Tuesday, March 31, 2015

Processed Foods the Biggest Chunk of Calories in U.S. Groceries: Study

By Robert Preidt, HealthDay Reporter
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SUNDAY, March 29, 2015 (HealthDay News) -- Highly processed foods account for more than 60 percent of the calories in products Americans routinely buy in grocery stores, a new study finds.
These foods tend to have more fat, sugar and salt than less-processed foods, the researchers said.
"Overall, we found that not only are highly processed foods a dominant, stable part of U.S. purchasing patterns, but also that the highly processed foods that households are purchasing are higher in fat, sugar and salt, on average, compared to the less-processed foods that they buy," study author Jennifer Poti, a research assistant professor at the University of North Carolina at Chapel Hill, said in a news release from the American Society for Nutrition.
Poti's team analyzed at least one year of grocery store purchases by more than 157,000 households between 2000 and 2012. The participants took part in the study for an average of four years and collectively bought 1.2 million items.
Highly processed foods include items such as prepared meals, white bread, cookies, chips, soda and candy. Unprocessed or minimally processed foods include fresh or frozen vegetables, fresh meat, milk, eggs and dried beans.
From 2000 to 2012, the proportion of calories bought in highly processed foods remained stable at 61 percent to 62.5 percent. There was a significant increase in the proportion of calories bought in ready-to-heat foods (such as frozen meals), reaching more than 15 percent in 2012, the investigators found.
The findings were scheduled for presentation Saturday at the Federation of American Societies for Experimental Biology annual meeting, in Boston. Research presented at meetings should be viewed as preliminary until published in a peer-reviewed journal.
"Many Americans have strongly held opinions and beliefs about processed foods," Poti said in the news release.
"Some consider processed foods to be tasty, convenient and affordable choices while others contend that the combination of sugar, fat, salt and flavoring in these foods promotes overeating and contributes to obesity. But until now, we didn't really have the evidence needed to settle this debate," she explained.
Poti said there is a need to distinguish between processed and highly processed foods.
"It is important that when we discuss processed foods, we acknowledge that many processed foods, such as canned vegetables or whole-grain breakfast cereals, are important contributors to nutrition and food security. However, it is the highly processed foods . . . that might potentially be related to obesity," Poti said.

Monday, March 30, 2015

Photo
CreditMichael Hirshon
I recall the exact moment the temperature changed in the workplace. It was 2005, and I was speaking to an audience of 100 young professionals. I was relating my experiences building a career as a Gen Xer (born 1964-79) in a world of traditionalists (born before 1945) and baby boomers (born 1946-63).

Every time I threw out phrases like “paying your dues” and “playing the game,” the audience stared at me blankly. This was not the reaction I had come to expect from early twentysomethings. Usually they took notes on how they could get ahead in corporate America as quickly as possible.

It took 10 years before most organizations identified the millennials as a talent issue on fire. By now, the oldest millennials are 35. They aren’t children anymore — in fact, a majority of them are leaders with decision-making power and direct reports. While executives have been fretting over the millennials, though, a new generation is growing up behind the scenes — Generation Z (born starting in the mid-90s to the early ’00s depending on whom you ask). Within the next three years, Gen Zers will be the college grads in my audiences, and they are poised to be somewhat different from the millennials.I would soon learn, however, that the millennial generation (also known as Generation Y, born after 1980), had come on the scene. Generally speaking, these guys didn’t like my advice about coping with bureaucracy and office politics. It seemed to me that some of them didn’t want to grow up, but at the same time they felt they deserved to do meaningful work right away. Many were not afraid to speak their minds and made it clear they wanted to change the status quo. And at 80 million strong, they had the numbers to do it.

I’ve now had the opportunity to meet lots of Gen Zers, and here’s what I’ve noticed. To start, they tend to be independent. While a 2015 Census Bureau report found that nearly a third of millennials are still living with their parents, Gen Zers are growing up in a healthier economy and appear eager to be cut loose. They don’t wait for their parents to teach them things or tell them how to make decisions. As demonstrated by the teenagers attending the recent Generation Z Conference at American University in Washington, Gen Z is already out in the world, curious and driven, investigating how to obtain relevant professional experience before college. Despite their obvious technology proficiency, Gen Zers seem to prefer in-person to online interaction and are being schooled in emotional intelligence from a young age. Thanks to social media, they are accustomed to engaging with friends all over the world, so they are well prepared for a global business environment.

Gen Z is also diverse. My 15-year-old next-door neighbor is a quarter Hispanic, a quarter African-American, a quarter Taiwanese, and a quarter white. That’s Gen Z — they are often a mix of ethnicities.

Doug Anderson, managing partner of the Washington-based education company Bisnow Ventures, organized the Gen Z conference. He is trying to create a movement around Gen Z with the goal of harnessing the excitement high-school-age Americans have about their careers and helping them explore their options.

At the conference, a few hundred teenagers gathered to take that first step. The mood was electric.
Among those who attended was Sejal Makheja, 16, a sophomore who lives in McLean, Va. When she was 14, Sejal founded the Elevator Project, an organization that aims to lift people out of poverty through apprenticeship, vocational training and job placement. She said she went to the Gen Z Conference because she wanted to cultivate the skills she’ll need to take the Elevator Project to a national scale.

“The young people at the conference want to take an active role in their communities and their futures,” she said. “It’s an upbeat group that’s full of passion.”
Sejal signed up for sessions on finance, investing and networking. She says that her parents did not push her to register for the Gen Z event, nor do they help her with her nonprofit organization. “My parents are supportive, and they’ve had to drive me around, but generally they’re pretty hands-off,” she said. Many Gen Zers intend to go to traditional college, but after that, their lives and careers are likely to be anything but traditional.
Even well-known organizations will have to rethink their recruiting practices to attract this group, and now is the time to start. Those who want to take advantage of Gen Z talent in the future need to develop relationships today with teenagers in grades seven through 12. Get into their schools, provide mentorship and education, and put yourself in a position to help shape their career decisions. They are eager to listen.

Filling the talent pipeline has never been so critical now that the United States is facing a skills gap in most industries. Even if you’re a small operation, you can still have a Gen Z internship program. These children are so mature and they learn so fast, they might just be ready to take over by the time they’re 22.

Why organism engineering could be a foodie’s dream come true March 26  


Thanks to recent advances in synthetic biology — a hybrid discipline of engineering and biology that makes possible the manipulation of DNA of microorganisms such as yeast, bacteria, fungi and algae — a new generation of “organism engineers” has already started experimenting with the creation of new flavors and ingredients. In doing so, they have the potential to transform synthetic biology into a new creative platform to enable chefs, bakers or brewers to create new flavor profiles for food and drink.
Imagine being able to create the next acclaimed ingredient that makes foods more savory, harnessing the power of the “noble rot” to make a wine the equal of a bottle of Château d’Yquem, or fermenting a new cheese that has more flavor complexity than Roquefort. Creative types in foodie capitals around the nation would no doubt be interested in experimenting with these new products and tastes, just as visionary chefs Ferran Adrià,Wylie Dufresne and Grant Achatz experimented with the molecular gastronomy trend when it first started to go mainstream.
One company at the forefront of using synthetic biology to create new types of “cultured ingredients” is Ginkgo Bioworks, a Boston-based start-up that emerged from Silicon Valley’s Y Combinator (the same incubator that gave us Airbnb and Dropbox). The company comes with a pretty impressive innovation pedigree — the company’s co-founder is Tom Knight, the MIT legend who played an important role during the 1960s and 1970s in the development of ARPANET, a precursor to the modern Internet. Knight then reinvented his career trajectory using biology, and by 2012, Fast Company was calling him the “godfather of synthetic biology.”
Backed by $9 million in new venture capital financing, Ginkgo has opened up a new 18,000-square foot facility in Boston — a facility that the company refers to as the “first organism engineering foundry” in the world.By taking advantage of software-directed robots, the plan is to scale up the production of engineered organisms that could eventually be used to make anything from designer fragrances to cheap biofuels. Unlike traditional factories, which one could imagine churning out huge vats of yeast, Ginkgo’s foundry has a wide range of test samples being refined at any time, none of them larger than a bottle of water.
As Patrick Boyle, an organism designer at Ginkgo, told me, the company’s current showcase product is a “cultured rose product” that can be used to make new designer perfumes. Rather than relying on chemistry to create “rose mimics” artificially from a handful of chemicals or crushing 1,000 or more rose petals to make a single vial of rose oil naturally, Ginkgo is choosing a third way: using yeast to ferment these rose oils, which can then be used to create unique new perfume fragrances. The start-up says its method is more cost-effective, and provides a distinct scent.
And the same technology used to create new fragrances could also be used to create new food flavors by genetically modifying microbes. The most likely suspects, of course, are those food products that heavily rely on fermentation for their distinctive taste – think cheese, pickles, bread, beer, wine and yogurt. But that’s not all – there are at least 24 different types of food that result from fermentation – including some that have become favorites with the foodie set: kombucha, charcuterie and miso. Even coffee and chocolate can be considered “fermented food.”
Certain plant-based products, too, could be produced via the use of fermentation. For example, using synthetic biology, Swiss-based Evolva has created an alternative to artificial vanilla flavor (“vanillin”) that has already made its way into food products available to consumers. Boyle suggests that new “plant-based sweeteners” could become big. And a recent article in Perfumer & Flavorist by Reshma Shetty of Ginkgo Bioworks lists more than 20 different “cultured ingredients” that are coming to market soon (including six from Ginkgo).
However, let’s step back a second. The idea that some companies are messing around with the DNA of microbes, storing vast quantities of designer organisms in a factory, and having robots mix together product samples understandably makes some people nervous.
Obviously, there are a number of concerns about synthetic biology, especially in an era when even the mention of genetically modified organisms (GMOs) tends to freak people out. But these concerns are largely overwrought. Synthetic ingredients are actually more “natural” than the artificial ingredients found in stores. There are no genetically modified organisms in the final food product — the “engineered organisms” are only used in the fermentation process as a raw material to help make the final product.
The really interesting part is how the synthetic biology work at Ginkgo has been inspired by the early days of computer programming. Ginkgo is essentially programming organisms, getting them to behave the same way as one might a piece of computer code. Tom Knight, who started in MIT’s artificial intelligence and computer science program, has suggested that learning how to program organisms is more fascinating than the ability to program computers.
The idea of programming microbes to create stunning new tastes is not as outlandish as it might seem. A highly-acclaimed upscale restaurant in Manhattan – Eleven Madison Park – offers a 13-course, $225 tasting menu that features a “pre-dessert” inspired by a flavor of grapes infected by the grey fungus botrytis. Now imagine pairing this dish with a dessert wine such as a Sauternes, which also relies on fermentation for its complex taste. That could be paired, perhaps, with a uniquely fermented chocolate. You get the idea – microbes everywhere.
In many ways, says Boyle, Ginkgo’s goal is “partnering with creative people to bring biology to them.” Ginkgo is a technology company and is run by technologists – but it could also become a new creative platform to empower tech-savvy bakers, chefs and brewers to isolate and use interesting new flavor profiles. Five or maybe ten years from now, when you arrive at a restaurant, check the menu. You might find the term “engineered organism” next to foodie epithets such as “farm-raised” or “cage-free” or “wild-caught.” The humble microbe – so often blamed for the spoiling of food – might actually be praised for unlocking the hidden potential of food.

IS PHYSICAL RETAIL A THREAT TO AMAZON?

Amazon
KarenWebster220x120
CEO, Market Platform Dynamics
7:15 AM EDT March 30th, 2015
Today is the day that it’s reported Amazon will launch version 2.0 of its local services play. Branded Amazon Home Services, this hyper-local marketplace will match local service providers – plumbers, fitness instructors, dog walkers and appliance repair people, for example – with Amazon customers. Earlier versions of Amazon Local Services served up a notice of available providers when relevant purchases were made on Amazon.com. For instance, the purchase of a car stereo would prompt a list of local car stereo installers. Services providers will pay a cut of what they charge to Amazon for the convenience of being able to market to a pool of customers and the ability to use Amazon checkout to pay for their services.
Those living in Atlanta, Austin, Boston, Charlotte, Chicago, Cincinnati, Dallas, Denver, Detroit, Houston, Miami, Minneapolis, Nashville, New York,  Orlando, Philadelphia, Pittsburgh, Phoenix, Portland, Riverside, Tampa, Sacramento, San Diego, San Francisco, San Jose, Seattle, St. Louis, and Washington, D.C., will be able to see for themselves what v.2 will bring.
This announcement comes on the heels of rumors last week of Amazon’s intent to purchase luxury e-tailer Net-a-Porter and the acquisition of Internet of Things technology company 2lemetry a couple of weeks before that. The former, if consummated, would break Amazon’s “no acquisition over $1 billion rule” since Net-a-Porter is said to be worth $2+ billion. The latter is said to give Amazon the capability to leverage real-time data analytics from merchant beacons and even facial recognition to serve offers and relevant promotions to consumers.
And, of course, this all comes in between announcements of Amazon’s same day delivery rollouts, foray into groceries with Amazon Fresh, the set-up of a physical location in New York, the growth in the number of Amazon customers (which is said to top 270 million consumers with cards on file with the retail giant) and the growing spending power of Amazon Prime customers – those 40 to 60 million consumers who spend twice as much annually as non-Prime customers.
Those of us who live and breathe payments tend to analyze Amazon and its potential for success on the pressure it has placed on existing physical and online retailers and its ability to extend its payments brand outside of its own marketplace. That seems perfectly logical since, let’s just say Amazon hasn’t exactly built its business by being all warm and cuddly to traditional retailers.
And Amazon’s investment in payments and commerce over the years earned it the third spot in the list of 100 payments innovators, right behind Apple and Visa. It did, after all, pioneer one-click checkout and holds the patent on it.
Amazon’s commerce pillars are delivering convenience, selection and low prices because that’s what they believe consumers want. That mantra has placed Amazon squarely in the crosshairs of most retailers who’ve since observed the dent that Amazon’s relentless focus on low prices and a growing selection of products made easy to find and buy has made on the traditional retail landscape. As a result, Amazon has found it hard to recruit many brand name merchants to participate in its marketplace.
And, perhaps not surprisingly, from a pure payments perspective, the chances of finding a Pay With Amazon bug on an e-tailer’s storefront have run from slim to slimmer, despite the many consumers that have Amazon payments credentials and are in the habit of using them a lot on Amazon.
What’s less talked about, however, is the extent to which physical retail –and its intense interest in achieving success now in an omnichannel world – is a potential threat to Amazon’s business and even perhaps a driver in many of the things they now seem focused on.
Pshaw, I can hear all of you saying. But humor me.
Let’s start with understanding of how Amazon has built its eCommerce business to this point.
The central character in Amazon’s story is the consumer.
Yes, the consumer is what everyone says is the in center of everything they do. Yet the payments and retail landscape is littered with the roadkill of those motivated by an intense desire to one-up the competition, under the guise of saying that they want to do better by the consumer.
Isis/Softcard is a great example of that — a mobile payments scheme motivated by telcos to capture revenue from payments made with mobile phones, not how consumers could benefit from such an application.
Ditto to MCX which is driven, in the first instance, by a desire on the part of merchants to reduce their cost of acceptance rather than on giving consumers a good reason to ditch what they do today for an MCX-enabled commerce scheme.
And, double ditto to most of the banks that insist on developing bank-branded mobile wallets out of a fear of being made invisible in a digital world and not on why a consumer would want and use one.
You get the point.
Those of you at The Innovation Project 2015 also heard Amazon’s head of external payments articulate this “consumer at the center of everything” theme. More than anyone else, this executive has to live and breathe the reality of convincing merchants that enabling Amazon Payments on their sites isn’t like letting the fox in the hen house to both eat all of their hens and then blowing the hen house to smithereens so that they can never have any more hens, ever. And judging from the dearth of Amazon Payments check out buttons on websites, that appears to be the prevailing merchant sentiment today.
But maybe that’s not really the endgame.
It doesn’t really seem that Amazon is in hot pursuit of payments acceptance in quite the same way all other digital payments providers are – getting merchant acceptance on their sites. Instead, Amazon seems to be following a payments’ roadmap linked more to its retail credo of convenience, selection and price.
A roadmap that might also be in response to – and maybe even to shore up its defenses against– the burning platform that omnichannel has become for the more traditional retail players.
Take convenience.
Amazon is largely correct that consumers are driven by convenience, selection and price. But in a connected device world, those words now mean different things. And the combination of smart devices and technology is helping retailers large and small and on and offline respond to how consumers now interpret what it means to deliver “convenience.”
Today, convenience isn’t just about making it easy to find the things that consumers might like to buy and then checking out in one-click. It’s now about getting that stuff delivered immediately. It’s why Amazon is building warehouses all over the place to make two-day shipping a retail relic. Same day, even same hour, is the goal and if they have any say, soon the new retail standard. Products delivered quickly that are, of course, bought and paid for on Amazon.
But that’s also why the No. 1 feature that retailers are investing in is the ability for consumers to buy online and pick up in store.
It’s reported that the No. 1 reason that consumers still prefer physical stores to online shops is the ability to walk in and get what they need the day/hour/minute they need it and not have to pay or wait for the retailer to ship it. PwC published a report earlier this year that suggested that physical stores remain the primary stop for shopping even though online browsing is off the charts. I know, it sounds implausible in a world in which foot traffic is down, eCommerce growth is up and malls are stagnating, but the data suggests otherwise. The physical retailers that can use technology to capture an order and enable the delivery of a product the same day in store can do something that Amazon can’t – offer the opportunity to see, feel, try on and otherwise kick the tires on a product and walk out with it (and maybe with even more stuff, too). Order online and pick up in store removes the friction of delay, and the uncertainty associated with not knowing exactly what the item looks like or how it fits.
Perhaps that explains Amazon’s interest in grocery.
Whole Foods and the lively music track that plays in the background notwithstanding, most people find going to the grocery store to be a real pain. It takes time and most people buy the same stuff week after week. Where it’s available, Amazon Fresh makes it simple for consumers to build shopping lists, buy what they need, and have it delivered to their homes the same day or even within the same hour. Consumers, in a post-recession frame of mind, also don’t seem to be as invested in buying branded grocery products the way they once did – so are happy to outsource the purpose of private label products to someone else to assemble, bag and have delivered to them.
Peapod and Instacart, of course, are capitalizing on this trend, too, as enabling platforms to move online an experience that was only ever possible offline. In the grocery category, Amazon might even be a little late to the omnichannel party but also perhaps why we also see it experimenting with a whole new category of connected device like Dash (the wand that scans bar codes of products and builds a shopping list). And why Amazon Fresh also builds on another post-recession trend – eating in – by aggregating lists of neighborhood restaurants and carry out places so that entire meals can also be ordered and delivered. And all paid for, of course, using those registered Amazon accounts.
Amazon also wants to corner the market on selection. And perhaps it’s also why Amazon is focused on becoming the platform for matching local service providers with the 270 million people who have Amazon accounts and practiced one-click checkout fingers ready to pick and click.
Through Amazon Home Services, Amazon is expanding its selection with businesses that feel no sense of competition with it. Rather than competing with them, Amazon is the enabling platform that will help local services businesses grow.
In a move that will likely be the finishing blow to Angie’s List and perhaps even blunt Yelp’s intentions to monetize its services portal, Amazon Home Services will remove the friction from discovering local services providers and then paying them. Amazon Home Services also doesn’t come with the baggage of requiring a consumer membership fee either, like Angie’s List does, and won’t need to spend millions to acquire customers for those services providers who want to be part of it.
Last quarter, Angie’s List spent $52 to acquire a single customer, 30 percent more than it did the quarter before, but grew its membership base by only 3 percent. Angie’s List has been in the business almost as long as Amazon has – it was founded in 1995 – and has been losing money ever since. (You might want to pay attention to those Angie’s List commercials over the next few months since, if Amazon Home Services gets any traction, it may be the last time you ever see them.)
Amazon’s selection has been greatly fortified over the years by a growing roster of third-party sellers.
Now, it’s probably the case that some of those sellers probably also hold their breath and pray for the best in trading off the chance to get visibility in front of the 168 million consumers who visit Amazon.com at least three times every month with the risk that they’ll be steamrolled by them if they drive too much volume and get too big.
But those third-party sellers are becoming a bigger part of Amazon’s volume.
In 2014, Amazon reported that 40 percent of its volume came by way of these third-party sellers. That certainly makes for an attractive selling proposition for small merchants to hop on the Amazon retail platform  – small merchants that would otherwise be invisible to even a fraction of those consumers.
So, could Amazon’s physical storefront in New York create an omnichannel experience for these third-party sellers? Or a place for Amazon to put on display and sell the growing number of private label products that it produces? Or a place for consumers who are ordering online to pick up those items “in the Amazon store?”
Perhaps all of the above and then some, including adding a physical retail experience to the high end Net-a-Porter customer.
Price, Amazon’s third retail pillar, has been the retail litmus test ever since the financial crisis and remains a dominant deciding factor even though the economy in the U.S. and elsewhere is improving.
Of course, as Amazon knows this well. And it also understands the ease with which mobile phones allow consumers to assess the tradeoff between price and value by putting both pricing information and product reviews right at their fingertips. The Federal Reserve recently published a report that describes how consumers use their mobile phones, suggesting that nearly half (47 percent) do so to compare prices, and a third have scanned a bar code in a store to check a price. Forty-two percent use their phones to check prices throughout their physical retail shopping journey and two-thirds of consumers have used both price and product reviews to change their minds about what to buy.
But, what’s also important is the degree to which the showrooming concept that Amazon literally gave birth to five years ago has diminished. Sure, PwC attests that nearly 70 percent of consumers do check product pricing and reviews in store, but nearly three quarters of those customers do end up buying those products in the store in which they are standing and checking those prices. While we don’t know how many of the remaining 25 percent simply don’t buy at all, return and buy later or buy from a competitor, retailers have taken the showrooming bull by the throat and adjusted their sales training, product inventory, supply chain, store operations and pricing strategies to blunt its impact.
Now, none of what I’ve just said is to diminish Amazon’s power and prowess as a massive retail game changer. It would be silly to think otherwise. The PwC report I referenced earlier and that was published just last month (February 2015), ranked Amazon as the consumers’ No. 1 most favorite merchant, beating out Walmart and Target and a slew of other physical retailers.
But what’s interesting about Amazon’s latest moves is the extent to which it seems to be responding to the consumers’ new expectations of convenience, selection and price – and itself embracing an omnichannel consumer credo. Which, of course includes sizing up instances in which friction exists in retail and commerce that its platform assets can eliminate – grocery and local services, for example.
What’s interesting to observe is the degree to which mobile, technology and connected devices can level the retail playing field. In combination, they are helping traditional retailers hone their competitive advantage  – and establish a closer relationship with a consumer that they can reach out and touch and serve in ways that online retailers cannot. And there are many enabling commerce platforms that are available for these retailers to tap into that are helping them keep pace with the changing requirements of their connected consumers.
What retailers increasingly understand is that but for the products that consumers know and buy on a regular basis – groceries, sundries, dog food, shampoo, even some beauty products and apparel – the ability to touch and feel and see products is a unique starting point for creating an omnichannel strategy that can help them blunt the “Amazon effect.”
For Amazon, the omnichannel challenge is a bit of a role reversal. They were, in many ways, the wake-up call for retailers who didn’t quite internalize the degree to which the “Amazon effect” would change the relationship they had with their customer. Amazon has observed that retailers aren’t willing to go down without a fight, and are using their assets to reimagine and reengineer their customer experience and trying to sort out the extent to which Amazon is either a help or a hindrance.
And Amazon, perhaps underestimating a little bit the importance of having a physical retail asset in serving a consumer, may now be forced to think a little differently about how to execute convenience, selection and price with a consumer that now wants and expects an omnichannel experience from all of the retailers they interact with – Amazon included.

16 famous brands that started off as products for the military

Many of the world's most famous brands have a military heritage.
Some brands proudly display their backgrounds in their logos, websites and marketing, while others would rather consign their early beginnings to the history books.
Either way, a surprising amount of brands started off by supplying products to the armed forces or discovered the products that made them famous during times of conflict.

The original Jeeps went into production in 1941, purpose-built for the military. Willys MB Jeeps became the most commonly-used 4-wheel drive vehicles of the US army during World War II.

Mars invented the recipe for M&Ms during the Spanish Civil War, when Forrest Mars Sr. saw soldiers eating pieces of chocolate covered in a candy coating, which prevented them from melting in the sun. He was on his visit behind the lines with a member of the Rowntree family, which went on to make Smarties — a candy very similar to M&Ms — sold outside of the US.

Vodafone began its life in the 1980s as a subsidiary of Racal Electronics, the UK’s largest military radio technology producer at the time. Racal was also once the third-largest British electronics company. Here's Vodafone's first mobile phone, the Mobira Transportable, which weighed 11 pounds.

Aquascutum was founded in 1851. British army officers wore its water-repellent grey raincoats during the Crimean War to help withstand the rain and mud in the Russian trenches (the brand's name is derived from Latin words "aqua," which means water, and "scutum," which translates as shield.) And, a few decades later, here's former Prime Minister Sir Winston Churchill wearing one of its classic trench coats.

Probably the best-recognized sunglasses in the world, the Ray-Ban Aviator. Bausch & Lomb developed the style after being asked by the US Army Air Corps Lieutenant General to create sunglasses that would reduce the nausea and headaches pilots flying at high altitudes were experiencing. The original prototype was created in 1936 and had green lenses, which served as anti-glare without obscuring pilots' vision.

Kotex sanitary pads actually started out as medical gauze to treat soldiers during World War I. Army nurses then adapted the wadding for menstrual purposes. In 1920, Kotex became Kimberly-Clark's first consumer product.

Super glue was first discovered in 1942 when a team of scientists, who were looking for materials to make clear plastic gun sights for the war, came across a material that stuck to any other material it contacted. American researchers rejected cyanoacrylates (the chemical name for glue) because it was too sticky. But in 1951, they were rediscovered by researchers at Eastman Kodak. Super Glue began being sold as a commercial product in 1958.

Victorinox originated in 1864 from a knife cutler's workshop Ibach-Schqyz, Switzerland. Founder Karl Elsener I went on to become the first major supplier of soldiers' knives to the Swiss Army. Here's one of the original designs.

Silly Putty was an accidental creation. It was invented in the 1940s by an engineer looking to create a synthetic rubber. During World War II, rubber was rationed in the US and the government asked companies to attempt to make an alternative in order to speed up wartime productive efforts. A practical use for the putty was never really found but, after a marketer placed a batch of the putty into little plastic eggs and began selling them for a $1, it became a world-renowned toy.

Silly Putty was an accidental creation. It was invented in the 1940s by an engineer looking to create a synthetic rubber. During World War II, rubber was rationed in the US and the government asked companies to attempt to make an alternative in order to speed up wartime productive efforts. A practical use for the putty was never really found but, after a marketer placed a batch of the putty into little plastic eggs and began selling them for a $1, it became a world-renowned toy.
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Hugo Boss was a member of the Nazi Party and in 1928 became an official supplier of uniforms organizations within the National Socialist party, including the Hitler Youth, Sturmabteilung (paramilitary), and the SS.

Fanta was first invented due to a trade embargo on importing Coca-Cola syrup into Nazi Germany during World War II. The then-head of Coca-Cola Deutschland decided to create a new drink made up ingredients actually available in the country at the time, such as whey and pomace. The result was Fanta, which comes from the German word "Fantasie." Coca-Cola relaunched Fanta worldwide in 1955.

Banana Republic was founded by husband and wife team Mel and Patricia Ziegler in 1978, who began by re-purposing and selling vintage military surplus clothing and safari wear. The clothing retailer later expended to its own original lines and was acquired by Gap in 1983. Here is the very first Banana Republic in Mill Valley, California.

Porsche created the Volkswagen Beetle after Adolf Hitler expressed demand for a mass-market, sturdy, but cheap vehicle for Germany’s newly established road network. The first Beetle was manufactured in 1938. Here's a 1963 Beetle, made famous by the movie "Herbie."

Motorola originally started out as a battery-maker called Galvin Manufacturing Corporation. But in 1940 it developed the Handie-Talkie SCR536 portable two-way radio, which became a World War II icon.

The founders of Adidas and Puma were two brothers (Adi and Rudolf) who were partners at the Dassler Brothers Sport Shoe company in the 1920s and even supplied shoes to gold medal-winning African-American athlete Jesse Owens during the 1936 Olympics.

But a fierce rivalry grew between them, which came to a head during World War II when the Allies bombed Herzogenaurach. Adi is reported to have exclaimed: “The dirty bastards are back again,” as he and his wife climbed into a bomb shelter already occupied by Rudi and his wife. Rudi thought it was directed at him, and as their conflict escalated, the two split the company in 1945. Adi named his new company Adidas, and Rudi called his Puma. 

Duct Tape was first created by Johnson & Johnson during World War II, where soldiers had a need for strong, flexible, waterproof tape that could repair their machinery, equipment, and ammunition. It was nicknamed "Duck Tape" by soldiers, due to its duck cloth backing.

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