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jakkinlarethian · 3 years

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Hot Bunk

Part 1

The Navy had finally addressed one of the personal space oddities of submarine life: the hot bunk. There wasn’t a bed for everyone; sailors shared a berth with two other sailors on different shifts. Sailors often said that the bunk was usually still warm from the previous sleeping shift; thus the term “hot bunk.” In order to grant the sailors the semblance of their own personal space in such a tight environment, the Navy installed a collapsible bunk system where every sailor had their own rack with their own bedding; which flattened and folded into the wall so that the next occupant’s rack could be set up when needed. They say it was for personal hygiene improvement and to allow personal space boundaries; but the rumor was to stop sailors from jacking off to the warm musky smell of the rack’s previous occupant. It also eliminated any chance of a double heat bunk- two sailors seeking each other’s ports; as the new bunks had weight and “force” sensors that would alert the XO. Not very fun. Seaman Nathaniel Byrne slunk into the bunk room after a long shift maintaining the sub’s nuclear reactor. There had been an odd radiation leak in the coolant system that Nate and his team had spent a lot of time trying to lock down. Nate ended up spending a lot of time up between the coolant manifolds; his slender well toned frame allowed him to get into spaces some others couldn’t. He didn’t fit in with his radiation suit on; he had to strip down to his boxers in order to fit. The chief Engineer assured him that the radiation levels weren’t a danger to him; the readings on the console were not in the red zone. It was hard work in a hot confined space; and Nate was exhausted. His chief let him off early due to all his hard work. He quickly showered off and keyed in his bunk code. The racks started rotating on their conveyor chain; his bunk set in place and unfolded itself. Nate crashed into the bunk and fell fast asleep. The bunk raised itself to upper bunk position so that his roommates could access their rack when their shift ended. Hopefully his early bedtime won’t through off the schedule too much. In his tired state, Nate forgot to set his alarm. Since he was out of sync with his usual schedule, his recurring alarm wasn’t at the right time. Nate slept through the normal time when he should have vacated his bunk.

Nate was so tired that he slept right through the alert beeps that the folding rack uses to announce it is time to fold up. The occupancy sensors were malfunctioning; the optical safety sensors could not sense a presence in the bed. Perhaps Nate picked up some radiation after all; and its decay was blinding the sensors. As it turns out, the radiation may have had other effects... The bunk rack went through all of its safety protocols and was satisfied that it was empty. Even if something was left in the bunk, the pressure sensors on the bunk above would be the last line of defense; and would shut down the process when it felt resistance. It started to fold up toward the ceiling to free up space for the next occupant. Nate was startled awake when his nose brushed up against something flat. He opened his eyes to see the underside of the bunk above his touching his nose. The folding process continued pressing down on his nose; Nate thought he imagined the tip of his nose start to compress. Even in his groggy state, Nate assured himself that the well-advertised safety system would soon sense his presence and stop the process. After all, the brochure said, the Navy can’t go around maiming all its sailors; it has to be safe. The bunk did not stop. The bunk pressed Nate’s nose flat to his face. Nate shouted out and started to move his arms and thighs up to press against the bunk to trip the sensor. As Nate exerted pressure on the underside of the bunk, his limbs felt awfully funny. The exertion of force seemed to bend them rather than apply pressure to the bunk; as if the bunk was an unmoveable force. In this case, it was. the pressure sensor didn’t sense anything in the trigger zone; so it continued the folding process. At this point Nate could feel the flat underside of the bunk on his toes, legs, chest, face, and the remains of his morning wood. His wood! His dick was compressing in on itself; gaining girth as it received pressure. Nate tried to wiggle it (and the rest of himself) back and forth to try to shimmy out of the tight squeeze, but he felt too weak to do so. The bunk-stowing continued. At this point, Nate’s nose and mouth were pressed shut; so there was no longer anyway to yell out. His face started to flatten out completely; conforming to the underside of the bunk. his well defined pecs were now flattened to man boobs; as the previously toned muscle was moved to the side trying to find space. Nate could feel his legs becoming flat on top; no longer any knees or definition. As the pressure increased from the continued folding process, Nate could feel his body mass start to find paths of least resistance, which caused his profile to bulge outward. There was no longer any difference of height on his front, it was pressed flat into one continuous plane. ‘How much longer can this go on?’ Nate wondered. He was beyond freaking out, facts and ideas were racing through his head, trying to figure a way out of this mess. He seemed to remember that the bunk mattress and bedding was designed to flatten in the folding process to about an inch thick; and re-expand when opened. Maybe that would happen for him?! No slow down in the process; as the bunk continued its progress. Nate was a uniform 4” thick and thinning fast. The bunk thought it had at least 3 more inches to go to hit its designed storage position. The pressure continued to increase. Nate’s “footprint” continued to widen as he was compressed. No longer the slim profile that fit so well in the coolant manifold, he would appear to be 3x-4x his weight if 3D. Too bad he was racing to 2D. Nate was now uniformly 2” thick; and approaching 2’ wide. He gained a bit of height as his body mass shifted outward; approaching 7 feet tall. Nate had the startling realization that he stopped breathing a while ago and didn’t notice. His lungs were approaching paper thin; and didn’t have anywhere to go. The pressure continued. As the bunk rack neared its final position, Nate was now a uniform 1” thick. The mattress below him gave more than his flesh did; he took up its usual space. Nate could feel his flesh start to press against the edges of the bunk frame; he was approaching a perfect rectangle in shape. There was a vague head-shaped curve at the top; but everything from his shoulders down was squared off. Nate thought again about his dick and balls; his shaft looked to have wine bottle girth; but was cardboard thin. His balls had each flattened to platter size; and were glued to the front of his legs. Even with all of his current situation, it annoyed Nate how they felt stuck to his legs. Really it was the least of his worries. The rack was now compacted; and rotated up into the ceiling to the storage rack. Other unused racks piled on top; waiting to be called up by their owner. Nate relaxed; at least the pressure stopped building. As minutes turned to hours, Nate finally settled down and let his mind drift. Nothing to see, to do; bored. Nate drifted off to sleep.

The XO of the ship set about reviewing his normal morning shift operations routines for the ship. Night shift report, maintenance performed, duty roster- ‘That’s odd’ thought the XO, as he reviewed the Engineering Chief’s personnel report. Seaman Byrne didn’t show up for roll call. He scanned the nightly med bay log and didn’t see Byrne’s name on it. There was a notation of time off for yesterday’s reactor maintenance, but that ended last shift. Was Byrne ok? Or intentionally skipping duty? Well- seeing that they were on a submarine; he didn’t run off. Time to alert the Sergeant-at-Arms. “Sergeant Jameson! Go roust out Seaman Byrne; seems he is late for duty.” “Yes Sir- on it sir!”

Jameson was thrilled. Byrne had turned down the opportunity to join the security detail and chose to remain in Engineering. He felt that smug punk Byrne thought he was better than him; Now Jameson had a reason to get some payback for the slight. Jameson charged down to crew’s quarters looking forward to knocking Byrne down a notch. Sergeant Jameson burst into the bunk room shouting, “Byrne- if you overslept and shirked duty, your ass is mine!” All Jameson found was a groggy ship’s cook coming off of breakfast duty. “Can I help ‘ya, Sarge?” The cook sheepishly offered. “Have you seen Byrne?” “No; he left the bunk room a mess. He didn’t stow his gear after leaving his bunk this morning.” ‘That’s another strike’ thought Jameson. “Clear out so that I can inspect his bunk.” “Sure thing.” After the cook left, Sarge keyed in his override code and called up Byrne’s bunk. The racks started rotating and flipping in and out of storage. Finally Nate’s bunk rotated down; leaving the bunk above still at the ceiling. Nate startled awake- his backside was suddenly cold and exposed. He still couldn’t see. Nate was suctioned to the underside of the bunk above. This was his chance: perhaps if he could wiggle, he could fall and escape. Sarge inspected the empty bunk for any signs as to where Nate was. He looked for contraband or anything out of the ordinary. The mattress was flatter than spec; ‘I wonder what Byrne has been doing on it?’ Sarge thought. Nate could hear someone below him. It was Sargent Jameson. Nate knew that Sarge had it in for him; but at least Sarge would uphold his oath and help his fellow sailor, right? Nate put even more effort into wiggling. He could feel his balls start to unstick from the bunk ; and an air pocket forming. Sargent had just about given up. There was no indication where Byrne had gone in his bunk. The last place to look is his locker. ‘Mind as well stow the bunk’ thought Sarge. Sarge keyed in the storage code. The bunk system started to life, jiggling Nate free. Nate landed on sarge, knocking him over. Nate was relieved- Sarge would help him right? At least bring him to the med bay? Something? “What the hell?!” Shouted Sarge. He quickly grabbed his attacker and flung him to the floor. It was only a mattress pad. Wait- or is it? Embossed on the surface seemed to be the shape of a naked man, only flattened into a smooth plane. He recognized who the mat looked like- Seaman Byrne. Sarge reached out and touched the surface of what looked to be the man’s chest. The surface was warm to the touch; his cold hands made the surface break out in goosebumps. Just then, the mat opened its eyes. “Holy-! It is you, Byrne!” Sarge got excited. “This could be fun- I can take my revenge out on you...” Nate shuddered a bit. What would Sarge do to him?! Isn’t he going to help me get back to normal? Sarge keyed in his rack code to call up his berth. When it finally rotated into place, Sarge placed Nate on his rack and sent it back into storage. “I’ll come back for you later. All the XO needs to know is that I found you and put you on rest. Heh heh heh...” Nate was trapped again! The return of the compression eventually calmed Nate down enough to to drift off again.

#deformation #flattening #flat #tf #inanimate transformation #inanimate tf

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kentridgehill36-blog · 4 years

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Choosing a Condominium

If you are looking at the comfort of not having to be too thinking about security and privacy, you can wish to put your money several condominiums instead of landed houses. Condominiums may have higher once a month maintenance cost, but for most people in this modern era, it can be probably the most convenient if exceeding two-thirds of the time nobody is definitely home.

There are some things to observe when you are buying a condominium, here are some tips of things look out for:

1 . Land Condition

The first thing to look out to get is the land status on the development project. Is it commercial or residential? If it is for commercial, you could expect higher quit rent, bills and assessments. All these improve the overall cost of your stay, or reduce profit as an investor. kent ridge hill residences

minimal payments Water storage tank

Contrary to individual homes where steaming goes directly to your unit, condo rentals and other high-rise buildings can have a main water storage reservoir and intermediate pumps to deliver the water to your tap. It can be a requirement to have water hard drive tanks keep storage of merely one day water demand for an entire block as a safe back-up in case of water supply interruption with the authorities. As the storage is undoubtedly an automated system with prognosis to start bringing water into your tanks when it reaches the level, some high houses may require two pumps in place of one. Does your block keep to these requirements?

3. Lifts

This is a relatively sensitive challenge. Some homes may be definitely beautiful inside, but the lifts look 'haunted', and does not maximize your property prices too very well. Your potential future client may feel spooked by elevator and avoid going up to the unit. Anyway, try to avoid choosing a unit which is sharing divider with the lift core avoiding the noise and sto?.

4. Roof

Condominiums are generally such that the higher floors require higher selling prices. Very often, penthouse or duplexes are built is usually the few top flooring surfaces of a condominium. If you are thinking of one yourself, do check which roofing it is. The construction with the roof should be well enough to make certain that there are no problems onward. Some might have a solar power garden too. Will the design cause cracking later on?

5 various. Car Park

How many car parks usually are allocated to each unit? You can wish to pay a little in order to this, because you may have a couple of car at home. Look at the associated with area, is the car park tree-lined or an open space? What is the likely of someone throwing rubbish as well as an air condition outdoor system falling off (maybe due to undesirable installation or weather) and also hitting the roof of your car or truck? Is the parking lot far away from a unit? Check carefully, consult the owner well before signing often the agreement to make the unit the ones you have.

6. Refuse area

All of high rise condominium are operated with a refuse room at most floor to avoid having to get rubbish out with the lifts. Check for the exact location of the turn down area, just to be sure that it is not necessarily going to be directly next to you and check its personal hygiene. True, you cannot possibly be expecting the refuse room for being as clean as your family area, but do look out for cockroaches or any fungal growth for the walls.

7. Air-conditioning

Many condos come with free air conditioners by developers as part of a new launch pull factor. Cardiovascular disease important thing is to look at the transfering. Does yours include broiling, or just electrical points? How about to drill any cracks for the drain pipe?

6. Security and Maintenance

For most of us, getting a condominium unit being a home is probably for the sake of benefit. Look out for the security, which security and safety company is contracted for any task? What is the entry process employed at the gate on your block for visitors along with residents? Are the gates generally closed to ensure safety, along with a pass code or a sensor device to identify you for a resident? For maintenance, is a walkway sparkling clean? Are classified as the rubbish tank at the key rubbish area well stored? Is there a 24-hour surveillance video camera at your elevators, and is at this time there any number plates tracking in addition to identification surveillance camera within the entrance?

Whether you are buying the terme conseillé unit as your private household or an investment, use the main pointers as your guide to assure value for your money.

Kent Ridge Hill Residences by Oxley Holdings. Hotline 61001116. Get Discounts, Direct Developer Price, Floor Plan, Price List, Brochure & More.

References Condominium

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kentridgehill17 · 4 years

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Choosing a Condominium

There are some things to observe when you are buying a condominium, here are some tips of things look out for:

1 . Land Condition

minimal payments Water storage tank

3. Lifts

4. Roof

Condominiums are generally such that the higher floors require higher selling prices. Very often, penthouse or duplexes are built is usually the few top flooring surfaces of a condominium. If you are thinking of one yourself, do check which roofing it is. The construction with the roof should be well enough to make certain that there are no problems onward. Some might have a roof garden too. Will the design cause cracking later on?

5 various. Car Park

6. Refuse area

7. Air-conditioning

6. Security and Maintenance

For most of us, acquiring a condominium unit being a home is probably for the sake of benefit. Look out for the security, which security and safety company is contracted for any task? What is the entry process employed at the gate on your block for visitors along with residents? Are the gates generally closed to ensure safety, along with a pass code or a sensor device to identify you for a resident? For maintenance, is a walkway sparkling clean? Are classified as the rubbish tank at the key rubbish area well stored? Is there a 24-hour surveillance video camera at your elevators, and is at this time there any number plates tracking in addition to identification surveillance camera within the entrance?

Whether you are buying the condo unit as your private household or an investment, use the main pointers as your guide to assure value for your money.

Kent Ridge Hill Residences by Oxley Holdings. Hotline 61001116. Get Discounts, Direct Developer Price, Floor Plan, Price List, Brochure & More.

References Condominium

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marketresearchnest-blog · 7 years

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Asia-Pacific Hygienic Point Level Sensor Market Research Report 2017 to 2022

MarketResearchNest.com adds “Asia-Pacific Hygienic Point Level Sensor Market Report 2017”new report to its research database. The report spread across 107 pages with table and figures in it. Geographically, this report split Asia-Pacific into several key Regions, with sales (K Units), revenue (Million USD), market share and growth rate of Hygienic Point Level Sensor for these regions, from 2012…

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#Hygienic Point Level Sensor #Hygienic Point Level Sensor Analysis #Hygienic Point Level Sensor Growth #Hygienic Point Level Sensor Industry #Hygienic Point Level Sensor Industry Trends #Hygienic Point Level Sensor Market #Hygienic Point Level Sensor Share #Hygienic Point Level Sensor Size #Hygienic Point Level Sensor Trends

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growth-opprtunities · 2 years

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#Future Forecast

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electronalytics · 6 months

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Hygienic Point Level Sensor Market Upcoming Trends 2032

The competitive analysis of the Hygienic Point Level Sensor Market offers a comprehensive examination of key market players. It encompasses detailed company profiles, insights into revenue distribution, innovations within their product portfolios, regional market presence, strategic development plans, pricing strategies, identified target markets, and immediate future initiatives of industry leaders. This section serves as a valuable resource for readers to understand the driving forces behind competition and what strategies can set them apart in capturing new target markets.

Market projections and forecasts are underpinned by extensive primary research, further validated through precise secondary research specific to the Hygienic Point Level Sensor Market. Our research analysts have dedicated substantial time and effort to curate essential industry insights from key industry participants, including Original Equipment Manufacturers (OEMs), top-tier suppliers, distributors, and relevant government entities.

Receive the FREE Sample Report of Hygienic Point Level Sensor Market Research Insights @ https://stringentdatalytics.com/sample-request/hygienic-point-level-sensor-market/1968/

The hygienic point level sensor market caters to industries where strict hygiene and sanitation standards are essential, such as food and beverage, pharmaceuticals, and biotechnology. These sensors are used to monitor and control the level of liquids, powders, or granular materials in tanks and vessels while maintaining cleanliness and compliance with industry regulations.

Report Consumption Analysis:

Consumption analysis in a market report for hygienic point level sensors typically includes data on the demand for these sensors across various industries. It may provide insights into factors driving consumption, such as increasing automation in food processing, the need for accurate level measurements, and regulatory requirements for hygiene and safety.

Key Vendors:

Key vendors in the hygienic point level sensor market are companies that manufacture and supply these sensors. Potential key vendors may include:

Endress+Hauser Group

VEGA Grieshaber KG

ABB Ltd.

Emerson Electric Co.

Siemens AG

Anderson-Negele

IFM Electronic GmbH

KROHNE Messtechnik GmbH The report may provide information on their market share, product portfolios, global presence, and strategic initiatives.

Market Segments:

Segmentation in the hygienic point level sensor market can be based on various criteria, including:

Industry Vertical: Different industries have unique requirements for hygienic point level sensors, such as dairy processing, pharmaceutical manufacturing, and brewing.

Type: Segmentation by sensor type, such as capacitive sensors, conductive sensors, or optical sensors.

Application: Different applications, including liquid level monitoring, interface detection, and powder level sensing, may require specialized sensors.

Business Overview:

This section of the report provides an overview of the current state of the hygienic point level sensor market. It may include information on market size, growth trends, competitive landscape, and key players. A SWOT analysis could highlight the strengths, weaknesses, opportunities, and threats in the market. Financial performance, recent developments, and growth strategies of key vendors might also be included.

Upcoming Trends:

The report may forecast or suggest potential upcoming trends in the hygienic point level sensor market. Some trends to watch for may include:

Industry 4.0 Integration: Integration of sensors into Industry 4.0 and smart manufacturing systems for real-time monitoring and data-driven decision-making.

IoT Connectivity: Use of IoT-enabled sensors for remote monitoring, predictive maintenance, and improved efficiency.

Hygienic Materials: Development of sensors made from materials that comply with strict hygiene standards and are resistant to corrosion and contamination.

Increased Automation: Growing adoption of automation in food and pharmaceutical production, driving the demand for precise and reliable level sensors.

Regulatory Compliance: Ongoing focus on compliance with hygiene and safety regulations, leading to the adoption of sensors that meet industry standards.

Customization: Demand for sensors tailored to specific industry requirements, leading to customized sensor solutions.

Key Benefits of Hygienic Point Level Sensors:

Improved Hygiene: Hygienic point level sensors are designed to meet stringent cleanliness standards, ensuring that they can be used in sanitary and sterile environments without introducing contaminants.

Enhanced Product Quality: These sensors help maintain consistent product quality by ensuring that tanks and vessels are filled to the correct level, preventing underfilling or overfilling.

Regulatory Compliance: They assist industries in complying with strict regulatory requirements related to hygiene and safety, reducing the risk of non-compliance fines.

Reduced Product Loss: Accurate level monitoring minimizes product wastage by preventing spills and overflows, leading to cost savings.

Process Efficiency: Automation and real-time monitoring enabled by these sensors improve process efficiency, reducing downtime and optimizing resource utilization.

Remote Monitoring: Many hygienic point level sensors offer remote monitoring capabilities, allowing operators to track levels and receive alerts from a distance, improving operational flexibility and responsiveness.

Market Segmentations:

Global Hygienic Point Level Sensor Market: By Company • GHM Group • Siemens • Anderson-Negele • SICK Vertriebs • Petrotek • Ferret • Tempcon • Hidroteka • Baumer Group • OMEGA Engineering Global Hygienic Point Level Sensor Market: By Type • Contact Type • Non-contact Type Global Hygienic Point Level Sensor Market: By Application • Petrochemical • Metallurgy • Electricity • Pharmaceuticals • Others

Regional Analysis of Global Hygienic Point Level Sensor Market

All the regional segmentation has been studied based on recent and future trends, and the market is forecasted throughout the prediction period. The countries covered in the regional analysis of the Global Hygienic Point Level Sensor market report are U.S., Canada, and Mexico in North America, Germany, France, U.K., Russia, Italy, Spain, Turkey, Netherlands, Switzerland, Belgium, and Rest of Europe in Europe, Singapore, Malaysia, Australia, Thailand, Indonesia, Philippines, China, Japan, India, South Korea, Rest of Asia-Pacific (APAC) in the Asia-Pacific (APAC), Saudi Arabia, U.A.E, South Africa, Egypt, Israel, Rest of Middle East and Africa (MEA) as a part of Middle East and Africa (MEA), and Argentina, Brazil, and Rest of South America as part of South America.

Click to Purchase Hygienic Point Level Sensor Market Research Report @ https://stringentdatalytics.com/purchase/hygienic-point-level-sensor-market/1968/

Report includes Competitor's Landscape:

➊ Major trends and growth projections by region and country ➋ Key winning strategies followed by the competitors ➌ Who are the key competitors in this industry? ➍ What shall be the potential of this industry over the forecast tenure? ➎ What are the factors propelling the demand for the Hygienic Point Level Sensor? ➏ What are the opportunities that shall aid in significant proliferation of the market growth? ➐ What are the regional and country wise regulations that shall either hamper or boost the demand for Hygienic Point Level Sensor? ➑ How has the covid-19 impacted the growth of the market? ➒ Has the supply chain disruption caused changes in the entire value chain?

Customization of the Report:

This report can be customized to meet the client’s requirements. Please connect with our sales team ([email protected]), who will ensure that you get a report that suits your needs. You can also get in touch with our executives on +1 346 666 6655 to share your research requirements.

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#Hygienic Point Level Sensor Market

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mitchellbelstead6675 · 4 years

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Smart Plant-Based Food Packaging Market Analysis & Forecast with 2020

Global Smart Plant-based Food Packaging Market: Snapshot

The global smart plant-based food packaging market is expected to gain a lasting impetus with continuous research and development activities for promoting bioplastic innovation. The market could provide food packaging products that are favorable for the health of the planet and also keep ingredients fresh for a longer period of time. Smart plant-based food packaging is projected to revolutionize the way people utilize, store, and purchase groceries without worrying much about waste.

Leading players operating in the global smart plant-based food packaging market are foreseen to come up with new offerings that could not only improve the shelf life of various food products but also protect the ingredients from the damaging effects of their surroundings. Smart plant-based food packaging is predicted to ride on their enhanced and novel preservation properties for increasing its demand in the market. This could be due to the implementation of value-added oxygen barriers in bioplastic. A new type of green plastic is envisaged to take shape in the market with the combination of complex technologies such as nanoparticle components and biopolymers.

Request A Sample Copy Of The Report https://www.transparencymarketresearch.com/sample/sample.php?flag=S&rep_id=14936

The usage of sensors in smart plant-based food packaging could be a significant addition envisioned to up the demand in the market at a high rate. Such sensors could notify consumers when the food was sourced, its temperature, and also pH levels. Even seafood could be held inside smart plant-based food packaging with the introduction of pot and bottle type products. Furthermore, food manufacturers are forecasted to reduce their carbon footprint with the implementation of smart plant-based food packaging.

Food packaging is essential for containment of products, preservation and protection, to reduce food spoilage, eliminating the risk of adulteration and present food in a hygienic and aesthetically attractive way. According to the Agriculture and Food Organization, one third of the food in the world is wasted and most of this wasted food is generated by retailers and consumers who follow dates on packages and throw away edible food due to a label. Therefore, a project was initiated in order to develop plant-based bioplastic food packaging which increases the shelf life of food and the researchers also have formulated sensors that notify the consumers and retailers whether the food inside can be consumed or not.

These smart plant-based food packaging not only extend the life of the food product but also eliminates the need for environment-harming plastic. The smart plant-based food packaging market can be segmented on the basis of product type, material type and as per the region. On the basis of product type, the market is segmented into blow moulded, pot designed and others. On the basis of material type, it is divided into cellulose based film and blow moulded film. On the basis of region, the market is segmented into North America, Europe and the emerging countries of Asia Pacific.

Safety of food products has become a top priority of consumers on a global scale. Increasing awareness among the consumers regarding the environmental concerns and gradual change in buying habits is likely to propel the smart plant based food packaging market. Biodegradable plant based polymers in plant based food packaging is manufactured by cultivating carbohydrates via bacteria, while bio plant based polymers are macromolecules derived from plant residues. This provides the plant based food packaging improved food preservative properties. It is mainly designed to extend shelf life of the food and also to protect the contents from its surroundings. Standard packaging permits the entry of air which places limitations on shelf life of the food.

There is a lot of opportunity existing in the food packaging market in the developing economies as the food packaging technology is making huge progress in these regions. North America is leading the food packaging market followed by Asia Pacific and Europe. But somehow the growth rate shown in these regions have subsided considerably as the market is close to its peak. This growth is however restored by the high growth rate regions of Asia Pacifica which includes China, India and Latin America.

Smart plant based food packaging is one of the areas where food packaging companies can emphasize on refining their practices. Reutilizing in-house and using eco-friendly and/or recyclable packaging is another step, but making plant based material and packaging means using more biodegradable products. Heinz, Coca-Cola and SINTEF are the major companies participating in the movement towards the use of smart plant based food packaging. Coca-Cola uses Brazilian sugarcane but is also looking into other plant based materials. Currently all of the company’s bottles are made of fully recyclable plastic using bio-based products whereas SINTEF is now ready to present the first demonstration of packaging made from polyactic acid. The company has partnered with other collaborators like Logoplaste and Greek company Agro to develop plant based food packaging. Other food packaging companies need to find if they can alter their packaging necessities and fit plant based packaging material in their budget for which the USDA has proposed a loan guarantee program which will give these manufacturers easy access to loan and also cheaper interest rates in order to build a new plant.

The report offers a comprehensive evaluation of the market. It does so via in-depth qualitative insights, historical data, and verifiable projections about market size. The projections featured in the report have been derived using proven research methodologies and assumptions. By doing so, the research report serves as a repository of analysis and information for every facet of the market, including but not limited to: Regional markets, technology, types, and applications.

The study is a source of reliable data on:

Market segments and sub-segments

Market trends and dynamics

Supply and demand

Market size

Current trends/opportunities/challenges

Competitive landscape

Technological breakthroughs

Value chain and stakeholder analysis

The regional analysis covers:

North America (U.S. and Canada)

Latin America (Mexico, Brazil, Peru, Chile, and others)

Western Europe (Germany, U.K., France, Spain, Italy, Nordic countries, Belgium, Netherlands, Luxembourg)

Eastern Europe (Poland, Russia)

Asia Pacific (China, India, Japan, ASEAN, Australia and New Zealand)

Middle East and Africa (GCC, Southern Africa, North Africa)

The report has been compiled through extensive primary research (through interviews, surveys, and observations of seasoned analysts) and secondary research (which entails reputable paid sources, trade journals, and industry body databases). The report also features a complete qualitative and quantitative assessment by analyzing data gathered from industry analysts and market participants across key points in the industry’s value chain.

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A separate analysis of prevailing trends in the parent market, macro- and micro-economic indicators, and regulations and mandates is included under the purview of the study. By doing so, the report projects the attractiveness of each major segment over the forecast period.

Highlights of the report:

A complete backdrop analysis, which includes an assessment of the parent market

Important changes in market dynamics

Market segmentation up to the second or third level

Historical, current, and projected size of the market from the standpoint of both value and volume

Reporting and evaluation of recent industry developments

Market shares and strategies of key players

Emerging niche segments and regional markets

An objective assessment of the trajectory of the market

Recommendations to companies for strengthening their foothold in the market

Note: Although care has been taken to maintain the highest levels of accuracy in TMR’s reports, recent market/vendor-specific changes may take time to reflect in the analysis.

This study by TMR is all-encompassing framework of the dynamics of the market. It mainly comprises critical assessment of consumers’ or customers’ journeys, current and emerging avenues, and strategic framework to enable CXOs take effective decisions.

Our key underpinning is the 4-Quadrant Framework EIRS that offers detailed visualization of four elements:

Customer Experience Maps

Insights and Tools based on data-driven research

Actionable Results to meet all the business priorities

Strategic Frameworks to boost the growth journey

The study strives to evaluate the current and future growth prospects, untapped avenues, factors shaping their revenue potential, and demand and consumption patterns in the global market by breaking it into region-wise assessment.

The following regional segments are covered comprehensively:

North America

Asia Pacific

Europe

Latin America

The Middle East and Africa

The EIRS quadrant framework in the report sums up our wide spectrum of data-driven research and advisory for CXOs to help them make better decisions for their businesses and stay as leaders.

Below is a snapshot of these quadrants.

1. Customer Experience Map

The study offers an in-depth assessment of various customers’ journeys pertinent to the market and its segments. It offers various customer impressions about the products and service use. The analysis takes a closer look at their pain points and fears across various customer touchpoints. The consultation and business intelligence solutions will help interested stakeholders, including CXOs, define customer experience maps tailored to their needs. This will help them aim at boosting customer engagement with their brands.

2. Insights and Tools

The various insights in the study are based on elaborate cycles of primary and secondary research the analysts engage with during the course of research. The analysts and expert advisors at TMR adopt industry-wide, quantitative customer insights tools and market projection methodologies to arrive at results, which makes them reliable. The study not just offers estimations and projections, but also an uncluttered evaluation of these figures on the market dynamics. These insights merge data-driven research framework with qualitative consultations for business owners, CXOs, policy makers, and investors. The insights will also help their customers overcome their fears.

3. Actionable Results

The findings presented in this study by TMR are an indispensable guide for meeting all business priorities, including mission-critical ones. The results when implemented have shown tangible benefits to business stakeholders and industry entities to boost their performance. The results are tailored to fit the individual strategic framework. The study also illustrates some of the recent case studies on solving various problems by companies they faced in their consolidation journey.

4. Strategic Frameworks

The study equips businesses and anyone interested in the market to frame broad strategic frameworks. This has become more important than ever, given the current uncertainty due to COVID-19. The study deliberates on consultations to overcome various such past disruptions and foresees new ones to boost the preparedness. The frameworks help businesses plan their strategic alignments for recovery from such disruptive trends. Further, analysts at TMR helps you break down the complex scenario and bring resiliency in uncertain times.

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The report sheds light on various aspects and answers pertinent questions on the market. Some of the important ones are:

1. What can be the best investment choices for venturing into new product and service lines?

2. What value propositions should businesses aim at while making new research and development funding?

3. Which regulations will be most helpful for stakeholders to boost their supply chain network?

4. Which regions might see the demand maturing in certain segments in near future?

5. What are the some of the best cost optimization strategies with vendors that some well-entrenched players have gained success with?

6. Which are the key perspectives that the C-suite are leveraging to move businesses to new growth trajectory?

7. Which government regulations might challenge the status of key regional markets?

8. How will the emerging political and economic scenario affect opportunities in key growth areas?

9. What are some of the value-grab opportunities in various segments?

10. What will be the barrier to entry for new players in the market?

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thenextidea-blog · 5 years

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The Next Idea Restaurant and Food Forecast for 2019

The Next Idea (TNI) anticipates 2019 to be a uniquely pivotal year as the restaurant and food terrain adjusts itself towards an increasingly confident, exploratory, and discerning consumer.

As we enter 2019 our world is uncertain; Brexit, trade wars, volatile US political landscape, populism, global warming, rising world population, and so it goes on. This may seem a disconnect from 2019 eating out trends, but in reality, our Planet and all of its transformations will have a significant impact on how we eat.

It is clear to most that the impact on our food eco-system by Earth’s planetary changes are significant; many factors involving farming methods, where food is grown, the deployment of pesticides and fertilizers, livestock feed, and so on, affect the environmental impact of the food we buy and eat. The significant changes in weather patterns, population, and geo-politics is now impacting what we eat; and this theme will transcend the coming years.

For example; approximately 86% of world food consumption is generated from rice, maize, sugar, wheat, barley, soy, palm and potato. Across the globe diets are actually becoming increasingly similar, both in the food types, and also the varieties of those food types that are consumed. This results in increasing exposure to shortages in the event of a large-scale natural disaster. For example, food shortages in 2007/8 were caused by a yield loss in Australia of less than 1% of global food supply, however the net effect created spikes in food pricing and political unrest in certain parts of the world. As economists tried to make sense of the problem, the one primary metric was obvious: world population growth [Demand] vs shrunken availability [Supply] was out of balance.Combine the world’s macro issues at localized levels and we begin to see shifting and emerging trends in both food production and consumer demand.

Talking of the consumer, what are the 2019 consumer’s expectations? This is of course deeply complex and fluctuates by age, income and demographic, however one theme appears to have emerged since the great recession – consumers want a relationship not a transaction. They covet their chosen brands that leverage situational and behavioral data as the primary foundation of their brand engagement. But it goes further, consumers expect their brand experience to be seamless across all engagement points and when it fails, which is inevitable at some stage, recovery will be based on the quality and speed of service and ability to address whatever the failure may be.

When it comes to food and restaurants, consumer expectations have never been higher. With the ability to post their feedback on Trip Advisor, Yelp and Zomato, to name a few, consumers have immense power over brands to ensure they comply, and in some cases exceed, their promise. Indeed, consumers have an unprecedented ability to access or experience food and restaurant products and share this information via all social media platforms.

The modern 2019 consumer has a set of 6 primary values when it comes to food; summarized as follows:

Health Awareness

Transparency

Sustainability

Social Consciousness

Trust & Honesty

Technology Integration

The above value structure is defining trends and demand, accelerating disruption throughout the food chain, and creating a new environment for food sellers and restaurant operators to acclimate their business models.

Evaluating further, the following summarizes each consumer value:

Health Aware

Health continues to be the primary propelling consumer value. When glancing ahead into 2019, expect consumer health and wellness targets to reach new levels. Consumers are increasingly treating their bodies like ecosystems, understanding nutrition valuations and how different foods affect them. They are even customizing their diet based on DNA and Genetics. Food is increasingly viewed as nutritional therapy for all consumer types.

Transparency

TNI has reported on the change in Consumer behavior since the great recession in 2008/9, whereby demand for honesty and transparency was fueled by perceived brand and corporate deceitfulness. Since then, this value has permeated throughout the food & restaurant world with consumers requiring guarantees on food hygiene, ethics, labelling, and sustainability standards. Traceability from farm to fork, through labelling and general information, is a significant demand by the consumer, and has forced a democratization of both nutritional data and overall ingredient history.

Sustainability

Sustainability has become a major consumer concern over the past twenty years, but never more than now. After experiencing the effects of global warming in 2018 and hearing major scientific reports coming from the United Nations, consumers are acutely aware of their individual impact on Planet Earth, and what the future might look like should they not act.

From the enhanced management of waste reduction, through to renewable packaging in materials and shorter food supply chains, consumers are placing increasing demand on food producers and restaurants to act in the interest of the environment.

Social Consciousness

Consumers now care; it’s that simple. Consumers want to know what supermarkets are doing with their wasted food, how each restaurant supports the community they serve, and how their dollar will be used to support worthwhile causes. This especially applies to the millennial population who demand socially aware food and restaurant brands, or they shop and eat elsewhere.

Trust & Honesty

Consumers are increasingly wary of corporate America, whom they believe have no incentive to act in the consumer’s best interest. Consumers are increasingly fact checking the corporations they choose to do business with. Equally, consumers’ brand loyalty is switching from household names to local and small businesses whom they can better relate to.

Honesty is not just about businesses being truthful, it’s a devotion to genuineness that the consumer seeks: Brands that talk about their roots, and demonstrate their commitments through social responsibility policies, are on trend in 2019.

Technology Integration

Technology within food and food service is not new and the app-centric global society is being serviced well by technology availability. However, technology is becoming increasingly sophisticated and advanced. Artificial Intelligence is being introduced throughout food service and provides predictive technology for restaurant food ordering. Technology runs deep into all forms of food production given the vulnerabilities in farming due to climate change. New blockchain technologies will allow farming to move into warehouses and even underground, through the availability of open source hardware and software platforms for sensor controlled hydroponic and aeroponic agricultural systems. Consumers are welcoming these technologies and availability as it speaks to their interest in sustainability, and in many cases provides something to talk about on social media.

Trend changes in the Food and Restaurant market

The market is changing at unprecedented velocity, this is demonstrated by the multiple emerging trends within all markets. Veganism, *Entomophagy, Lab grown meat, 3d food printing, Food being Medicine, CBD and THC infused products, Nut and grain-based milks, Drone and self- driving car delivery, street food innovation, and the regeneration of food waste, represent the major trends that will prevail through 2019 and after. In the main, these trends will circle around a major theme in food trends over the past 20 years; Health!

THE CONSUMER?

Indeed, it is the consumer that will be 2019’s champion for change as, through their combined buying and social media sovereignty, the consumer’s voice will be more powerful than ever.

So, this elusive consumer, what do they actually want? Well, naturally not all consumers are made the same; age, ethnicity, income, and overall demographics all share their role in segmentation. With that said, today’s consumers possess one value that they increasingly collectively care about, and that is their health. While it may seem obvious, consumer health is one of the primary drivers in emerging and materialized food trends, and it is igniting a full array of sub-trends that form 2019’s food and restaurant trend roadmap.

HEALTH LEADS FOOD DECISIONS

Of course, healthy eating is not a new trend, but the rapidity at which consumer eating habits have shifted towards healthier eating represents the difference. Both at home and in restaurants, consumer food choice has migrated with a greater emphasis on ‘clean’ and ‘healthy’ dishes and is metamorphizing the eating out landscape at an extraordinary rate.

Historically, ‘healthy eating’ was limited in options and generally considered a less than favorable culinary experience. However today, consumers have a far more informed opinion and choice when it comes to ‘healthy food’ options. This is generally due to the swath of cooking channels along with the exponential increase in digital and social media engagement, and creative chefs who have made health food look enticing and fun.

Putting this into perspective, the global health and wellness food market was valued at 707.12 billion U.S. dollars in 2016 and projected to increase up to 811.82 trillion U.S. dollars by 2021. Organic food is another example: The U.S. organic food market size is expected to reach 70.4 billion U.S. dollars by 2025 as a result of increasing demand from consumers.

Organic food is another example: The U.S. organic food market size is expected to reach USD 70.4 billion by 2025 as a result of increasing demand from consumers.

Combined with intensified interest in global flavors, superfood ingredients, and Instagram-ready dishes, retail food ranges and restaurant menus will increase focus on dietary needs and concerns while elevating innovation using foods from the past.

PRIMARY 2019 FOOD TREND THEMES

As we head into 2019, there are eight primary themes when establishing 2019’s food trends:

Veganism

Food as Medicine

Entomophagy

CBD and THC infused products

Milk is not Milk

Food delivery

Regeneration of food waste

Technology

These themes relate to all future food trends, in some cases at multiple levels, and as such are the foundation to current and future trends.

2019 Food and Restaurant Trends

Vegan

Not even ten years ago, vegan cuisine was generally considered fodder for hippies, yet in 2019 it is undoubtedly the prevailing overall culinary trend in the US.

The Vegan landscape now includes established restaurant brands; Veggie Grill, Amy’s, Native Foods, Southern California-based Plant Power, and recently re-named Viva Vegan, to name a few. All have all demonstrated the power of this trend and are experiencing above average market growth.

However, the carnivore brands are fast jumping on the bandwagon; Carl’s Jr. announced it was launching a burger made with a Beyond Meat [vegan] quarter-pound patty. White Castle now sells its plant based Impossible Sliders in all of its 377 locations, Del Taco has expanded its Beyond Taco trial to over 20 of its locations, and McDonald’s has been introducing a Vegan burger in its international markets and is eyeing the US market to launch in 2019.

This trend has been fueled by consumers eating less red meat combined with the discernible health benefits and product innovation. What is interesting is that there is not necessarily a significantly elevated vegan population, instead there is a new consumer breed widely known as a flexitarian.

The label ‘flexitarian’ has been applied to the consumer group who purposefully interchanges between eating meat and vegan foods.

In order to be familiar; vegan restaurant and food brands are taking traditionally meat-based products, such as burgers, pizza, and tacos, and converting them into a plant-based alternative.

Take *Viva Vegan’s menu for example. They offer a Famous Works Burger, a blend of 27 plant-based ingredients, and spaghetti and meatballs, which includes gluten and soy free pasta with bean and grain-based meatballs with a plant-based sauce.

Some Statistics

In the USA there has been a 600% increase in people claiming to be vegans in the last three years. In 2014, 1% of U.S. consumers professed to be vegan in 2014 whereas in 2017, that number rose to 6%.

Source: Global Data

Google Trends details worldwide increase in the interest in veganism from 2004 to 2018. Seven percent or about 3.5 million people now identify as vegan in Great Britain. The U.S. and U.K. round out the top 2 vegan countries by percentage, India takes the first spot with veganism encompassing 27% of the population.

Google Search reports that veganism is now experiencing virtually 3 times more interest than vegetarian and gluten free searches.

A study by Oxford Martin School, (part of Oxford University), stated: ‘A global switch to diets that rely less on meat and more on fruit and vegetables could save up to 8 million lives by 2050, reduce greenhouse gas emissions by two thirds, and lead to healthcare-related savings and avoided climate damages of $1.5 trillion (US)’.

Technomic reports that 50% of operators are embracing plant-based eating trends when developing new menu items.

Of course, given TNI is a Los Angeles based agency, it would be amiss if we didn’t discuss our Hollywood friends – Ariana Grande, Zac Efron, Gisele, Ellie Goulding, Natalie Portman, Daryl Hannah, Woody Harrelson, and mega star, Beyonce, are all self-declared Vegans.

The Future...

Veganism will grow exponentially. For example, the *global meat substitutes market is expected to generate in excess of $5bn in revenue, representing compound annual growth (CAG) rate of 8.4% between 2015-2020. ** Vegan Cheese has forecasted global sales of around $4bn by 2024, a CAG of 7.6% from 2016 to 2024.

Expect vegetable versions of kung pao chicken, charcuterie, cured heirloom carrots, sushi, tacos, and even steak.

Food as Medicine

We are what we eat – and consumers now know this! The Food as Medicine philosophy aims to manage or even cure chronic illness by changing what people consume. Nielsen reported in 2018 that 39% of American households have someone who suffers from a particular ailment. The US aging population is increasing, chronic diseases will only grow in the coming years. However, rather than relying 100% on prescription and over-the-counter medicines, a growing base is looking at natural remedies that include very precise culinary diets and nutrition plans.

The food as medicine trend derives from consumers taking greater personal responsibility for their own health and wellness. Food production and food service industries have responded favorably by providing healthy and sustainable food that has made the healthier food choice the easiest one. For example, Hormel and Nestle have both announced their intent to develop nutritional products that will help their customers manage any personal ailments. AREEA, a biotechnology business, has produced a ready to drink beverage containing an enzyme that detoxes the body from daily pollution effects. In January 2019,Phood Farmacy, a brand committed to food as medicine launches its first virtual kitchen in North Hollywood, California. Phood Farmacy offers a spectrum of exciting yet nutritionally infused meals in addition to specific medical condition-based meal plans. All meals are made from clean ingredients combined with comprehensive nutritional planning.

“Naturally Functional” is a new buzzword behind the success of many foods now known as “Super Foods” such as blueberries, pomegranate, chia seeds and goji berries, to name a few. This endorses consumers search for foods and ingredients that they perceive as naturally healthy and provide essential health benefits.

Food education and mindfulness have become growth trends for 2019, mainly through the accessibility of information, but also through food hubs and online communities such as Food + Tech connect, and the Food Tank. Thus, consumers now understand the nutritional value of natural food ingredients and how each ingredient reacts with themselves specifically; consequently, they are seeking out specific ingredients to assist in their personal wellness and being.

The concept of Food as Medicine will permeate throughout the industry as consumers, therapists, and doctors increasingly appreciate the relationship between food intake and wellness.

We should expect to see prescriptions of specific diets of foods and recipes that enhance the healing process, elevate immunity, and address specific medical conditions with patients.

Examples of high value foods include:

Kelp: Rich in calcium, magnesium, potassium, and iodine – helps keep thyroid levels balanced

Shiitake mushrooms: Contains lentinan which may fight cancer and slow tumor growth

Moringa: Possesses powerful anti-inflammatory, antioxidant, and tissue-protective properties

Rooibos tea: Contains antioxidants that can protect against cancer, heart disease and stroke

Garlic: Rich in vitamin C, B6 and manganese, supports the heart and reduces blood pressure

Ginger: Anti-inflammatory and antioxidant properties

Basil: Contains eugenol, keeps intestines safe

Many “medicinal” foods such as apple cider vinegar, kefir, and turmeric are now mainstream. This trend is young; many more foods will reach the forefront as consumers seek out natural remedies for conditions like inflammation, fatigue, digestive issues, joint pain, depression and the multitude of other medical conditions that can be supported by a specific mix of foods and natural supplements.

Entomophagy,consumption of insects

As the planet journeys towards a population of 9 billion people, the food industry is driven to unearth new and sustainable food sources. Insects represent a relatively untapped food-type in the west yet are established in diets or snack culture in other parts of the world. For example, in parts of central Africa, around 50% of protein is derived from insects. During the springtime in Ghana, when food is scarce, Ghanaians rely on termites as their main source of protein. Thailand’s popular Jing Leed is deep-fried crickets with a soy based dipping sauce. Thais also love snacking on grasshoppers, crickets and woodworms. In Mexico, chicatanas, or pan-roasted ants with lime, are as mainstream as tacos. Edible insects contain high quality protein, amino acids and vitamins, and even mass consumption has a small impact environmentally.

Companies like Entocube provide technology to farm insects and process them as an ingredient to the food industry and Bugsolutley produces cricket-based pasta. Presently, crickets are the most common insect type being used in the US. Mainly for the production of cricket flour and protein products. However other insect types are also expected to become available, including caterpillars, different beetle species, and larvae. Even termites are under experimentation.

In the US, Meat Maniac, a Texas based company, provides a broad range of insect based snacks, such as: hot Mealworms, Emperor Scorpions and Earthworm Jerky. The entomophagy trend is still in its infancy in the west, however it will gain traction and expect to see this sector exceed revenues of $1bn by 2025.

TBC and THC infused Products

Cannabis is still illegal at the federal level, and due to its classification as a Schedule 1 drug the amount of research that can be conducted in this sector is limited. However, as cannabis is legalized state by state, the overall industry continues to grow at a profligate rate. This has resulted in the augmentation of cannabis-based edibles, oils, and beverages.

Given the presently unclear federal position on the future legalization of Cannabis, national statistics are unclear, nevertheless we only have to look at the market and product availability to identify the escalating trends in cannabis and cannabis infused products. There is now a swath of CBD infused confectionary, with brands like Camino and Dr Norm. Mixed CBD and THC infused products include: brownies (of course!), mints, cookies, cakes and chocolate bars.

The cannabis infused beverage sector is also anticipated to grow in 2019. Yet beverage market share is predicted to be less impressive until 2020 or 2021. By 2022 this market is estimated to be a $600 million business as larger manufactures tweak and launch their products.

2019 will also experience a new wave of cannabis cafes and lounges in various states. Notably in 2018, West Hollywood approved a range of cannabis cafes and consumption lounges to open in 2019. The City spent 7 months screening over 300 applicants for highly-coveted cannabis licenses, setting a new bar in cannabis recreation and starting a new wave in cannabis tourism.

In short, Cannabis growth will go higher and higher in 2019!

The changing face of dairy

Plant-based milk alternatives revenues have grown by 61% over the past five years, with

*15 – 25% growth expected by 2022. In fact, the alternative milk industry is already around $2bn in annual revenue.

Almond milk (64 percent market share), soy (13 percent market share), and coconut (12 percent market share), represent the leaders in the sector. However new variations are generating considerable interest. Pecan, quinoa, cashew, hazelnut, sunflower seed, and rice milks are all gaining traction in this young but high growth market. In addition, there are non-dairy milks made from hemp, peas, bananas, cassava, oats and potatoes, with others under development also.

The fuel behind this trend is again Health, with *1 in 5 Americans citing health reasons to explain their switch from regular to plant-based milk. Interestingly, Vegans and Vegetarians account for only 15% of this market, with the primary consumer being flexitarians or **lessitarians.

Its not just the milk industry that is transforming; yogurt made with almonds, coconut and cashews have become prominent in health food and mainstream grocery stores. Brands such as The Coconut Cult, Ripple and Coco Rico are all significant brands in this arena.

Other traditionally dairy products such as ice cream and cheese, have non – dairy alternatives, chauffeuring the overall Dairy Alternative Market to around *$35bn by 2024.

*Grand View Research

Food Delivery

The recent convergence between food, technology and portability has been dramatic and literally changed the restaurant industry topography. In 2019, the average revenue per user (ARPU) in the restaurant-to-consumer delivery segment is estimated at *$232.05, with a market volume of *$16.16bn.

*Statistica

Convenience was always thought to be the driver behind the food delivery phenomenon, however there are multiple reasons for this monumental market shift including: variety, saves time, ability to order at any time, and visibility of options, all of which are significant. The worldwide gross revenue of US$82.7 billion in 2018 is expected to increase to US$137.6 billion by 2023.

Since 2014, online ordering and delivery has grown 300% faster than dine-in-traffic. In fact, most casual dining and fast casual brands have seen a decline in their dine-in numbers as groups like Grub Hub, Postmates, Uber Eats, and Doordash, basically eat into this market and change consumer eating out behavior.

Generational consumer habits have helped fuel the delivery trend, however while 37% of online food delivery consumers are between 25 to 34 years of age, 26% are between 35 to 44 and 11% are 45 to 54. Therefore, demand is spreading across all age groups. Higher income consumers are the largest user group representing 43.1% of the market vs 25.9% for lower income buyers.

The food delivery sector will grow through consumer demand. However, advances in delivery technology will be a major growth factor. For Example, drone delivery and driverless delivery vehicles are in test by several delivery operators, and even the convenience of Alexa will have an impact: a leading c-store brand, Sheetz, announced that its “made to order foods” from all 564 stores can be ordered on Alexa.

This sector will ultimately change the operational structure of a restaurant, and TNI advises restaurants to get on board or be left behind.

Regeneration of Food Waste

Food waste has become a hot topic in restaurants and viewed as a critical economic and social concern in 2019 by many consumers. Indeed, whereas food waste was historically a profitability issue, it has now become a matter of principal.

Chipotle, for example, announced its goal to divert 50% of its restaurant’s waste from landfills by 2020, through a program of operational improvements, leftover food donations, and general food sustainability training.

However, it is the local level that is leading the way. Independent restaurants are using left over food waste for compost, and innovation is abound: Silo restaurant converts its whey from cheese-making into a sauce for potatoes and turns leftover bread crusts into miso soup, Phood Farmacy uses all scraps from vegetable preparation for vegetable stock and its discarded chilli seeds into chili powder. Viva Vegan plans to dehydrate and convert its discarded juice pulp into crackers and energy bars.

Restaurants are increasingly eco-conscious in order to engage customers, save money and comply with tightening diversion regulations. Composting, converting waste into ingredients, donating leftovers, and swapping single-use items for reusable ones are all signals that food waste no longer needs to be wasted.

Sustainability

While it is hard to find a news outlet today that doesn’t discuss Sustainability, this restaurant trend is still in its infancy. At a general level, restaurants today, (especially brands), are very environmentally unfriendly through the high consumption of power and water, packaging, and waste output.

The World Resources Institute reported ‘approximately one-third of all food produced in the world intended for human consumption is lost or wasted. This inefficiency equates to a loss of $940 billion per year and contributes to 8% of annual global greenhouse gas emissions’

The National Restaurant Association’s State of Restaurant Sustainability 2018 report, states that ‘food waste reduction has become one of the top sustainability issues for restaurants. About half of all restaurants track the food waste they generate, while more than one in 10 compost their food waste, the report found’. However, this is just the tip; some restaurants have moved from oil fried products to air fried products thus eradicating the need for oil and the damage used oil creates in the environment, while others have introduced sustainable fish programs. Packaging, a huge environmental challenge, has seen prodigious changes in the past 5 years. The switch to Hemp, sugarcane and bamboo-based packaging, has resulted in restaurants removing over 47,000 kg of PET plastics from packaging life cycle per year.

TNI Design, a leading restaurant design firm has developed a program that uses hemp-based materials in around 45% of its restaurant finish materials, and reclaimed wood for its furniture recommendations. Lighting is only LED, and research into capital affordable solar power for restaurants has been underway with their new recommended program expected to be launched in 2020. Another example is The Cheesecake Factory, who installed 20, 4-foot-by-10-foot solar energy collectors on the rooftop of its Pleasanton, Calif., location and saves nearly 60,000 pounds of CO2 produced by the restaurant per year.

Going forward, sustainable wall coverings, re-used wood and stone, hardened and processed used plastic, utility saving applications and low energy lighting will all be the norm in building sustainable restaurants.

Technology & Artificial Intelligence

Today’s technology plays such an essential part the food and restaurant industries, it is not possible to report on trends without its’ inclusion.

Restaurant related technologies have previously included online ordering, advance ordering, tablet-based table orders, social media integration, guest-facing technology platforms, and product menu information. Next phase developments with blockchain, digital twin, and artificial intelligence will change consumer interface dramatically over the next ten years (albeit many can’t exactly say how).

Think about a smart menu driven by artificial intelligence, whereby a customer’s food order is based on historical ordering patterns, nutritionally bolstered by the customer’s body type and medical history, produced by a 3d printer, priced based on the consumer’s blockchain credit assessment, paid for by a cryptocurrency, and delivered by an interactive robot. Not Possible – think again!

In 2019 the technologies that will trend most are anticipated as follows:

Blockchains deployed for tracking within the food chain (as well as other areas)

Technology in custom nutrition-based diets

Robotic chef kitchens

Drone delivery

Driverless delivery vehicles

Restaurant cryptocurrencies

Google Eyewear with face recognition software

Enhanced intelligence applications with prediction technology

Voice-controlled virtual assistant

Predicting the long-term horizon where the US restaurant industry is transformed by blockchain and AI is challenging. However, given the momentous oscillation of automation the possibilities are infinite. For example, one German company is developing the world’s first fully-automated, blockchain-powered pizza operation, what would Dominos do with that?

Current On-Trend Food and Drinks to Watch Out For

Ayurvedic food - Indian practice of holistic medicinal remedies infused with regular daily food

Drinking vinegar and vinegar infused drinks

Quinoa derivatives eg: chocolate-covered quinoa snacks, pasta and milk

Jackfruit

Moringa, a superfood powder and/or oil now available in bars, snacks and teas

Matcha

Functional mushrooms

Cucumber infused drinks

Sparkling coffees and sparkling sap-based water drinks

Algae and algae-based products

Ancient grains (Sorghum being one of the most popular)

Sea Vegetables

Street Food; still a growth trend, a great example being The Hungry Trader in Los Angeles, where street food from the silk routes has been modernized while keeping its heritage and authenticity.

About the Author, Robert Ancill

ROBERT ANCILL is the founding partner and owner of The Next Idea Group, an international food and restaurant consulting group based in Los Angeles, CA. He is considered one of the most authoritative voices on restaurant and food trends and has consulted on launching and positioning many new and existing brands in the USA as well as international emerging and frontier markets.

Contributors

Editor: Thelma Weaver Senior Marketing Consultant, The Next Idea

About The Next Idea

The award-winning Next Idea [TNI] is an international restaurant & hospitality concept development and management group of companies. Based in Los Angeles, TNI works across the world specializing in concept creation, development, and management. Everything from research, strategy, brand and product development, franchising through to design, execution, systems and operations, marketing and communication.

The TNI team has consulted with some of the world’s most eminent chefs and upscale restaurant groups in addition to working with clients in entertainment, casual dining, fast casual dining, resorts, theme parks, and travel. In each project, TNI has been involved in all areas of the business and has delivered programs and plans that have targeted the elevation of concept positioning, product and menu, design, operating standards, infrastructure, and overall quality.

For Information contact: [email protected] / (001) 818 887 7714

Investment and Franchise Opportunities in new start-up and existing brands mentioned in this Research please email: [email protected] or call 818 887 7714

Websites:

Franchise Solutions: www.tnifranchise.net

Consultancy: www.thenextidea.net

Design: www.tnidesign.com

Blog: www.globalrestaurantconsultant.com

Awards

Best End-to-End Hospitality Business Consultancy (Travel Hospitality Awards) 2017 & 2018

Most Innovative Hospitality Consultancy Group (USA Today Corporate) 2018

City Beat News 5 Star in Customer Service (2013, 2014, 2015, 2016, 2017, 2018)

Most Innovative Hospitality Consultancy Group (LUX Hospitality Awards) 2016, 2018

Glossary

Research sources for this report include:

The Next Idea ground team

The Next Idea marketing department

The Farmacists at Phood Farmacy

Statistica

Allied Market Research

Bharat Book

Oxford Martin School (Oxford University)

Mintel

Co Bank

The World Resources Institute

Grand View Research

Nielson

Euromonitor

Forbes

Label Insight

Fast Company

National Restaurant Association

Photography and Graphics:

Robert Ancill

Various internet sources

For Information contact: [email protected] / (001) 818 887 7714

Investment and Franchise Opportunities in new start-up and existing brands mentioned in this Research please email: [email protected]

or call +1 818 887 7714

Websites:

Franchise Solutions: www.tnifranchise.net

Consultancy: www.thenextidea.net

Design: www.tnidesign.com

Blog: www.globalrestaurantconsultant.com

#The Next Idea Restaurant #Restaurant Consulting Firm #Restaurant Consultants #Restaurant Marketing Ideas #Restaurant Marketing Plan #Restaurant Design Ideas

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kennethresearch · 3 years

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Global Diagnostic Imaging Market Insights, Trends, Size, Share, Outlook, And Opportunity Analysis, 2021-2025

Disposable medical devices sensors are the need of the hour because of the relative ease of use, cost-effectiveness, non-infectious nature and the major one being faster response as well as more rapid results. With increased usage of analytics in the healthcare field, efficient data gathering will play an essential role in getting adequate results. Thus, the disposable medical devices sensors will play a significant role in achieving appropriate data needs. These devices are used to measure basic vital signs such as heart rates, breathing rates, pulse transmit time, temperature, blood oxygenation levels and others where changes help in identifying an anomaly of any sort. The new technology can be credited for this expectation as various advancements are allowing companies to make distinctive devices with better features and unique services. For instance, Ibis Biosciences has developed a machine which is capable of identifying around 1000 common disease-causing pathogens within few hours of blood sample collection, accurately.

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The market is expected to grow at a rate of XX% during 2017-22 from a valuation of USD XX in 2017 to USD XX in 2022.

Market Dynamics

The primary driver of the disposable medical devices sensors market is the increasing ubiquity of chronic and long-term diseases. According to World Health Organization, chronic disease prevalence is going to increase by 57% by the year 2020, a serious concern. Another significant driver is the surging concern over healthcare-associated infections and contaminations also known as Nosocomial infections. Urinary tract infections are the most common healthcare infections among all age groups. These diseases also depend on the kind of facility into which a person is admitted. Thus, disposable medical devices sensors can help in maintaining hygiene standards. Another market accelerator is the support associated with Government initiative for research and development in the healthcare industry as well as increasing investment by venture capitalist firms. Furthermore, the market is driven by rising need to reduce healthcare costs through low-cost medical devices and technology. Currently, Point-Of-Contact Testing (POCT) has helped with reduction of costs by reducing manual labor associated with healthcare. Thu, advancement in such technologies and disposable equipment related to it, will inevitably drive the market growth. However, stringent Government regulatory procedures and lack of reimbursement policies may hamper the growth of the market.

Market Segmentation

The Global Disposable Medical Devices Sensors Market can be segmented by product, by application, by end-user, and by geography. By product, the market can be categorized into wearable, implanted, ingestible, invasive sensors and strip sensors. The market can be divided by application into patient monitoring devices, diagnostic testing devices, therapeutic devices and imaging devices. Each category is further subdivided into at least four divisions. By end-user, the market is segmented into hospitals, diagnostic laboratories, home care and clinics. By region, we can divide the market into North America, Europe, Asia-Pacific and, Middle East and Africa.

Geographical Analysis

North America and Europe account for the majority of the market share because of established competencies in the healthcare industry. However, Asia-Pacific market will grow at the highest CAGR owing to increasing medical tourism, healthcare expenditures, raising awareness and rising per capita income.

Key Players

The crucial players in the market are Medtronic plc, GE Healthcare, Philips N.V., Smiths Medical, Freescale Semiconductors Inc., TE connectivity and Honeywell International Inc. Report ContentsRegional AnalysisReport Highlights

Market segments

Market Drivers, Restraints and Opportunities Market Size & Forecast 2016 to 2022 Supply & Demand Value Chain Market - Current Trends Competition & Major Companies Technology and R&D Status Porters Five Force Analysis Strategic and Critical Success Factor Analysis of Key Players

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sandlerresearch · 4 years

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Clean Room Robot Market with COVID-19 Impact Analysis by Type (Articulated, SCARA, Collaborative Robots), End User (Aerospace, Electrical & Electronics, Food & Beverage), Component (Robotic Arm, End Effector), and Region - Global Forecast to 2025 published on

https://www.sandlerresearch.org/clean-room-robot-market-with-covid-19-impact-analysis-by-type-articulated-scara-collaborative-robots-end-user-aerospace-electrical-electronics-food-beverage-component-robotic-arm-end-e.html

“Clean room robot market is projected to grow at CAGR of 12.0% during 2020–2025”

The global clean room robot market (including prices of peripherals, software, and system engineering) is expected to grow from USD 4.8 billion in 2020 to USD 8.5 billion by 2025; it is expected to grow at a CAGR of 12.0% during the forecast period. The increasing demand for clean room robots from electronics & electrical industry is the main driver for clean room robot market. In the semiconductor industry, thin-film technology is used to manufacture microprocessors, sensors, and flash memory. A single particle finding its way into a hard drive or a CPU during manufacturing is enough to render the product useless. Therefore, companies are eager to minimize the risk and are opting for clean rooms, which must be ISO Class 4 or cleaner. Computer processors start out as silicon wafers, which are subjected to intense vacuums, high energy plasmas, and ultraviolet light. These processes are not human friendly; therefore, the demand for clean room robots is increasing in the semiconductor industry to help in moving the wafers from one processing station to another. The high installation cost of industrial clean room robots, especially for small and medium-sized enterprises, is the main restraint for the adoption of industrial clean room robots. Industrial robots, along with controllers and teach pendants, are priced in the range of USD 50,000 and USD 80,000. With the addition of application-specific peripherals, the robot system costs between USD 100,000 and USD 150,000. There are further costs in setting up the robot. Robots require heavy-duty, purpose-built pedestals, which can cost several thousand dollars. Also, with increasing hygiene standards, due to COVID-19, demand for clean room robots is expected to increase in industries such as food & beverages and pharmaceutical.

“The robotic arm segment to hold the largest share of the clean room robot market in 2020”

The robotic arms segment held the largest share of the component market in 2019. The robotic arm is one of the most expensive hardware components in a robot, and its design can often be time-consuming and complex. The arm has to be built according to the ISO/TS 15066 standard and certified for the same. The designing of the robotic arm for collaborative robots is more detailed than it is for traditional industrial robots. When compared to traditional industrial robots, collaborative robots often have a curved arm to make it safe for human contact. Inside its complex design, the arm also has to house the drives, motors, and sensors, while providing the maximum level of dust and water resistance, which can often be challenging.

“Articulated robots to hold the largest share of clean room robot market in 2020”

Articulated robots held the largest share of the clean room robot market in 2019. This is because articulated robots have the highest number of joints and offer the highest degree of motion. Therefore, they can be adopted for a wide number of applications and can also be altered more easily if the product or the process changes. The market for SCARA robots is expected to grow at the highest CAGR during the forecast period. This is because they cost lesser than articulated robots and offer a considerable degree of freedom with 4 axes. Articulated robots can cost between USD 19,000 and USD 120,000, whereas SCARA robots can cost between USD 10,000 and USD 50,000. Also, SCARA robots occupy less space than cartesian and parallel robots and are therefore more adopted than cartesian and parallel robots.

“In 2020, APAC to hold the largest share of clean room robot market.”

In 2020, APAC to hold the largest share of clean room robot market. This is due to the presence of world’s most populous countries such as China and India. The large population gives rise to a huge demand for clean room robots in the manufacturing of fiber optics from the telecommunication industry. Also, APAC countries have a strong IT industry due to the availability of a cheap workforce. For instance, according to India’s Ministry of Commerce & Industry, in January 2020, Nippon Telegraph and Telephone, a Japanese tech announced its plans to invest a significant part of its USD-7-billion global commitment for a data center business in India over the next years. This is expected to further increase the demand for clean room robots in the optics industry. Due to the large population, the food & beverage industry is also flourishing in APAC. According to the Population Reference Bureau, in 2019, China had the largest population, followed by India. Also, countries such as Japan and South Korea are major manufacturers of robots; therefore, this further boosts the clean room robot market in APAC. The electronics industry is also booming in APAC due to the increasing buying capacity and cheap labor. For instance, according to the Ministry of Statistics and Programme Implementation, per capita income in India increased by 6.8% in 2019.

Even after the COVID-19 pandemic subsides, the regional trends might remain the same. Many industry experts expect the COVID-19 pandemic to mainly impact supply chains. However, considering the sizable backlog that key players such as FANUC (Japan) and KUKA (Germany) have, the manufacturing and delivery of clean room robots are expected to slow down for the first 2 or 3 quarters of the FY 2020. For instance, for the FY 2019, the Robotics business division of KUKA (Germany) had order backlogs worth USD 309 million (EUR 276 million). In APAC, electrical and electronics is the most important industry adopting industrial robots. However, with the adverse impact of COVID-19, the growth of the clean room robot market in countries such as China and India is expected to be delayed, impacting the overall growth of the market in APAC for the next 3–6 months. In February 2020, China’s manufacturing PMI was 35.7 points from 14.3 points in January 2020. Meanwhile, in February 2020, its production index was 27.8%, down by 23.5% from the previous month, thereby indicating a radical slowdown in manufacturing activities. The US–China trade war also added to this decline.

In the process of determining and verifying the market size for several segments and sub segments gathered through secondary research, extensive primary interviews have been conducted with key industry experts in the clean room robot marketspace. The break-up of primary participants for the report has been shown below:

By Company Type: Tier 1 – 40%, Tier 2 – 30%, and Tier 3 – 30%

By Designation: C-level Executives – 40%, Directors – 40%, and Others – 20%

By Region: North America – 40%, APAC – 30%, Europe – 20%, and RoW – 10%

The report profiles key players in the global clean room robot market with their respective market ranking analysis. Prominent players profiled in this report are ABB (Switzerland), YASKAWA (Japan), FANUC (Japan), Kawasaki Heavy Industries (Japan), KUKA (Germany), Mitsubishi Electric (Japan), DENSO (Japan), NACHI-FUJIKOSHI (Japan), EPSON (Japan), OMRON Corporation (Japan), Universal Robots (Denmark), Aerotech (US), IAI (Japan), Staubli (Switzerland), Comau (Italy), Yamaha (Japan), Hirata (Japan), S T Robotics (US), Techman Robot (Taiwan) and Rethink Robotics (US)

Research Coverage:

This research report categorizes the global clean room robot market based on type, component, end user and geography. The report describes the major drivers, restraints, challenges, and opportunities pertaining to the clean room robot market and forecasts the same till 2025. Apart from these, the report covers leadership mapping and analysis of all the companies included in the clean room robot ecosystem. The report also covers qualitative information on impact of COVID-19 on clean room robot market.

Key Benefits of Buying the Report

The report would help leaders/new entrants in this market in the following ways:

This report segments the clean room robot market comprehensively and provides the closest market size projection for all sub segments across different regions.

The report helps stakeholders understand the pulse of the market and provides them with information on key drivers, restraints, challenges, and opportunities for market growth.

This report would help stakeholders understand their competitors better and gain more insights to improve their position in the business. The competitive landscape section includes competitor ecosystem, product developments and launches, partnerships, and mergers and acquisitions.

The analysis of the top 25 companies, based on the strength of the product portfolio, as well as the business strategy, will help stakeholders visualize the market positioning of these key players.

Geographic analysis and country-wise information that will shape the market in the coming years have also been covered in this report.

#Semiconductor &amp; Electronics

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lauramalchowblog · 4 years

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Training for “The COVID-19”

Today we welcome guest author Dr. Ronesh Sinha, internal medicine physician and expert on insulin resistance and corporate wellness, author of The South Asian Health Solution. He is a top rated speaker for companies like Google, Oracle, Cisco and more. Check out his media page for lectures, interviews and articles from Dr. Sinha.

Most of us have been sheltering-in-place for a few months now, and we have evolved into an unprecedented state of fear and hyper-vigilance in this pandemic. After a long period of being cooped up, we are now gradually released into the wild, which introduces us to a whole new level of anxiety. Public health recommendations appear to be flip-flopping regularly, and we are learning on the fly as the situation evolves.

In today’s post, I’d like to share some thoughts on how we can regain some control of our lives. Rather than duck and cover for several more months, we can face this beast head-on. I don’t mean being careless and reckless and not following social distancing and hygiene protocols. Instead, we can adopt a mindset that we will do what is necessary to minimize our risk of a severe COVID-19 outcome. I titled this post “Training for the COVID-19” to help you reframe this pandemic in your mind, and view it like a warrior approaches an enemy on the battlefield or an athlete faces an opponent in a competition.

Cognitive Reframing Coronavirus: From Fear to Readiness

Cognitive reframing isn’t just some touchy-feely behavioral technique. Viewing the world through a more positive lens has a beneficial impact on your immune system, which is potentially relevant to COVID-19. One study shows that participants who were cognitive reappraisers, identified by a 10-item Emotion Regulation Questionnaire, and then exposed to an experimental cold virus (rhinovirus not coronavirus) had reduced nasal cytokine release compared to individuals who were emotional suppressors.1 As you’ll learn in a moment, excessive cytokine release is a crucial mechanism by which COVID-19 imparts significant lung and tissue damage. As with rhinovirus, the nose is a primary portal through which coronavirus accesses our body.

So as you read this post and continue to keep getting bombarded by pandemic news media, remember the lens through which you view this content. Your external world has a direct impact on how your immune system might respond to an infection like COVID-19. Let’s start by summarizing COVID-19’s basic operating system for you.

Fear of the unknown is one of the single most significant stressors to our nervous system. I want you to read this with the attitude that “I will acquire the knowledge I need to understand this virus and defend myself and my loved ones against its effects.” Rather than, “Oh my God, the extra fat around my waistline will be the death of me.”

One way I view our pandemic and its relationship to our individual health is by splitting it into external viral load vs. internal cytokine load. Refer to the image below.

Excerpt from the Free COVID Guide

The left side of the image shows how the COVID-19 virus enters a cell by gaining access through the ACE-2 receptor, which hijacks our cell’s reproductive machinery (think 3D printer). Then, it makes copies of itself. This is the external viral load.

The right side of the image illustrates our immune system response. NLRP3 is an alarm sensor in our cells that gets turned on when an infectious pathogen like COVID-19 knocks on the door of our cells, specifically by attaching to the ACE-2 receptor. Once the alarm sounds, a rush of immune system chemical messengers called cytokines comes rushing inside to thwart the attack. NLRP3 is a critical gatekeeper to the cytokine surge. If you want to learn more about how it works and how it’s connected to other common health conditions, watch my 4-minute explainer video here.

The volume of this cytokine response is what I refer to as the internal cytokine load. An optimal cytokine load would be sufficient to thwart an attack by an outside offender. Still, an overzealous cytokine response (aka “cytokine storm” or “fire”) would damage and destroy our cells through a process called pyroptosis, which is literally cellular death by fire.

I want to highlight that cytokines are not the enemy in this process and are an essential part of our innate immune response. It’s excessive cytokine release that inflicts damage and destruction. Fortunately, our cytokine response is something that we can control through targeted lifestyle changes. Just a reminder that these are the same cytokines I mentioned at the beginning of the post, which were released in excess amounts in the noses of emotional suppressors vs. cognitive reappraisers exposed to the cold virus. So what’s the link with obesity?

Obesity is so intimately tied to our risk of a severe COVID-19 outcome that I refer to this association with the term, “Covesity,” which I write about in detail here.2 Specifically, it’s the central visceral fat (aka “belly fat”) that is an especially insidious storehouse of proinflammatory cytokines like IL-6 and TNF-alpha, which fuel the cytokine fire.

Another reason fat cells may increase risk is through the ACE-2 receptor shown in the above image. Fat cells have an abundance of these receptors, and their affinity for COVID-19 means they may serve as a viral storehouse. So fat cells not only provide more entry points for COVID-19 but also ready access to an ammunition supply of cytokines.

ACE-2 also puts the brakes on the enzyme angiotensin II, which, if left unrestrained, can contribute to the more severe manifestations of COVID-19 (like acute lung injury, heart damage, etc.). Angiotensin II levels appear to rise in severe COVID-19 infections due to a downregulation in ACE-2 (the “brake pedal” for Angiotensin II). In the case of obesity, angiotensin II increases further by visceral fat cells that secrete angiotensin II in addition to the cytokines we just discussed.

So fat cells provide the fuel to ignite the cytokine fire and release excess amounts of angiotensin II, which can further provoke damage and destruction of vital organs. We also know that obesity increases our risk of chronic health conditions like diabetes and high blood pressure, which are additional risk factors for a more severe COVID-19 infection.

Again, I don’t want this information to set you into a state of panic if you are struggling with extra weight or other COVID-19 health risks. I assure you that this is not a disease where the only people left standing at the end of the pandemic will have single-digit body fat percentages and 6-packs. Fit, lean individuals who are experiencing chronic stress and sleep issues might have a higher risk than slightly more substantial, less fit individuals who are physically active and better manage their sleep and stress. No matter where we are in our health journey, we need to identify our own gaps (physical, mental, social, etc.) and make key changes that will markedly reduce our cytokine load and overall risk.

One common question I get during lectures and in the clinic is, “how do I know if my fat is the inflammatory type?” This is an important distinction. Some of us might be above the recommended BMI (body mass index) cutoff, but not have as much inflammatory adipose tissue. In contrast, others might be underweight but have visceral fat cells packed with proinflammatory cytokines. This is why body weight and BMI can often be a misleading marker. Some clues that you might have more inflammatory adipose tissue are below. Just a reminder that NLRP3 is the alarm sensor that COVID-19 turns on and triggers the cytokine surge.

Increased belly fat: ethnic waistline cutoffs are here and to learn more about body fat and the impact of ethnicity, read my post here.

High triglycerides: aim for triglyceride levels to be closer to 100 mg/dL or below

Low HDL (healthy cholesterol): males should target an HDL>40 mg/dL and for females, HDL>50 mg/dL

High triglyceride/HDL ratio is even better than looking at individual triglyceride and HDL, aiming for a ratio of less than 3.0 (lower the better)

Elevated blood glucose (prediabetes, diabetes)

High blood pressure: More recent research is showing that hypertension may be an inflammatory condition and the NLRP3 inflammasome might be a key switch as discussed in this study.3

Fatty liver: Learn more by reading my post here. 4 This mouse study 5 is linked to NAFLD (non-alcoholic fatty liver disease) and blockade of this pathway leads to regression of fatty liver.

Elevated hsCRP: this is a test for inflammation that is not indicated in all patients and can give an elevated result for various reasons. Many of my patients with insulin resistance have elevated hs-CRP, and research 6 mentions the strong link between CRP and NLRP3, where NLRP3 appears to be predictive of elevated hs-CRP levels.

Some of you might recognize many of the items on this list as being criteria for a condition called metabolic syndrome, 7 whose root cause is insulin resistance. Many of us have become disconnected from our health care providers and systems as a result of shelter-in. I strongly encourage you to track the risk numbers applicable to you. For example, I’m putting a growing number of my at-risk patients on continuous glucose monitors (CGMs), especially given studies 8 showing a strong correlation between glucose control and COVID-19 severity. I wrote a detailed post on how to get your health care provider to order a CGM here.

I’m seeing many patients losing track of their waistlines since they’ve been living and working in stretchy pants for months. It might be time to dust off those jeans or work pants, so you regain some waistline awareness. Tracking your risk numbers and making appropriate lifestyle changes is a powerful way to regain control of your health.

Lifestyle Changes

So now that you understand COVID-19’s operating system and COVID-specific risk factors more logically and less emotionally, how do you specifically train for the COVID-19? First, we need to understand what type of event we are preparing for. Is this an event based on strength and power, or is it more of an endurance event?

We know major target sites for COVID are the lungs and heart. When you talk to patients that have had a moderate or severe outcome, they report feeling like being dragged underwater or dropped on top of a mountain and asked to run a marathon. There is a distinct sensation of what we call “air hunger,” and this is something we can actually train for without having to live at least 7,000 ft above sea level.

In other words, surviving and even thriving through COVID-19 likely depends on how fast you can walk or run a mile rather than how much you can squat, deadlift, or bench press. We can improve our tolerance to low oxygen (aka hypoxic) stress if we can improve our aerobic fitness through movement and exercise. Tying this back to cytokines and inflammation – hypoxic stress is a powerful trigger for inflammation. It is mediated by several different chemicals referred to as HIFs (Hypoxia-Inducible Factors) as reviewed in this study. 9 This makes sense given we can live around three weeks without food, three days without water, but only 3 minutes without air.

Any time our body senses a lack of oxygen, the resulting cytokine surge’s intensity and volume are significant. This is a medical code blue or a five-alarm fire signal to our immune system, and there’s a link to our body fat. This study 10 shows that hypoxic (low oxygen) stress specifically unlocks cytokines from fat cells. So, if you are carrying extra inches around the waist and are also aerobically deconditioned, then that’s a double whammy for fueling a cytokine storm.

Now that we understand the type of event we are preparing for, let’s turn to our training plan. I have three main principles for COVID-specific training, which I outline as the “ABCs.” “A” is for Activity, “B” is for Breathing and “C” is for cardio. Most of my patients might be doing one or two of these, but rarely is anyone doing all three. I strongly recommend that you do all three of these to improve your resilience to COVID-19.

Activity: Moving Throughout the Day

For activity, I’m referring to regularly staying active throughout your day since interrupting prolonged sitting has been shown in numerous studies to increase the release of proinflammatory cytokines. You might know this already, but our COVID-19 environment takes on a whole new level of significance. Mark refers to these as “microworkouts”, which you can read about in his post here. I refer to it as exercise snacking (not my term). I am teaching my patients to stock their “exercise pantry” with at least 10 different movements they can perform throughout the day. I have 20+ different work positions and mini-exercises that I do while I’m on business calls or doing creative work.

Personalize your pantry to target problem areas. For example, I have struggled with tight hamstrings for many years, so I’m always working in positions like the one below, which has made a huge difference.

Now, after hours of work, when I decide to do something more intense, my legs are limber, warmed up, and ready to go. Work to me is a combination of a light interval workout with flexibility and warm-up drills that have my body prepped and ready to transition to something more intense at any given moment. My patients that do this are more energetic during work hours and less sore after workouts because they are already warmed up.

For more examples of my work positions, refer to the end of my free Covid Survival Guide here. Since I’m doing lots of remote patient visits now during our medical group’s shelter-in, I’m teaching some of my patients how to integrate workouts into their work hours.

Deep Breathing Exercises

Breathing is next on the list and is the item that is most commonly overlooked from my ABCs. Improved breathing is something we can easily practice at rest as well as during exercise. I’ve been teaching many of my patients to nasal breathe, nasal hum, and even do exercises like alternate or single nostril breathing. Alternate nostril breathing is one of my absolute favorites and I made a video on how to do it here. Even Hillary Clinton swears by it here in her interview with Anderson Cooper.

These types of breathing exercises help activate our diaphragm, which turns on our parasympathetic nervous system (rest or relaxation response) and also improves our breathing mechanics so we can improve oxygenation at rest and during exercise. Recall how I mentioned the sensation of breathlessness or air hunger as being a tremendous stressor to our nervous system that can open the cytokine floodgates, especially from fat tissue.

Despite being a lifelong exerciser, I (like many of my patients) have struggled with aerobic fitness and only recently discovered that a major root cause was a poorly conditioned diaphragm. I’m also a recovering emotional suppressor, and we suppressors tend to bottle up our emotions and breathe more from our chests than our bellies. Emotional suppressors also produce more cytokines and I explain the link in this video here, along with my own strategies on dealing with emotional suppression.

Finally, recall that I mentioned how coronavirus appears to produce a sensation of being dragged under water or dropped on top of a mountain. The physiology of COVID lung disease is complex, but appears to mimic some form of high altitude lung disease. As a result, I’m actually training for it like a high altitude endurance event. Unfortunately I don’t live above 7,000 feet, but am using my high altitude training mask as a substitute. These masks all sold out on Amazon after I did a few interviews and blog posts on the topic, but you can use your medical mask as a hack.

Nasal breathing, single nostril breathing, or using a mask are ways of limiting oxygen intake so your lungs adapt to exercising in a slightly hypoxic environment. I call this “oxygen fasting” which you can read about in more detail in my Oxygen Fasting and Biohacking Breathing post. If you’re not used to it, it will feel suffocating at first, but then you adapt. The reason this is important is that if your lungs are exposed to an infection like novel coronavirus, because you are partially adapted to a lower oxygen environment, it will not be a novel threat that causes a huge surge in stress hormones and cytokines.

Interestingly, right after I submitted the draft for this post I noticed MDA released a guest post on nitric oxide by Nobel Prize winning scientist, Dr.Louis J.Ignarro, where he mentions nasal breathing. I am a HUGE fan of nasal breathing and nasal humming for optimal health, and wrote a detailed post on this a while back which you can read here or just watch my short video on nasal breathing and nitric oxide here.

Back to biohacking breathing, I actually have been using masks as a training tool in my patients. I had an older high risk female patient who absolutely could not tolerate wearing an N95 mask for even a few minutes. By doing some breathing exercises and viewing her mask as an opportunity to improve her aerobic fitness, she increased her “mask tolerance time” enough so she can effortlessly grocery shop and do other errands with her mask in place. This allows her to minimize external viral load exposure by allowing her to comfortably wear her mask more often when needed, while also improving her internal cytokine load and aerobicfitness.

Cardio: Building your Cardio Fitness for COVID-19

Cardio is the final link in the training for COVID-19 protocol, and I already alluded to some of this in the breathing section since the two are intimately linked. The only thing I would really emphasize for type A exercisers like myself, is to not overtrain, especially in our current environment. Mark’s personal story as a former burned out world class endurance athlete definitely had an impact on how I view exercise and fitness. He also introduced me to the work of Phil Maffetone, whose heart rate principles I use and prescribe to patients to help them dose exercise just like we would dose medication. Yes, exercise (like food) is medicine and must be dosed properly to optimize immune system function.

As a result of shelter-in, some of my patients are under-dosing exercise with more sedentary behavior, while my Type A exercisers are overdosing on more high intensity workouts. I am using the extra time to work on range of motion and recovery so I can perform better when I do train. I’ve also been consistently breaking personal bests with daily lower intensity walking milage.

For many of my patients who spent long hours doing the tech commute in Silicon Valley, I tell them that regaining their mornings back can be a gift if they use it the right way. Instead of turning on their car engine to drive to work, they can now fire up their mitochondrial engine first thing in the morning and get some physical activity. This keeps their metabolism revved up so their body’s burning more fat throughout the day, especially if they can do this morning activity in a fasted state.

What About Resistance Training?

You might be asking why I didn’t call out weight training here in my ABCs? I guess I could have added a “D” for deadlifts which I am doing twice a week, but I really wanted to highlight the mechanics and physiology of COVID-19 which makes it prey on the aerobically challenged. If this were a pathogen that tore through skeletal muscle, I’d prioritize my lifts over longer cardio sessions. I love lifting weights and I’m not dissuading individuals from doing weight training, but maybe doing it a little differently than stacking progressively heavier plates on bars.

I’ve encouraged my patients who are no longer going to a gym to focus more on plyometrics and body weight training. A new fun goal I’ve set for myself is increasing my vertical leap so I can be more competitive in grabbing rebounds when I face my teen boys for one-on-one basketball. I also encourage you to set goals aligned with fun and pIay, rather than the more rigid goals of increasing your 1 rep max (1RM). I know I likely compromised my 1RM on weights, but I’ve added a spring to my walking step and running stride I didn’t have before, and that has improved my overall aerobic fitness and energy levels. My patients are also learning different exercises that they can now independently do at home or outdoors, so they are less tethered to an indoor gym or class schedule, and can now get a workout in anytime, anyplace.

A final thought I want to share with you that will hopefully help you view this new world we are living in with a brighter lens is the legacy you plan to leave after we are through this pandemic. Imagine if you had a journal you dusted off from your ancestors who lived through the 1918 pandemic. How inspiring would it be to read about how they endured that event, especially without internet and doorstep delivery of food and virtually any item we need with a few taps of our phone. We complain about the “fear of the unknown,” but we know so much more on a minute-to-minute basis about this virus and its impact than any of our pandemic predecessors who truly lived in the dark.

I’m actually keeping a pandemic journal and recommend you do the same. Do you want your future generations to know that you spent this period predominantly in fear, glued to your phone, hiding under the covers, and neglecting your health by baking every single day and avoiding exercise and all forms of social contact? Or would you rather share your fears and vulnerability openly, but then provide hope with all of the things you did to train for the COVID-19, by supporting your own physical and emotional health, and that of your family and surrounding community. Your actions now can provide courage and hope for future generations who will inevitably face their own pandemics and epidemics. Lift yourself and others out of this period, and be their inspiration. I wish all of you peace, safety and optimal health. Grok On!

For more information on health and access to my free COVID-19 survival guide and resources being used by Silicon Valley companies and readers worldwide, go to this page, and follow me for cutting edge science and daily tips on Instagram @roneshsinhamd.

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References

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7057831/

https://www.culturalhealthsolutions.com/beware-of-the-covesity-covid-obesity-pandemic/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4418473/

https://www.culturalhealthsolutions.com/is-your-liver-fat/

https://ift.tt/3eWYeL8 shows NLRP3

https://www.ncbi.nlm.nih.gov/pubmed/30761006

https://www.culturalhealthsolutions.com/metabolic-syndrome-what-cholesterol-guidelines-should-really-focus-on/

https://www.sciencedaily.com/releases/2020/05/200501120102.htm

https://ift.tt/3h0gBjO

https://ift.tt/30iyiFH

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jesseneufeld · 4 years

Text

Training for “The COVID-19”

Cognitive Reframing Coronavirus: From Fear to Readiness

One way I view our pandemic and its relationship to our individual health is by splitting it into external viral load vs. internal cytokine load. Refer to the image below.

Excerpt from the Free COVID Guide

Increased belly fat: ethnic waistline cutoffs are here and to learn more about body fat and the impact of ethnicity, read my post here.

High triglycerides: aim for triglyceride levels to be closer to 100 mg/dL or below

Low HDL (healthy cholesterol): males should target an HDL>40 mg/dL and for females, HDL>50 mg/dL

High triglyceride/HDL ratio is even better than looking at individual triglyceride and HDL, aiming for a ratio of less than 3.0 (lower the better)

Elevated blood glucose (prediabetes, diabetes)

High blood pressure: More recent research is showing that hypertension may be an inflammatory condition and the NLRP3 inflammasome might be a key switch as discussed in this study.3

Fatty liver: Learn more by reading my post here. 4 This mouse study 5 is linked to NAFLD (non-alcoholic fatty liver disease) and blockade of this pathway leads to regression of fatty liver.

Lifestyle Changes

Activity: Moving Throughout the Day

Deep Breathing Exercises

Cardio: Building your Cardio Fitness for COVID-19

What About Resistance Training?

For more information on health and access to my free COVID-19 survival guide and resources being used by Silicon Valley companies and readers worldwide, go to this page, https://ift.tt/3cgAaRX and follow me for cutting edge science and daily tips on Instagram @roneshsinhamd.

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References

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7057831/

https://www.culturalhealthsolutions.com/beware-of-the-covesity-covid-obesity-pandemic/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4418473/

https://www.culturalhealthsolutions.com/is-your-liver-fat/

https://ift.tt/3eWYeL8 shows NLRP3

https://www.ncbi.nlm.nih.gov/pubmed/30761006

https://www.culturalhealthsolutions.com/metabolic-syndrome-what-cholesterol-guidelines-should-really-focus-on/

https://www.sciencedaily.com/releases/2020/05/200501120102.htm

https://ift.tt/3h0gBjO

https://ift.tt/30iyiFH

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