Manscaped, the leader in men’s care and hygiene below the waist, has added two new countries to its international list: Norway and Switzerland. The addition of this region follows a successful 2020 filled with expansion to more than 30 countries around the world.
“Our launches to Norway and Switzerland complement Manscaped’s European regional expansion, which is a real milestone for the brand,” said Casey Gee, senior international business manager at Manscaped. “We are proud to increase our presence in Europe and can’t wait to get our products into the hands of this sharp and savvy new consumer. This growth catapulted an exciting year as we worked across continents, offering only the best formulas and tools to as many people as possible on a global scale. “
Born in 2016 and based in California, the direct-to-consumer (DTC) men’s grooming company designs and develops products and equipment for groin and body care and hygiene. The brand’s bigger goal is to advance men by enhancing the grooming experience while opening up confidence.
Manscaped makes it easy to browse and shop online, plus offers free shipping straight to your door. The brand’s newest customers in Norway and Switzerland can learn more and purchase their care kits here.
Ice cream made in China with ingredients from New Zealand and Ukraine has been contaminated with Covid-19, which experts call “disposable”.
Health officials in the Chinese municipality of Tianjin reported that three ice cream samples returned positive Covid-19 tests.
However, the infection was considered a “one-time” and said there was no cause for concern.
The ice cream is produced by the Tianjin Daqiaodao Food Company, using New Zealand milk powder.
The company has sealed and stockpiled all of its products after tests found the virus in this week’s ice cream.
“It looks like this came from someone, and without knowing the details, I thought it might be just one time,” Dr Stephen Griffin, virologist at the University of Leeds, told Sky News.
“Of course, any level of contamination is unacceptable and always a cause for concern, but most likely this is the result of problems with the production plant and potentially down to cleanliness in the plant.”
Experts said the cold temperature, combined with the fat content of the ice cream, could be the cause of the “viability” of the virus in the samples. However, Griffin stressed that there is no reason to be worried.
“We may not need to panic if every ice cream will suddenly be contaminated with the corona virus,” he added.
The Ministry of Primary Industries said it was not aware of any evidence that New Zealand’s powdered milk was the source of Covid-19.
“In many cases, reports of SARS-CoV-2 detected on food or food packaging are not specific about how the virus was identified, how many viruses were found and whether the virus is viable and contagious,” the ministry said.
“The scientific literature and experience of global public health authorities is that airborne droplet and aerosol transmission are the dominant routes for COVID-19 infection. The risk of transmission through food is considered to be very negligible.”
1662 company employees are reported to have been placed in quarantine.
According to local authorities, the company produced 4,836 ice cream boxes, 2089 of which have been sealed in storage.
A total of 935 boxes of ice cream, out of 2,747 boxes that entered the market, are in Tianjin. Only 65 were sold to the market.
Authorities have issued warnings to any residents who may have purchased the ice cream, asking them to report their health and movements in the community.
KANSAS CITY – Following a fun, challenging and ultimately satisfying first year, Food Business News is developing Food Entrepreneurs with more content and more ways to connect with a highly engaged audience by 2021.
Food Entrepreneurs launched a year ago to share stories about startups and trends driving change in the industry. The early concept featured a print supplement published six times per year, an email newsletter sent six times per year, and digital tasting events.
The launch was a huge success. Notably, more than 7,000 industry professionals subscribe to email newsletters throughout the year. The content resonates with stakeholders across the supply chain, who are eager to learn about the next big thing in food.
Starting this month, Food Entrepreneurs email newsletters arrive in your inbox every two weeks, full of insights, innovations, and news. Customers will receive the latest updates on upcoming trends, events and developments surrounding the business.
Two digital events, to take place in April and October, will include product sampling opportunities and presentations that bring to life trends and products developed by emerging businesses. Participants will interact with entrepreneurs and thought leaders who drive disruption across industries.
In addition to the six printed editions this year, each edition Food Business News will display over and over Food Entrepreneurs section to provide more information and inspiration. The content will cover a multitude of activities and topics relevant to startups, plus profiles of the passionate personalities behind rising brands.
The center of success Food Business News Over the last 15 years there has been an unmatched scope of trends and innovations that are creating major changes in the market. Food Entrepreneurs represents the distillation of work that gets to the core of what all industry stakeholders want to know – what’s next?
What’s the next RXBAR or Beyond Meat?
Despite the global pandemic, food entrepreneurship remains dynamic and resilient. In a year that was painstakingly described as “uncertain” and “unprecedented,” the industry overcame many hurdles, finding creative ways to develop new products and solve problems caused by COVID-19. Many have turned to direct-to-consumer operations and other distribution channels. Some clever brainstorming approaches to building brand awareness if there are no in-store demos and trade shows. Some raise money through crowdfunding equity or participate in the various virtual pitch competitions that pop up throughout the year.
The already collaborative community of food entrepreneurs multiplies, helping each other to support one another when hope fades.
Amid the initial shock wave of the pandemic, the future Food Entrepreneurs questionable. Will entrepreneurs continue to innovate? How do startups raise capital or go to market?
What stories are left to tell?
Looking back on 2020, it’s clear that there are more stories to share than ever before.
Visit FoodBusinessNews.net to learn more, and subscribe to the latest offers from Food Entrepreneurs. Connect with Food Entrepreneurs in LinkedIn to engage with this dynamic community and stay abreast of developments.
And there are milder responses like fusion barbecue and hot chocolate bombs. However, what stood out to me the most was the word “community”.
“I’ve seen everyone I know in the industry reach out and help everyone they possibly can around them,” said chef Matthew Owen. “Chefs feed those at their own expense who lose their jobs, work by gathering ingredients and feeding those who have suffered big losses, and shifting business to manufactured ingredients such as hand sanitizer when not available.”
There is no denying that our local chefs and restaurant owners are one big, close-knit family.
After the forced shutdown, many of our local restaurants turned to selling stock ingredients, homemade pantries and sweet goods, hoping to compensate for the pain caused by changing closing rules. We expect this trend to pick up in 2021 as, in addition to more revenue, this item represents a brand expansion for existing businesses.
I’m looking forward to finally getting a small bottle of hot sauce from Lassalle’s New Orleans Deli, in addition to CSA boxes from Red Thistle Catering, pastas and pasta sauces from Gambill’s Pastaria and Grocery, and signature breads, soups, snacks, sauces, and cakes – whatever else is. help support my favorite places.
Full service restaurants count down the days until they can open their doors and welcome their customers back. While no one knows what the future of the restaurant industry will hold, the road ahead will likely not be easy. Meeting the challenges facing restaurants, from both a business and a customer point of view, requires agility and flexibility. If there’s one thing the restaurant industry has shown in recent months, it’s resilience. No doubt they will continue to explore all options in order to continue providing good food to their loved customers.