In the suburbs – mass poisoning of schoolchildren. The food was supplied by a company associated with “Putin’s chef”

More than 90 students and employees of two schools in the city of Krasnoarmeysk near Moscow have applied for medical help with complaints of poisoning, Interfax reports. The prosecutor’s office of the Moscow region began checking the organization that supplied breakfasts and lunches to educational institutions, and the Investigative Committee opened a criminal case under the article “provision of services that do not meet consumer health safety requirements.”

According to MBKh Media, the food supplier to Krasnoarmeysk schools is the ProdFutService company, which is associated with the St. Petersburg businessman and “Putin’s chef” Yevgeny Prigozhin. In December 2020, the administration of the city near Moscow concluded an agreement with ProdFutService until the end of May of this year. The cost of the state contract is 14 million rubles. It is alleged that for this money, the company associated with Prigozhin was supposed to deliver over 140 thousand breakfasts and 63 thousand dinners.

Companies of businessman Yevgeny Prigozhin, who is called “Putin’s chef” in the media, have been supplying food to educational, medical and government institutions throughout Russia since 2011. For ten years, they have concluded about six thousand government contracts for a total amount of almost 250 billion rubles.

Last year, food suppliers associated with Prigozhin received government contracts totaling over 40 billion rubles, winning 809 tenders.

  • In addition, Yevgeny Prigozhin is associated with the organization of a group of pro-government bloggers in St. Petersburg – the so-called “troll factory”, as well as with the creation of the “Wagner private military company”, which took part in military operations in eastern Ukraine, Syria and Africa. Several independent investigative groups accuse Prigozhin and his structures of involvement in the murder of three Russian journalists – Orkhan Dzhemal, Alexander Rastorguev and Kirill Radchenko, who filmed an investigation film about the activities of Putin’s chef companies in Africa.
  • In the United States, the businessman is accused of attempting to interfere in the presidential election, he is included in the sanctions list.
  • In October last year, “Putin’s chefs” were added to the sanctions list by the EU authorities, accusing the businessman of supporting arms supplies to Libya. Prigozhin himself denies all charges against him.
  • Prigozhin is also known for having filed dozens of lawsuits against the Anti-Corruption Foundation, Alexei Navalny and his supporters. The courts ordered to pay “Putin’s chef” and his companies tens of millions of rubles, considering that FBK’s investigations hurt the businessman’s honor and dignity.


Energy prices fell in 2020, food became more expensive

Customers in the supermarket

Consumers had to pay more for food in 2020 than in 2019.

(Photo: dpa)

Wiesbaden The increase in consumer prices in Germany weakened significantly in the corona crisis year 2020. The sharp fall in energy prices and the temporary VAT cut pushed the inflation rate down to an annual average of 0.5 percent, the Federal Statistical Office announced on Tuesday. That was the lowest level since 2016, also at 0.5 percent.

An even lower rate was last measured in the global financial and economic crisis in 2009 (plus 0.3 percent). For comparison: the average inflation rate for 2019 was 1.4 percent.

In December consumer prices were 0.3 percent below the level of the same month last year. The inflation rate was negative for the fifth time in 2020. Compared to November, consumer prices rose by 0.5 percent. The Wiesbaden authority thus confirmed preliminary data.

With the Corona crisis and the global economic slump, crude oil prices fell sharply on the world markets, which was reflected in energy prices. From July to the end of 2020, lower VAT rates also applied in Germany. With this, the federal government wanted to boost consumption as an important pillar of the economy in the Corona crisis.

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Energy products were 4.8 percent cheaper than 2019 on average. Consumers had to pay significantly less for light heating oil (minus 25.9 percent) and fuel (minus 9.9 percent). Electricity, on the other hand, rose by 3.0 percent. Without taking energy prices into account, the annual inflation rate in 2020 would have been 1.1 percent.

Fruit and meat are significantly more expensive

Last year, consumers had to dig deeper for groceries. According to the information, they were more expensive than average by 2.4 percent. In particular, prices for fruit (plus 7.1 percent) and meat and meat products (plus 6.1 percent) rose sharply. In the course of the year, however, the rise in food prices weakened with the reduction in VAT.

Cold rents increased by 1.4 percent. This has a particularly strong impact on the budget, as private households spend a large part of their consumer spending on housing. Consumers also had to pay more for a visit to the hairdresser or the car workshop. One reason for this could have been additional expenditure for hygiene measures to avoid corona infections, the authority explained.

Falling or even negative inflation rates are usually an alarm signal for monetary authorities. The European Central Bank (ECB) is aiming for an annual inflation rate of just under 2.0 percent for the euro area with its 19 countries in the medium term. According to the monetary authorities, this is far enough away from zero.

The ECB has not achieved the target rate for a long time, despite a zero interest rate policy and a glut of money. According to an initial estimate by Eurostat, the statistics agency in December, the annual inflation rate in the euro area was minus 0.3 percent.

More: Bank of Japan sticks to loose monetary policy over deflation worries.


The climate-neutral ice cream from Berlin is a top seller

Berlin Olaf Höhn comes pretty close to the ideal of the environmentally conscious entrepreneur. The 71-year-old can’t stop shining when he talks about everything he has done over the past ten years to make his Florida Eis company the first climate-neutral ice cream producer in Germany.

From the electrically powered transport bus to the solar thermal system on the roof to the artificial permafrost floor in the cold store: since 2013, every gram of ice in the 4000 square meter large factory in Spandau, officially CO2-free.

“Many of my friends have long since retired, but I still have so many ideas,” says the graduate engineer, standing in front of a shredder from which narrow, brown strips fall onto a pile of cardboard that has already been chopped into small pieces. “With this we want to gradually replace the styrofoam in our packaging,” explains Höhn.

Things are now going so well for the small medium-sized company that they can hardly save themselves from placing orders, even in winter. While Florida ice cream was probably only known to a few Berliners at the beginning, the environmentally conscious snack is now available in more and more regions and supermarkets throughout Germany.

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The production and storage of ice cream, of which 557 liters were consumed in Germany in 2019 according to the Federal Association of the German Confectionery Industry (BDSI), is, however, particularly energy-intensive due to the necessary freezing temperatures. In this country, cooling accounts for almost seven percent of primary energy consumption, as a study by the mechanical engineering association VDMA shows last year.

It is true that 83 percent of applications for cooling are already powered by electricity today. With a share of renewable energies of 46 percent of the gross electricity consumption, there is still a long way to go to a sustainable ice ball.

It’s different with Olaf Höhn. With many ideas, he managed to convert his ice cream production years ago so that it does not cause any CO2. The solar system on the roof of the light blue factory has already saved over 600,000 kilograms of CO2. “The rest of the green electricity is bought in from outside,” he explains.

A solar thermal system generates warm water, from which a so-called adsorption chiller makes cold water for cooling the ice machines and for air conditioning.

Sales fivefold since 2013

The mechanical engineer is particularly proud of the floor in his small factory or, better said, of what is underneath: foam glass gravel. This is a recycling product made from non-recyclable old glass. It serves as insulation and thus creates an artificial permafrost floor that replaces the electrical floor heating under the freezer, explains Höhn, while proudly pointing to the gray floor below in the minus 25 degrees cold warehouse.

“That was a big decision, because I knew that if the floor cracked, the whole cell would have to be torn out and replaced,” says Höhn. “With new technologies there is always a risk.”

A risk that the founder took more than nine years ago and that has paid off. In 2015 Florida Eis was recognized by the Federal Environment Ministry for its commitment to climate protection. The company at the time shows that climate protection is not only an ethical obligation, but also an economic advantage, explained the then Minister Barbara Hendricks (SPD) for the award.

Höhn has invested more than seven million euros in the renovation of the capital factory. Before the company moved to the new hall at Zeppelinpark, Höhn only had a small production facility for its two ice cream parlors and an electricity bill of 10,000 euros. While the factory has grown from 600 to 4000 square meters, the energy consumption has remained almost the same.

Olaf Höhn

The 71-year-old actually only bought Florida Eis in the 1980s to make ice cream himself for his cafés.

(Photo: Florida Ice)

“As a rule, the energy costs make up around ten percent of the costs. With us it’s just 2.5 to three percent, ”says Höhn proudly.

Sales have increased fivefold since 2013, and in 2019 Florida Eis was in the black for the first time with a turnover of twelve million euros. Höhn expects sales of 15 million in 2021. “At the moment we can hardly save ourselves from being asked,” says the entrepreneur happily. The pandemic has changed people’s consciousness: “Since Corona, the numbers have doubled again.

That’s why there are currently 36 workers in production filling each pack by hand – ball by ball. In the elongated hall there is one ice machine after the next, one machine of each type. And then the fresh tangerine pieces are poured into the light ice cream mass with a small scoop. Even the chocolate chips for the cookie variety, one of the bestsellers, are sprinkled by hand.


In addition to its climate neutrality, Höhn is particularly proud of the artisanal ice cream production: “We still make ice cream like 90 years ago”. Growing infinitely is therefore not an option for him. A little more is still possible.

In summer the machines run day and night. Then up to 36,000 ice packs come off the assembly line every day. All in all, the small medium-sized company manages more than six million packages per year, which are delivered to 2,500 supermarkets and private customers.

Florida Eis is really climate neutral, but only in your own four walls. As soon as the ice leaves the factory premises, not everything is green. But Höhn also wants to work on this in the next few years.

“I went from Saul to Paul”

In 2021, new electric refrigerated trucks are to reduce the existing diesel fleet. The ice cream cups will soon no longer be made of plastic, but of natural paper. And the construction of a second CO2-free factory is already being planned.

Höhn would probably have been the last one who would have thought that he would call himself an environmental fan. Quite the opposite. “I really went from Saul to Paul”, Höhn admits.

For most of his life he flew everywhere he could, drove the most powerful combustion engines and did not waste any thought on the climate. “I couldn’t emit enough CO2,” he says. It was only his son, then still a geology student, who opened his eyes to the consequences of global warming eleven years ago.

Today Florida Eis, which Höhn took over from the previous owner in 1985, is considered a model company in terms of climate neutrality. The dirty oldtimer is now in the garage. Instead, Höhn drives an electric Mercedes, of which there are only a few and which dates from a time when Daimler was still cooperating with the electric car pioneer Tesla. A proverbial pioneer, just like Höhn himself.


The founder knows the best way to tell stories and is particularly good at selling his own. But he wants to show that climate neutrality is not a distant dream, but really feasible. “But you have to be a believer,” he muses. Without the financial support of third parties, he would certainly not have been able to realize his dream of a CO2-free ice cream factory, he admits.

“I also don’t think that we can get as far as we want and should for the climate,” says Höhn, somewhat resigned. Even if people are now dealing with the topic more consciously.

Nevertheless, he does not want to be dissuaded from his goal of a thoroughly climate-neutral ice cream production: “At the end of the day my tombstone should at least say: He tried it.” And until then, the environmentally enthusiastic tinkerer will certainly not waste a thought on retirement.

Series – Climate Pioneers in Business: There is hardly a day on which a new company in the world does not declare its freshly set climate goals and ambitions for the energy transition. There are some who have long been ahead of the “green economy” trend and have been proving for many years that ecology and economy do not have to be a contradiction in terms. In our series we introduce a few of these “climate pioneers”.

Climate pioneers in the economy – all parts of the series


Michelin bestows 2021 restaurant stars despite Covid-19 closures

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The Michelin Guide consecrated France’s 30th three-star restaurant on Monday as it presented its awards for 2021 against the backdrop of the Covid-19 crisis, which has seen chefs forced to close their doors.

The famous red guide had promised that no three-star chefs would be demoted as the health crisis rages, with food fans unlikely to book tables anytime soon.

Many chefs fear French authorities will keep restaurants closed for several more weeks if not months, following a lockdown last spring and another imposed since October.

As they hemorrhage money, some have pivoted to take-away or deliveries, adapting menus and often cutting prices, while pressing the government to let them reopen as soon as possible.

“This year chefs have truly earned it,” the industry bible’s boss Gwendal Poullennec said after a ceremony broadcast via Facebook from the Jules Vernes restaurant (one star) on the second floor of the Eiffel Tower in Paris.

“It’s an occasion to shine a spotlight on all these talents, to encourage them, and to keep restaurant patrons motivated” while waiting for the crisis to pass, he said.

He added that only a handful of stars would be taken away, for restaurants that had closed or changed their dining concept.

Michelin drew fire for bestowing its verdicts — which can make or break a chef after years of efforts — after a brutal year for the industry.

The rival Best 50 list, based in Britain, cancelled its 2020 ranking last year, while France’s La Liste said this month that instead of rankings it would honour innovative chefs who have persevered in the face of the pandemic.

Social distancing rules forced Michelin to call off the lavish gala ceremony that was to be held in Cognac, southwest France — the first time it was to be held outside Paris.

‘Transports you’

Alexandre Mazzia, a former pro basketball player born in the Republic of Congo, saw his AM restaurant in Marseille rewarded with its third star, this year’s only new entrant to the upper echelons of French gastronomy.

Eye-popping compositions such as algae popcorn, smoked eel and chocolate, and raspberry sorbet with harissa have made Mazzia a critics’ darling since he opened in a residential district of the Mediterranean port city in 2014.

“It’s a restaurant that transports you, it’s very unique and stands out for all sorts of ways,” Poullennec told AFP.

Mazzia burst into tears upon hearing the news, which was applauded by his three-star peers via video link as well as in-person appearances by his former mentors, chef Pierre Gagnaire and the pastry maestro Pierre Hermé.

Michelin also noted the success of the “culinary jewels” Mazzia has been offering from a food truck during the pandemic, with meal baskets sold for just 24 euros ($29).

While the truck meals are not profitable despite selling up to 200 a day, “the idea is to not be a victim of this lockdown, to keep your head above water and keep the fire alive — it’s like training, even though the game is different,” he told AFP last year.

France including Monaco now counts 30 three-star establishments, the most of any country.

Michelin also promoted two restaurants to two stars: Helene Darroze’s Marsan in Paris, and La Merise, an Alsatian restaurant near Strasbourg opened by Cedric Deckert and his wife four years ago.

And 54 restaurants got their first stars, including this year’s young chefs of the year Mory Sacko, who mixes up French, Japanese and Malian flavours in Paris, and Coline Faulquier, who proposes small-portion but wide-ranging tasting menus in Marseille.

‘Same serious attention’

Poullennec insisted that inspectors worked double time and even refrained from sacrosanct summer holidays to eat and drink as much as possible when France allowed restaurants to reopen between the spring and autumn lockdowns.

Michelin also brought in inspectors from elsewhere in Europe and even Asia to back up the French team.

“This selection has been made with the same serious attention, and inspectors were able to judge as many meals as the previous year,” he told AFP ahead of the ceremony.

Poullennec, who took over the guide in 2018, has overseen several choices that have raised eyebrows among chefs and foodies alike.

Last year Michelin shocked industry insiders by downgrading the Auberge du Pont de Collonges — the oldest three-starred restaurant in the world — after the death of its legendary chef Paul Bocuse.

And in January 2019, Marc Veyrat became the first chef to sue the famous red guidebook after it withdrew the third star for his French Alps restaurant La Maison des Bois just a year after it was awarded.

Veyrat, who lost his case, has said he never wants to see a Michelin inspector in any of his restaurants ever again.



You don’t have to throw out expired food straight away

Sour milk? Expired yogurt? Overripe cheese? Better get away with it! It doesn’t have to be. Because a lot of expired food can still be processed into delicious dishes.

If you forget to put the milk, yoghurt or cheese in the refrigerator, they can spoil quickly. But that is no reason to throw these products in the garbage can.

Use sour milk

You can recognize spoiled milk by its sour smell. Still, there is no need to dispose of them. Instead, you can use them in various dishes.

If mold is visible, you should dispose of the milk. Pasteurized milk, which is already badly spoiled, should also not be processed further.

Untreated, unpasteurized milk

Raw milk that has turned sour turns into sour milk. This can easily be consumed – pure or with a little sugar. Alternatively, you can use them to make cheese. For the latter, the milk is heated in a saucepan so that the whey settles. Now you have to strain everything and then let it thicken.

Pasteurized milk

ESL and long-life milk should no longer be consumed pure if they have turned sour. Otherwise, this can lead to nausea and diarrhea. Instead of dumping it, you can use the sour milk for pancakes or cakes. It is important that you boil the fresh or long-life milk beforehand.

Pancakes: Milk that has gone sour can be processed into pancakes or cakes. (Source: Svetlana Monyakova / Getty Images)

The spoiled milk is also suitable as a beauty mask. Apply some of this to the skin of your face and let it work for a few minutes. Then dab the skin with fresh, non-sour milk. The skin becomes smoother and the complexion finer.

Sour milk is also useful in the household – for cleaning your silver cutlery or your bathroom fittings, for example. Voles and moles in the garden are also driven away by the sour smell of the drink.

Process overripe cheese

If the Camembert, Harz or other cheeses are already so aromatic that they are no longer suitable for the cheese platter, you don’t have to throw them away. You can also conjure up delicious dishes from them. It is important here – as with sour milk – that no mold or the like is visible.

Beware of histamine

Well-ripened cheese has a high concentration of histamine. In sensitive people, this can lead to strong health reactions. In addition to reddening of the skin, other symptoms are diarrhea, gastrointestinal cramps, nausea and headache. The first signs are already visible after 30 to 60 minutes. Therefore, first test with a small amount whether you can still tolerate the cheese and only then process it further.

Strong smelling Camembert and Harzer

If Camembert and Harzer are too ripe, they develop a very strong smell and taste. These are intensified by heating. If you don’t like that, you should use both types of cheese in cold dishes. So is suitable for Camembert or Harzer, for example Obatzter, also Obatzda or Obazda.

Cut off the rind of soft cheese and see if the inside is still edible. Is the taste too unpleasant. you should dispose of the cheese.

Obazda: Obazda is a popular cheese dish in southern Germany and Switzerland.  (Source: Getty Images / kabVisio)Obazda: Obazda is a popular cheese dish in southern Germany and Switzerland. (Source: kabVisio / Getty Images)

Overripe Sliced ​​cheese and hard cheese

If Gouda, Edam and Co. are already well matured, they are still ideal for numerous cheese dishes. These include gratins of all kinds, quiche Lorraine, cheese soup or aubergine baked on top. Hard cheese can also be processed in this way.

This is suitable for goat cheese Green spelled goat cheese gratin.

Dried out Refresh the cheese

If the edges of the cheese – especially with cheese slices – are already very dry, you can use a simple trick to freshen them up. To do this, place the slices on a soup plate and pour fresh milk over them. Then put the plate in the refrigerator. After a few hours the dry edges will have disappeared.

Best before date is not an expiration date

The best before date is not an expiration date, emphasizes the consumer advice center Rhineland-Palatinate. The information only states until what point in time the manufacturer guarantees that a food will retain its typical properties such as taste, consistency and color. Many foods are therefore still edible after the best-before date has expired. This also applies to dairy products – provided they have been properly stored.

Because milk, yoghurt and cheese are not spoiled suddenly if the best-before date is exceeded. Rely on your own senses. If a product smells bad, looks unusual or tastes different than usual, you should no longer consume it.

Domed yogurt topper isn’t a bad sign

An unopened yogurt can be consumed up to ten days after the best-before date, explains the Hamburg consumer center. Contrary to what is often assumed, even a domed yogurt lid does not mean that the dairy product is bad. The bulge is caused by live lactic acid bacteria, which are actually healthy. However, if the milk product smells sour, it belongs in the garbage.


Shares are largely emerging from the crisis

Munich Some may feel reminded of Herbert Grönemeyer. “Alcohol is your paramedic in an emergency,” he sang in the mid-eighties. In the corona crisis, the line is apparently more topical than ever for many people. In a recent survey by the Mannheim Central Institute for Mental Health, more than a third of the 3,200 respondents said they had been drinking “more or much more alcohol” since the beginning of the corona crisis than before.

What is causing medical professionals and psychologists to sound the alarm is already causing the spirits manufacturers’ courses to fluctuate sharply in some cases. Because not all distilleries or bottlers benefit, because traditional sales in gastronomy and at celebrations are missing. Here is an overview of the most important stocks.

The three most famous whiskey manufacturers in the world – Jack Daniels, Jim Beam, Johnnie Walker – all belong to large corporations with a wide range of whiskey, vodka, gin, rum and non-alcoholic beverages. As the last of the big three, Jim Beam was swallowed up by a large corporation in 2014.

The Japanese Suntory Group had the distillery founded in 1795 by the Beam family in Kentucky cost around 16 billion dollars. Jim Beam had only gone public on the New York Stock Exchange three years earlier. The Suntory share, which is also traded in Frankfurt, has not yet benefited from the new desire for high-proof. It started 2020 at the equivalent of 36.60 euros, twelve months later it is only worth 28 euros.

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According to analysts, Suntory, which also includes the Orangina Schweppes Group and the Pineapple Vodka brand, only offers long-term opportunities. The experts at the Japanese bank Mizuho, ​​who are particularly closely monitoring Suntory, expect numbers below the company forecast for both the past year and 2021.

Mizuho analysts justify their judgment that it will simply take time before people are widely vaccinated against Covid-19. At the end of December, they downgraded the Suntory share from “buy” to “neutral”.

The share of world market leader Diageo performed significantly better than Suntory last year. The British group, which includes the brands Johnnie Walker and Smirnoff Vodka, achieved a significant upturn in the final quarter. Most analysts still believe that the share will increase by around ten to 15 percent over the current price.

Concerns arose in the first week of the year from the major Swiss bank Credit Suisse. She lowered her forecast slightly. The reason given by analyst Sanjeet Aujla was the recent fluctuations in the foreign exchange market, which had negative effects on the British company Diageo.

“The market expectations regarding the business in the emerging countries are however too conservative”, writes the analyst in a study and thus still gives hope for growing sales this year.

Jack Daniels

Jack Daniels has been part of the Brown-Forman Group since 1956.

(Photo: AP)

All that remains is the Jack Daniels brand, on which Stones guitarist Keith Richards and the late Motörhead singer Lemmy Kilmister swore. The traditional brand has been part of the Brown-Forman Group from Louisville in Kentucky since 1956. It celebrated its 150th anniversary last year. Finlandia Vodka and Korbel Champagne are also located there.

The share of Brown-Forman was noticeable last year due to sometimes violent fluctuations. A high of 66 euros in spring was followed by a slump in German retail to 43 euros in autumn. The price is now back at just under 60 euros. The figures for the past financial year, which the group presented at the beginning of December, show only a slight increase in sales compared to the previous year, but an unchanged strong profit margin of more than 25 percent.

This shows a parallel to other manufacturers in the business with hard liquor: It is highly profitable almost everywhere, this also applies in times of corona. However, investors should not expect a particularly generous dividend payout. Across the beverage industry as a whole, the dividend yield was a low 0.41 percent last year. Brown-Forman only moved slightly above it as things stand.

Strong ups and downs in the Campari share

There are also important spirits manufacturers with well-known brands in Europe. The trendy drink Aperol Spritz, for example, comes from the traditional Italian company Davide Campari-Milano. The brands Campari, Cinzano, Grand Marnier as well as wines and non-alcoholic beverages also belong to the group.

After a violent slump due to the corona shock in spring, Campari shares reached an all-time high on November 11th at EUR 9.81. Most recently it fell below the nine euro mark. For the majority of analysts, however, the share’s upswing went far too quickly, which is why there is restraint for the time being.

Campari and Aperol bottle

According to the information service Bloomberg, the analysts’ mean target price is EUR 9.14, which is only four percent above the current level. The experts at the US bank Citi have even reduced their price target from EUR 8.60 to EUR 8.40 in the first few days of the new year and recommend selling the share.

In their opinion, this is due to the significantly lower thirst of customers in Italy and the rest of Europe in the fourth quarter. The minus could not be offset by increasing sales in the USA.

French competitor Rémy Cointreau is slightly smaller than Campari, but recently just as successful on the stock market. The premium cognacs from the Paris-based company are particularly popular with Americans and Chinese. A bottle can then cost more than 100 euros.

The share rose to over 160 euros in the final quarter of 2020, and is currently worth just under 150 euros. But appearances are deceptive. Most recently, the board of directors announced that profits in the 2020/21 financial year will likely decrease by 25 to 30 percent. In the months before that, however, management spoke of a minus of 35 to 40 percent.

For the analysts at the British Barclays Bank, Rémy Cointreau’s long-term strategy is therefore decisive when assessing the share. The company has long been good at leading its customers to premium products. That is good for profit margins.

World market leader Pernod Ricard

However, Pernod Ricard remains the undisputed market leader in spirits with annual sales of over nine billion euros. Brands such as Havana Club Rum, the sparkling wines from Mumm, Absolut Vodka and the herbal liqueurs from Ramazotti are firmly established worldwide.

The economic development in the Corona year 2020 was similar to that of the French neighbor Rémy Cointreau. Initially, a high drop in profits was forecast, but this was put into perspective again over the course of the year. With the beginning of the new year, analysts like Edward Mundy from the US bank Jefferies are optimistic about the future.

Berentzen rounded off the portfolio

As the only German spirits stock, Berentzen is known for grain and liqueurs, but the range also includes non-alcoholic drinks and juices. The Lower Saxon Berentzen Group only took over the Austrian cider manufacturer called Goldkehlchen in autumn. The portfolio is to be rounded off with the apple wine segment.

Compared to the large spirits manufacturers in the USA, Japan, France and Italy, Berentzen is a dwarf. The shares listed on the regulated market of Deutsche Börse have been suffering for months from the company’s broad positioning. Because while spirits increased in the first nine months, there was a drop in sales of juices and non-alcoholic beverages.

More: Where strategists see opportunities in 2021


Giorgia Rossi goes to ‘Pressing’ on fitness: “I train with Crossfit, like the marines”

The presenter talks about her relationship with daily sport: “I do rope and jumps, but now I miss running because I don’t like running in the winter, and I can’t go to the gym and use the treadmill anymore”. On Covid: “I’ve had it, I’ve overcome it, it’s not a good experience”

Sabrina Clerk


He is the face of Mediaset for football. Giorgia Rossi, the lady of “Pressing” his Italy 1, on Sunday evenings. Not just beauty, Giorgia is prepared, she knows sport because she has had it since she was a child lived and practiced. Leads the program with firm wrist and keeps his audience of commentators and guests at bay because he knows what he’s talking about. Here he tells us about his profession and his relationship with daily fitness. With a premise: “I had Covid and it was not a good experience. I suffered like many: two days fever, loss of taste, various pains. I recovered and began to train gradually, because the exit from the virus must be approached with caution. It is advisable a complete check up, before returning to the previous life “.

Giorgia, how was your passion for sport born?

“As a little girl. I had eight to nine years and I went with my father and grandfather to see football matches. First the amateur ones, then they decided to take me to the professional ones. At first I was just watching this ball roll. I didn’t understand the meaning right away, but I was fascinated, struck. So I asked them to take me and bring me back. And in the end it was something that united us even more ”.

A lot of football or something else?

“I started following football, but I played tennis, that was my other great passion. They are two completely different sports, individual tennis and team game football, but both for different reasons have always fascinated me ”.

From Rome to Milan, from Sky to Mediaset

“Not only that: I also did one small stop in Rai. I was lucky enough to start early enough, to learn, to get up to speed. First in official channel of Rome, where I had my very first opportunity, a real gym, then in three most important networks to talk about football, where I have had and have the opportunity to learn more and more. Because there is always something to learn ”.

Giorgia, her shape is splendid. Continue with the crossfit,the intense training of the Marines, which includes a series of exercises without breaks, in a circuit?

“Yes, but I have modified the training plan a bit according to my needs. I follow afunctional training, so in addition to using the body as the main “tool”, I improve its skills in daily actions. A professional takes care of my training, gives me targeted advice: I feel good. “

How did you organize with the closure of the gyms?

“In this pandemic period, like many, I have worked in one online gym, through video calls, buying those two or three tools necessary to be able to keep myself fit anyway “.

What do you think about the trend of the online personal trainer? What do you prefer?

“Training with the trainer in the presence, with my favorite tools. Now I miss the conveyor belt, but cardio exercises can be done in other ways, which we are experimenting with. But I like running and in winter I am cold, so I don’t like to do it outdoors. I partially made up for it by dedicating myself to other things, rope and jumps, but I miss running ”.

Do you change your training in the summer?

“Basically I don’t change my plan, but in the summer I allow myself 20-25 days continuous stops physical activity. My trainer advises me, once a year, to take a break, a total relaxation. The problem is then the recovery: at the beginning you struggle, the muscles have to find the rhythm, there is some pain, but it doesn’t last long ”.

How much time do you spend a week for training?

Two-three sessions, no more, every other day: Tuesday and Thursday or Monday, Wednesday and Saturday “

Does sport help the body and mind too?

“Yes, because the ‘head’ is reflected on the body. I believe that physical activity is crucial for releasing stress and tension. I love to train it will be, upon returning, in the quiet, after a busy day. Not immediately, however: first I need a couple of hours of relaxation “.

What about nutrition? How is your nutritional plan organized?

“Free not to believe it, but since I stopped doing diets, not to think at all about what I eat and take what I need, I improved my physique. When I was on diets, it was impossible to lose weight. I’ve tried all kinds of them “.

What do you not give up at the table?

To bread: at every meal I have to have a slice. I don’t weigh it, I don’t have scales in the kitchen. I bought a personal scale a few days ago, but I only used it once. And I haven’t used it for 6-7 years. My balance is the mirror”.

In an interview he stated that “Every morning is prepared with milk, biscuits and Gazzetta dello Sport”. Does his awakening continue like this?

“Yes, yes, I am”ingredients “inevitable: without, it is not awakening. And I observe half an hour of silence: I must not have voices around. Then we activate. I need 30-40 minutes of relaxation and recovery “.

Giorgia, yours is a tough, masculine world that requires commitment: do you love competition both in sport and in life?

“Per me is critical: without, I lose all stimuli. In the moment in which it is not there, I feel that something is missing. And not just in the workplace “.

It should be the year of the European football championship, there will be many matches: will you watch them all?

“Yes, absolutely. And not just for the spectacle of football: every match may have a story behind it, a character, a champion with something to say or tell. Social, political, fascinating stories that these competitions highlight and make known. Peoples, cultures, traditions “

Projects for this 2021 just started?

“Don’t be afraid to be myself at 360 degrees in everything I do. I would like to throw myself, dare, continue. The rest will come “.

Before going on air, do you do breathing exercises to relieve tension?

“No. I live the tension, I don’t like to send her away. Lately I tend to feel all the emotions, maybe even to transmit them without too many filters, to try to be more empathetic too, when I find myself in front of an audience. Maybe before I was making more patterns, but lately not anymore: I have learned to be natural, always myself. Maybe some like it, others don’t, but I accept to take the risk ”.

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Couche-Tard renounces the multi-billion dollar Carrefour takeover

London. According to an insider, the Canadian chain of stores Alimentation Couche-Tard is moving away from its multi-billion dollar plan to take over Europe’s largest retail group Carrefour. The reason was the strong resistance of the French government, said a person familiar with the matter on Friday.

The decision to end the merger talks was made after a meeting between France’s Finance Minister Bruno Le Maire and Couche-Tard founder Alain Bouchard. Both Couche-Tard and Carrefour refused to comment.

Couche-Tard had submitted a non-binding takeover offer of 20 euros per share. You value Carrefour at around 16 billion euros. Le Maire fought with all his might against a takeover of Carrefour by Alimentation Couche-Tard. Food safety in France is at stake, Le Maire told BFM TV on Friday. This is a strategic interest of France.

Carrefour has a market share of around 20 percent in the French grocery trade. Together with other chains, Carrefour played a significant role in supplying the population with food in the Corona crisis. The trading group is also one of the largest employers in France.

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Hamster purchase: toilet paper supplies would have reached across the Atlantic – Coronavirus Vienna

The sold toilet paper rolls lined up give a distance of over 10,000 kilometers.

The sold toilet paper rolls lined up give a distance of over 10,000 kilometers.
© (Subject)

From the first lockdown in early March to the second in early November 2020, the trading group was able to sell a particularly large amount of toilet paper.

The retail group Rewe (Billa, Penny, Adeg, Bipa, Merkur) has recalculated the corona year from the first lockdown in early March to the second shutdown in early November 2020: The toilet rolls sold lined up result in a distance of over 10,000 kilometers, which is roughly the distance from Vienna to Los Angeles (USA). The second hamster product of 2020 was Germ, the amount purchased would have been enough for almost four million Striezel.

Immune defense foods are more in demand than ever

A city like Graz can get by with the amount of soap for a whole year. “Food for immune defense was also more in demand than ever, with customers eating almost a quarter more citrus fruits compared to the previous year,” said Rewe.

Compared to 2019, the Billa online shop has recorded an increase of around 80 percent since the first lockdown – and demand continues.

>> Current news about the corona crisis


What are the nutritional benefits of consuming moringa?

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Find the nutrition column of Stéphane Besançon, nutritionist and director of the NGO Santé Diabète in Bamako, Mali. This week, he explains the benefits of moringa.

Can you tell us what moringa is?

Moringa is a plant of the Moringaceae family which includes 13 species. The best known and most consumed shrub of this family is the Moringa Oleifera which is native to India and can grow up to 12 meters. It has been used in food but also in Ayurvedic medicine for hundreds of years.

Ayurvedic medicine uses different parts of the plant: the roots, seeds, bark, fruits, pods and leaves. For food, it is the leaves and fruits which are used as a basis for different types of preparation such as for example sauces, broths or even herbal teas. Its use varies depending on the continent. In India, it is the fruit that is consumed a lot while in Africa it is rather the leaf. It is also important to know that Moringa seeds make it possible to produce a very good quality oil which is used in food but also to produce soaps or even creams.

What are the nutritional characteristics of moringa?

The leaf, which is the part of the plant that is consumed the most, has a very interesting nutritional value. It contains a very interesting amount of proteins which are very good quality proteins which provide the 9 essential amino acids.

It is also a source of vitamins and minerals. It provides B vitamins, in particular vitamins B1, B2, B3, B5, B6, B8 and B9, but also vitamin A, vitamin C and vitamin E. It also provides minerals such as iron , calcium, magnesium and potassium.

Finally, it provides several powerful antioxidants such as quercetins, zeatins or even kaempferol. The dehydrated powder, which is prepared from the leaves, has a higher macro and micronutrient concentration than the fresh leaves. However, you should know that the drying process that produces this dehydrated powder will destroy some of the vitamins such as vitamin A and vitamin C.

What are the health benefits and risks of consuming moringa?

First of all, the rich and varied nutritional intake of proteins, essential amino acids, vitamins and minerals of Moringa make it a food with a very high added value to ensure a balanced and diversified diet which is central for a good functioning. of our body and our health. Then, it provides vitamin E and other powerful antioxidants which will help protect our cells against the effect of free radicals and thus prevent many diseases such as certain forms of cancer, cardiovascular disorders or even certain infections.

At the same time, there are no real known risks to consuming Moringa. You just have to know that the iron that is contained in Moringa is an iron that is not very available to the body and therefore that Moringa is not an important source of iron as we can sometimes read. Finally, it should be consumed in moderate quantities to avoid digestive disorders such as nausea, vomiting or diarrhea.

Based on all of this data, how do you advise us to consume moringa?

The fresh leaves and fruits are used as a base to prepare sauces and broths that can be consumed during main meals. The fruits are eaten cooked and can be eaten between meals. Dehydrated Moringa powder can be sprinkled on dishes, added to yogurt or even drinks. To avoid digestive problems, do not exceed a consumption of 2 teaspoons per day.

Moringa can also be a drink, in the form of herbal tea, which can be consumed throughout the day on condition, of course, not to add sugar and thus to avoid excessive consumption of sugar. This herbal tea can be prepared from the fresh leaves infused in water but it is also possible to buy sachets of moringa herbal tea which are ready to be infused like tea bags.

Finally, we must not forget that it is possible to use for our food the oil which is produced from the seeds of Moringa which has a composition very similar to olive oil.

I would also give a final recommendation which will be very important for pregnant women and children. If you live in a geographical area with low dietary diversity and risk of protein, vitamin and mineral deficiencies, promoting moderate consumption of Moringa makes it possible to provide a very good complementary source to ensure an adequate intake of these different types. nutrients.

To continue discussions on this column, go to:

Stéphane Besançon’s Twitter account

The Facebook page of the NGO Santé Diabète