NaturalShrimp Showcases Aquaculture System in Norway
NaturalShrimp, Inc., a biotechnology aquaculture company that has developed and patented the first shrimp-focused commercially operational recirculating aquaculture system, showcased its Electrocoagulation and Hydrogas technologies by its research partner Marineholmen RASLab at the Tekna Aquaculture Conference that took place Nov. 23-24, in Trondheim, Norway.
The 2022 Tekna Aquaculture Conference focused on sustainable fish welfare, a smaller environmental footprint, and a circular economy in the value chain.
Dr. Mark D. Powell, CEO and general manager of Marineholmen RASLab AS, presented at the conference in a talk titled, “Technology Challenges in RAS and using Transformative and Disruptive Technology to Solve Them.” NaturalShrimp partnered with Marineholmen RASLab to evaluate the effects of hyper-antioxidant technologies on oxidation and fish health in recirculating aquaculture systems and received initial positive trial results of its short-term validation study.
“The focus of the presentation was on alternatives that NaturalShrimp’s technologies provide to the current state-of-the-art, and how it is truly transformative,” Powell said. “I believe that these technologies will lead to significant developments in the operation of farms and provide not only replacement of the conventional biofilter process, but also a potential remediation or back-up potential for supplementing biofilters such as after disinfection, fallowing or changes in stocking.”
Tom Untermeyer, NaturalShrimp COO & CTO added, “We thank Mark for including NaturalShrimp in his presentation to aquaculture industry experts in Norway. Our patented EC and Hydrogas technologies continue to prove themselves not only for the company’s shrimp production, but also for other species and additional applications.
“These easily controlled technologies electronically remove ammonia and nitrites, reduce the bacteria load, and improve the overall health of animals within an aquaculture system. The technologies can truly allow a zero liquid discharge system by not requiring water exchanges to remove excessive nitrate buildup when using traditional biofiltration methods. Our proven technologies are a critical part of our growth strategy, and we are highly focused on advancing and protecting this fundamental IP.”
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‘Tip for Heinz’ Campaign Urges Fans to Ask for Brand
Three in 4 North Americans prefer Heinz Ketchup when dining out, yet nearly half feel there is nothing they can do when restaurants don’t carry their beloved condiment, according to a recent survey commissioned by Heinz. Even more, the word used most to describe respondents’ feelings when a restaurant doesn’t serve Heinz was “disappointment,” according to the survey. Heinz has launched “Tip for Heinz,” a first-of-its-kind program that emboldens fans to enact change and end their condiment disappointment for good.
Now through Dec. 21, ketchup fans can leave restaurants a “Tip for Heinz” to send a subtle, yet powerful message requesting their preferred ketchup. Simply add an extra $1 “Tip for Heinz” to the receipt, share a photo of the receipt on Instagram with #TipforHeinz and #sweepstakes or submit directly to www.tipforheinz.com for full gratuity reimbursement up to $20, and for a lucky few, Heinz will pick up the full tab, too! Heinz is committing a total of $125,000 to cover these gratuities and meals.
“Gone are the days of subjecting delicious foods to subpar ketchup. We support Americans who demand more from the condiments restaurants serve, and ‘Tip for Heinz’ aims to elevate fans’ voices for their preferred ketchup,” says Jacqueline Chao, senior brand manager, Heinz. “Together with fellow ketchup lovers, we hope to work towards a future where fans can expect the unmistakably delicious taste of Heinz whenever they dine out.”
Heinz is offering to provide a free year’s supply of ketchup to the first 10 restaurant locations that take the “tip” and trade up their ketchup. In addition to restaurants making the swap, Heinz superfans will be reminded to “Tip for Heinz” while they are on their way to dine out through large-scale out-of-home placements in Times Square and via billboards in Chicago. They will also be encouraged to participate and enter on the site or through Instagram and TikTok, in a first-to-market media execution.
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Burlap & Barrel’s Spice Passport Allows for Tasteful Travels
Burlap & Barrel, a leading purveyor of single origin spices sourced directly from smallholder farmers around the world, is launching a Spice Passport featuring eight pods of its best-selling spices, packaged in a whimsical, recyclable format that’s perfect for holiday travel, gifting, camping and spicing up meals on the go.
The Spice Passport is a perfect size to be slipped into a carry-on bag, glove box, or holiday stocking. It holds a sample pod of each of the following single origin spices:
- Cobanero Chili Flakes
- Royal Cinnamon
- Smoked Pimenton Paprika
- Purple Stripe Garlic
- Robusta Black Peppercorns
- Sun-Dried Tomato Powder
- Flowering Hyssop Thyme
- Black Lime
Ethan Frisch, co-founder of Burlap & Barrel, says, “We created the Spice Passport as a travel sampler kit, so you never have to eat bland food on the road again! It’s perfect for spicing up your meals when you’re visiting relatives, cooking in other people’s kitchens, and camping expeditions. A mix of sweet, savory and hot spices, the kit includes 8 of our most popular spices and will set you up to cook thousands of different dishes.”
Spice Passports retail for $9.99 (with free shipping) and are available for national shipping via www.burlapandbarrel.com and at select specialty food retailers.
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