South Africa)
Details encompassing sales & revenue accrued by each region.
Holistic analysis of each regional contributor, inclusive of their predicted CAGR.
Competitive Landscape of the High Fructose Corn Syrup Market :
The chapter on competitive landscape provides information about key company overview, global presence, sales and revenue generated, market share, prices, and strategies used.
Our analysts engage in extensive primary and secondary research to cull out in-depth and authentic information. Primary research includes gathering information from official government and company websites, journals, and reports. Contact our sales team who will guarantee you to get a customized report that suits your specific needs.
The Report Provides :
♦ Market overview
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♦ Recent developments in the market
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♦ Emerging segments and regional markets
♦ Segmentations up to the second and/or third level
♦ Historical, current, and estimated market size, in terms of value and volume
♦ Competitive analysis having company overview, products, revenue, and strategies
♦ Strategic recommendations that help companies increase their market presence
In this study, the years considered to estimate the market size of High Fructose Corn Syrup Market are as follows:
History Year: 2013-2018 Base Year: 2019 Estimated Year: 2020 Forecast Year: 2020 to 2027
Thanks for reading this article; you can also get individual chapter wise section or region wise report versions like North America, Europe, or Asia [Australia and New Zealand].
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Chocolate giant Hershey's is teaming up with Yuengling. A previous version of the video incorrectly stated where the beer would be available. USA TODAY
Yuengling and Hershey's chocolate-flavored brew, which they first collaborated on a year ago, is back – and coming to stores.
Yuengling Hershey’s Chocolate Porter debuted last fall at bars and restaurants in 14 states. This time around the tasty concoction, available now, arrives in bottles and on draft throughout the 22 states Yuengling distributes – from Massachusetts to Indiana, including Ohio, Virginia, and Kentucky.
The Pottsville, Pa.-based Yuengling, which is the oldest brewery in the U.S., uses its traditional Dark Brewed Porter and adds Hershey’s cocoa, syrup and nibs during the brewing.
“Last year we were overwhelmed by the excitement and passion expressed by our fans for our first-ever collaboration beer,” said Jennifer Yuengling, vice president of operations for D.G. Yuengling & Son, Inc., in a statement announcing the beer's arrival. She is a sixth-generation brewer – and one of four daughters of owner Dick Yuengling Jr., working at the brewery.
Her great-great-great-grandfather David Yuengling founded The Eagle Brewery, established in 1829, and renamed it D.G. Yuengling & Son in 1873.
You can find the 4.7% ABV beer, which should be available until about Valentine's Day, using Yuengling's online beer finder.
“We’re happy to work with Yuengling to expand the availability of the chocolate porter and, better yet the Yuengling Hershey’s chocolate porter is available in bottles for the first time," said Hershey's senior director for global licensing Ernie Savo in a statement. "Now our fans will be able to enjoy this one-of-a-kind beer collaboration in the comfort of their homes."
“I think these innovations that we’ve seen, including hard seltzer, are a trend of the consumer looking for new things, and if we want to be consumer-centric … then that’s what’s taking us to this opportunity,” CEO James Quincey told CNBC. “We’re going to follow the consumer.”
September 30, 2020 at 10:00PM
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Coca-Cola to debut hard seltzer in 2021 - KOKI FOX 23
NEW YORK, Sept. 30, 2020 /PRNewswire/ -- Taboola, the world's leading discovery platform, today shared that Firstleaf, a wine subscription service that provides award winning wines at an affordable price has increased subscriptions by 478 percent after advertising with Taboola. Taboola's platform enables brands to capitalize on AI and machine learning to reach consumers at scale across premium publishers to increase brand awareness and increase sales.
Firstleaf has made Taboola its longtime preferred partner to promote their monthly wine club subscriptions and has used insights from Taboola Newsroom, which taps readership data from more than 1.4 billion users each month and allows publisher teams to easily A/B test headlines and images, measure article performance, and receive actionable alerts.
Over the past 3 months,Taboola Newsroom has seen an 80 percent increase in readership for the alcohol/spirits category in the U.S., a statistic Firstleaf has used to justify more investment in Taboola's discovery platform. Firstleaf increased spend in April with more budget added each subsequent month and were able to drive 5.7 times more sales than in Q1, 2020.
"We wanted a partner that could give us the scale we needed. Thanks to the continued success we've seen with Taboola, we've been able to diversify our spend and reach new audiences, even after the spike in consumer demand," said Emily Spears, Director of Acquisition Marketing, Firstleaf. "Taboola's team and their Creative Shop has also played a pivotal role working with our team to optimize content, images and targeting, which are vital parameters for us to have reached the right users at the right time and introduce them to the benefits of joining our wine club."
"It's exciting to have the opportunity to work with an innovative brand such as Firstleaf across the entire purchase funnel, from driving awareness and all the way to a subscription," said Adam Singolda, Founder and CEO, Taboola. "It's key to building success for advertisers outside of Google, Facebook and Amazon and when brands spend with Taboola, they can diversify their strategies while supporting quality journalism and the open web, at a time when it is more needed than ever."
About Taboola Taboola helps people discover what's interesting and new. The company's platform and suite of products, powered by deep learning and the largest dataset of content consumption patterns on the open web, is used by over 20,000 companies to reach over 1.4 billion people each month. Advertisers use Taboola to reach their target audience when they're most receptive to new messages, products and services. Digital properties, including publishers, mobile carriers and handset manufacturers, use Taboola to drive audience monetization and engagement.
Some of the most innovative digital properties in the world have strong relationships with Taboola, including CNBC, NBC News, USA TODAY, BILD, Sankei, Huffington Post, Business Insider, The Independent, El Mundo, and Le Figaro. The company is headquartered in New York City with offices in 18 cities worldwide.
Learn more at www.taboola.com and follow @taboola on Twitter.
CAPE FEAR REGION, NC (WWAY) — More fires erupted again in California on Sunday. Quickly spreading to the heart of Napa Valley, striking fear in the state’s famed wine country.
“Their homes are disappearing and their jobs are literally going up into flames,” Doug Zucker said.
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Zucker, Co-Owner of Bridgewater Wines in Leland, says he knows at least one of the wineries he stocks has been severely impacted by the fires, but he doesn’t think it means a wine shortage is on the horizon.
“You shouldn’t see a gigantic impact with what’s available on our shelves, with pricing and so on. If there’s a specific winery that you like, you may have problems,” Zucker said. “They’re going to be out of the market for a couple of years, but in terms of wine in general, you’re going to be able to find California wine.”
Zucker notes that the vines are sturdy and can bounce back after the fires, possibly producing grapes again next year.
Randy Hall, Co-Owner of Taste the Olive and Vine in Wilmington, says we could see impacts further down the road when 2020 wines are released because of COVID-19 restrictions interfering with harvesting, not just in Napa Valley but around the globe.
“I think we’re still going to see sufficient product coming out of Napa in 2020 when they release that, but it will probably be less. You might see price increases and it will be, I believe, vineyard to vineyard,” Hall said.
But rest assured —
“We’ll still have wine, guaranteed,” he said.
Hall says the fires will not only impact the amount of wine produced, but the taste as well. 2020 wines coming from Napa Valley could have a smokier taste than normal.
September 30, 2020 at 05:29AM
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'We'll still have wine': Local impacts of fires in wine country and COVID restrictions - WWAY NewsChannel 3
Chicago, United States: The report on Global Baking Soda Market provides the complete overview of the several key segments of the market. Report provides accurate calculation and qualitative analysis. Report gives the in depth analysis on various factors, for example market size, segmentations, competitive landscapes, geographical regions and end users. Regional analysis provides a systematic knowledge about the opportunities in business, market status & forecast, possibility of generating revenue, regional market by different end users as well as types and future forecast of upcoming years. The report entitled Global Baking Soda Market 2020 by Manufacturers, Regions, Type and Application, Forecast to 2026 released by Report Hive Research comprises an assessment of the market which provides the real-time market scenario and its projections during 2020 to 2026 time-period [5 Years Forecast].
The report offers an understanding of the demographic changes that took place in recent years. The report presents an analysis of market size, share, growth, trends, statistical and comprehensive facts of the global Baking Soda market. This research study presents informative information and in-depth evaluation of the market and its segments based totally on technology, geography, region, and applications.
>>>>The study encompasses profiles of major companies operating in the global Baking Soda Market. Key players profiled in the report include:Solvay S.A., CHD, ANSAC, Inner Mongolia Yuanxing Energy Co.,Ltd, Tata Group, AGC, Tosoh, Shandong Haihua Group Co.,Ltd., Hunan Yuhua Chemical Group Co.,Ltd., Qingdao Soda Ash Industrial Co., Ltd., Lianyungang Soda Ash Co.,Ltd., Tianjin Bohai Wynn Chemical Co.,Ltd.
Drivers And Risks:
The report covers the basic dynamics of the global Baking Soda market. It scrutinizes several data and figures, and numerous volume trends. A number of potential growth factors, risks, restraints, challenges, market developments, opportunities, strengths, and weaknesses have been highlighted. Another factor affecting market growth has also been included in the report.
Regional Analysis:
The report comprises of regional development status, covering all the major regions of the world. This regional status shows the size (in terms of value and volume), and price data for the global Baking Soda market. The development of the industry is assessed with information on the current status of the industry in various regions. Data type assessed concerning various regions includes capacity, production, market share, price, revenue, cost, gross, gross margin, growth rate, consumption, import, export, etc.
Regional coverage:North America (United States, Canada and Mexico), Europe (Germany, France, UK, Russia and Italy), Asia-Pacific (China, Japan, Korea, India and Southeast Asia), South America (Brazil, Argentina, Colombia etc.), Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria and South Africa)
The key questions answered in the report:
* What will be the market size and growth rate in the forecast year?
* What are the key factors driving the Global Baking Soda Market?
* What are the risks and challenges in front of the market?
* Who are the key vendors in the Global Baking Soda Market?
* What are the trending factors influencing the market shares?
* What are the key outcomes of Porter’s five forces model?
* Which are the global opportunities for expanding the Global Baking Soda Market?
Report Hive Research delivers strategic market research reports, statistical surveys, industry analysis and forecast data on products and services, markets and companies. Our clientele ranges mix of global business leaders, government organizations, SME’s, individuals and Start-ups, top management consulting firms, universities, etc. Our library of 700,000 + reports targets high growth emerging markets in the USA, Europe Middle East, Africa, Asia Pacific covering industries like IT, Telecom, Semiconductor, Chemical, Healthcare, Pharmaceutical, Energy and Power, Manufacturing, Automotive and Transportation, Food and Beverages, etc. This large collection of insightful reports assists clients to stay ahead of time and competition. We help in business decision-making on aspects such as market entry strategies, market sizing, market share analysis, sales and revenue, technology trends, competitive analysis, product portfolio, and application analysis, etc.
September 30, 2020 at 04:03PM
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Baking Soda Market 2020: COVID-19 Impact by Top Manufacturers, Production, Consumption, Trade Statistics, Growth Analysis, Industry Share and Forecast to 2026 | Solvay SA, CHD, ANSAC, Inner Mongolia Yuanxing Energy Co.,Ltd - The Daily Chronicle
A recent report Added by Market Study Report, LLC, on Baking Soda Industry market adds a succinct analysis of the industry size, regional landscape and the revenue forecast pertaining to this vertical. The report further highlights the primary challenges and latest growth strategies embraced by key players that constitute the dynamic competitive spectrum of this business domain.
The Baking Soda Industry market report contains an extensive analysis of this industry space and provides crucial insights regarding the major factors that are impacting the remuneration graph as well as fueling the industry growth. The study also adds a granular assessment of the regional spectrum alongside regulatory outlook of this market space. Moreover, the document measures the factors that are positively influencing the market outlook as well as presents a detailed SWOT analysis. Information such as limitations & restraints faced by new entrants and market majors alongside their individual effect on the growth rate of the companies is enlisted. The research also elaborates on the impact of COVID-19 on future remuneration and growth avenues of the market.
Significant Key Features Highlights of The Reports:
Detailed overview of Baking Soda Industry market
Changing market dynamics of the industry
In-depth market segmentation by Type, Application etc
Historical, current and projected market size in terms of volume and value
Recent industry trends and developments
Competitive landscape of Baking Soda Industry market
Strategies of key players and product offerings
Potential and niche segments/regions exhibiting promising growth
A neutral perspective towards Baking Soda Industry market performance
Market player’s information to sustain and enhance their footprint
From the regional point of view of Baking Soda Industry market:
The study measures the geographical terrain of Baking Soda Industry market and splits it into North America, Europe, Asia-Pacific, Southeast Asia, Middle East and Africa, South America.
It provides with vital data pertaining to the growth rate of each region mentioned over the estimated timeframe.
Additional data emphasized in the Baking Soda Industry market report:
The report categorizes the product types of Baking Soda Industry market into Powder Form andLiquid Form.
Revenue and volume estimation of all the product types are analyzed and presented in the research.
Market share, growth rate as well as product patterns of every product variety is also enlisted.
A comparative statement regarding the pricing patterns of all the product fragments are underlined in the study.
Additionally, the report bifurcates the application landscape into Cakes and Pastries,Biscuits,Rolls and Pies andOthers.
Market share and growth predictions of all the application types are provided in the report.
Highlighting the competitive frameworkof Baking Soda Industry market:
The study delivers crucial information regarding the competitive landscape which comprises of companies including Tosoh,BHS Specialty Chemical Products,Lallemand,Tata Chemicals,Church and Dwight,Natural Soda,Hunan Yuhua Chemical Group,Cargill,Haohua Honghe Chemical andLesaffre.
It measures the production patterns and revenues generated as well as provides a summary of the company portfolio and manufactured items of every company mentioned.
The document also scrutinizes the market share that each firm holds.
The key questions answered in the report:
What will be the market size and growth rate in the forecast year?
What are the key factors driving the Global Baking Soda Industry Market?
What are the risks and challenges in front of the market?
Who are the key vendors in the Global Baking Soda Industry Market?
What are the trending factors influencing the market shares?
What are the key outcomes of Porter’s five forces model?
Which are the global opportunities for expanding the Global Baking Soda Industry Market?
Is my baby getting enough to eat? Is my baby sick? These are concerns that can keep parents’ minds spinning. It can be scary to think that your baby might not be getting what they need to thrive.
Looking to their wet diapers may actually give you some important intel in this area!
Because liquid coming out usually correlates to liquid going in, many breastfeeding parents take comfort in knowing that their baby is producing sufficient wet diapers (and putting on a healthy amount of weight).
The color, texture, and smell of diapers can also give indicators to how your baby’s internal systems are doing.
In short, here’s the breakdown:
On the first day after birth, expect only 1–2 wet diapers.
On days 2–3 of your baby’s life, expect 2–4 wet diapers.
By day 4, your baby should have 4–6 wet diapers per day.
On day 5 and onward, your baby should have 6 or more wet diapers per day.
Things may start off slowly with only two wet diapers on day 2, and three wet diapers on day 3. But by the time day 5 rolls around you should see six or more wet diapers in a 24-hour period.
As your baby ages and their bladder is able to hold more, you may notice that they begin to hold their pee for longer, and soak the diaper more thoroughly. You’ll likely go through closer to 6 to 8 diapers a day instead of 8 to 10 when that happens.
In addition to wet diapers, you should also see at least 3 to 4 stools a day by the time your baby is 4 days old. The color of their stool should be changing as well.
While babies are born with black meconium poops, by day 4 or 5, the color should be yellow with a seedy, soft texture. All of this indicates that your baby is getting enough to eat!
A note about poop
For breastfed babies older than 6 weeks old, it’s totally normal if there are 3–4 days between bowel movements. In fact, according to La Leche League International, some babies older than 6 weeks will go a week between poops.
As colostrum (a natural laxative) leaves the milk, babies will poop less frequently than they did in the early days. As long as your baby is still gaining 1–2 pounds of weight per month, there is no cause for concern.
After the first week, your baby is well hydrated if they have at least 6 wet diapers per day, with no more than 8 hours between wet diapers. If either of those conditions is not met, your baby may be dehydrated.
In addition to a lack of wet diapers, you can look for some of the following signs of dehydration to know if something may be wrong with your baby:
Slow and steady liquid consumption goes a long way to preventing dehydration.
If you’re breastfeeding your baby, you’ll want to offer them your breast frequently when you are in a warm environment or you know that they’re ill. If your child is drinking out of cup or bottle, you’ll want to be sure that this is accessible to them more frequently throughout the day.
Feeding sessions may be shorter than usual if your child doesn’t feel well, so increasing the frequency can help ensure that your little one has sufficient fluids in their body.
You’ll also want to think about what liquids you’re putting in your child’s body when they’re sick.
For older babies and toddlers, use of an oral solution like Pedialyte can help them to stay hydrated with lots of electrolytes. You can check with your doctor about whether they recommend the use of a rehydrating solution and how frequently.
In addition to keeping your baby fed, you’ll want to make sure that they are appropriately dressed. This will help them to avoid losing liquids through excessive sweating or shivering. And if you are traveling to higher altitudes, make sure to encourage your baby to drink as often as possible.
You should definitely alert your child’s pediatrician if:
Your child does not seem to be rehydrating or appears to be becoming more dehydrated.
There is blood in the stool or urine.
Your child refuses to drink or take a doctor-approved rehydrating solution.
Vomiting or diarrhea is so severe that your little one can’t consume enough liquids to keep up.
Your child has an extremely high fever, above 104°F (40°C).
For parents of breastfed babies, it can feel like a guessing game how much milk your baby is getting. Because it’s harder to quantify by amount for breastfed babies, medical professionals typically focus on the number of times a baby should breastfeed in a 24-hour period.
From the time a baby is born until they are back at birth weight (approximately 10 to 14 days after birth), a breastfed baby should be fed every 2 to 3 hours. After that, a baby should be fed approximately 8 to 10 times a day.
For formula-fed babies, it’s possible to have a little more specificity about ounces. According to the American Academy of Pediatrics, a newborn will drink around 2 to 3 ounces (60 to 90 milliliters) of formula every 3 to 4 hours after the first few days.
By the time a baby is a month old, they typically eat around 4 ounces every 4 hours. As their stomachs continue to grow, by 6 months they’ll consume 4 to 5 bottles of around 6 to 8 ounces. This amount may decrease over the following months as more solid foods are added into their diet.
If you’re struggling with a baby who doesn’t want to eat, you may need to find a quiet space without distractions. You can also try a different breastfeeding position or bottle/nipple size.
Wet diapers are one of the best indicators that your baby is well fed and hydrated. By keeping a close eye on the number of wet diapers your baby produces each day, you’ll be able to best respond to their needs.
As always, if you are concerned, talk to your pediatrician. But in the meantime, enjoy those happy, milk-drunk smiles when your little one is passed out in your arms after feeding.
September 30, 2020 at 06:20AM
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Is Your Baby Getting Enough Milk? Check Their Wet Diapers - Healthline
It was still late summer when Adobe Creek brewer and owner Jonathan MacDonald told me he was about to brew his annual batch of pumpkin beer.
Which reminded me that it was time for my annual “oh no, not more pumpkin beers” story. Bashing this style, after all, has become fashionable among beer columnists and bloggers who, for five or six years, have ragged on brewing beer with additions of large orange squashes and a mélange of holiday spices. The story line goes that few, if any, other beer styles have so divided beer fans into lovers and haters than pumpkin beers.
As for the hating, I have decided it would be more interesting this fall to briefly examine it than deliver it. So, I ask, why so much hate for pumpkin beers? (If you have theories, please email me.) Creativity and experimentation are core elements of craft beer culture. Brewers use all sorts of ingredients to make beers taste edgy and different. Why, then, should there be a problem with using pumpkins?
If we could go back in time 20 years, or at least abandon our prejudices, we would probably agree that pumpkin beer sounds like a perfectly fine idea. However, it’s become cool to bash them.
MacDonald says that “there’s definitely a stigma around pumpkin beers.”
He attributes the bad rap to an association with pumpkin spice lattes, that seasonal signature drink of Starbucks that embodies the commercial focus on pumpkin pie spices in food products during — and even well before — the fall holidays. Pumpkin pie spicing isn’t a bad flavor blend. It’s just predictable, with countless food and cosmetic products now boasting pie spices during the Halloween marketing season. For many craft beer fans, seeing their beverage of choice corrupted by this flimsy marketing ploy surely annoys them.
At Pond Farm Brewing in downtown San Rafael, there are no plans to make a beer with pumpkin this fall, according to co-owner and head brewer Trevor Martens, who says he doesn’t want to make a beer that might be difficult to sell after Halloween. As for why people rag on the style, Martens has an interesting theory.
“I don’t think anybody really wants a pumpkin beer because pumpkin doesn’t have much flavor,” he says. “People who want them tend to want pumpkin spice beers, and it can be hard to dial in spice levels correctly, especially something really potent like cloves.”
As a result, he says, good pumpkin spice beers “can be hard to come by.”
I agree, and I’ve said it before: Pumpkin and pumpkin pie are not the same things. To call a beer that tastes like cinnamon and nutmeg a pumpkin beer is a disservice to the squash, which has its own, more subtle flavor profile. For his part, MacDonald is straightforward about his beer being a pumpkin pie beer. Its name — a 20-year-old movie reference — is Like Warm Pumpkin Pie. It goes on tap in a couple of weeks and will probably last until around Thanksgiving.
There is something else that I think must irritate some people when pumpkin beers invade supermarket aisles in September. The fall is when countless fruits come to ripeness, including apples, quinces, persimmons, figs, pomegranates, kiwis, grapes, feijoas, pawpaws, pears and nopales cactus fruits. Yet the beer industry — generally a nucleus of creativity — has become fixated on the pumpkin. Even beers brewed to showcase freshly harvested hops — a product of August and September — make less noise than seasonal pumpkin beers.
MacDonald has been brewing his pumpkin pie beer since about 2012. Before he went commercial in 2017, he brewed it every fall, often at the request of friends who had come to expect it at parties and gatherings (remember those?). The beer, 6% alcohol-by-volume, is brewed with a puree of roasted pumpkin and a mélange of cinnamon, nutmeg, allspice, orange peel and ginger.
“That blend really brings out the pumpkin pie flavor,” he says.
Each of the four years that he has brewed it commercially at his Novato facility, the beer has done well enough. But, he says, the beer isn’t necessarily back by popular demand.
“I brew it because I like it,” he says.
Which, in an economy driven by trendy sales gags, may be the best reason around to brew a pumpkin pie beer.
Alastair Bland’s Through the Hopvine runs every week in Zest. Contact him at allybland79@gmail.com.
September 30, 2020 at 02:13AM
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Good grief, it’s the great divider — pumpkin beers - Marin Independent Journal
EL PASO, Texas -- Court documents show the father of three children who died in a northeast El Paso car crash over a week ago smelled of alcohol at the time of the crash and admitted to police that he was headed to pick up more beer.
Juan Angel Loera failed two breathalyzer tests the night of the crash that claimed their lives. He told authorities, according to the documents, that he had drank three tall-boy beers before the deadly traffic collision.
According to police, Loera pulled his SUV up to the corner of Howard and Titanic, where he stopped at a stop sign then proceeded to enter the intersection.
Police said Loera thought he could cross safely when he entered the intersection headed southbound on Howard - and tried to speed up - but his SUV was t-boned by the Lincoln going east on Titanic.
The 18-year-old driver of the Lincoln was also arrested later. Police said Luis Javier Ortega fled the scene along with his three passengers.
The arrest affidavit said they all acknowledged the deaths of the children, but hadn't turned themselves in. One of the three passengers turned Ortega in.
El Paso / News / Top Stories / Traffic / Video
September 30, 2020 at 10:58AM
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El Paso dad allegedly admits drinking, going for more beer when crash occurred killing his 3 kids - KVIA El Paso
HOUSTON – The beautiful weather we’ve been craving is finally getting closer!
This Wine Club Wednesday, we’re sharing bottles that will help you transition from the hot summer temperatures to the cooler fall weather.
We’re sharing a white, a rosé and a red you’ll love so much, you’ll want to sip fall season long.
Jerry Lasco, founder of Black Door Wine Club curated this menu to celebrate the nice weather with “patio pounders”, wines easily enjoyed during these upcoming temperatures.
HL WINE CLUB MENU
CHEZ JEROME COLOMBARD, SOUTH WEST FRANCE - $18.99
CHEZ JEROME COLOMBARD, SOUTH WEST FRANCE (CHEZ JEROME COLOMBARD, SOUTH WEST FRANCE)
“This little gem comes to us from one of our favorite importers, Mel Masters. Mel is an English gentleman who’s led quite the life as a musician, author, restaurateur and wine importer extraordinaire. I’ve travelled the South of France with Mel and met many of the families that grow these grapes and make his wines. We’ve been friends for a long time, and he comes to Houston several times a year to visit and host wine dinners. This wine comes from the Cotes du Gascogne and is made from 100% Colombard (a grape that few people know of and therefore don’t purchase). I’ve always loved this wine and feel that it way over delivers for the price. We possibly purchase more of it than anyone else in the world and perhaps that’s why he named it after moi. It’s a nice balance between crisp and clean and beautifully ripe fruit. Keywords: fruity, stone fruit and citrus, no oak and highly quaffable. I recommend to drink this wine cold with cheese, light meats/fish or by itself, but ideally outside!” -Jerry Lasco, The Black Door
MANON, COTES DE PROVENCE, FRANCE - $14.99
MANON, COTES DE PROVENCE, FRANCE (MANON, COTES DE PROVENCE, FRANCE)
“This is a great example of wine from this region. It checks all the boxes. Fruit, nice acid and mineral, easy drinking, fun bottle, check, check, check, check and check. This wine is just great to pop some bottles with friends and watch the bottles disappear.” -Cody Uzzel, The Black Door
ARGAM TEMPRANILLO, LA MANCHA, SPAIN - $18.99
ARGAM TEMPRANILLO, LA MANCHA, SPAIN (ARGAM TEMPRANILLO, LA MANCHA, SPAIN)
“This is a great intro to the wonderful heritage grape of Spain, Tempranillo! This is a collaboration between Jerry and legendary Spanish wine importer, Jorge Ordonez. Jorge put Spain on our map and is possibly the most influential figure in Spanish wine. This was a wine we sought out to offer a great Tempranillo at the glass level. You get all the ripe cherries and blackberries you expect with a nice baked earth character on the finish. Great to sip on and great with food like cured Spanish ham and firm cheeses.” -Cody Uzzel, The Black Door
JERRY LASCO
Jerry is a former military flight instructor for the Air Force. He flew for Continental until 9/11 and then moved to Houston and wanted to pursue his passion with wine by becoming a retail wine expert. Now with our recent times, Lasco has pivoted once again with the Black Door Wine Club giving an even more personalized, high touch and virtual experiences for wine lovers.
A post shared by Mister Black (@blackdoorwineclub) on
Black Door Wine Club is a high-touch and hyper-personalized wine club that gets to know you and what you like. Once becoming a member you fill-out a form that helps the team get to know your style and your palette. Orders will come in a case of hand-selected wines chosen based on your tastes and preferences. The team is 100% about helping you to find new wines you love and classics that you still can’t live without. They also do an in-person “Tips & Tasting” class where you can come to WINE-d down and learn some tips and cool wine history from the pros.
Click on Manon Cotes de Provence, FRA and add to cart
For Argam Tempranillo:
Click “Reds”
Click on Argam Tempranillo, SPA and add to cart
If you are part of our Wine Club and would like to be a part of Houston Life’s next Wine Club LIVE segment, email us a little bit about yourself and why you would like to join, at HoustonLife@kprc.com.
September 30, 2020 at 04:37AM
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HL Wine Club: 3 must-try wines to help you transition into fall - KPRC Click2Houston
Or to put a Wine Country spin on the truism, all your barbera in one building.
While the property losses sustained in the Glass Fire by the Napa Valley’s castle on a hill, the Castello di Amorosa winery, were significant, the Tuscan-style castle itself that noted vintner Dario Sattui had built over 15 years emerged unscathed — and the $5 million worth of lost wine was only a fraction of the inventory.
Georg Salzner, president of Castello di Amorosa, said he believes the flames of the Glass Fire came up a canyon on the side of the Calistoga winery early Monday morning and set ablaze the roof tiles of the farmhouse, an accessory building that sits behind the main castle building and wine tasting rooms.
The farmhouse, which was severely damaged in the fire, held offices for management, a fermentation room and a fulfillment center where about one-tenth of the winery’s wine bottles were stored.
Ironically, Salzner said, in the Medieval ages, kingdoms stored goods that were flammable in a farmhouse that was separated from the main castle. Hoping to recreate Castello as authentically as possible, Sattui did the same here — just without the expectation that “one day it would really pay off,” Salzner said.
“There was no damage to the castle per se,” said Castello marketing VP Jim Sullivan.
CALISTOGA - SEPTEMBER 29: Venessa Close, an accounting manager at Castello di Amorosa, right, hugs colleague Katja Reuter outside of the damaged warehouse that was burnt by the Glass Fire at the winery in Calistoga, Calif., on Tuesday, Sep. 29, 2020. (Randy Vazquez/ Bay Area News Group)
CALISTOGA - SEPTEMBER 29: Georg Salzner, president of Castello di Amorosa, pulls some wine bottles out of the winery's fire-damaged warehouse in Calistoga, Calif., on Tuesday, Sep. 29, 2020. Part of the winery's warehouse was damaged by the Glass Fire. (Randy Vazquez/ Bay Area News Group)
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CALISTOGA - SEPTEMBER 29: Burned wine bottles destroyed by the Glass Fire are photographed inside the burnt warehouse at Castello di Amorosa in Calistoga, Calif., on Tuesday, Sep. 29, 2020. (Randy Vazquez/ Bay Area News Group)
CALISTOGA - SEPTEMBER 29: Smoke surrounds Castello di Amorosa in Calistoga, Calif., on Tuesday, Sep. 29, 2020. The winery's warehouse sustained damage caused by the Glass Fire. (Randy Vazquez/ Bay Area News Group)
CALISTOGA - SEPTEMBER 29: Wine bottles that survived the Glass Fire lay in the rubble of a damaged warehouse at Castello di Amorosa in Calistoga, Calif., on Tuesday, Sep. 29, 2020. (Randy Vazquez/ Bay Area News Group)
CALISTOGA - SEPTEMBER 29: Georg Salzner, president of Castello di Amorosa, holds a bottle of wine that he pulled from the winery's warehouse that was damaged by the Glass Fire in Calistoga, Calif., on Tuesday, Sep. 29, 2020. (Randy Vazquez/ Bay Area News Group)
CALISTOGA - SEPTEMBER 29: The warehouse at Castello di Amorosa sustained damage during a blaze that burned a portion of the warehouse in Calistoga, Calif., on Tuesday, Sep. 29, 2020. (Randy Vazquez/ Bay Area News Group)
CALISTOGA - SEPTEMBER 29: Burned wine glasses remain outside of the warehouse at Castello di Amorosa in Calistoga, Calif., on Tuesday, Sep. 29, 2020. (Randy Vazquez/ Bay Area News Group)
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They estimate that about 120,000 bottles of wine were lost in the fire — or about $5 million in wine, including some collector items, special releases and some of the first vintages made by the winery nearly two decades ago.
Luckily, Sullivan said, “We have a lot of wine stored offsite. And in the castle.”
Castello di Amorosa started receiving visitors in 2007. But Sattui’s dream was years in the making.
“I did it partly to honor my ancestors,” Sattui, a fourth-generation winemaker, told Mercury News reporter Michael Martinez soon after the opening. “And partly, I don’t know. I just really have a passion for this.”
Sattui’s great-grandfather, Vittorio, started V. Sattui in 1885 but was shut down by Prohibition laws in the 1920s. Dario, 10 years out of San Jose State University, rebuilt it in 1975 in St. Helena. The Castello di Amorosa architectural plan and line of wines were conceived later.
Originally designed to cover 8,500 square feet, the castle grew as Sattui’s love of architecture and all things Italian overwhelmed his intent, Martinez wrote.
The resulting edifice measures 121,000 square feet, with 107 rooms on eight levels, four of them underground. Some 8,000 tons of stones — including basalt and sandstone — were chiseled by hand and set individually. Leaded glass was imported from Italy. Gargoyles were hand-carved. A maze of narrow hallways below ground measures 900 feet and leads to several chambers filled with wine barrels and artifacts.
On Tuesday morning, employees were back at the castle on the hill — less than 24 hours after the farmhouse was burned — crushing grapes.
“It’s unfortunate,” Salzner said. “But we cannot just stop, so we will be crushing grapes and we will immediately be starting on renovations.”
September 30, 2020 at 06:20AM
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Glass Fire: Napa Valley’s Castello di Amorosa winery loses $5 million worth of wine — but $30 million castle unscathed - The Mercury News
