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Market value of energy bars expected to reach US $ 1,011.2

LOS ANGELES, June 22, 2021 (GLOBE NEWSWIRE) – The Global Energy Bars Market is expected to grow at a CAGR of approximately 6.5% from 2020 to 2027 and reach a market value of over US $ 1,011.2 million by 2027.

North America is expected to hold the largest share of the world market, as it is the largest producer and consumer of energy bars. The organic energy bar market is driven by growing consumer demand for convenient and healthy energy boosting food products in the region. Growing consumer demand for sports nutrition along with product innovation by food manufacturers such as adding different flavors to energy bars is driving the growth of organic energy bars market.

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Countries like China and Australia generate the majority of revenue in the Asia-Pacific region. During the forecast period, Asia-Pacific is expected to have the highest CAGR in the organic energy bar industry. Consumers in the region are increasingly interested in organic and energy-boosting food products. Additionally, many customers prefer gluten-free products. Many food processing industries have started offering gluten-free energy bars as a result of market research. Throughout the assessment period, these factors are expected to fuel the Organic Energy Bars market.

Growth factors

The demand for flavored energy bars has grown rapidly and continues to grow at a rapid rate. The preference for fusion aroma and nutty aroma has increased dramatically in developed markets, resulting in increased demand for ethnic flavors. The growing popularity of energy foods, drinks and gels has resulted in the incorporation of more distinct flavor profiles, leading to the growth of the global energy gels market. With the emergence of modern retail formats, a new format for large-format shopping center operations in the form of food courts and specialty stores has emerged. These food courts and specialty stores provide consumers with easy access to food and drink during shopping and entertainment activities, as well as the ability to select a different product by comparing it on the spot. These improved retail formats have helped companies deliver their energy bar products to consumers more efficiently.

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The increasing complexity of healthcare and the growing number of health conscious people are expected to drive the energy bar market over the predicted years. In addition, the increasing demand for energy foods, beverages and a wide range of other products is propelling the growth of the market. In addition, the growing sports nutrition industry and the growing interest in health and wellness are expected to positively impact the growth of the market. There are certain restraints and challenges that may hinder the growth of the market. The high cost of energy bars compared to traditional snack bars is likely to stifle market growth.

Segmental overview

The global energy bars market is segmented on the basis of type, nature and distribution channel. By Type, the market is segmented into Protein Bar, Nutrition Bar, Cereal Bar, and Fiber Bar. Based on nature, the market is classified into organic and conventional. In addition, the distribution channel is separated into hypermarkets and supermarkets, convenience stores, specialty stores and online sales channel.

Some of the main competitors are PowerBar, Honey Stinger, Clif Bar & Company, Gatorade, General Mills, Inc., Humm Foods, Inc., and among others.

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Some of the major observations regarding the Energy Bars market include:

  • In April 2016, PowerBar announced the relaunch of new products and renewed packaging. Already off to a good start this year, the brand launched a new protein shake and launched a new range of protein bars with reduced sugar content. The new Simple Fruit Energy Food, a real fruit puree, will hit stores alongside sports gels in April with additional nutrient-dense foods in 2016 and beyond.
  • In May 2021, Clif Bar & Company announced the launch of a new CLIF® advertising campaign: “Let’s Move the World”. In an effort to inspire more people to move more often, “Let’s Move the World” embraces the spirit of adventure and celebrates the openness to try, the energy to do and the nutrition it takes to move the world. world.

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DOTA 2 TI10 could leave Sweden after vote banning esports from sports federation

Valve’s follow-up requests to qualify The International were immediately rejected by the Swedish Home Secretary.

Despite previous conversations and assurances given to Valve, Sweden refused to qualify the International Championships – DOTA 2 as an elite sporting event. This is an exemption offered to other elite sporting events that allow players, talents and staff to acquire visas to travel.

Valve announced in a June 21, 2021 article that the Swedish Sports Federation voted not to accept esport into the sports federation. This denial of qualification means that players who would normally be able to apply for a visa and enter the country, would be denied. The post also notes that it would be up to each border officer to decide whether someone was eligible to enter the country.

Other calls were made, including an option for the Home Secretary to reclassify The International as an elite sporting event, but these were dismissed. The post then explains the other options on the table and points out that Valve still plans to host the event in Europe this year.

We filed an appeal directly with the Swedish government on June 9, but they were unable to provide assistance. On June 14, we asked them to reconsider their decision, and so far they have not been able to come up with a resolution. As a result, and in light of the current political situation in Sweden, we have started to look for possible alternatives elsewhere in Europe to host the event this year, in case the Swedish government is not able to host the championships. international – Dota 2 as expected. We are confident that in either case we will have a solution that will allow us to hold TI10 in Europe this year, and that we will be able to announce an updated plan in the very near future.

It wasn’t until last year that Valve chose to delay DOTA 2’s The International due to the ongoing COVID-19 pandemic. While there were hopes that 2021 would mean a return to the norm, it seems there are more hurdles to overcome before players can fight in the DOTA 2 Championships.

Despite this recent setback, Valve says the DOTA 2 TI10 qualifiers will still take place on June 23. Make sure to keep it locked to Shacknews as we bring you the latest news on The International – DOTA 2 Championships.

Originally from the lower lands, Sam Chandler brings a touch of the southern hemisphere to his work. After touring a few universities, earning a bachelor’s degree, and entering the video game industry, he found his new family here at Shacknews as a guide editor. There is nothing he loves more than creating a guide that will help someone. If you need help with a guide, or if you notice something wrong, you can tweet it: @SamuelChandler



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San Francisco’s Taj Campton Place reopens bar and bistro

San Francisco’s iconic hotel, Taj Campton Place, is known for its fusion of modern luxury and warm, hospitable service. Situated above all the hustle and bustle of Union Square, it offers sweeping views of the cityscape, as well as a two Michelin star dining experience at the eponymous Campton Place restaurant, run by Executive Chef Srijith Gopinathan.

While this dining option is not yet open to customers, Taj Campton Place has just reopened its bar & bistro, best known for its comfort food, handcrafted cocktails and intimate ambiance. Its elegant and refined ambiance is perfect for business meetings, after-shopping dinners, locals in need of a drink and more. Located in the heart of downtown San Francisco’s shopping and dining district, it’s a popular place to relax, so much so that seating is only available on a first-come, first-served basis.

Among the most noteworthy dishes are the black truffle fries accompanied by a delicious buttermilk garlic dip; Ricotta ravioli with cauliflower, red cherries, tomato sauce and Parmesan; Fish of the day simmered with asparagus, English peas and virgin basil; Aged New York steak with fries and mixed salad and the Paneer Makhani with basmati rice, lentil wafer and mango pickles.

We chatted with Chef Srijith Gopinath Girijia, who oversees the two Michelin star Cal-Indian restaurant Campton Place and the hotel’s bar & bistro, about his inspiration for the in-room dining menu, which was a main stay during the pandemic; the reopening of the Bar & Bistro; and more. Here is what he had to say.

The food at the hotel has a bad reputation as it is overpriced and not that great, unfortunately. How is the cuisine at Taj Campton Place different and what do you hope guests take away from their stay?

We are in the unique position of having a Michelin Star Chef who creates and oversees the entire food and beverage program at Taj Campton Place, including in-room dining. We have the ability to create an in-room dining experience that outperforms the competition.

You offer full in-room dining service for breakfast, lunch, and dinner, which is a rarity in San Francisco. Why is it so important that you offer this to your guests?

Food and drink has always been such an important part of the overall experience at Taj Campton Place. We really want to create an atmosphere in which guests can return as much as possible to pre-pandemic life.

Are guests harder to please right now? Was it difficult to get guests back to the hotel and travel again?

Our experience has been that our guests have been extremely understanding and appreciated by the efforts of the hotel team. There is such a beautiful feeling of freedom and happiness that emanates from the mood of our guests and it has been so pleasant and rather contagious for all of us. We have seen that as the number of people vaccinated increases, the number of occupations increases and we expect this trend to continue.

How did the reopening of the hotel and restaurant program go?

We had plenty of time to plan our reopening, and although the city and CDC sanitary guidelines were an ever-changing landscape, we were well prepared and as a result the reopening went very well.

What is your inspiration for the in-room dining menu?

Healthy, hearty and comforting dishes created with seasonal ingredients and simple, familiar cooking techniques. Most of the dishes on our dining room menu are our interpretation of something we would cook at home.

Has anything on the Bar & Bistro menu changed since closing? What is the inspiration for the menu?

We’re excited to bring back some of our customer’s favorites, such as our Chicken Curry and Cheeseburger with Fries. We have added seasonal menu items to the hotel’s Bar & Bistro menu. Inspiration comes from the bounty of California, as well as some of my favorite comfort food from India.

What do you think customers are looking for in a dining experience on a night out on the town now?

Since most people have been dining at the house for a year, guests want to get out of the house and into town! With a long history as a ‘place to see’ in the heart of the city – attracting shoppers from nearby luxury boutiques, high profile businesses and travelers from around the world – Taj Campton Place’s Bar & Bistro is known for its cuisine high comforting, handcrafted cocktails and intimate ambience. The Bar & Bistro is the ideal meeting place to share a memorable meal with loved ones.

What can customers expect when they dine at the newly reopened restaurant?

The Bar & Bistro will be open seven days a week from 5:00 PM to 10:00 PM. The most notable dishes on the menu include baked beets with grapefruit, mint, goat cheese and hazelnuts; black truffle and garlic buttermilk fries; ricotta ravioli with cauliflower, candied cherries, tomato & provolone sauce; and chicken curry with basmati rice, lentil wafer and mango pickles. The Bar & Bistro also offers an exceptional wine list and a selection of handcrafted cocktails. Places are available on a first come, first served basis.


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Where to buy Cadbury’s Twirl Breakaway bar in the UK

It’s not every day that Cadbury comes up with a new creation, so naturally I’m excited. Step inside the Twirl Breakaway, which consists of two Flake bars sandwiched between two wafers and covered in Cadbury’s quintessential dairy milk chocolate. Sounds good, doesn’t it? Those who know chocolate will certainly recognize this combo. There is a striking similarity to the treat formerly known as the Time Out bar. Bur more on that later.

First spotted in B&M stores across the country, the Cadbury Twirl Breakaway is available for purchase now and costs £ 1.49, according to @treatsinstore. At the moment, it doesn’t appear to be available in major online supermarkets, but that doesn’t mean it’s hiding on physical shelves.

Almost as soon as Instagram food critic accounts discovered Cadbury’s new creation, users began to point out how similar it was to the Time Out bar.

The original Time Out bar consisted of a ripple of milk chocolate between two wafers and was sold with the slogan: “the wafer breaks with a layer of flake”. Sadly, the bar was discontinued in 2016 after it was considered the brand’s least popular treat. Instead, the bar has been replaced with a One-Finger Time Out, which has smaller layers of chocolate between the wafer.

Cadbury’s has since issued a statement responding to the comments. “We can confirm that they are not the same, but how each one is made is a secret, known only to our brilliant chocolate makers,” the brand said ambiguously. Subway. So this is it.



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Man who stabbed Maryland deputy in fight bar lawsuit, says investigation unfair

A man who stabbed a deputy on leave during a brawl at a bar in Prince George County, Md., Sues the county police department, saying its investigation was unfair and ignored the critical details of what had happened.

In December 2018, Christopher Dewitt said he was having a drink inside the Sunnybrook Tavern in Fort Washington, MD, when he was approached by someone he didn’t know. Dewitt said the man threw food in front of him at the bar and called him a racial insult.

“I was like, ‘Who are you talking to?’ like, ‘I’m talking to you.’ So we had a physical altercation, ”Dewitt said.

The man who approached Dewitt was Charles County MP Robert Smith, who was off duty, according to an arrest report obtained by News4.

The report says Smith placed his unfinished food in front of Dewitt, but does not confirm the alleged racist insult Dewitt says he made. The report describes an altercation and appears to describe Dewitt as the assailant.

Dewitt admits he stabbed Smith with a pocket knife he was carrying. He said it was in self-defense because he felt threatened and outnumbered.

“We started to fight. So his brother and his father came and it was like they were trying to jump on me. So at that moment when his brother pushed me against the wall, I ‘Reached my pocket, grabbed my knife and stabbed it, ”Dewitt said.

Surveillance video shows Smith then pulls out what the Charles County Sheriff’s Office says is his personal gun.

People inside the tavern take cover as Smith’s brother appears to calm him down. Some people called 911.

The Prince George County Police Department and the Charles County Sheriff’s Office issued press releases detailing the stabbing and arrest of Dewitt, but Dewitt’s attorney said they had omitted critical information.

“We really believe there were gaps and that is part of the reason Prince George County itself is a defendant in this lawsuit,” said attorney Brandon Burrell.

According to medical records obtained by Dewitt’s attorneys, Smith was drunk when he first approached Dewitt and drew his gun.

“He’s armed with a gun. He’s four times the legal driving limit.… He pulls out his gun in a crowded bar,” Burrell said.

In the police report, Prince George officers said Smith “had indicated his recollection was unclear due to the amount of alcohol he had consumed.”

The Charles County Sheriff’s Office statement on the incident mentioned that a deputy on leave would be investigated, but did not disclose Smith’s name and did not mention that he had drunk while handling a firearm, a violation of departmental policies.

A spokesperson for the sheriff’s office said Smith was sanctioned but did not disclose details due to state personnel laws that protect officers.

Dewitt, meanwhile, spent 30 days in jail after being initially denied bail.

The Prince George County State Attorney’s Office confirms it did not prosecute Dewitt after reviewing the video and other evidence. His charges of assault and reckless endangerment were dropped. Dewitt says he’s still dealing with what happened in the tavern.

“I lost my job because of this situation. I mean, I lost all around the board,” Dewitt said.

News4’s request for an interview with Smith or his lawyer was denied.


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“The biggest problem” facing bars

Colossal rent debts weigh heavily on the hotel industry’s neck. If the situation is not resolved, there could be far-reaching implications for future generations in the bar world, writes Amy Hopkins.

Without government intervention, rent debt could endanger 330,000 additional jobs in addition to those lost in 2020

* This feature was originally published in the June 2021 issue of Spirits trade. On June 16, 2021, the UK government announced a further nine-month extension of protection against commercial evictions

The devastation caused by the coronavirus pandemic on the hospitality sector is confirmed by data from the UK Hospitality trade body: in a terrible year, 660,000 jobs were lost, sales of 86 billion pounds sterling (US $ 122.3 billion) have disappeared, and at least 12,000 companies have gone out of business for good.

One figure that continues to rise is the collective rent debt accumulated by the sector since the first nationwide foreclosure in March 2020. Currently, the debt stands at £ 2.5 billion, according to UK Hospitality, whose recent survey from members revealed that more than half are unable to pay their arrears.

At the start of the foreclosure, the UK government announced a moratorium on lapsing of leases to prevent landlords from evicting commercial tenants for non-payment of rent. The moratorium has been extended several times and is due to end on June 30, 2021.

Meanwhile, tenants and owners have been on their own when it comes to refunds. However, a large number of discussions ended in deadlock, with UK Hospitality estimating that 40% of business owners were unable to agree on a rental grant with their landlords.

“Some owners have taken a collaborative and supportive approach, but we have also seen a significant number of owners reject this approach and be tough and aggressive. Now is the time to fix this problem, ”said Kate Nicholls, CEO of UK Hospitality.

Kate Nicholls, British hotel business

As such, the group is calling for “sustained and targeted intervention” by the UK government to help both sides reach a deal. “To date, the government’s strategy – to introduce and repeatedly expand a ban on coercive measures – has just advanced the problem,” adds Nicholls. UK Hospitality and other voices have warned that a ‘bloodbath’ of closures would be inevitable if the crisis is not resolved, putting 330,000 more jobs at risk.

Following the government’s call for evidence on commercial rent debts, UK Hospitality has submitted a number of proposals to protect the industry, all based on the premise that the financial burden caused by the pandemic should be equitably borne by owners and tenants.

More precisely, the group wishes to see: the existing protections extended and extended; at least 50% of the rent debts accumulated during amortized business closings, and at least 25% amortized for periods when businesses were operating under Covid-19 restrictions; and for owners and tenants to agree on reasonable repayment terms.

WAIT ON THE HOOKS

It is not yet clear whether lawmakers will heed the advice. In the meantime, business leaders are waiting on hot coals. The prospect of paying such high costs while continuing to operate under government-imposed restrictions has left many in a state of anxiety, frustration and disbelief. For some, any positive action will be too little, too late.

“I lost my whole business,” says Jonathan Downey, who opened London-based cocktail institution Milk & Honey almost two decades ago. In a heartbreaking move that reverberated throughout the industry, Downey closed the prestigious Soho bar last September after 18 years of operation. It has also closed its street restaurants Giant Robot, Dinerama, and Hawker House for good, while its Model Market business will remain afloat until the end of September.

“By then, I would have lost everything I have ever built in the hospitality industry,” says Downey, who blames rent debt for every shutdown, calling it “the biggest problem” the industry is facing. confronted.

Over the course of two decades, Downey has paid almost £ 4million (US $ 5.7million) in rent to the owner of Milk & Honey, “but they wouldn’t accept a pound of arrears being written off. ; nothing, ”he said.

Over the past year, Downey has transformed what started out as a WhatsApp group into a lobbying organization called Hospitality Union. Through this, he launched the #NationalTimeOut campaign, which calls on the government to legislate for a national rotating rent system, that is, zero rent for periods without rotation during the pandemic. “[The government needs] an extraordinary response to extraordinary circumstances, ”says Downey. “They have to be imaginative and creative, and they just didn’t do anything … and what they did, they did wrong.”

Downey believes that if homeowners aren’t forced by law to agree to significantly reduced terms, “they’re never going to make deals.” Thanks to Hospitality Union, Downey has heard many stories of callous behavior from owners, and even threats of violence. He hopes the new organization will provide a platform for small business owners who often lack the bargaining power and resources to join forces and influence positive change.

Peter Thornton, chief financial officer of London concert hall The Piano Works, calls on the UK government to adopt Australia’s rent relief model, which operates on a proportionality basis.

Similar to Downey’s rent-to-revenue proposal, this would mean that rent relief would be commensurate with the tenant’s reduction in business, with rent waivers accounting for at least 50% of the total rent reduction.

“Many business ventures are opening in an uncertain environment, which could prove difficult for cash flow, while also facing pressure from potential landlord action to pay off rent arrears,” says Thornton. “We are not asking for additional support from the government, but we are asking for a fair and binding solution to the rent problem that ensures that landlords and tenants work together … and share the burden of the pandemic, in which case the Australia’s rent relief model would be a strong and viable solution.

Meanwhile, in the United States, mass rent debt is also a constant concern for hospitality venues, and businesses must contend with a fragmented state-by-state approach.

“Rent debt, and the threat thereof, has forced the closure of thousands of bars, many of which are icons in their own communities,” said Aaron Gregory Smith, executive director of the United States Bartenders’ Guild.

Smith adds that while many states have anti-eviction orders for residential tenants, the same has not been true for business premises. As such, “many bars have had to find creative ways to make money to cover their rent obligation throughout the pandemic.”

DEEPEST IMPACT

It quickly becomes evident that the rent crisis is having an even deeper impact on the industry; Now that restrictions are easing in the US, UK and other markets, Smith notes that many companies face staff shortages after laying off or taking employees off to cover the costs of rent. “If rent relief had been an option, it’s entirely possible that everyone is now working with the best levels of staff,” he says.

Downey notes that in the future the industry could suffer from a lack of investment if potential business owners view hospitality venues as “risky” assets that “could be shut down at any time, without fail. of [their] clean. “In addition, rent debts and other challenges stemming from the pandemic have” deterred many people from working in the industry. [because] these jobs are not as secure as we once thought ”.

In the long run, Smith believes the current crisis could lead to a more equitable relationship between landlords and commercial tenants. “We hope that in the future, whether or not the rent debt problem is easily resolved, landlords will become much more empathetic partners with the businesses they rent.”


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