Strategies for a Two Speed Program Essay Example | Topics and Well Written Essays - 1500 words

Strategies for a Two Speed Program - Essay Example Today the companies are more concerned on R&D so that they can deliver better product. Successful business always requires a best location in the two-speed world. These companies has to study on the market to produce the products cost effectively. According to management experts for a two speed economy it is important to note that profit becomes the primary objective which can be attained only through proper growth. Pricing is secondary factor but best pricing is concerned with product design, a better product design helps to hold better price in the market. It’s very important to handle product and pricing on same hands finally comes the reward for the market with proper incentives, these compensation helps the companies to hold the market. The basic principles of two speed world are to produce products in developing economies at low cost labor and to do their R& D in the developed economies. It is very important to consider that the new product cannot be taken to the emergin g economies as it is. It has to be transformed, and it should adapt to the needs of the culture and taste of the people in that economy. This is an important lesson taught by these economies to the rest of the world. So we can anticipate that these economies bring growth & development to the world Fashion or Strategy? Why Firms Are Jumping on the Sustainability Bandwagon. The ongoing trend in the business scenario is to develop sustainable business. Sustainability here refers to companies focusing on environmental, social, and governmental factors or in short called ESG. Focusing on ESG has become need of the hour as it’s not just the image of the company which benefitted but the bottom-line too in a great way. Companies adopting sustainable mode of business strategy gets benefitted from all sides right from customers who are these days very much conscious about the environmental impact the company is creating or how green the company’s products are. Other stakeholders who are concerned are the money lenders such as banks and financial institutions who lend believe that in order for a business initiative to become successful without any hurdles it requires total support from the social community which will be extended only if the business do not cause any harm of any kind to the community and in turn only a successful business can return the money lend by lenders. Other concerned people are the company management who looks forward to save cost through cleaner and efficient business. Companies focusing on sustainability instead of simply surviving in the market adds value to their product offering thus improve the bottom line of the companies. These are reasons why companies are seriously adopting social marketing concept to involve society their business. Even government have become particular on the ethical business practices to be followed by the companies wherein failing to do so would attract restrictions from their side. It’s clear an d evident from these developments that focusing on sustainably by companies is no more a fashion or trend adopted by the companies as in past, but a very serious and integral strategy from the company right from its core. Building a Brand on the Smell of Mom's Kitchen: How Panera Found Success in a Down Economy: Panera is the country’s fastest growing old stylish artisan bread cafes, which offers assorted & contemporise style menu in affordable cost with almost 1,420 stores and with a market

Impact of Freezing on Food Essay Example | Topics and Well Written Essays - 750 words

Impact of Freezing on Food - Essay Example While food preserved in many home freezers are held at -10C, commercial freezers are under -18C (0 degrees Fahrenheit). Long-term freezing for commercial purpose requires a constant temperature of -18 C or less. At this low temperature, the growth of micro-organisms is more or less stopped. Deteriorative microbial reactions will still occur, but over a much longer time. In addition, deteriorative enzymatic reactions will still take place during frozen storage (Omafra Staff n. pag. 2005). Though freezing is an effective method of food preservation, freezing can adversely affects the texture of many foods. It should be noted that the texture of nearly all foods is damaged by thawing and re-freezing. It is also important to understand the technology behind freezing. Since water expands when it freezes, cell walls in food especially fruits and vegetables having high water content are often ruptured, resulting in food that is limp or pulpy when thawed. The high starch content in some of the vegetables reduces such damage. Besides less damage is also done if the food is frozen immediately. Hence unfrozen food should be placed in the coldest areas in the refrigrator (Wikipedia n.pag. 2007). Freezing has been a key technology in bringing convenience foods to homes and restaurants. It causes minimal changes in the quality of food in terms of size, shape, texture, color, flavor and microbial load. This is assuming that the freezing process is carried out properly. A key factor during food freezing is how fast we freeze. When food is frozen slowly, the ice crystals formed will be large these large ice crystals are undesirable as they will damage the cell structure especially the non-vegetarian foods like meat and fish. Hence ice formation will result in poor texture and excessive dripping upon thawing. Frozen food must be maintained at the proper temperature at all times. For instance if we take the case of ice creams, it is very sensitive to fluctuations in temperature. In cases of temperature fluctuation, it can cause a defect called sandy texture and the ice cream will in fact taste grainy, as if it contained come kind of granules. These granules are nothing but lactose crystals which naturally occur in milk that is generally dissolved. Temperature fluctuation, however, will cause lactose to crystallize out, imparting sandiness (Institute of Food Technologists n.pag 2005). There are also studies that have done comparative studies on muscle from fresh (unfrozen) and freshly frozen chickens. The results showed that freezing caused small, but detectable changes in eating quality and also that these changes in muscle proteins during freezing depended on freezing rate. Slow freezing resulted in a larger loss of drip on thawing, a larger loss of nitrogenous constituents and nucleic acid derivatives to the drip, and a larger loss of water-holding capacity of meat, than fast freezing. Besides, slow freezing, as compared to fast freezing, increased proteolysis and caused a greater decrease in the adenosine-triphosphatase (ATP) activity of myofibrillar proteins. In addition difference in taste was also noted. The results of this study suggest that rapid freezing preserves the integrity of muscle proteins to a greater extent than slow freezing and there by the quality of fo