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Ann Payne’s Caveman Foods New Website stresses Canadian Headquarters

Toronto, October 28, 2014 — Ann Payne’s Caveman Foods has unveiled a new website: annpaynescavemanfoods.ca. This replaces the previous web site, eatcavemanfood.com, although the old web site is still up, during this transition.

This move has been made to clarify some confusion in the United States, where there was some confusion over a marketing subsidiary with a similar name — there was an assumption — even by people with access to the labels which say “Made in Canada” — that the beverage itself was brewed in the United States.

“While the source of the new web site name was mostly administrative, as we move into marketing water kefir for export — as well as continuing to serve our domestic market — we felt that our new web site would clarify any confusion about where the water kefir is brewed and bottled.”

Water kefir is a pre-historic method of using friendly yeasts and bacteria to turn sugar water into a low-calorie, high enzyme, fresh and raw drink; water kefir is naturally non-alcoholic. Ann Payne’s Caveman Foods Ltd has perfected a method of preserving the effervescence and vitality of this historic refreshment.

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Ann Payne’s Caveman Foods Ltd Has Ancient Vegetarian Lineage

Toronto, November 11, 2014 — Confused about how water kefir fits into a Paleo diet? It all depends on how we define Paleo: do we mean a diet high in protein and dried fruits, or a diet similar to what a cave man or woman might have eaten? Ann Payne’s Caveman Foods Ltd’s mission is to reintroduce some of the exotic flavours and techniques that have dropped out of the modern diet, such as our raw tibicos, or water kefir culture.

Fermentation is as old as fruit. Indeed, yeasts and bacteria are some of the oldest life forms known, and so it is to be expected that these life forms would be the first to enjoy sugar! Birds, horses, dogs — or even wasps — often seek out fallen fermented apples or grapes— when we enjoy a bottle of Ann Payne’s water kefir, we are in the company of many species who like fermented foods.

“Most people realize that ancient people ate a wide range of plant products; seeds, roots, leaves and tree bark — less well known is that the most frequent method of food preservation was fermentation! Long live ancient vegetable foods, and all their natural fermented variety!”

Water kefir is a pre-historic method of using friendly yeasts and bacteria to turn sugar water into a low-calorie, high enzyme, fresh and raw drink; water kefir is naturally non-alcoholic. Ann Payne’s Caveman Foods Ltd has perfected a method of preserving the effervescence and vitality of this historic refreshment.

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Ann Payne’s Caveman Foods Celebrates Fifth Year Anniversary

Toronto, January 29, 2015: Ann Payne’s Caveman Foods Ltd recently marked its fifth year of operations. The company was founded in the United States in December of 2009, and placed its first product on the shelves in April of 2010. The company moved to Ontario, in the summer of 2011, when increased volumes made it necessary to open a facility of its own.

Ann Payne’s Caveman Foods Ltd was founded based on having perfected a method of preserving the effervescence and vitality of water kefir: water kefir is a pre-historic method of using friendly yeasts and bacteria to turn sugar water into a low-calorie, high enzyme, fresh and raw drink. Water kefir is naturally non-alcoholic.

“We will be celebrating this five year anniversary by — over the next few months — introducing new flavours — renewing our packaging — and expanding our product line to include fermented soup bases and select fermented, raw condiments!”