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Introducing PKLfreeze™ Pickle Pop


Posted Apr 01, 2021
MUSCATINE, Iowa (April 1, 2021) Kent Precision Foods Group (KPFG) announces its latest creation and new brand – PKLfreeze™ dill pickle flavor freeze pop enhanced with electrolytes. This new brand will be available April 1, 2021 on Amazon and will follow in other Kent Precision Foods Group segments.
“This is the tasty alternative to sweet hydration solutions,” said Mike Eversmeyer, KPFG President. “It puts the pickle jar back in the fridge and offers families, athletes and hard working men and women a convenient format for a treat or a recovery agent.”
“It s exciting to expand our product lines but even more exciting when you get the opportunity to add a new brand,” said Bryan Elmore, KPFG Brand Manager. “The innovation of PKLfreeze™ combines our expertise in hydration and freeze pops, along with our existing technologies in making and preserving pickles.” ....

Mike Eversmeyer , Bryan Elmore , Kent Precision Foods Group , பிரையன் எல்மோர் , கேண்ட் ப்ரிஸிஶந் உணவுகள் குழு ,

Europe Dysphagia Diet Thickening Agents Market Size | Industry Research on Growth, Trends, Opportuni


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11-Mar-2021
Europe Dysphagia Diet Thickening Agents Market Size | Industry Research on Growth, Trends, Opportunity, and Forecast to 2027
Pune, Maharashtra, India, March 11 2021 (Wiredrelease) Brandessence Market Research and Consulting Pvt ltd –:Dysphagia Diet Thickening Agents Market is valued at USD 965 Million in 2018 and expected to reach USD 1,686 Million by 2025 with a CAGR of 8.3 % over the forecast period. – Increasing R&D Activities in the Medical Field with Growing Patient Pool with Dysphagia are the Major Driving Factors for the Growth of Dysphagia Diet Thickening Agents Market
Market Analysis of Dysphagia Diet Thickening Agents –
A medical condition in which an individual has difficulty in swallowing any form of solid or liquid foods is known as dysphagia. A person can suffer from dysphagia at any age and it can happen to any age group of people. The condition is majorly observed in ....

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