Europe: Packaging beer cans with adhesive dots

The Carlsberg Group is using KHS subsidiary NMP System’s Nature MultiPack to combine its beverage cans with adhesive dots instead of shrink-wrapping, hi-cone rings and other secondary packaging solutions.

The innovation has been invented by NMP Systems, and developed together with Carlsberg over the past three years.

It is now being launched as a world premiere for cans under the name Snap Pack.

The filled cans are connected with a few adhesive dots and the cans can easily be separated with a movement.

The brewery group expects that by dispensing with shrink-wrapping in its can packs, up to 76% of plastic can be saved – in absolute figures this amounts to more than 1,200 tons per year, when fully rolled out.

The brewery will first be selling it in the UK and Norway with Denmark, Carlsberg’s home country, following in early 2019.

Classic Molten Chocolate Cake with Cassis Berries


Cassis Berries:
  • 1/2 cup creme de cassis
  • 1 1/2 cups mixed berries
  • 1 stick (8 tablespoons) unsalted butter, plus more for the ramekins
  • 1 tablespoon cocoa powder, for dusting the ramekins
  • 4 ounces good-quality bittersweet chocolate, finely chopped
  • 1 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 large eggs plus 2 yolks
Berry Mascarpone:
  • 1 cup mascarpone
  • 1 teaspoon granulated sugar
  • 1 teaspoon vanilla extract
  • Fresh mint sprigs, for garnish

Burger King Has New Crispy Chicken Tenders And They Sound Cluckin’ Good

For being the “king” of burgers, Burger King sure does know its chicken—chicken fries, various chicken sandwiches, and so on. Now, the chain is taking its chicken game to a whole new cluckin’ level. Today, BK launched new Crispy Chicken Tenders.

Burger King describes the new tenders as “whole muscle white meat chicken” coated in a “home-style seasoned breading.” They’re allegedly juicy on the inside and crispy on the outside, which is really how all chicken should be. BK says the chicken tenders are perfect for any of its dipping sauces, as well.

You can snag the new tenders for a recommended $2.49 (2 pieces) or $4.49 (4 pieces), though Burger King notes that prices may vary by restaurant. Prior to the new menu item’s release, Burger King headed to the streets of NYC to ask folks about the new Crispy Chicken Tenders…except they didn’t exist at that point. Several claimed to have tried them, though.

Upon trying them (for real this time), the reviews were top-notch. Christopher Finazzo, North America president for the Burger King brand says, “The Crispy Chicken Sandwich we introduced last year took the chicken category by storm, so we know our new Crispy Chicken Tenders will hit a sweet spot for our guests.”

Even sweeter? Grubhub is offering a FREE four-piece order of Crispy Chicken Tenders when you order at least $10 of Burger King beginning Tuesday, September 25 at select locations nationwide.

Banana Crumb Muffins


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

This Is the Secret Ingredient Behind the Addictive Flavor of McDonald’s Fries

There are matchstick fries and steak fries; crinkle-cut fries and waffle fries; cheese fries and sweet potato fries. But among all the rest, McDonald’s French fries are an old standby. There’s something about the flavor that we just. Can’t. Stop. Eating.

No, it’s not just in your head that fast-food fries are one of the most addictive foods. One secret ingredient keeps you coming back for more.

To make McDonald’s fries, fresh potatoes are washed, peeled, cut, and blanched in a factory, according to a video from the company. The plant also adds chemicals to keep the potatoes a uniform light yellow color (but no, that’s not behind their addictive flavor). After that, the cut potatoes are fried for less than a minute before getting frozen and sent to McDonald’s locations. At the restaurant, those frozen strips are cooked in oil and salt before getting landing on your tray in that red box.

That all sounds standard enough, so why are they so exceptionally scrumptious?

It all started in the 1950s, when the shortening company that gave McDonald’s vegetable oil couldn’t afford the equipment needed to hydrogenate the oil, which would extend its shelf life. (Learn how to tell if you eat too many preservatives.) So the supplier gave a blend of oil and beef fat instead, according to NPR.

Over time, McDonald’s and other fast-food joints made the beef fat part of their signature fry flavors. But in the 1980s, fast-food restaurants took the ingredient out when health advocates criticized how much “bad” saturated fat it added. (Find out if you’ve been eating too many bad fats.)

McDonald’s wanted to keep its signature beefy flavor but without the beef fat itself, so it came up with a solution. Now, the fast-food chain adds “natural beef flavor” to its vegetable oil to give its fries their irresistibly meaty (though not-so-vegan-friendly) taste. Next, check out these 75 mind-blowing McDonald’s facts.



  • 3 avocados – peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup diced onion
  • 3 tablespoons chopped fresh cilantro
  • 2 roma (plum) tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper (optional)


  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Garlic-Roasted Chicken and Vegetables


  • 1 roasting chicken (5 to 6 pounds)
  • 4 tablespoons butter, softened, divided
  • 15 garlic cloves, halved
  • 1 can (14-1/2 ounces) chicken broth, divided
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 to 2 tablespoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 10 red potatoes (about 1-1/2 pounds), cut into large chunks
  • 2 cups baby carrots
  • 1 medium red onion, thinly sliced


  1. Rub inside of chicken with 2 tablespoons butter. With a sharp knife, cut 16 small slits in chicken breast, drumsticks and thighs. Place a halved garlic clove in each slit. Place chicken on a rack in a shallow roasting pan; tie drumsticks together.
  2. Place remaining garlic in pan. Pour half of the broth over chicken. Combine oil and lemon juice; pour half over chicken. Rub remaining butter over chicken. Combine the oregano, salt, pepper and garlic powder; sprinkle half over chicken. Cover and bake at 350° for 45 minutes.
  3. Place the potatoes, carrots and onion in pan. Drizzle remaining oil mixture and broth over chicken and vegetables. Sprinkle remaining oregano mixture over chicken. Cover and bake 30 minutes longer; baste. Bake, uncovered, for 45-50 minutes or until a thermometer reads 180°, basting several times. Thicken pan juices if desired. Cover and let stand for 10 minutes before serving.