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lets-try-some-writing · 3 months

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I had the most dumb yet sensible thought when it comes to your Pretender AU. Megatron discovering ways to deal with Optimus accidentally through human media. Particularly horror media like The Thing, Among Us, Bloodborne, Alien, SCP and such.

A thing that Soundwave would stumble upon by accident before realizing this could come in handy and share with it the other Decepticons. It's kinda ironic in a way. Organics having what could be the key to handling this entire mess through their entertainment based media.

Plus they probably look to YouTube for channels like Roanoke Gaming who discusses the various intricacies like mythology, biology and such on media creatures such as Xenomorphs.

Oh goodness this is FUNNY.

Previous part here.

This is kinda crack so honestly its up in the ether plot relevance wise.

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The Pretenders tried to flee Cybertron as soon as they deemed the planet unsuitable. Megatron wanted to scoff when he caught wind of the Pretend Prime and his entourage fleeing the sector. He had every intention of ruling Cybertron and left more than enough soldiers behind to tend to the planet in his absence, but he simply could not allow the Pretenders to go. If they got any ground anywhere, they would spread and be back.

The Pretender Prime had long since proven to be capable of holding a grudge, and Megatron was in no mood to shove the issue under the rug until it came back to bite him. As such, he collected his inner circle, Jazz included, and boarded the Nemesis. He set course for the planet the Pretenders were headed toward with grim determination, and upon landing, he almost wanted to scream due to the sheer amount of organic everything. It reminded him of the Pretenders and he despised being on the ground.

Thus, while his subordinates did everything in their power to root out the Pretenders wherever they were rooted on the planet of Earth, Megatron delved into the human datanet with Soundwave at his side. Jazz joined them on occasion, and through this shared effort, they discovered possible methods to combat their foes that they never would have expected. The ideas were... a tad outlandish. But having tried just about everything else under the sun to kill their enemies, the Decepticons were willing to make an attempt to follow the potential solutions provided.

Having watched "Earnest Scared Stupid" one time, the Vehicons attempted to deal with the Pretenders through the use of milk. It was a one time effort, and the Pretenders were more dumbfounded than actually upset at the milk that was tossed all over them. Seeing as they didn't melt into goo, the Vehicons ran screaming.

Jazz made a valiant attempt to use voodoo magic a handful of times, which ended up resulting in a small storage closet being filled to the brim with collections of dolls stuffed with needles. He also tried a few banishing rituals just for the kick of it. And surprisingly, after one of his attempts which involved an offering the some demon Jazz never bothered to remember, Arcee ended up stepping into a hole and breaking her leg. Since then Jazz has occasionally repeated the ritual just to see if anything else happens.

Starscream saw several movies and decided that water might be a possible way to combat the Pretenders. Being the most reliable flier, he took to the air and decided that Arcee would be the best target. He picked her up, and making sure to wear gloves so as to not actually touch her, he threw her into the nearest body of water and waited above. Arcee for her part flailed and got out with a hiss of indignation, her plating flaring and her extra limbs extending so that she could shake off the liquid. The most Starscream got for his efforts was a dirty look, but his work was applauded when he returned to the Nemesis. Touching a Pretender was always a dangerous risk to take.

Megatron opted for a slightly more... violent solution. He had attempted chemical warfare, bombing, outright attacks, poison, and even manufactured diseases to fight back against his foes. None of his efforts so much as gave him a reasonable weakness to use against them. While young, Pretenders were easy to kill. But after that all he really had to target was their familial connections. There were no physical defects to attack or use against them. They adapted, and as much as he was loath to admit it, they were disgustingly superior when it came to most physical activities. They were resistant to just about everything too. So really there were only two options in his mind.

The Pretenders operated similarly to organics. And according to what he saw, two things that killed organics most often were freezing cold and fire. Thus, his vehicons were given flamethrowers for a time and when the opportunity arose, Optimus was thrown into the arctic for observation. The vehicons for their part managed to make the Pretenders scatter, but fire did nothing against them that it didn't do for a normal Cybertronian. The freezing on the other hand? Freezing could kill a bot, at least in a moist environment. But against the odds, as soon as Optimus found he couldn't escape on his own, the Prime dug a hole into the ground and curled up into a ball, his frame stilling. For a moment Megatron thought he might have won, but then as soon as the other Pretenders came to get him, they dragged the Prime out and back to their base. Within a week he was up and moving again.

The monsters could hibernate it seemed. And that terrified Megatron more than he cared to admit.

The Decepticons only true success came when Soundwave decided to attempt using sound to their advantage. The Pretenders were incredibly sensitive, their optics, audials, and olfactory systems all primed for hunting. Seeing "The Quiet Place", Soundwave noted the similarities between the Pretenders and the Angels and opted to make an attempt at using the same attack against their foes. To the surprise of everyone, he...

Succeeded.

When Soundwave played music on just the right frequency on the battlefield, the Pretenders began to scream. Their frames shifted, their disguises falling away and simultaneously being forced back into place. Unable to control their frames fully, they could only thrash and fight like wild animals as their senses were assaulted from all sides. It was not enough to kill them, but the weakness was swiftly acknowledged and abused.

It wasn't much, but it was something.

Another step closer to victory.

#transformers #maccadam #transformers prime #team prime #arcee #optimus prime #megatron #alternate universe #soundwave #starscream #vehicons #pretender au

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darlingillustrations · 10 months

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Fight Food Deserts with Community Gardening

“Gardening is fun!” When I talked with David Thompson, founder of Food is Free Washington, that’s why he said he started doing it. It was so much fun, in fact, that he grew too much produce in his 2,000 sf garden to use it all himself, so he started giving it away. He went on, “The thing that became more fun than growing my own food was sharing it. It’s the joy of giving stuff away.” That is the heart of the Food is Free movement: building community by sharing food independence.

Read more about the real life gardener who inspired Chapter 3 of Calico Jill and the Search for Cheese!

What Food is Free Does

Food is Free Washington is a non-profit co-run by David and Ursula Thompson in Tacoma, WA. The goal of Food is Free is to take care of our planet and take care of each other in the process by feeding people. The Thompsons seek to reduce food waste by getting food into the hands of local people who need it. They also educate people on how to grow their own food so that our community is more self reliant and less dependent on outside forces.

Food deserts stretch across many of Tacoma’s communities, but especially so in downtown Tacoma, east Tacoma and south Tacoma. A food desert is an area where local residents do not have access to fresh and healthy foods. Food is Free focuses in particular on these communities in need.

While a food bank might serve 50-100 people, Food is Free serves on average 220 people with each food giveaway. Food banks are great resources for gathering food and giving it to those in need, and they even supply Food is Free with donations through the Emergency Food Network and Feeding Feasible Feasts, but Food is Free is so much more effective in its distribution for two reasons: it goes into the heart of communities where there is food insecurity, and there is no requirement to show an ID or prove income. Anyone who shows up gets food. It’s as simple as that.

Food Is Free Sharing Tables

Ursula and David’s solution to the food deserts that stretch across Tacoma is gardening. Food is Free has planted 3,000 square feet of community garden space across the city. They started setting up tables next to these garden plots, and they would set out food for anyone to take.

They encouraged others to follow suit. At the height of the pandemic, there were 97 of these sharing tables scattered around Tacoma which became a sort of mobile food pantry. During a time of social isolation and social distancing, people formed a sense of community around sharing food surplus with each other within their local communities.

These tables were popular for a time, but there were obstacles. Even though the Thompsons would post instructions on accepted and restricted items, there wasn’t enough education about proper food storage. People started dropping off things like chicken breasts and milk, things that would spoil if left on a table.

These days, the total number of food tables is around 10-12, and they are run independently.

Food Accessibility in 2023

One thing the Thompsons are particularly excited about is the Gleaning Project, a program that is run through Harvest Pierce County in which people can sign up to have the fruit trees in their backyards harvested. Last year, 27,000 pounds of produce was harvested thanks to this program and shared with local hunger relief organizations.

Food banks are getting fewer donations than they used to. EBT benefits were cut in March. With rising food inflation, fewer people want to make donations. Add to these factors the job insecurities that we’ve all faced thanks to the pandemic, and more and more people are turning to feeding themselves with their own gardens.

Food is Free Washington is supporting these burgeoning green thumbs with seeds, plant starters and resources. Ursula explained, “You can grow an extra row. You can grow an extra plant. We just want people to do it with us. All of us gardeners together, we can help feed our community.”

Food Is Free Drop Offs

If you live in Tacoma, you can pick up food on Tuesdays in the extra parking lot across from (west of) Hope Point (formerly Calvary Baptist) Church. Address: 6511 South C Street. Follow @tacomaurbanfarmer on instagram to stay abreast what is available from week to week.

Resources:

Food is Free Washington: https://foodisfreewashington.org/ Emergency Food Network: https://www.efoodnet.org/ Feeding Feasible Feasts: https://feedingfeasiblefeastsllc.org/ Harvest Pierce County: https://piercecd.org/190/Urban-Agriculture and the Gleaning Project (where you can register your fruit trees!): https://piercecountygleaningproject.org/

Calico Jill and the Community Garden

You can read Calico Jill's story on tumblr at the following links. (The Community Garden is Chapter 3):

Chapter 1 | Chapter 2 | Chapter 3 | Patreon

The artwork is this post is a painting of mine titled Put A Little Spring In Your Step. It is Watercolor and Ink on 8×10 inch hot press watercolor paper.

#community garden #food deserts #food scarcity #activism #calico jill and the search for cheese #calico jill #tacoma #washington state #pacific northwest

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thinkeco-friendly · 11 months

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The 3 R's of Waste Management

Reduce, reuse, and recycle.

The 3 R's are the necessary foundations of conservation and waste management techniques for a more sustainable lifestyle.

Sustainability, in its environmental definition, is the ability to maintain conditions supporting biological life on Earth by preserving natural resources. The continued prevalence of diminished natural resources due to the rise in greenhouse gas emissions, such as carbon dioxide and methane, from human activity over the past decades has impacted our course of sustainability on planet Earth. However, reducing, reusing, and recycling materials will lessen energy consumption instead of mining, extracting, and producing new goods with raw materials. These forms of waste management will allow trees to be planted in areas to lessen the carbon dioxide in the atmosphere that would otherwise be used as landfills for trash.

Reduce

Overconsumption of products that yield mass amounts of trash can contribute to the problem that waste management is trying to fix. Being aware of the issue at its roots and diminishing the need to throw away items can better sustain and handle the waste output that one is producing. Reducing the amount of discarded waste can also lessen the need to reuse or recycle items constantly.

Some ways to reduce and use preventative measures are to:

use reusable forms of everyday daily items such as reusable beeswax food wraps, washable utensils, electric lighters, metal razors, and recycled grocery bags

compost compostable foods at compost centers in your state

shop at zero-waste grocery stores in your state

avoid throwaway items such as single-use cutlery and dishes

replace paper items with fabric or cloth options such as fabric napkins, dishcloths, and cotton paper towels

buy products in bulk as opposed to small, single-use containers

Reuse

Often, it can be easy to discard packaging or items that no longer work or have a use for them. Instead, one should put creativity into practice when thinking of ways to reuse an object instead of throwing it out entirely and increasing waste output.

Some ways to reuse common thrown-away items are to:

turn used milk, coffee, juice, and water cartons into birdhouses

grow seedlings in empty egg cartons

use empty plastic milk jugs for your garden in creative ways

clean out glass jars or containers and repurpose them as a storage component

sell or donate old clothes, furniture, appliances, etc., to those who can use it

reuse grocery bags to cover small trashcans or on your next trip to the store

utilize newspaper as a way to cushion fragile items for storage

use leftover wood as fuel for bonfires

donate old notebooks and books for children who are in need of them

Recycle ♻️

At times, it can be easier to throw away used goods rather than recycle them and allow them to redirect potential waste from landfills, conserve energy, and reduce the need to extract new materials for new products. According to the EPA, "recycling one ton of paper would save enough energy to power the average American home for six months, save 7,000 gallons of water, save 3.3 cubic yards of landfill space, and reduce greenhouse gas emissions by one metric ton of carbon equivalent (MTCE)."

Some ways to get started with recycling items can be to:

buy items that are made with recycled materials so that once it is used up, you can recycle them and restart the process

educate yourself on the plastic recycling symbols and learn what they mean and if they can be recycled

be aware of the fact that not all plastics can be recycled at certain facilities

clean out hazardous/unrecyclable contents before recycling items

choose to buy things that are made with water-soluble solutions instead of chemical-based solvents

look out for materials that local recycling facilities are accepting, and start collecting recyclable items

use public blue bins that indicate if they accept paper, glass, or plastic for an easy-access recycling system

Efforts to start being sustainable might seem to make a slight difference amongst the tons of trash thrown away daily, but having one person reuse, reduce, and recycle, can make a big difference in a healthier Earth.

Sources

“3rs - Reduce, Reuse & Recycle.” SustainableSA.Com, 2 Aug. 2016, www.sustainablesanantonio.com/practices-technology/reduce-reuse-recycle/.

“Basic Information Details | Paper Recycling.” United States Environmental Protection Agency, 21 Feb. 2016, archive.epa.gov/wastes/conserve/materials/paper/web/html/index-2.html.

“Climate Change Indicators.” United States Environmental Protection Agency, 1 Aug. 2022, www.epa.gov/climate-indicators/greenhouse-gases.

“Climate Change, Recycling, and Waste Prevention.” Climate Change, Recycling and Waste Prevention from King County’s Solid Waste Division - King County, kingcounty.gov/depts/dnrp/solid-waste/programs/climate/climate-change-recycling.aspx. Accessed 1 July 2023.

Fahad. “3 R’s of Environment - Reduce, Reuse, Recycle.” Earth Reminder, 4 Jan. 2020, www.earthreminder.com/3rs-of-environment-reduce-reuse-recycle/.

#environment #recycle #reduce #earth #epa #environmentalism #climate change #climate justice #recycle reuse renew rethink #reusedmaterials #reduce reuse recycle #ecofriendly #sustainability #sustainable #recycled #environmetalists

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clatterbane · 1 year

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Thankfully obtained after work today: a cooler for a little temporary non-freezer storage! That's another thing we had, but it must still be sitting in our old house on Plague Island.*

(And yep, I really need to run the Roomba through here. But, I've been staying a tad distracted.)

Plus, some more chill blocks that are now in the freezer. Along with a couple of 1L drink bottles with water in them to help take up the slack as DIY reusable ice packs after he picked up half the commercial ones that I would have. We already had a few reusable ice blocks in there. I wish I had thought of the bottle solution before he even went out, so they could go into the freezer earlier. Ah well!

Currently inside there: that carton of milk I accidentally froze, which I was wanting to set back out to thaw and use anyway. Plus some lettuce I wanted to eat soon instead of throwing away while I was just clearing out the vegetable bin, because it won't hurt it to sit in there.

The milk situation shoud be win-win: it can continue thawing itself out, while also helping chill the cooler down before I add more ice packs to keep it that way! 😎

I decided to throw that insulated shopping bag in there too, because it shouldn't hurt and the little extra insulation might be useful. ¯\_(ツ)_/¯ Part of my galaxy brain strategic plan here is also that we should be able to grab that bag of refrigerator stuff out, to free up the cooler itself to shovel at least some of the freezer stuff into temporarily when the new fridge is on the way.

We are apparently getting this model instead of the Husqvarna, because it was actually in stock today:

That is also like $400-equivalent less expensive, and looks perfectly fine. Much better than what we've got now even before the fridge compartment broke down, so really not gonna complain.

Unfortunately, we'll most likely not get it until after the weekend. 😭 That store does indeed seem to be part of a smaller more local chain operating under some Elon franchise setup, and they handle their own deliveries/installations. But yeah, the delivery people are apparently pretty booked up through the end of the week and will get back to him tomorrow.

Was hoping for sooner, but we are in SO much better situation in the meantime since the freezer is still chugging along. *fingers crossed*

I am currently trying to get more perishables cleared out of the fridge before they can start stinking things up. Not much is going in the cooler, at this point. Stuff like pickles and vinegary sauces may be fine at room temperature if we use them up soonish, and a lot of other items are already untrustworthy. Mostly salvaging longer-life stuff like cheese and some vegetables.

* Which is indeed still in our legal possession, with a bunch of stuff in it that the moving company just did not get like they were supposed to. 😒 Unless burglars have been in after petty household shit like that, who knows. I am not too happy about Limbo House, but hey. It's complicated. That is indeed one reason why I am still surprised sometimes not to find items that we totally should have, though. I remember packing a lot of them.

#personal #adulting #appliances #joys of home ownership #the fridge saga

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threewaysdivided · 1 year

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Infused-ganache Chocolate Truffles

Made a batch of these on the weekend (and then tormented my international friends on discord with them) so in penance by popular demand, let’s talk chocolate-making.

Okay, well, making things out of chocolate. Actually making chocolate from scratch is a long and specialised process that’s well out of scope for the average casual home-cook. See these videos from H2CT and Babish if you want to learn what’s involved there.

I’ve made a few versions of these truffles with different moulds, chocolate types and infused flavours, so this isn’t going to be a prescriptive recipe as much as the key steps/principles that you can tweak to fit what you’re working with.

Working With Chocolate

A lot of what I’ve learned about working with chocolate comes from Anne Reardon’s How to Cook That channel. If you have time, this video is a great introduction to some of the food-science behind how chocolate works:

youtube

Let’s do a summary of some key principles:

WATER IS THE ENEMY

Solid chocolate does not contain water. When water (or other water-based moisture, like milk) comes into contact with chocolate, it starts to dissolve the sugar, changing the chemical structure – which can change the texture and taste.

If the surface of the chocolate gets damp/wet (e.g. because of water on your fingers or condensation in your mould/storage container) it can cause what’s called a ‘sugar bloom’, leaving white streaks or other discolouration. You can actually see a bit of this in my photos; I was making these on a humid day and I think some condensation formed on the chilled moulds as I was pouring the chocolate in. This is the best case scenario for water – it’ll damage your chocolate aesthetically but you can wipe any away remaining moisture to stop it from getting worse and keep going.

If water mixes into your melted chocolate, your chocolate will ‘seize’; the sugar-water forming a solution that the cocoa sticks to, turning it thick, dry/sludgy/lumpy and resistant to melting. At this point your chocolate is texturally ruined (unless you’re making Flake) and can’t be used for moulding or shaping. You can use it for other things, by slowly adding more hot liquid until it melts into a chocolate sauce or ganache, but seizing can’t be reversed so this will be the end of the line for using that batch in truffle shells. You’ll have to start over.

The best way to prevent this is to keep everything dry. Wipe down your bowls/ knives/ spoons/ moulds/ surfaces well with a clean cloth or paper towel to ensure there’s no water left from washing or condensation build-up from the fridge/ freezer, dry your hands thoroughly, keep exposed wet ingredients on a different part of your work surface (or use them before/ after handing your chocolate so they’re not out at the same time) and try to limit the chance of condensation (e.g. from stovetop- or kettle-steam) dripping into your melted chocolate as much as possible.

COCOA BUTTER OR COMPOUND?

There are two main types of chocolate that you’ll find in the baking aisle: ‘real’ chocolate, which uses cocoa butter as the main fat, and ‘compound’ chocolate, which uses vegetable fat instead. For this you really need to read the ingredients list on the chocolate you’re buying since different brands can use either for different products (e.g. Cadbury Baking Melts are real chocolate while Nestle Baking Melts are compound chocolate, but other Cadbury products use compound chocolate and vice versa). The only way to guarantee what you’re getting is to check whether cocoa butter or vegetable fat is listed on the packet.

This makes a difference because the fats used change the stability and texture. The vegetable fat in compound chocolate has a higher melting point and is fully solid at room temperature. This means it holds its shape more easily and doesn’t need special treatment to set firm (which can be very forgiving to beginners and good for making thin decorations) but the trade-off is that those harder fats give it a tougher texture and a waxier/ oilier mouth-feel, as well as a less glossy sheen. Meanwhile, the cocoa butter in real chocolate has a lower melting point – closer to room temperature – which means that the heat from your hands (or even just a warm day) can be enough to melt the thinner pieces. Those softer fats are what give real chocolate that nicer melt-in-your-mouth feel, and the crystalline structures that the cocoa butter arranges itself into gives real chocolate its crisp snap and glossy surface. The trade-off is that, in order to keep the fats in that crystal structure, real chocolate has to be handled more carefully, and ‘tempered’ after fully melting; otherwise the melted fat resolidifies into an unstable, unstructured form that won’t set at room temperature.

Basically compound chocolate is more forgiving to work with (especially for thin pieces) but has a worse texture and appearance, while real chocolate looks and tastes better but requires an extra step and a little more care to work with.

TEMPERING

Tempering is that extra step I mentioned, which you need to do if you want real chocolate (the cocoa butter stuff) to set back into that nice crisp, room-temperature-stable, glossy state. When you buy real chocolate it is ‘in temper’, which means that the cocoa butter fat-molecules are arranged in a crystalline configuration that shimmers when the light hits it and breaks with a nice crack.

As you heat chocolate up the fat starts to soften and then melt, until it reaches a point where that crystal arrangement of fat molecules completely liquifies into unstructured particles: called going out of temper. Once out of temper, chocolate won’t reset into temper on its own – leaving you with squidgy, dull chocolate. The maximum temperature you can take chocolate to before it goes out of temper depends on the darkness of the chocolate:

White Chocolate < 29°C / 84°F Milk Chocolate < 30°C / 86°F Dark Chocolate < 32°C / 86°F

You can always try to thread the needle of heating chocolate up enough to make it workable but not so far as to send it out of temper, but that can take a lot of precision and be easy to overshoot (especially if you don’t have a candy thermometer). Instead, the simpler thing to do is to completely melt your chocolate, and then work the melted chocolate as it cools down so that you bring it back into temper. You can melt your chocolate by microwaving in 15-30 second bursts (stirring well in between to ensure it heats evenly) or over a double-boiler (stirring constantly).

Tempering chocolate is a lot less hard or scary than it may seem. I think chocolate is one of those things that has suffered a sort of “reverse CSI effect” thanks to cooking shows. These shows often like to feature the most technically complex/ specialised methods/ tools for food prep’ because it looks chef-y/ impressive/ spectacular, which can create the impression that these are the only methods available when there are actually simpler, more reliable, more accessible methods out there.

The method I find most accessible is the seeding method. To do this you need to reserve a couple of handfuls of your chocolate and chop it finely, then periodically add those reserved chocolate chips into your melted chocolate (biggest bits to smallest bits) as it cools. What you’re doing here is taking chocolate which still has its fat crystals in-temper and introducing it to your out-of-temper melted chocolate; providing a ‘seed’ template that helps the melted fats fall back into that crystalised structure. It also helps cool your chocolate down as the seed chocolate melts in. When doing this you have to be careful not to add the seed chocolate while things are too hot: otherwise it’s just going to melt out of temper as well, which could leave you in a mess unless you have extra chocolate on hand to sacrifice to the process.

A lifehack for this if you don’t have a food-thermometer is that the average core temperature of the human body is around 37°C / 99°F (with your extremities being colder) and chocolate will go into/out of temper between 29°C to 32°C (84°F to 86°F), so you can test whether it’s time to start tempering by getting your (clean and thoroughly dried) fingers involved. Dip a finger in to touch-test the temperature (stir your cooling chocolate to ensure the temperature is even throughout). Once it feels lukewarmyou can start melting in your bigger chips. Slowly add more, stirring to melt each addition through completely, until your chocolate mix feels slightly cooler than your hands while still being liquid enough to spoon and pour. If you have particularly warm hands, have recently exercised or it’s a hot day then you might want to shoot for a little cooler again. Just remember: the lighter your chocolate, the cooler the temperature it needs to go down to, so pay close attention when working with white chocolates in particular. I’ve done this every time with different chocolate types and it’s consistently got me into the tempering zone (even the first time I did it, which is rare because I usually muck things up on the first pass).

As you can see, it doesn’t actually take that much more work or time to temper real chocolate for truffles. But if you’re in a hurry (or don’t feel like it) you can just go with compound chocolate to skip this step.

Infusing Ganache

Ganache is a mixture of chocolate and cream, used for sauces, frostings, fillings or (in our case) truffle centres. It’s made by melting chocolate and cream together (either by heating both at the same time or pouring hot cream over chocolate) with the thickness of the ganache depending on the ratio of chocolate to cream, the lightness/darkness of the chocolate and its current temperature. Because ganache is a chocolate-cream mix that can’t be tempered you should use real chocolate when making it since the only thing you’ll get from compound chocolate here is a flavour downgrade.

Now you can just use ganache straight for a creamy chocolate-filled truffle but one of the fun things I like to do is add extra flavours to make them more interesting.

FLAVOURING THE CREAM

This depends on your flavouring. If you’re using a smooth dissolving powder (e.g. espresso powder, freeze-dried berry) or liquid essence/extract (e.g. vanilla, almond) then you can directly stir it through the warm cream to flavour your ganache. One thing to be careful of here is that adding acidic liquids to hot cream can make it split and curdle (that’s actually how you get cottage cheese), so if you’re looking for a citrus flavour I’d suggest infusing the cream with the rind not the juice. (If you want to make something like a wine ganache, you’ll need a recipe with extra ingredients to compensate for the added liquid and acid.)

Speaking of infusion, you may want to add flavouring from things that won’t dissolve smoothly; like vanilla pods, fresh herbs (e.g. rosemary or mint), fruit peel, culinary lavender or (as pictured) chillies. In this case what you want to do is infuse the flavour into the cream. To do this, soak your flavouring of choice in the heated cream to extract the essential oils and aromatics. For some flavours you can boil the cream with the flavouring to get the most out of it, but for more delicate flavours you might want to just steep the pieces in warm cream to avoid cooking away/ burning the taste. It’s a good idea to cut/ grate your flavour source fairly finely to release as much as possible. Once the cream is infused to your liking (the longer it sits the stronger the taste will be) you can strain the mix through a tea-strainer or mesh sieve to catch the chunky bits.

A quick note on infusing chilli The main thing that makes chillies ‘spicy’ is a chemical called capsaicin, which triggers the body’s pain and temperature receptors (making it feel like it’s burning you). Milk-based products (such as cream in our case) contain a protein called casein, which binds to and inhibits capsaicin – neutralising some of the heat. Capsaicin can also be dissolved and washed away by oils and sugars. Basically when you infuse chilli into a cream-ganache you’re surrounding it with things that either neutralise some of the heat or help it pass along faster, which means the end-product will be less spicy than the same amount of chilli used in other dishes. If you want a hot truffle you’ll need to use stronger chillies or add slightly more. (See this video to learn more about chilli and chocolate.)

Can you infuse pure chocolate? You can, but be careful. Make sure that your flavouring ingredient is completely dry and not something that would release any juice (again, water is your enemy). I would also avoid attempting any liquid or powdered additions since that could cause seizing. The things that I find have worked best are sitting whole woody herbs or spice pods in the chocolate as it melts (I’ve done this with rosemary). I’d recommend tying your flavouring into a bundle with some kitchen twine (or making a ‘teabag’ with some mesh cloth) to make it easier to remove; pure melted chocolate is harder to strain than cream. You can also salt your melted chocolate if you like. If you’re using real chocolate, remember to temper it once you’ve removed your ‘flavour bundle’ from the melt.

Once your cream is flavoured you can pour it over the chocolate to make ganache as normal – if needed warm it over a double boiler or microwave in short bursts until the chocolate is completely melted through. You can also colour white-chocolate-based ganache with a few drops of gel food dye for visual effect.

WHIPPED GANACHE

Let’s say you don’t want a very chocolate-heavy ganache as your filling (perhaps because it would be too rich). Or maybe you added too much cream while making your ganache and now you’re worried that your filling will be too runny at serving temperature.

What you can do here is whip your ganache to thicken it in the same way that you would whip cream. Any liquid that contains at least 30% fat can be whipped – the fat globules forming a stabilised network that traps tiny air bubbles. Meanwhile when you whip egg white/ gelatine/ aquafaba what you’re doing is stretching out proteins to create the air-trapping network. Since pure cream is typically 40% fat and chocolate typically contains 20-40% fat, a cream-chocolate ganache mixture has enough fat to whip up. Ganache whipped to stiff peaks will give you a thickness and structure similar to a cooled, chocolate-heavy ganache while being substantially lighter in richness and texture.

Whether you whip your ganache just to thicken it or all the way to peaks will depend on your starting thickness and personal preference for filling texture – how runny your original mix was and whether you prefer the filling gooier or fluffier. While you can whip ganache through enthusiastic application of a balloon-whisk, I would recommend using an electric beater (or at least a hand-crank) to save yourself the exertion.

Putting it all together: Truffle time

This type of truffle is made by pouring pure melted chocolate into a mould to a create chocolate shell, which you then fill with your flavoured ganache before sealing everything shut with more chocolate and allowing to set.

MOULDS & MOULD MATERIALS

In theory you could make chocolate in any kind of mould, but the thing to keep in mind is whether you’ll be able to get it out at the end without breaking the mould or shattering the chocolate. For example, you don’t want a shape that would hook into/ fold over the chocolate, because that part would just get trapped and break off. Ideally you want a mould with a bit of flex, so that you can pop the solidified truffles from the case more easily.

My recommendation is silicon moulds. These have enough heat resistance to handle warm chocolate while keeping their shape, while also being non-stick and pliable, which makes them easier to peel off your completed truffles. You can also use plastic ice-cube trays but there is a risk, since you need to apply more force to pop the truffle out, which can transfer to the shell and crack it – especially if you’re using a gooier filling that might shift around and press against the shell from the inside.

HOW MUCH CHOCOLATE DO YOU NEED FOR SHELLS?

This will depend heavily on both the volume of filling you make, and the size of the moulds. The smaller your moulds, the more chocolate you need relative to filling. That might seem backwards, but think about it this way: the smaller your mould is, the smaller the amount of filling that can fit inside, which means you’ll need more shells to use all that filling up (it’s a surface area thing). As a general rule of thumb, you need about 300 grams of chocolate per ‘ice-cube tray’ of moulds.

You can guesstimate the number of moulds you’ll need by comparing the volume of filling you expect your chocolate + cream to make (remembering that whipped ganache will expand) to the volume you expect each mould to take. It’s a good idea to overestimate the amount of shell chocolate you think you’ll need. If you end up with too many shells you can always fill them with other things, like buttercream/cream-cheese frosting, caramel, jam/jelly, peanut butter, citrus curd, wasabi (for prank truffles) or any leftover melted chocolate (which you could also press candy pieces into).

MAKING AND FILLING SHELLS

Okay, now that we’ve covered the theory, let’s make some truffles:

Step 1: Chill your chocolate moulds (making sure they’re clean and well-dried first). Either put them in the fridge overnight or in the freezer for a few hours. This will give your chocolate shells a head start on setting.

Step 2: Make your flavoured ganache and set aside. This gives your filling time to cool down while you prepare and chill the shells. If you add a warm filling to your thin chocolate casings, the heat will melt them. (Note: You will need to let your ganache cool to room temperature if you want it to whip properly.).

Step 3: Melt the chocolate, and temper it if needed. I would recommend using a heat-safe glass or pyrex bowl since those will hold heat for longer and you want to keep your chocolate warm enough to be workable throughout this process.

Step 4: Make your shell moulds:

Pour your chocolate into your first tray of chilled moulds. Using a spatula or the back of a knife, level the tops until they are flush with the moulds, scraping the excess chocolate back into the bowl for reuse.

Return the filled moulds to the refrigerator for 2-4 minutes to allow the outer layer to cool and harden into a shell – the longer you cool it for, the thicker the truffle shell will be.

Once chilled, invert the moulds back over the bowl to pour out the remaining chocolate ( you can gently tap or shake the tray to help encourage the liquid out).

Scrape the tops flush again, returning the excess to the bowl. Place the shells back in the fridge to harden completely.

Repeat with the next mould-tray, reducing the shell-chilling time each round since your chocolate will be cooler and set faster/thicker.

If you’re starting with lots of chocolate you can do two trays at a time, but since you need to completely fill each mould while the outer layer sets, a lot of the chocolate for the later shells is going to come from the excess poured out of the first moulds. You will not have enough to fill all your moulds at once. The chocolate poured from the last 1-2 moulds will be used to seal the filling inside later.

Step 5: Add your filling(s). If possible use a piping bag with a narrow tip to give you good control and help avoid spills or overfilling (if you don’t have a piping bag, you can improvise one by reinforcing the corner of a Ziploc bag with some tape and then snipping the tip off). You want to leave at least 3mm (1/9th inch) of headspace between the top of your filling and the top of the mould (this is to fit the chocolate cap). If needed, gently tap or jiggle your mould to even out the filling. For very thick fillings, you can use a toothpick/skewer to spread the filling into any gaps/air pockets. Return your moulds to the fridge for 5-10 minutes to help set the top of the filling.

Step 6: Seal your truffles. Check that the remaining melted chocolate is still liquid enough to be workable - if it has become too thick, microwave for no more than 10 seconds or briefly place it over a bowl of hot water, just enough to get it loose again. Spoon the chocolate to fill each truffle until it’s flush with the top of the mould – scraping any excess back into the bowl to use again. Here you need to be careful not to agitate the fillings or let them mix with the chocolate, otherwise your caps may not set.

Step 7: Chill your truffles for at least 2 hours (longer for larger moulds) or ideally overnight until the chocolate and filling have fully set. Once fully set, pop your truffles out of the moulds.

Step 8 (OPTIONAL): If you like, you can accessorise your truffles by drizzling with extra chocolate (remember to temper if using the real stuff) or topping with whipped cream, extra whipped ganache or other decorations (if you wanted, you could use a small amount of chocolate to stick on sprinkles or sugar flowers) . This is an especially good idea if you’re making truffles with different fillings inside the same type of shell and want to be able to tell them apart.

The ones in the picture

For the chilli-truffles in the picture, I infused three chopped fresh red chillies (with seeds) by boiling in approximately 200mL of pure cream, then strained and combined it with 225g each of White and Milk Chocolate to make slightly more than 2 cups of runny ganache. (You can absolutely use darker chocolates to make the ganache but be aware that darker chocolates have a stronger cocoa taste that can drown out/ mask more delicate flavours. Pick the sweetness/darkness of chocolate that plays well with the profile of your chosen flavour.) Since the ganache was runny, I let it cool and whipped it to semi-stiff peaks. For these truffle shells and caps I used 900g of tempered dark chocolate, set in my supermarket’s home-brand heart moulds:

This recipe made 24 (with some of the ganache reserved for decorating the tops) plus some extra chocolate shells which I filled with peanut butter.

Have fun with it!

The reason I wrote this post the way I did is that I don’t really stick to a precise recipe when making this kind of truffle anymore. Once you have the basics down, feel free to play around. Try out other combinations of chocolates and flavours, different moulds and different fillings.

Here are some variants I’ve personally made:

Salted White Chocolate shell + Rosemary White-Chocolate Ganache Filling

Dark Chocolate shell + Orange Curd filling

Dark Chocolate shell + Peanut Butter filling

Dark Chocolate shell + Habanero White Chocolate filling

You could also look at this playlist of chocolate videos if you want some extra inspiration.

Have fun experimenting!

#chocolate #chocolate making #chocolate truffles #recipe #I want to make lavender infused ones one day (when my big spice kit is no longer sealed in storage)#chilli chocolate #chili chocolate #food science #3WD cooks

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sumiranmasterbatch · 2 years

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What is a bulk milk cooler and its importance?

In this dairy industry-centric blog, we will highlight an important product, a bulk milk cooler, its importance, unique features, etc. This blog is going to help industry people, at the same time, it is going to help readers with an interest in the dairy industry in expanding their knowledge. Over the years, technological advancements have influenced the manufacturing of dairy machinery. Most of the leading bulk milk cooler manufacturers in Ahmedabad, India are keeping themselves in sync with the changing dynamics of the dairy industry. Redundant machinery is like a piece of baggage, which increases operation costs. Therefore, it makes sense to use the latest machinery that too from a reputed bulk milk cooler manufacturer.

Before, we move forward and take a deep dive into the subject, the definition of bulk milk cooler assumes significance.

Learning about bulk milk cooler

So, what is this product all about? The sturdy and bulky container is generally a cylindrical tank designed to store milk at a cold (set) temperature. Why? Milking activity is carried out twice a day, early in the morning and evening. This milk is full of nutrients and should be consumed at the earliest. It can’t be stored for too long as bacteria and microbes germinate, leading to spoilage. Imagine transportation from one collection center to end-users in cities.

Backed by modern technology, a bulk milk cooler is designed to store milk in bulk quantity at a low temperature of 4°C. As a result, freshness and nutritional value remain intact. At the same time, this milk can be transported to far-off areas.

The machine is an ideal solution for bacteria-free milk storage for dairy/ milk collection centers.

Unique features of a quality-driven machine

A quality-driven machine is identified by unique features, including:

Faster cooling owing to direct expansion

Robust design

Durable tank made of AISI 304 SS

Hermetically sealed compressor

Digital temperature controller

Occupies minimum space

Energy conscious

Furthermore, the product is user-friendly. Means? The quality-driven product is easy to use. Your workforce doesn’t require any kind of training or orientation support. A high-end control panel provides various information about the machine. Sounds great!

Advantages

Dairy owners and milk collection centers are getting benefitted from the brilliant innovation, the bulk milk cooler. Bulk Milk Chiller is the perfect solution for bacteria-free milk storage for Dairy/Milk Collection Centers.

Range and capacity

Let’s now shift our focus to the range and capacity of the machine. Many standard sizes are available to choose from for the dairy industry. According to your requirements, you can choose the capacity. Generally, the range varies between 250 liters to 10, 000 liters. Furthermore, if you are looking for any specific capacity, you can connect with a leading bulk milk cooler manufacturer.

How do you measure the quantity of milk? This is an important query many of you might be thinking to raise. Prominent bulk milk cooler manufacturers are using the latest technology to measure the quantity of milk inside the container. By using the dip-stick with a dip-stick chart, your staff can measure the quantity of milk in the tank.

Conclusion

The bulk milk cooler is an amazing container designed to store milk safely at a low temperature. Yet, the quality of the container makes the difference. We recommend, only buying the product from an established dairy machinery manufacturer.

#mulching #Green House #Geo-Textiles #Shade

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bharatref01 · 2 years

Photo

Before, we move forward and take a deep dive into the subject, the definition of bulk milk cooler assumes significance.

Learning about bulk milk cooler

The machine is an ideal solution for bacteria-free milk storage for dairy/ milk collection centers.

Unique features of a quality-driven machine

A quality-driven machine is identified by unique features, including:

Faster cooling owing to direct expansion

Robust design

Durable tank made of AISI 304 SS

Hermetically sealed compressor

Digital temperature controller

Occupies minimum space

Energy conscious

Advantages

Range and capacity

Conclusion

milk cooler and its importance?

#bulk milk cooler manufacturer #bulk milk cooler

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61below · 2 years

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Camping checklist for people who don’t like the outdoors all that much but want to Get Into It:

THINGS TO STICK IN A STORAGE BIN, READY TO LOAD UP WHENEVER

- [ ] Tent. I have a ‘two person’ (LOL) backpacking tent that I can put up myself: just four corners and two poles in an X. I do recommend practicing at home first before your first time, because lord knows sometimes you don’t get to your spot til after dark

- [ ] Air mattress

- [ ] Blower + extra batteries for it

- [ ] Sleeping bag

- [ ] Pillow

- [ ] Battery packs for your phone

- [ ] Hammock AND STRAPS

- [ ] Lawn chair

- [ ] Bug spray

- [ ] Sunscreen

- [ ] Shower stuff

- [ ] Towel

- [ ] Cook pot

- [ ] utensils (FOR BOTH COOKING AND EATING)

- [ ] plates that don’t break

- [ ] Oven mitt

- [ ] French press

- [ ] SALT AND PEPPER

- [ ] Raincoat/poncho thing

- [ ] Headlamp + extra batteries for that

- [ ] LIGHTER

- [ ] Starting material (like, I adore the little pre-made ketchup cups stuffed with wood shavings and melted wax. One of those has never failed me yet!

THINGS TO PREP THE DAY OF:

- [ ] Cooler and ice packs:

- [ ] Eggs

- [ ] Coffee grounds, oat milk, and syrup

- [ ] Shelf-stable pancake mix

- [ ] Food of your choice that can fit in your cooler

- [ ] Snacks of your choice

- [ ] Two jugs of water

- [ ] Hiking shoes and socks

- [ ] Contacts and solution

- [ ] Cash to buy firewood (seriously, don’t transport firewood. Invasive and destructive pests spread that way). In MN it’s currently $6 per load at a state park campground. Local gas stations often sell them if you’re going Rustic.

- [ ] If you’re not going completely off the grid about it: download the Avenza app. This is a VERY HELPFUL MAP for people who 1) don’t know how to navigate and 2) don’t necessarily have cell service. The national forest system has maps that you can download into the app (MN state parks and rec areas also, not sure about every state) and it will show you a real time dot of where you are on the map. Do note that if you are in a place where you don’t have cell service (or even if the signal is Weak!) turn airplane mode on, and turn cellular date + WiFi OFF. Seeking a signal will Kill that phone really quickly. On that same note: so will cold temps. When I hike in the cold, I keep my phone next to skin or I put a hand warmer in the pocket. I’ve honestly observed this even at temps in the 20°Fs (aka NOT COLD dammit, but my loser iPhone begs to differ). If you aren’t interested in Hiking(tm), you can disregard this step. If not, bring a paper map. Check the local USFS offices for a paper map. But do NOT disregard the risk of getting lost. I love my wilderness, and I love my local rescue squad, but holy shit yall SOOOO many people get lost. If you don’t know how to navigate, park your butt in that camp spot and enjoy the view from your hammock.

#I know this may be me being Too Literal again but tbh I encourage people to actually camp #to add legitimacy or whatever #plus it will allow you a place to decompress in quiet and solitude if you have Side Effects etc #camping for beginners #meanwhile in minnesota #I FUCKING LOVE THE USFS YALL SO MUCH AHH

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prep4tomoro · 2 years

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Have a Long-Term Water Storage Plan for Emergencies:

Water is earth's most valuable resource. It is the essential element to survival. All living things need it to survive. But in the near future, there may not be enough to sustain life on our planet.

AMOUNT TO STORE:

Storing and knowing how to gather and decontaminate water is necessary in every emergency plan and emergency supplies kit. It is said that the average person can survive only three (3) days without water. Following a disaster, clean drinking water may not be available. Regular water sources could be cut-off or compromised through contamination. If evacuating, water sources will take on many undesireable and contaminated forms. Building a supply of water is only the beginning of preparing for an emergency. After the initial supply is gone, knowing how to collect and decontaminate subsequent supplies is crucial. The search for potable (drinkable) water sources should always be a major priority. Considering the amount of water a person uses in one day under normal conditions, it's no wonder that water storage should be a priority for emergency situations. Calculate minimum water storage amounts to be 1 gallon of [drinking (32 ounces) and sanitation] water per day per person for a minimum of 3 days. More is better. Children, nursing mothers and sick people may need more water. Water use may increase for a medical emergency and warm weather climates and can double in very hot temperatures. Additional water must be considered in emergency water storage plans for Pets and to re-hydrate dehydrated foods. A mimimum of 32 ounces of drinking water per day, per person, should be calculated in the water storage plan. If the local water supply or well is contaminated, turn off the water supply to the residence/business.

COLLECTION / SOURCES:

When a working faucet is not available, consider these options. Filtering and Purification methods should always be applied.

Replenishable Water Sources should always be sought after

Residence / Office: Hot Water Heater, Toilet, Ice Trays, Bath Tub, Hot Tub, Dehumidifier, Sink, Garden Hose. At the very first alert of a serious Emergency, fill all of these water reservoirs then turn off the public water supply to prevent internal water storage contamination from the outside. Try to prevent contamination of water sources but ALWAYS treat and filter water before use.

Community: swimming pools, exterior spigots on houses and office buildings (get a Sillcock Key), water drainage systems, pot holes.

Undrinkable: While not the ideal solution for drinking water, in a crisis situation, nearly any water can be distilled and filtered to make drinkable (potable) water, even Urine and Salt Water. Read about Uses for Urine.

Nature: Produce Drinking Water from the Air, Ground and Undrinkable Water, Ocean, lakes, ponds, streams, puddles, some plant leaves, vines, Solar Still, Plant Transpiration Bag, Rain Catching, Fog Catching, Morning Dew Collection from surfaces by soaking up with rags.

PURIFYING:

Generally, any type of water can be made drinkable (Potable) with the correct method to filter and purify it. Read Methods to Purify Water

STORAGE METHODS:

Commercially bottled water is the safest and most reliable emergency water supply

Keep bottled water in its original container and do not open until you need to use it

Observe the expiration or "use by" date (about 18 months shelf life)

Personal water containers require special considerations

Do not use glass containers because they can break and are heavy

Use food grade water storage containers from surplus or camping supplies stores

If reusing commercial drink containers

Use 2-liter plastic soft drink bottles – not plastic jugs or cardboard containers

Do Not Use containers that have had milk or fruit juice in them

Before use, thoroughly clean containers with dishwashing soap & water & rinse completely

Sanitize: add a solution of 1 teaspoon of non-scented liquid household bleach to a quart of water

Swish sanitizing solution in the container so that it touches all surfaces

After sanitizing, thoroughly rinse out the sanitizing solution with clean water

Fill container to the top with regular tap water*

Label the container with a 6-month "use by" date and Replace the water every six (6) months

Store all water in a cool, dark place

Reusing Water: Consider water as a very valuable resource. Don't waste the drinking water, that has expired, by dumping it down the drain. Just because it should not be used for internal consumption, reuse it for washing the body, clothes or dishes, flushing the toilet, watering the garden, filling the car radiator or anything else that uses water. Always think about alternate uses for anything you are about to throw away.

[Reference Link] Related Resources: Make Fresh Water from SeaWater

[14-Point Emergency Preps Checklist] [Basic Emergency Kit] [Learn to be More Self-Sufficient] [The Ultimate Preparation] [5six7 Menu]

This blog is partially funded by Affiliate Program Links and Private Donations. Thank you for your support.

#waterEmergencyStorage #water #prepper #survival #shtf #prepare4tomorrow #waterStorage #emergencyWater

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cesaroivl426 · 2 years

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10 Sites to Help You Become an Expert in luwak coffee bali

Ideal Bali Coffee?

For those of you who are not knowledgeable about the Indonesian island of Bali, it is among one of the most preferred traveler destinations in Asia. With a populace of 4.4 million individuals, it is additionally one of the most densely booming islands worldwide. It has an exotic environment as well as lush eco-friendly vegetation that make it a suitable location for coastline enthusiasts and also nature enthusiasts alike.

The Balinese culture is also rich with art, songs, and dance along with typical personalizeds that have been passed down via generations. There are several types of coffee to try on Bali yet there are a couple of that stand apart from the remainder because of their unique taste profiles.

Finest Places to Drink Coffee on the South Coast of Bali

This short article is about cafe on the south shore of Bali. There are a couple of coffeehouse that I like to go to when I am in this location.

Coffee bar on the south coast of Bali are mostly located in Seminyak, Kuta, and Legian. The 3 major locations have various kinds of cafes as well as dining establishments. The most popular coffee shops are usually discovered in Seminyak, which is a well-off traveler destination with many deluxe resorts and resorts. These coffee shops offer much more costly coffees with a top quality of solution. Kuta is where you will certainly find more local coffee shops dishing out conventional Indonesian coffee as well as Western-style coffee drinks at lower rates than those found in Seminyak. On the other hand, Legian deals the largest selection of global food options for vacationers. Right here are some places around the area you could wish to go to:

Revolver Espresso

Stepping inside Revolver, which is located down a tiny method near Seminyak's busy major street, resembles being immediately transported to a New York storage facility. Revolver is likewise a wholesale coffee vendor, with a smaller coffee shop, Baby Revolver, in Petitenget Revolver, which released in 2011, is stated to have changed coffee usage in Bali.

Pison Coffee Petitenget.

Pison Coffee is additionally superb for morning meal if you're staying at the top of Petitenget/Jalan Batu Belig. Like Revolver, it's a little gloomy, however the coffee is remarkable as well as the morning meals are far more imaginative than typical.

The Farmer Brew

A humble coffee location where they plant their very own coffee beans. Location isn't that huge as well as area is extremely comfy. Found at Jalan Drupadi this cafe gives wonderful solution and also great food.

BGS Bali

BGS is said to offer the best Almond Milk https://www.discovabali.com/top-5-activities-in-bali/ Latte on the island, we can prove this big coffee insurance claim. BGS is likewise where you'll discover friendly people in a community-driven setting that offers everything from boards and also fins to wax, tee shirts, and swimwears.

youtube

#where is bali #bali #bali swing #Youtube

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priyanshisingh · 3 days

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Sustainable Plastic Packaging Market Trends and Opportunities: Global Outlook (2023-2032)

The global sustainable plastic packaging market is anticipated to grow at a substantial CAGR of 7.5% in the upcoming years. The global sustainable plastic packaging industry was estimated to be worth USD 85.4 billion in 2021 and was expected to be worth USD 131.79 billion by 2028.

Sustainable Plastic Packaging Market is rapidly evolving as environmental concerns and regulatory pressures drive the demand for eco-friendly packaging solutions. This market focuses on developing and utilizing plastic materials that are recyclable, biodegradable, or made from renewable resources to reduce the environmental impact of packaging. A significant driver of this market is the increasing awareness among consumers and businesses about the adverse effects of plastic waste on the environment. As a result, there is a growing preference for sustainable packaging options that minimize waste and reduce carbon footprints.

Innovations in material science are at the forefront of this market, with advancements in bioplastics, such as polylactic acid (PLA) and polyhydroxyalkanoates (PHA), which are derived from renewable resources like corn starch and sugarcane. These materials offer the same functionalities as conventional plastics but with a lower environmental impact. Additionally, the development of advanced recycling technologies is enhancing the viability of recycled plastics, making them more cost-competitive and efficient in performance. Companies are investing in closed-loop systems and circular economy initiatives, where plastic waste is collected, recycled, and reused in the production of new packaging materials.

The food and beverage industry, in particular, is a major adopter of sustainable plastic packaging, as it seeks to address the environmental concerns associated with single-use plastics. Sustainable packaging solutions in this sector include compostable packaging, recyclable plastic bottles, and biodegradable food containers. Additionally, the personal care and cosmetics industry is also embracing sustainable packaging, with many brands switching to eco-friendly alternatives to attract environmentally conscious consumers.

The Sustainable Plastic Packaging Market encompasses a variety of packaging types designed to minimize environmental impact. Here are the key kinds of sustainable plastic packaging:

1. Biodegradable Plastics:

Derived from renewable resources like corn starch, PLA is used for food containers, cups, and biodegradable bags. It decomposes under industrial composting conditions.

Produced by microbial fermentation of sugars or lipids, PHAs are used in packaging films, containers, and bottles. They are fully biodegradable in various environments, including marine settings.

Composed of starch and other biodegradable materials, these plastics are commonly used for packaging peanuts, films, and bags. They decompose easily in composting conditions.

2. Recyclable Plastics:

Widely recycled, PET is used for beverage bottles, food containers, and packaging films. Recycled PET (rPET) is increasingly used to create new packaging materials, reducing the need for virgin plastic.

Commonly used for milk jugs, detergent bottles, and plastic bags, HDPE is highly recyclable and often repurposed into new packaging products.

Used for food containers, caps, and packaging films, PP is recyclable and is gaining popularity for its versatility and strength.

3. Compostable Plastics:

Made from materials like PLA, these films are used for packaging fresh produce, bakery products, and other perishables. They break down in composting environments, leaving no toxic residues.

Used for grocery, waste, and food storage bags, these are typically made from starch blends and are designed to degrade quickly in composting facilities.

4. Plant-based Plastics:

Derived from renewable sources like sugarcane, these bioplastics mimic the properties of conventional PE and PET but have a smaller carbon footprint. They are used in a wide range of packaging applications, including bottles and films.

Made from plant cellulose, these plastics are used for films, bags, and casings. They are biodegradable and come from renewable resources.

5. Reusable Packaging:

Made from durable plastics like PP and HDPE, reusable containers are designed for multiple uses, reducing single-use plastic waste. They are common in food service and storage applications.

Packaging designed for products like cleaning supplies and personal care items that can be refilled multiple times, reducing the need for new packaging with each purchase.

6. Post-Consumer Recycled (PCR) Plastics:

Made from plastics that have been recycled from consumer products, PCR packaging is used in bottles, containers, and packaging films. This approach reduces the demand for virgin plastic and helps close the loop in the recycling process.

7. Edible Packaging:

Made from natural materials like seaweed, proteins, and polysaccharides, edible packaging is used for wrapping food items. It can be consumed along with the product, eliminating waste.

Major Key Players-

Amcor Plc

Sealed Air Corporation

Huhtamaki Oyj

Berry Global Group Inc

Smurfit Kappa

Mondi Plc

Uflex Ltd

Constantia Flexibles

Sustainable Plastic Packaging Market is experiencing several noteworthy trends as it adapts to growing environmental concerns and regulatory pressures. One of the most significant trends is the shift towards bioplastics, including materials such as polylactic acid (PLA) and polyhydroxyalkanoates (PHA), which are derived from renewable resources and offer biodegradable properties. This shift is driven by both consumer demand for eco-friendly products and regulatory mandates aiming to reduce plastic waste. Another key trend is the increasing use of recycled plastics, particularly post-consumer recycled (PCR) content, in packaging. Brands are increasingly incorporating recycled materials into their products to meet sustainability goals and cater to environmentally conscious consumers.

Moreover, advancements in recycling technologies are making it easier and more efficient to recycle various types of plastics, thus enhancing the circular economy. The development of chemical recycling processes, which can break down plastics into their original monomers for reuse, is particularly promising. Another trend is the rise of reusable packaging solutions, such as refillable containers and durable packaging designed for multiple uses, which help reduce single-use plastic waste.

Smart and active packaging technologies are also gaining traction, incorporating features like oxygen absorbers and moisture regulators to extend the shelf life of products and reduce food waste. Additionally, there is a growing emphasis on packaging design that facilitates recyclability, with innovations aimed at simplifying the separation of materials and improving the efficiency of recycling processes.

More About Report- https://www.credenceresearch.com/report/sustainable-plastic-packaging-market

The Sustainable Plastic Packaging Market study reveals several key findings that underscore the market's growth trajectory and evolving dynamics:

1. Growing Consumer Demand for Eco-friendly Products:

Consumer Awareness: There is a significant increase in consumer awareness regarding the environmental impact of plastic waste. This has led to a higher demand for sustainable packaging solutions, with consumers preferring products that utilize biodegradable, compostable, and recyclable materials.

2. Regulatory Support and Mandates:

Government Regulations: Governments worldwide are implementing stringent regulations to curb plastic waste. Policies such as bans on single-use plastics and mandates for higher recycling rates are driving the adoption of sustainable plastic packaging solutions. This regulatory support is a crucial factor propelling market growth.

3. Technological Advancements in Material Science:

Innovation in Bioplastics: Advances in material science have led to the development of new biodegradable and compostable materials like polylactic acid (PLA) and polyhydroxyalkanoates (PHA). These innovations provide viable alternatives to traditional plastics, offering similar performance characteristics with reduced environmental impact.

4. Increase in Recycling Initiatives:

Enhanced Recycling Technologies: The market is witnessing a surge in recycling initiatives, driven by advancements in recycling technologies. Chemical recycling processes, in particular, are gaining traction as they enable the conversion of plastic waste back into its original monomers, facilitating the creation of high-quality recycled plastics.

5. Adoption of Circular Economy Models:

Closed-loop Systems: Companies are increasingly adopting circular economy models, emphasizing the reuse, recycling, and repurposing of packaging materials. This approach not only reduces waste but also promotes resource efficiency and sustainability across the supply chain.

6. Shift Towards Reusable and Refillable Packaging:

Reusable Solutions: There is a growing trend towards reusable and refillable packaging solutions, particularly in sectors like food and beverages and personal care. These solutions help in reducing the reliance on single-use plastics and contribute to long-term environmental sustainability.

7. Corporate Sustainability Initiatives:

Brand Commitments: Major brands and packaging companies are committing to sustainability goals, such as achieving 100% recyclable, reusable, or compostable packaging within a set timeframe. These commitments are driving investments in sustainable packaging technologies and practices.

8. Rising Investment in Sustainable Packaging Innovations:

R&D Efforts: Increased investment in research and development is leading to continuous innovations in sustainable packaging. Companies are focusing on developing new materials, improving the recyclability of existing plastics, and enhancing the overall sustainability of packaging solutions.

9. Market Expansion in Emerging Economies:

Growth in Developing Regions: Emerging economies are experiencing rapid industrialization and urbanization, leading to increased demand for packaged goods. These regions present significant opportunities for the adoption of sustainable packaging solutions as they aim to balance economic growth with environmental responsibility.

10. Collaboration Across the Value Chain:

Industry Partnerships: Collaboration among stakeholders across the packaging value chain, including material suppliers, manufacturers, retailers, and recyclers, is essential for driving the adoption of sustainable practices. Joint initiatives and partnerships are fostering innovation and accelerating the market transition towards sustainability.

Segmentation of Global Sustainable Plastic Packaging Market:

Global Sustainable Plastic Packaging Market – By Packaging Type

Rigid

Flexible

Industrial

Global Sustainable Plastic Packaging Market – By Packaging Format

Primary packaging

Secondary packaging

Tertiary packaging

Global Sustainable Plastic Packaging Market – By Process

Recyclable

Reusable

Biodegradable

Browse the full report – https://www.credenceresearch.com/report/sustainable-plastic-packaging-market

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downincmi · 8 days

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Diaper Bag Market: Stylish Solutions for Modern Parenthood

The diaper bag market is witnessing trends of innovative product design and features by California Innovations Inc. Diaper bags have evolved from simple bags to technically advanced multi-functional bags with multiple pockets, insulated bottle holders, changing mats, and more. Diaper bags serve the purpose of carrying all the essential items needed for babies like diapers, wipes, bottles, toys, clothes and more when caregivers are on the go. With modern lifestyles becoming busier than ever, the need for bags that are comfortable to carry and make it convenient to access items is rising. Diaper bags nowadays come with features like insulated pockets that keep milk and food warm or cool, changing pads, stroller straps, wipeable interiors and external pockets in different sizes. The availability of bags in different styles, shapes and sizes also allow parents to choose options based on their needs and preferences. The Global Diaper Bag Market is estimated to be valued at US$ 705.97 Mn in 2024 and is expected to exhibit a CAGR of 2.6% over the forecast period 2023 to 2030.

Key Takeaways

Key players operating in the diaper bag market are Carter's, Inc., Sanrio Co., Ltd., Graco, J.J Cole Collections, SUNVENO, Trend Lab, LLC, OiOi, Arctic Zone & California Innovations Inc., Petunia Pickle Bottom, Storksak, Ju-Ju-Be, and Amy Michelle. The rising working women population globally has increased the demand for convenient parenting products like diaper bags that make it easier for parents to balance work and baby care routines. The availability of stylish and high quality bags in different designs and capacities also attracts many consumers. Diaper bag manufacturers are expanding their global footprint by entering emerging markets in Asia Pacific and Latin America. The growing middle class in developing economies presents lucrative opportunities for sales and many local players are also entering the market with affordable options.

Market Key Trends

Product innovation driven by changing consumer preferences is a key trend in the diaper bag market. Manufacturers focus on introducing bags with unique designs, versatile storage, stroller clips, insulated pockets and other useful features based on consumer research. Sustainable and eco-friendly fabrics are also gaining traction as environment-conscious parents look for green alternatives. Customization allowing monogramming and bag personalization is another emerging trend attracting many consumers.

Porter’s Analysis Threat of new entrants: Low economies of scale and capital requirement favor established players. Bargaining power of buyers: Buyers have fair options and bargaining power due to availability of substitutes. Bargaining power of suppliers: Suppliers have moderate level of power due to availability of alternatives. Threat of new substitutes: Risk of new substitutes is moderate as diaper bag is a necessity for parents. Competitive rivalry: Intense competition exists between major players to gain market share.

Geographical regions

North America leads the global diaper bag market currently in terms of value, followed by Europe and Asia Pacific. North America alone accounts for over 35% of the total market share currently. Growth in birth rates along with rising disposable incomes is supporting market growth in this region. The fastest growing region for diaper bag market currently is Asia Pacific excluding Japan (APEJ). Rapid urbanization and growth of working women population coupled with rising birth rates in countries like China and India are major drivers of diaper bag demand in APEJ region. Increasing manufacturer focus on this high potential region is further accelerating market growth. The APEJ diaper bag market is projected to expand at a CAGR of around 3.5% during forecast period.

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mylarbags · 8 days

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Features That Make Heat Seal Mylar Bags A Great Packaging Option

Mylar heat seal bags are made of aluminum foil, making your food completely safe. Its outer finish is matte black. These bags are waterproof and excellent for storing buds and seeds. They keep your products safe from locking and light. Heat seal Mylar bags are an appropriate choice for different applications. They are ideal for storing food, packaging, wrapping, and small items. These foil sealed bag feature superior durability, excellent heat seal, and high clarity. They are unique in retail products, shipping, and food packaging. Heat seal packaging can be customized perfectly.

Customizable Heat Seal Mylar Bags for Ultimate Product Protection;

You can use mylar bags in a zip lock to open and close. The finishing and printing of these bags are completely customizable. The main objective of heat seal mylar bags is to secure your products. Its protective shield is usually made to secure it from environmental effects. These durable bags maintain the freshness and capability of the content. The heat sealed mylar bags areperfect for preserving, protecting, and delivering your products. It is possible to market your product with colorful and creative mylar bags. Heat seal packaging bags also offer food storage solutions for an extended period. Mylar is immensely flexible, strong, and thin.

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Heat-sealable mylar bags are an ideal packaging solution to protect your collectibles, gifts, and souvenirs. These bags offer your products a professional look at a reasonable price. Heat seal mylar bags are the packaging choice for pharmaceuticals, food, laboratory supplies, and different industries. These bags are available in an immense selection. Heat sealed mylar bags are suitable for storing tea, coffee, snacks, seafood, cookies, baking, candy, sugar, accessories, decorations, etc. You can store your food for a long time. The material used for these vacuum sealed mylar bags is flexible, has excellent tensile strength, and isolates barrier properties. They are highly durable, flexible, and lightweight.

The Best Storage Solution With A Foiled Sealed Bag;

Any low-fat or dry food can be stored in mylar bags. Grains, flour, sugar, dried beans, pasta, milk-powered herbs, spices, cereals, dehydrated veggies, and fruits can be stored ideally for a maximum of 5 years. Heat seal mylar bags are multipurpose and ideal for different uses. Both sides of the bag are convenient and straightforward to open and tear. Aluminum is a durable material that is difficult to puncture and break. The tear notch allows simple access to your content. Its resalable mechanism makes your foil sealed bag packaging convenient. You can save your archives, jewelry, and screws in these durable bags.

The Comprehensive Protection Of Custom Mylar Bags;

Mylar heat seal bags are flexible and light and provide excellent tensile strength. Isolating the objects from humidity and oxygen, as well as light exposure, ensures the longevity of the contents. These heat seal mylar bags provide a simple, cost-effective packaging solution for securing your items. You can protect perishable or sensitive products in custom mylar bags; they’re child-resistant and help keep children away from products like cannabis, vaping, and medicines. These bags provide a secure seal. These vacuum sealed mylar bags ensure maximum security for your products. Properly sealed mylar bags are essential for the long-term preservation and storage of different items. Your heat seal packaging bags can be customized with text, logos, barcodes, and serial numbers. They are puncture-resistant and straightforward to use.

Maximizing Food Security With heat sealed mylar bags

Mylar bags are an ideal option for securing food. They preserve food quality and extend the shelf life. Mylar bags are opaque bags where light can’t enter. Light exposure can change its taste, odor, strength, and color. This durable heat sealed mylar bags provide sustainable environmental protection. They defend against moisture, oxygen, and harmful elements. These heat seal packaging bags secure your stored products from all types of damage. They are famous for storing cannabis. They maintain the food quality and increase lifespan. Custom packaging is the perfect packaging solution as they are fully opaque. They usually keep air and water away. Food products will stay fresh for a long time. They are sealed with an impact heat sealer.

Heat Seal Mylar Bags For Long Lasting Preservation;

These bags are reusable; you can store any food product in these durable boxes. They can carry your food products for an extended period. The storage period does not get any kind of damage. Heat sealed mylar bags are available in different sizes to store various products. They are odor-resistant, and cannabis can be stored permanently in these Mylar bags. Heat Seal Mylar bags can be stored in a dark, dry, and excellent location. It is essential to seal these bags quickly. The oxygen absorber should work accurately. Herbs & Spices can be stored for the medium term. This packaging is excellent for dry and frozen food storage.

Premium Quality Packaging Solutions from Verdance Packaging

Verdance Packaging offers heat seal mylar bags made of high-quality material. These bags can be customized with enticing materials. We provide advanced machinery to produce durable heat seal mylar bags. Get premium quality bags with a professional look and excellent finishing. We design custom Mylar bags and custom packaging boxes according to our customers’ requirements. Place your order with free design support and shipping.

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