Reddit Account: u/Thenn_Applicant
Discord Tag: Garin
Name and House: Dorian Merryweather
Age: 49
Cultural Group: Reachman
Appearance: Dorian's chestnut brown hair has been greying for quite a while, however is short beard retains more color, including a few stray red hairs peppered throughout it. While his features have softened and gained some pudge as he aged past his prime, he remains in overall good shape. This is partly due to his great love of gardening and crop cultivation, which have left his hands and nails rather rough.
Trait: Numerate
Skills: Avaricious (e), Architect, Administrator, Investor
Talents: Language (High Valyrian) Cooking, Gardening
Negative Trait: N/A
Starting Title: Lord of Longtable
Starting Location: Opening Event
Biography:
It has been said; men grow tired of sleep, love, singing and dancing, sooner than war. As such, it begs the question, what does a man have left when he finally tires of war? In pursuit of an answer, of any answer, one half of Dorian Merryweather’s life was spent. He was the second son of Lord Arthor Merryweather of Longtable. Like many others born in a place of natural abundance, he longed for more, for something greater than a mere provincial estate. The tourneys of Highgarden, the hunts of Horn Hill and the books of Oldtown all called to him, and so he could never ride past his father’s mild and verdant fields fast enough. Dorian counted himself lucky not to be the heir, for that meant he could pick where his future lay, unchained from the uninspiring home of his childhood. Instead it was his older brother, Bennard, who envied his free-flying lifestyle, contriving any excuse to join him on his escapades and agurk lessons and ceremonies he ought to have attended.
Lord Arthor was fairly permissive of this deriliction of duties, as the friendships forced on such journeys were worth more than lessons that could be repeated later, or tasks that could be handed off to lowborn stewards. The boys attended tourneys, balls, hunts and feasts, living the life the bards extolled as the height of reachman’s chivalry. The one time they did not shirk their duties was when their father had the honor of hosting King Mern and his court for a tourney on the Warrior’s day. The Merryweather sons would present the king and his family with silver bowls of dilligrout, a most exquisite stew of capons, white wine and almond milk. They had the joy of tasting it once the Gardeners had their fill, a taste they would never forget. On the tournament field three days later, Mern knighted them both, though Dorian was only sixteen at the time, green as a knight could ever be.
Five years later, as news of Aegon Targaryen and his early conquests spread, the lords of the Reach were summoned to Goldengrove, where they found a veritable forest of Westermen’s banners being planted beside their own. The fall of the Storm Kings had led to a whirlwind of diplomacy between the houses of Gardener and Lannister. The plan was presented to the lords with the two kings sitting beside one another on the dais as though they were brothers. They held up Aegon’s letter of demands, scornfully reading it aloud and then proceeded to tear it up to a roaring acclamation from the hall. Standing there before the hall, Mern could hardly be called the Warrior incarnate. There stood a man well past his prime, old enough to be a grandfather and with no great victories to his name, in battle or on the tourney field. All the same, this man, whom they called their king, always seemed to know exactly what to say to win someone over. If he’d declared war on hell itself that evening, the Merryweather brothers would probably still have marched off with him when the next morning dawned. Bennard and Dorian shouted as loud as anyone, death to the foreign upstart. That evening were betrothed to westerwomen they’d never met before, made plans for a real battle, which they had never fought in before, and drank, ate and sang as though the night would last forever. House Merryweather was not able to secure a command, yet King Mern remembered his stay at Longtable fondly. He gave Bennard and Dorian a place in the vanguard, and even adorned Bennard with a brooch of the order of the green hand the morning before the army Goldengrove, a momentous honor which Bennard would cherish for the remainder of his days. He did not have many left, as it turned out. The Field of Fire began like a dream, as the two brothers rode off at the break of dawn, two out of five thousand sets of gleaming armor atop proud warhorses. By the end of the day it had become a nightmare. Caught up in the maelstrom of battle, Dorian did not see the moment when their loss was assured, but the Gods know he could hear it, the creeping, hungry flames that descended on the reachmen like an army of its own. As hundreds were broiled inside their steel plate and thousands more choked on the inferno’s horrible vanguard of black smoke, Bennard and Dorian broke and fled. They were not far behind the retreating Loren Lannister in their escape, but half a minute made all the difference. The lines of fire fanned out, hunting more living things to devour, and engulfed the two brothers. Dorian could feel how the flames spread from his surcoat to his undershirt, all the way down to the hairs on his chest, beginning to sear his skin. In a desperate act he threw himself in the Blackwater, and would have perished if not for the shoddy work of his squire that morning, which left him able to tear off his plate before he could sink. With bloodied, burn-marked fingers, he clung to the roots of a tree by the riverside, water up to his chest. He was retrieved after some time, how long he could not say. For the next two moons his mind was adrift, distracted from his pains by milk of the poppy. The next two were far worse, as he grew more lucid and realized the extent of the damage. A burn-mark stretched from his right thigh, all the way up his chest and left bicep to the apple of his neck. Many times over, flakes of dead or dying skin had to be peeled off by the maester as the scabs kept bursting with blood and clear liquid. By the end of that year he was able to walk again, though the burn mark would leave a feverish red mark across the front of his body, his new skin settling into twisted lines.
Bennard was far worse for wear, alive yet burned all the way to his face and crippled from a fall off his horse. His nose and ear-lobes had to be cut off, too burned to save, and even his eyelids were permanently scarred, unable to sprout new lashes. The more lucid Bennard became, the deeper his sorrow. Eventually he began refusing food. The new lord of Longtable would not eat anything his cooks set in front of him. In spite of his ever present pains, Dorian began going to the kitchens, reprimanding the cooks for their failings. He knew his brother well and knew his palette, and began ordering them to make his brother’s favorites. When he felt they were making mistakes, he interrupted their work himself. He was a stranger to the kitchen, yet would criticize how things were cut too roughly, spiced too little or too much. He was a terror to the cooks, yet they could not refuse him.
His attempts to intervene were however hampered by a newfound aversion to heat. The sound of the hearth, of boiling and searing, the general sense of warmth around him made him nauseous and caused his movements to seize up. Still, he went to his brother’s bedside every day, and afterwards he forced himself back to the kitchens. His sister, Lydia, tried to stop him at first, but soon found her protes fell on deaf ears, and so joined him, if only to leash him in when he went too far. Finally, there was only one dish they hadn’t tried; the dilligrout they’d once served to the late King Mern. Every time it was made, it came out wrong. It soon turned out the cook who had served them that evening six years ago had since retired, and his exact method had never been recorded or taught to anyone else. Dorian would first invite the man to Longtable, then summon him with armed knights when invitations were refused.
Theomar, the man who appeared before him, was a sorry sight, looking frightened and confused as he was taken to his old workplace. It was explained by his sons that he’d been growing senile even six years ago, often snapping at the kitchen maids under him when his memory failed him. Since then he’d gotten worse, seldom eating, let alone cooking. Something in the old man’s eyes did seem to brighten for a moment when the sounds and smells of his old kitchen surrounded him, and Dorian ordered him to make dilligrout. Before long that faint spark had been drowned out by tears. He would start boiling capon or crushing almonds, only to leave the job half-done whenever he had to fetch something new. Serving maids were put at his disposal to bring him ingredients, yet an ingredient ordered would be met with a reprimand as he seemed to forget which dish he was making every few minutes. Finally Dorian snapped at the man, grabbing him by his collar and shouting accusations of treason against House Merryweather. By the time Lydia could restrain him and try to apologize, the man was a wreck on the floor. After watching it for a while, waiting for the man to get up and continue his work, even Dorian was overcome by pity and shame for what he’d done. The old cook was praying to the gods, begging forgiveness for his failings. Dorian began to realize he’d broken a great man down and would himself beg forgiveness. He offered the man his old cook’s quarters back for the rest of his life, and promised his sons that his maester would tend to the man in his old age, that he would be fed from Longtable’s stores.
At this point, he resolved to make the dilligrout himself. Through it all, Bennard was barely clinging to life, or rather being tethered to it by the will of others. He could only be fed when drugged down by the milk of the poppy, and the more often it was used, the less effective it became. Every day Dorian braved the kitchens, yet he could not recreate the flavor of that wonderful night. It was by the grace of the gods, perhaps with Theomar as their vessel, that Dorian would even come close. The old man could no longer cook, but over time he began to wander into the kitchens and sit down on a chair. At first Dorian thought the man only sought the warmth of the hearth for his weary bones, yet he discovered it to be more than that. Theomar’s eyes were like clouded glass, yet they brightened every now and then, hearing almonds being ground, smelling capons searing in fat, as though it was stirring the kitchenmaster of yore back to life. Eventually Dorian began to walk up to the old cook with his ingredients, bidding him to smell or taste small portions. Sometimes he got simple instructions out of it, ‘too coarse’, ‘too sour’, ‘underdone’. Som times a mere nod or frown was all Theomar managed. Over the course of a couple of days, Dorian put together one final attempt to get the dish made rightWhen he arrived in Bennard’s chamber, he was met with a look which brought forth discomfort that no flame could produce in Dorian. Plainly, raspingly, his brother asked him why he wouldn’t let him die. It was easy, Bennard reasoned. All Dorian needed to do was wait and become lord. The words almost made Dorian throw the dilligrout on the floor. Almost. He placed two bowls on Bennard’s table, the dilligrout and one brimming with milk of the poppy. Dorian told his brother to make his choice. If he sought death, Dorian would let him, but he would not hear that it was an easy thing, watching his brother die. That evening, the milk of the poppy was carried away by the maester, the empty bowl of stew taken to be washed in the kitchens. From then on, Bennard ate what his brother brought him without complaint. He lasted just into the new year, dying on its tenth day. In the predawn gloom of the twelfth, Theomar died in his sleep
Dorian took up his lordly task joylessly. His old wanderlust returned, spurred by the horrible memories that now stained Longtable and the reach itself in his mind. The final straw came when their new Tyrell overlords, insisted on him marrying a lady from a dornish house. His previous betrothal had fallen through, as the parents of his western bride had not wished to draw the ire of the Targaryens by maintaining an old alliance meant to oppose them. Instead of obliging, he boarded a ship from Oldtown going east. It stopped only briefly in Planky Town before going to Tyrosh. Noting him to be a nobleman, a few of the city’s wealthy men would host him for a while, though they quickly lost interest when his lack of knowledge of trade became apparent. After that, he spent time in the markets and squares where the common people lived. His old curiosity was piqued, and he decided to embark on a quest of learning, fashioning himself another Lomas Longstrider. He moved on to Myr, and the experience was much the same in broad strokes, a few rich men showed interest and quickly lost it. As he’d visited the dye markets he went to see the city’s famous artisans at work. One thing was notably different, he met a Tyroshi woman with green-dyed hair, going by the name Maryah. She was a trader, and the two had taken the same ship to Myr. She had been to Myr before and showed him many of its secrets. They spent an entire day in one of the vast delicacy markets so she could show him the many tastes of the city. Having no plans in advance, he asked where she was headed next.
Without a second thought he would join her on a journey to Lys. He soon understood it to be a test. It was not long before she teased him, speculating he’d only joined her for a chance to see the famous pleasure houses. Evening after evening they stayed in the city and Maryah would tease and test him over the matter. Finally he told her he’d renounce his betrothal for her, that there was no one else in his eye. She laughed, replying he would not have to. The next morning, Dorian awoke to find that she was already up, the green washed from her black curls. Maryah had in fact been Joanna Dayne, his dornish bride to be, having traveled the same route as him ever since his ship stopped at Planky Town to refill its food and water. She was already quite familiar with the three closest free cities, having served as a dornish envoy on behalf of its spice traders. As they planned their return to Westeros, Joanna asked him what else in the world he wanted to see. Within a few moons of being wed, they left Westeros, not to return for three years.The journey was what his mind needed, away from the Reach, its knights and tapestries, hunts and tourneys. Ultimately, the lords and knights of his homeland, for all their songs and poetry, lived every day in preparation for war, frivolous though the preparations were. Joanna showed him a different world, the remnants of Old Valyria. War was to be sure inescapable. Wherever they went, there were soldiers, tapestries, contests of arms, and yet the cities housed something else as well, a boundless potential for creation, commerce and growth.
Thanks to Joanna Dayne’s knowledge their stays became far better planned, and they could enjoy the hospitality of wealthy locals far longer. She knew how to talk about the spice trade and similar matters, and Dorian began to pick up on it. On their second stay in Myr, he procured a great deal of fine parchment and began taking notes, everything from negotiation tactics and the prices of cloves or red peppers to court customs, as well as more eclectic pieces of knowledge, details of running an eastern estate, descriptions of technological marvels he had never seen in Westeros, and ingredients in the local food. By the time they neared Qarth he had quite the list of recipes, among other things. There he was even able to learn a few all the way from Yi Ti, as some local cooks catered to merchants from the Golden Empire. On their journey home they’d end up taking the opportunity to see the newly made port of King’s Landing. By that time, a third member had joined their journey, their infant daughter Florys. Having left Longtable in the care of his sister and steward for three years, Dorian finally accepted the responsibility of running his ancestral home.
Longtable was considered to rule over some of the best lands in the Reach, ideally situated along the river with abundant soil which could provide two grain harvests in a year. Having seen the estates which supplied the great cities of the east, Dorian was all too aware of its comparative shortcomings. He found that the abundance of the land had a counterproductive effect, breeding complacency and carelessness. From his grandiose tour of the east, he went on a painstaking tour of his own lands, trying to get an overview of everything he ruled over. He paid the citadel a fee to send him half a dozen maesters in training for a season. These young men, literate and numerate, would serve his own maester in conducting a survey of the land, giving Dorian account of all resources at his disposal as lord. The results were quite varied.
Some peasants were found to have remarkable agricultural insights which they had no way of writing down, entirely reliant on passing the knowledge to their children. Knowing the risks of such a method of transferring knowledge, Dorian ordered such insights recorded. In other places there were farmers and communities who were unwittingly exhausting their soil. Instances of lack of fallow land, excessive grazing by cows and lack of crop rotation were also made note of, followed by edicts against such heedless practices. Septons, sheriffs and tax collectors were given written copies and were obliged to read them to the peasantry wherever it was deemed necessary. It also became part of the obligations of farmers to plant a set amount of clover in their fields and pastures, a practice some had taken up on their own but which had already become a standardized law among the estates belonging to Myr and Volantis. Irrigation was expanded and land inheritance was reformed to prevent the splitting of fields past a certain threshold.
Lord Dorian was not always successful. Some eastern ideas had been useful innovations which improved conditions across the board. In time he learned that the peculiarities of the westerosi system were sometimes necessary for the sake of stability, not merely the misshapen fruits of ignorance. His attempt to enclose part of the common lands proved abortive, as it nearly caused a peasant rebellion. A procession of aggrieved smallfolk headed for Longtable had to be dispersed by knights, armed with wooden clubs to prevent needless bloodshed.Two men were hanged and five sent to the wall, but the reform was thereafter abandoned, leading the populace to calm down. Dorian was not much of a military leader and had not wielded weapons since the Field of Fire. He became aware of his need to bolster his forces, a notion reinforced by the establishment of the Black Roses not long after his return, and again with the Kingswood Catastrophe
In the meantime, he and Joanna raised a family together. Three more daughters would be born healthy, with a couple of miscarriages and a stillbirth in between, also a daughter. Their travels did not entirely come to an end. In 13 AC they would tour the northern free cities of Norvos, Qohor, Pentos, Braavos and Lorath, which they had missed on their original journey. The lion’s share of 17 AC was spent on a journey to the Summer Islands. At other times they would make shorter journeys around the Seven Kingdoms, where they felt more secure in bringing their older children along. Whether it was visiting Joanna’s family in Dorne, tourneys and feasts in the Reach and West or even one trip to see the wall, a nameday wish by Florys, they were often on the move. Like most of their peers, they frequented Oldtown and Highgarden
The growing rift between the two queens and their children was a situation Dorian would watch with dread in his heart, remembering keenly how a generation of young men had been brought to the field of fire. To his mind, the Targaryen rule ought not go to waste. Like Valyria of old, it had begun with fire and blood, yet similarly peace and prosperity had followed in its wake. If only the dragons could stand united, perhaps another long peace like the one the Freehold once enjoyed could again be established. If not, another century of blood was upon them. Under Dorian, Longtable became a place where he sought to bring together people from across the kingdoms and forge unity over the dinner table, an attitude which somewhat vexed and confounded his more militaristic daughter and heiress, Lady Florys. Even amid her questioning of the viability of his peaceful ways when surrounded by those who would make war, a terrible sight would steel his resolve, watching the Mander burning green, every bit as terrible as the flames from twenty one years prior. That night he made a simple vow, never again.
The League of the Cornucopia, he would name his little group, a gallery of lords and ladies whose acquaintances he’d made over the years. With these fellow gourmets he would share the culinary knowledge he’d gleaned from his journeys in the east and west. Most unusual for a lord of his rank, Dorian came to spend a great deal of time in his kitchens, testing out recipes himself. On occasion, the dishes he served to his guests for these small, intimate gatherings would be the work of his own hands. The membership did vary from time to time, both based on who could make it and who he sought to bring together. Rather than a fully closed circle, the League is more like a form of feasting, only it’s done for a much smaller crowd, without the public spectacle. Such occasions allowed for more refined foods which did not need to be served to hundreds and kept constantly warm over the course of hours like some common tavern stew. It also opened up an arena of more intimate diplomacy and negotiation for those who sought it, hosted on neutral ground by a lordly mediator, free from prying eyes.
Timeline:
25BC: Dorian is born, second in line to Longtable
24BC: His sister Lydia is born
9BC: House Merryweather hosts House Gardener for a tourney and feast. Dorian and his older brother Bennard serve the dish of honor to King Mern Gardener and his family. During the subsequent tourney, Mern knights both boys, despite their inexperience and lack of victory in the tourney
9BC-2BC: Dorian spends much time travelling the reach, attending events
1BC: Dorian and Bennard fight in the vanguard at the Field of Fire. Both are burned, Bennard far more severely than Dorian. Lord Merryweather is killed. Traumatized by the battle and his new maimed body, Bennard starts refusing food. Dorian desperately tries to re-create the dish they served King Mern eight years ago. The cook who made it has since gone senile, but eventually manages to help Dorian re-create it. He is given a place at court as apology for his mistreatment at Dorian's hands before this occurred.
1AC: Lord Bennard dies at the beginning of the year, leaving Dorian as lord of Longtable. His sister Lydia fulfills her betrothal to House Tarly, becoming lady of Horn Hill. At the prospect of marrying a Dornishwoman on the King's orders, Dorian decides to leave Westeros to put off his marriage. In Myr, he meets a woman calling herself Maryah, claiming to be a Tyroshi merchant. They fall in love and travel to Lys together. There Dorian promises to set aside his betrothal for her, whereupon she reveals herself as Joanna Dayne, his dornish betrothed.
1AC-4AC: Dorian and Joanna wed at Longtable, then depart on a new journey of the east. They reach as far as Qarth before turning back home. In 3AC, on the way back, their first child, Florys, is born while the couple are in Volantis, on the way home. They return via the newly built port of King's Landing.
4AC-8AC: Using knowledge from the east, Lord Dorian embarks on a project of rationalizing the agriculture of Longtable
5AC: Dorian and Joanna have their second child, a girl named Ellyn
8AC: Their third daughter, Desmera, is born
13AC: Dorian and Joanna spend a year travelling the northern free cities
14AC: Their fourth and final daughter, Gwin, is born
17AC: Dorian and Joanna undertake a journey to the Summer Islands with their children
23AC: The aftermath of the battle of Stonebridge brings back memories of the Field of Fire, as the Merryweathers watch burning slag run down the Mander
25AC: The Merryweathers travel to the celebration of the maturity of Aegon's sons
Family Tree:
Arthor Merryweather (father, d.1BC)
Cerelle Merryweather (pending family connection) (mother, d.20AC)
Bennard Merryweather (brother, d.1AC)
Lydia Merryweather (sister, b.24BC)
Glendon Merryweather (uncle, d.1BC)
Myrcella Pommingham (aunt, d.22AC)
Leo Merryweather (cousin, b.13AC)
Joanna Dayne (wife, b.26AC)
Florys Merryweather (daughter, b.3AC)
Ellyn Merryweather (daughter, b.5AC)
Desmera Merryweather (daughter, b.8AC)
Gwin Merryweather (daughter, b.13AC)
_____________________________________________________________________________________
Auxiliary Character:
Name and House: Florys Merryweather
Age: 23
Cultural Group: Reachman
Appearance: [A short, muscular woman with wavy black hair, normally worn in a bun. She has high cheekbones and a proud demeanor. Her rigid strength stands in contrast to the more relaxed nature of the Merryweather court, one she finds overly lax and casual](0_0.png (896×1344) (discordapp.com))
Trait: Hale
Skills: Swords (e), Essosi Blademaster
Talents: Dancing, Fishing, Cooking
Negative Traits: N/A
Starting Title: Heir to Longtable
Starting Location: Opening Event
Timeline:
3AC: Florys is born in Volantis, while her parents are on their way home from Essos
10AC: Florys starts training under Saathos Trevelyan, her father's Master at Arms
13 AC: She joins her parents on a tour of Pentos, Braavos, Norvos and Qohor
17AC: She travels with her parents to the Summer Islands
19AC-23AC: As she comes of age, Florys becomes more critical of her father's desire for peace, viewing it as increasingly far-fetched amid the increasingly controversial regency and the impending succession dispute. She resolves to make the kinds of connections her father seems unwilling to, in case of war
25AC: She accompanies her family to the celebrations
NPCS:
Ser Leo Merryweather (Age: 37, Archetype: Magnate) Lord Merryweather's first cousin, he has become an indispensable agent in the daily running of Longtable. Despite his foppish demeanor and aparent laziness, he is highly capable and loyal in his task of increasing his family's fortune. He remains happily unwed
Saathos Tevelyan: (Age:48, Archetype: Master at Arms) The son of a Lysene father and a Myrish mother, Saathos initially sought a career in amongst Myr's military officers, however his family's relatively low status proved an impediment to further promotion, later compounded by a dispute with a superior. He met Lord Merryweather in 3AC and eventually travelled West to offer his services five years later, finding his career progress stonewalled in his home city. Well into middle age, he still looks firm and imposing as profesisonal a soldier ought to

The food Market is expected to reach US$ 3.10 billion . by 2029, at a CAGR of 5.83% during the forecast period.

Market Overview

The global Food Coating market has been analyzed in detail to provide insights into the most recent revenue and market trends. This comprehensive industry report includes a thorough market definition, overview, and structure, compiling primary and secondary data to ensure authenticity and accuracy.
Free sample link: https://www.maximizemarketresearch.com/request-sample/75927billion https://www.maximizemarketresearch.com/request-sample/75927

Market Report Scope and Research Methodology

The report delves into the latest trends within each sub-segment of the food coating market, examining revenue growth at local, regional, and global levels. It offers a qualitative and quantitative overview of the industry, focusing on global trends and key statistics related to market competitors. Moreover, the report includes a detailed analysis of market dynamics, encompassing drivers, restraints, opportunities, and challenges, serving as a valuable guide for investors. A SWOT analysis is also incorporated to identify the strengths and weaknesses of key players in the industry.
The report combines primary and secondary data collected through thorough research, investigating factors such as government policies, market environment, historical data, competitive landscape, current market trends, technological advancements, and upcoming technologies. The methodology employed a bottom-up approach to estimate the global market size, while Porter's five forces and PESTLE analyses facilitate an understanding of the market from various perspectives.

Market Regional Insights

The report segments several key countries, including:

• North America: the United States, Canada, and Mexico
• Europe: the United Kingdom, Germany, France, Spain, Italy, and rest of Europe
• Asia Pacific: China, India, Japan, Australia, South Korea, ASEAN countries, and rest of APAC
• South America: Brazil
• Middle East and Africa

For each country, the report provides data on market size, growth rate, importsand exports.

Market Segmentation

by Ingredient Type
Cocoa & Chocolate Fats & Oils Flours Breaders Batter Sugars & Syrups Salts, Spices, and Seasonings Others
by Ingredient Form
Dry Liquid
by Equipment Type
Coaters & Applicators Breader Applicators Flour Applicators Batter Applicators Seasoning Applicators Other Coaters & Applicators Enrobers
Mode of Operation
Automatic Semi-Automatic
by Application
Meat & Seafood Products Confectionery Products Bakery Products Bakery Cereals Snacks

Market Key Players

Key questions addressed in the report cover the definition of Food Coating, the expected CAGR during the forecast period, anticipated market size by the end of the forecast period, prominent players in the market, emerging trends, factors restraining market growth, and regional markets expected to grow significantly in the forecast period.

1. Cargill
2. Kerry Group
3. Archer Daniels Midland Company
4. Ingredion Incorporated
5. JBT Corporation
6. Tate & Lyle PLC
7. PGP International
8. Newly Wed Foods
9. Bowmen Ingredients 10.Marel 11.GEA Group 12.Buhler AG 13.Dohler GmbH
10. Sensory Effects (Balchem Corporation)
11. DPS/Dutch Protein & Services B.V.
12. McCormick & Company, Inc.
13. Continental Mills, Inc. 18.TNA Australia Pty Limited 19.Dumoulin

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Key Offerings

The key offerings of the report include past market size and competitive landscape, past pricing trends, market size, share, forecast by segments, market dynamics, market segmentation, competitive landscape, PESTLE analysis, PORTER’s analysis, value chain analysis, legal aspects by region, lucrative business opportunities with SWOT analysis, and actionable recommendations for market players.
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My brother and I are both bartenders. I've been doing it for about 6 years but hes been working for a few years in a restaurant but only 6 months as a bartender. We came to a disagreement yesterday about the right way to make a margarita.
I'm more of a traditional and solely believe a margarita needs no more than 5 ingredients: tequila, orange liqueur, lime juice (fresh. We agree on that), ice, and kosher salt. His claim was that a margarita isn't a margarita, or even a good margarita, without Agave syrup. Our ratios are as follow:
Mine- [2:1:1] for tequila : orange liqueur : lime juice
His- [2 : .75 : .5 : .5] for tequila : orange liqueur : lime juice : agave syrup
I understand that most times people add sugasyrups to accommodate for more sensitive palates nowadays, but I believe it is completely unnecessary and arguably too sweet to have 1:1 ratio of lime juice and agave syrup. I like mine more tart. I don't think it completely changes the drink but I think it's an insult to claim the one he makes is THE way to make a margarita. I don't order margaritas at other places because they make them to sweet, in my opinion.
I make my old fashions by muddling an extra orange slice and cherry, but that's to my taste but I know that's not a classic old fashion and wouldnt serve it unless asked to. That's the one I like cuz I like more of the filthy cherry taste, but I am aware that's a not a true old fashion and I know how to make a real old fashion and would respect it if someone knew how to make a real old fashion.
In the end, I hold the believe that it's important to learn the right way of making a drink and respecting them before you start breaking the rules
That said, what are your guys' take?

I have noted that a bottle of DaVinci blueberry syrup shows potassium sorbate as one of the ingredients.
I routinely use potassium sorbate along with potassium metabisulfate to stop yeast growth before bottling wine, but the ingredients list on the syrup bottle doesn't show the amount of sorbate. I am wondering if anyone has had any luck using such a syrup priming homebrewed beer. I would guess that all DaVinci syrups would have the same addition of sorbate.

Hi all. I'm hoping someone is able to help me out with the following. I'm currently using glucose syrup DE 45, but I've found a new supplier that's cheaper and more reliable. Thing is; the syrup he offers is classified as DE 40. If I were to use his product, would I have to make adjustments to the amount used of this product and/or the amounts used of my other ingredients? FYI: I make cannabis-infused gummies.

Hi all. I'm hoping someone is able to help me out with the following. I'm currently using glucose syrup DE 45, but I've found a new supplier that's cheaper and more reliable. Thing is; the syrup he offers is classified as DE 40. If I were to use his product, would I have to make adjustments to the amount used of this product and/or the amounts used of my other ingredients? FYI: I make cannabis-infused gummies.

Female, 25 Diagnoses: Non-Classical Congenital Adrenal Hyperplasia (causing severe adrenal insufficiency), OCD Meds (excluding the prenatal): Hydrocortisone 10-5-5-0, sertraline 100mg No smoking, drinking or other substances.
I’m currently 6 weeks and 4 days pregnant, I’ve been taking the Femibion 1 prenatal since 3 weeks and 1 day. The first 2 weeks were fine but at 5 weeks I developed severe nausea, upper stomach pain and vomiting (1-5 times a day), i suspected it was just normal pregnancy stuff. Normally I take all my morning meds together (10mg hydrocortisone, 100mg sertraline and the prenatal) after eating a banana in the morning, but this morning I opted to not take the prenatal at the same time and I feel significantly better. I plan on trying to take it in the evening instead to see if that helps.
But is there anything in my prenatal that could be interacting with my normal meds or anything in there that could cause severe nausea and stomach pain?
Ingredients (translated from German): choline bitartrate; magnesium oxide; Filler: Microcrystalline cellulose; Calcium-L ascorbate; Coating agent: hydroxypropylmethylcellulose; carboxymethylcellulose; Release agents : hydroxypropyl cellulose, polyvinyl alcohol , hydroxypropyl cellulose; nicotinamide ; iron oxides and iron hydroxides ; DL-a zinc oxide; Emulsifier: gum arabic; Sugar; fatty acids; Modified Starch; thiamine mononitrate; Copper sulfate: Riboflavin: iron bisglycinate; Filler: Crosslinked calcium phosphates; Strength; Coating agent: polyethylene glycol, talc; Filler: maltodextrin; Dye: calcium carbonate, Tocopherylacetat; Calcium-D-pantothenat; Release agent: magnesium salts glucose syrup; pyridoxine hydrochloride; Calcium-L-methylfolat (Metafolin®); pteroylmonoglutamic acid; potassium iodide ; sodium selenate; D-biotin; cholecalciferol; Cyanocobalamin.

I recently ordered some of this cheese, a new addition to Murray's Cheese. I love Huntsman (very different, yes, but similar concept I guess?), I love Gorgonzola Cremificato, I love Gorgonzola in general, and this sounded so promising. It consists of alternating layers of Mascarpone and Gorgonzola Dolce. I would include a link to it, but I'm not sure whether that is allowed here (linking to outside websites).
My plan had been to serve it as part of a charcuterie/cheese board. I had gotten some other cheeses that I love (Harbison, Willoughby, Brebirousse D'Argental, Von Trapp's Oma, Zimbro) and as you can see from this list, I do not shy away from strongly flavored cheeses. I love washed rind cheeses (many of which are too tame for my preference), my favorite cheeses are from sheep milk, I love any kind of buffalo milk cheese, etc. So I had a couple of other cheeses, some salami, olives, cornichons, pickled cauliflower, mustard, jams, honey, maple syrup (one of my Willoughby's is washed with maple liqueur), toasted brioche, and some oat cake crackers. And some apple, a couple of Maple Sriracha Cashews, and some berries.
Sounds great right? Well, one taste of the Mughetto and I was very surprised by the fact that I absolutely did not enjoy this. The Mascarpone seemed to argue with the Gorgonzola, which is extremely strong and sharp for a Dolce. It almost tastes more like a mountain Gorgonzola.
However, it seems to maybe have promise as a sauce or as an ingredient in something? I was thinking of trying some just stirred through hot pasta. I also thought of using it as part of the cheese in a cheese sauce- macaroni and cheese or over vegetables or something. I would just stir some in at the very end, after the sauce is complete but still hot. Would this work? What about baked into some scones or biscuits or something of that nature?
For some reason or another, I have virtually zero experience working with Mascarpone at all. So I don't have any sense of things like whethehow it melts, how heat changes it, etc etc. I also usually buy Gorgonzola Cremificato rather than Dolce, so any advice here would be very appreciated. I feel like I'm flying blind. I both feel like this cheese has promise, as well as feeling like wasting cheese is tantamount to sacrilege.

I made Italian herb bread with Bob’s Red Mill GF all purpose flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Fava Bean Flour). I really liked it and would like to try the recipe with an even healthier blend.
I have garbanzo flour, oat flour, sorghum flour, buckwheat flour, almond flour, coconut flour and tapioca flour at home. What is a healthy blend for savory breads?
These are the ingredients for the Italian Bread in the bread machine:
1 1/2 Cup Cashew Milk
3 Large Eggs, beaten
1 Tbsp Apple Cider Vinegar
3 Tbsp Olive Oil
2 Tbsp Maple Syrup
3 1/2 Cup Bob’s Red Mill GF AP Flour
2 Tbsp Ground Chia
1 1/2 Tsp Salt
3 Tsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
1 Tbsp Rapid Raise Active Dry Yeast
Thank you!

The forecast for the global flavored syrups market indicates a notable Compound Annual Growth Rate (CAGR) of 5%, with an estimated value approaching USD 65 billion by 2027. The surge in demand for customized flavors and the growing consumer inclination towards convenient food options are among the key drivers propelling market expansion. Additionally, the trend towards sugar-free alternatives among consumers, coupled with the increasing availability of diverse types of sugar-free flavor syrups, is expected to fuel substantial growth in the market.
To know more about this study, request a free sample report @ https://www.researchcorridor.com/request-sample/?id=34067
Market Trends:
· Growing Demand for Natural and Organic Varieties: Consumers are increasingly prioritizing products that align with their desire for healthier lifestyles and sustainability. As a result, there's a rising demand for flavored syrups made from natural and organic ingredients, free from artificial additives, colors, and preservatives. This trend is driven by a greater awareness of the health benefits of natural products and a desire for transparency in food sourcing and production processes.
· Expansion of Flavor Options: Manufacturers in the flavored syrups market are continuously expanding their product offerings to include a wider variety of flavors. This trend reflects the diverse and evolving preferences of consumers, who seek novel and innovative flavor experiences. Companies are exploring exotic and unique flavor combinations inspired by global culinary trends, as well as traditional and nostalgic flavors that evoke familiar comforts.
· Rise in Sugar-Free and Low-Calorie Options: With the growing concern over the health impacts of excessive sugar consumption, there's a significant demand for sugar-free and low-calorie alternatives in flavored syrups. Consumers are actively seeking products that allow them to indulge in sweet flavors without compromising on their health goals. Manufacturers are responding to this trend by developing formulations that use natural sweeteners or sugar substitutes while maintaining the taste and quality of traditional syrups.
· Innovation in Packaging and Dispensing: Packaging plays a crucial role in enhancing the convenience and usability of flavored syrups for consumers. Manufacturers are investing in innovative packaging designs and dispensing mechanisms that offer ease of use, portion control, and mess-free pouring. This includes the adoption of squeeze bottles, pump dispensers, single-serve packets, and resealable containers, catering to different consumer preferences and usage occasions.
· Customization and Personalization: Brands are recognizing the importance of consumer engagement and loyalty through personalized experiences. In the flavored syrups market, this trend translates into offering customization options that allow consumers to create their own flavor blends or tailor syrups according to their individual preferences. Whether it's choosing the intensity of sweetness, selecting specific flavor combinations, or personalizing packaging with custom labels, brands are empowering consumers to express their creativity and uniqueness.
Market Opportunities:
The flavored syrups market presents numerous opportunities for growth and innovation. One key opportunity lies in catering to the increasing demand for natural and organic products, as consumers prioritize health and wellness. By developing flavored syrups made from high-quality, natural ingredients and free from artificial additives, manufacturers can tap into this growing segment of health-conscious consumers. Additionally, there's a rising interest in sugar-free and low-calorie alternatives, offering an opportunity for companies to develop innovative formulations that satisfy consumer cravings for sweet flavors while addressing their dietary preferences. Moreover, expanding the range of flavors and exploring new applications beyond beverages, such as desserts, baked goods, and cocktails, opens up avenues for product differentiation and market diversification.
According to the recent report published by RC Market Analytics, the Global Flavored Syrups Market is expected to provide sustainable growth opportunities during the forecast period from 2024 to 2030. This latest industry research study analyzes the flavored syrups market by various product segments, applications, regions and countries while assessing regional performances of numerous leading market participants. The report offers a holistic view of the flavored syrups industry encompassing numerous stakeholders including raw material suppliers, providers, distributors, consumers and government agencies, among others. Furthermore, the report includes detailed quantitative and qualitative analysis of the global market considering market history, product development, regional dynamics, competitive landscape, and key success factors (KSFs) in the industry.
Browse the Full Report Discretion @ https://www.researchcorridor.com/flavored-syrups-market/
Geographically, the flavored syrups market report comprises dedicated sections centering on the regional market revenue and trends. The flavored syrups market has been segmented on the basis of geographic regions into North America, Europe, Asia Pacific, Latin America, and the Middle East & Africa. Flavored syrups market estimates have also been provided for the historical years 2020 to 2023 along with forecast for the period from 2024 - 2030.The report includes a deep-dive analysis of key countries including the U.S., Canada, the U.K., Germany, France, Italy, China, Japan, India, Australia, Mexico, Brazil and South Africa, among others. Thereby, the report identifies unique growth opportunities across the world based on trends occurring in various developed and developing economies.
The Flavored Syrups Market Segmentation:
By Type:

• Fruit
• Chocolate
• Vanilla
• Others

By Application:

• Bakery & Confectionery
• Beverages
• Dairy & Frozen Desserts
• Others

By Region:

• North America
• Europe
• Asia Pacific
• Latin America
• Middle East & Africa

Major contenders in the worldwide flavored syrups industry include Hershey Company, Kerry Group, Tate & Lyle, Monin Inc., and Fuerst Day Lawson. These companies are navigating markets by expanding their presence, making fresh investments, introducing novel services, and fostering collaborations as their primary tactics. They're also venturing into new territories through expansion and acquisition, aiming to leverage joint synergies and secure a competitive edge.
To know more about this study, request a free sample report @ https://www.researchcorridor.com/request-sample/?id=34067
Key Questions Answered by Flavored Syrups Market Report:

• Product popularity and adoption based on various country-level dynamics
• Regional presence and product development for leading market participants
• Market forecasts and trend analysis based on ongoing investments and economic growth in key countries
• Competitive landscape based on revenue, product offerings, years of presence, number of employees and market concentration, among others
• Various industry models such as SWOT analysis, Pestle Analysis, Porter’s Five Force model, Value Chain Analysis pertaining to Flavored Syrups market
• Analysis of the key factors driving and restraining the growth of the global, regional and country-level markets from 2020-2030

About Us:RC Market Analytics is a global market research firm. Our insightful analysis is focused on developed and emerging markets. We identify trends and forecast markets with a view to aid businesses identify market opportunities to optimize strategies. Our expert’s team of analysts’ provides enterprises with strategic insights. RC Market Analytics works to help enterprises grow through strategic insights and actionable solutions. Feel free to contact us for any report customization at sales@researchcorridor.com.
Media Contact:
Company Name: RC Market Analytics Pvt. Ltd. Contact Person: Vijendra Singh Email: sales@researchcorridor.com Visit us: https://www.researchcorridor.com/

Kinda dumb, but curious since I never end up using the caramel

Hi everyone, I know the question is a weird one. Let me just clarify. I love the soy sauce packs from whole foods (the lowered sodium one distributed by “mai”) but I looked and that wasn’t available in any store near me or online. Because of this, I’m now wondering if there’s any good alternatives to it that have similar ingredients? It has shoyu soy sauce, salted sake, cane syrup, rice vinegar, and yeast extract added. Thanks yo everyone in advance!