Category: Food

Retail News Asia is committed to providing both local and global retailers with the latest Food and Food & Beverage news throughout the Asian market. This on a daily base.

  • McDonald’s hit with breach of advertising rules over Instagram mix-up

    McDonald’s hit with breach of advertising rules over Instagram mix-up

    Ad Standards has found that McDonald’s Australia breached rules for distinguishable advertising, as set out in the Australian Association of National Advertisers (AANA) Code of Ethics, Section 2.7.

    The breach occurred in an Instagram post by @southaussiewithcosi, which featured a man, woman and two children in matching McDonald’s pyjamas and holding McDelivery bags. Andrew ‘Cosi’ Costello, who fronts the Instagram account, is also a co-host of SAFM’s breakfast show on the Hit Network in Adelaide.

    The post, which has since been deleted, had the following caption: “Verified @maccas_sa have been serving South Australians for 50 years. How cool is that? Tonight we are celebrating their birthday with delivery and my girls are wearing the @peteralexanderofficial limited edition maccas PJ’s”.

    In one of the complaints submitted to Ad Standards’ community panel, it was noted that it was unclear whether it was a sponsored post or not as it did not contain the hashtags #ad or #sponsored.

    In McDonald’s initial response, the company argued that the code was not applicable in this case as the products provided were gifts, and there was no formal agreement with @southaussiewithcosi to post on social media.

    In its response, McDonald’s said: “McDonald’s has a partnership with SAFM, which is a commercial radio station that broadcasts to Adelaide. McDonald’s gifted the products as a gesture of goodwill and to support SAFM. The talent in question is part of the breakfast radio crew with SAFM and has his own personal brand/TV show called ‘South Aussie with Cosi’. McDonald’s does not have any commercial relationship with “South Aussie with Cosi” or the talent directly. As such the content posted on the account ‘South Aussie with Cosi’ is entirely outside of the McDonald’s reasonable control.”

    McDonald’s continued: “Unlike the previous cases that the panel has determined, in the current case it is not reasonable to assume that the motivation to provide free products is that they will post about the products or otherwise draw the attention of their followers to the brand given that McDonald’s does not have any affiliation with ‘South Aussie with Cosi’”.

    McDonald’s also highlighted that if the post was found to be advertising, it was distinguishable as another brand is mentioned, the caption refers to McDonald’s delivery service and 50th-anniversary celebrations, and both the products and label on the products are clearly visible.

    A majority of the panel found the post did meet the definition of advertising as while the advertiser did not have direct editorial control over the post, “the influencer was motivated to publish positive content about his employer’s sponsor, and in the context of the relationship would not, for example, have posted similarly about a competitor to the employer’s sponsor”.

    The panel further found that tagging the brand in the caption was not sufficient to distinguish the post as advertising, as per its Practice Note for the Code. The post needed to be clear, obvious, and upfront as sponsored content.

    McDonald’s responded to the finding: “McDonald’s takes its responsibility as an advertiser seriously. We are disappointed with the outcome of the complaint, however, we respect the final decision from the panel. We have communicated with the influencer, and the influencer has agreed to remove the post.”

  • De’Longhi links coffee lovers and roasters in virtual Coffee Lounge

    De’Longhi links coffee lovers and roasters in virtual Coffee Lounge

    Small appliance brand De’Longhi Australia has launched an online community for coffee lovers including a marketplace linking consumers with artisan coffee roasters around the nation.

    The Coffee Lounge has been created as a space that “brings together the world of beans, milk and machines,” aiming to help educate and support consumers who want to learn more about coffee and enjoy the culture behind the cup.

    “Whether you’re just starting your coffee journey or a more experienced at-home barista looking to refine your skills, this new website is designed to provide you with all the tools and resources you need to create the perfect coffee,” explains George O’Neil, marketing director at De’Longhi.

    “While lockdowns around the country limit how far we can travel at the moment, we want to be able to support roasters across the country with the launch of this new website. Our aim is to support the coffee industry and become the first destination that coffee lovers head to if they wish to learn more and discover the newest, widest variety of artisan blends.”

    De’Longhi expects coffee lovers from all over the world to participate.

    In the Coffee Lounge’s marketplace, consumers can browse and learn about different types of coffee beans so they can create barista-quality coffee at home. It launches with 28 coffee packs from seven local roasters including Industry Beans, Criteria Coffee and Seven Miles Coffee Roasters.

    In a gamified process, consumers can answer a one-minute quiz that helps create a personalised recommendation for visitors of the roast most likely to suit their taste.

    Industry news on trends and innovations, recipes, and tips and tricks from coffee experts are also included in the lounge.

    “The De’Longhi Coffee Lounge aims to bring the world of coffee machines and beans together for all coffee lovers to enjoy,” says O’Neil.

  • Woolies sells stake in Marley Spoon

    Woolies sells stake in Marley Spoon

    “Marley Spoon experienced strong growth over the term of W23‘s investment and has matured into an established listed company, and no longer fits squarely within the investment criteria of W23,” a Woolworths spokesperson said.

    “Woolworths Group and Marley Spoon remain committed to the continuing five-year strategic growth alliance that covers marketing support and customer origination programs as well as co-operation on logistics and supply chain operations.”

    Earlier this year, Marley Spoon chief executive Rolf Weber said the business’ growth had been boosted by the impact of the pandemic – despite supply chain pressures from drought, bushfires, floods, food shortages, and the global health crisis.

    Weber attributed the business’ impressive retention rates in part to the continued innovation of his team, including the launch of ready-to-heat meals earlier in 2020.

    “Our numbers are very strong and customer retention is extremely high, even as the impact of the pandemic has begun to decrease across Australia,” says Weber. “Ready-to-heat meals had been in product development prior to the pandemic, however, the launch was expedited by lockdowns and the demand from the influx of news customers. With many Australians returning to the office in recent months, the number of ready-to-heat meals sold continues to impress and opens future opportunities and streams to reach new customers.”

  • Johnnie Walker toasts 200 with global experience centre in Edinburgh

    Johnnie Walker toasts 200 with global experience centre in Edinburgh

    “The story of the world’s best-selling whisky has been brought to life with flair and imagination and we have built a team which includes some of the most talented individuals in their fields,” said Barbara Smith, MD of Johnnie Walker Princes Street.

    The building serves more than 800 flavor combinations in innovative dispensation systems. Visitors can select their favorite whisky and have bottles filled directly from casks and engraved. The experiential space also houses two rooftop bars and a terrace overlooking the Edinburgh skyline.

    According to the company, it took four and a half years in the making to bring Johnnie Walker Princes Street into life. The project is part of Diageo’s US$256 million investment, the largest single investment program of its kind ever seen in Scotch whisky tourism.

    “Johnnie Walker Princes Street is a landmark investment in Scotch whisky and into Scotland and it sets a new standard for immersive visitor attractions,” said Ivan Menezes, CEO at Diageo.

    “It celebrates Scotland’s remarkable heritage, our incredible skilled whisky-makers, and looks to the future by engaging new generations of consumers from around the world in the magic of Scotch whisky.”

    The Diageo investment includes the transformation of distillery visitor experiences around Scotland, including Glenkinchie, Clynelish, Cardhu and Caol Ila – the Lowland, Highland, Speyside and Islay homes of Johnnie Walker, linked to Johnnie Walker Princes Street.

  • Vietnamese Seafood export falls in August

    Vietnamese Seafood export falls in August

    Vietnam’s seafood export turnovers stood at $520 million in August, down 36 percent against the same month last year due to Covid-19 outbreaks.

    Last month, only 30-40 percent of seafood enterprises in the south ensured the stay-at-work mode, mobilizing 40-40 percent of employees to work, eat and sleep at factories, so their production capacity dropped 50-60 percent, said the Vietnam Association of Seafood Exporters & Processors (VASEP).

    Meanwhile, material supply chains were broken or met with difficulty in transport. Seafood firms saw higher input costs and freight ones, and some exporters failed to deliver goods on time, losing clients to their foreign rivals.

    However, seafood export turnovers in the first eight months of this year rose 6 percent on-year to $5.5 billion.

    The VASEP forecast seafood export turnovers will decrease at least 20 percent on-year to $660 million in September, because the pandemic is still progressing complexly in the South, while vaccination among workers in industrial parks and export processing zones is limited.

    Some southern provinces, including Soc Trang, Cau Mau, Bac Lieu and Kien Giang, which are major prawn producers and exporters, have contained the pandemic fairly well, so they are expected to export more prawns and shrimps in the remaining months of this year.

    Major catfish producing and exporting provinces are still being hit hard by the pandemic, with over half of factories having to close down, so tra fish export is unlikely to bounce back in September.

    HCMC and localities in the Mekong Delta, home to many squid, octopus, tuna processing plants, are still experiencing complex Covid-19 situations, so their seafood production and export are predicted to continue to be sluggish this month.

    In the fourth quarter, when most of seafood processing workers will have been vaccinated against Covid-19, seafood export can recover slightly, reaching turnovers of $8.5-8.6 billion, the VASEP forecast.

  • Dragon fruit suffers pandemic troubles

    Dragon fruit suffers pandemic troubles

    The Covid-19 pandemic has made it difficult for Vietnamese dragon fruits, in season now, to be exported.

    China, which accounts for some 80 percent of Vietnam’s total dragon fruit exports, has restricted the flow of goods at some border gates as part of its pandemic safety precautions.

    Meanwhile, for markets like the European Union, the U.S. and some Asian countries, the pandemic has caused an increase in logistics cost, and traders are facing fiercer competition from Taiwan, Thailand and Malaysia.

    To expand markets for its dragon fruit, Vietnam is seeking ways to penetrate new markets, including Australia and Japan.

    Ta Duc Minh, the commercial counselor at the Vietnamese embassy in Japan, said Vietnamese farmers and firms should ensure synchronous cycles from cultivation, harvest and preservation to transport and export to maintain the freshness and taste of dragon fruits.

    They should also intensify the application of advanced post-harvest technology to ensure product quality, he said.

    Phu proposed the central province of Binh Thuan and the southern province of Long An, the two country’s largest dragon fruit producers, should speed up processing and export of dried fruit as well as other products made from dragon fruits like wine and syrup.

    Binh Thuan has 33,750 hectares of dragon fruits with an average annual output of 650,000 tons. It currently has 240 dragon fruit collecting, semi-processing and packaging facilities, and six processing facilities that make different products with the fruit.

    According to the Long An Department of Industry and Trade, the province produces some 330,000 tons of dragon fruit each year.

  • Shrimp processing giant posts large revenue increase

    Shrimp processing giant posts large revenue increase

    Minh Phu Seafood, one of the country’s biggest shrimp processors, reported a 9 percent rise in revenues to over VND6.1 trillion ($269 million) in the first half of the year.

    The HCMC company said however the pandemic is causing disruption in sales, especially in North America, its biggest market.

    Its net profit rose nearly 20 percent to VND276 billion.

    It received a VND336-billion import tariff refund after the U.S. in February withdrew an accusation that one of its subsidiaries, Mseafood, had violated anti-dumping regulations.

    The company had to deposit the sum while it disputed the case.

  • Pernod confident on sales momentum as US, China lift profits

    Pernod confident on sales momentum as US, China lift profits

    French spirits maker Pernod Ricard said on Wednesday it was confident its sales momentum would continue this year after a rebound in demand in China and the United States helped it to deliver stronger-than-expected annual profits.

    With recurring cash flow at a historical high of 1.745 billion euros at end-June, Pernod, which bought a minority stake in U.S. wines and spirits company Sovereign Brands, also said it would resume its 500 million euros ($590.60 million) buyback programme for the fiscal year 2021/22.

    Its shares were up 3% by 0830 GMT, making it the biggest gainer on the Paris CAC 40, which rose 1%.

    The owner of Mumm champagne, Absolut vodka and Martell cognac, did not provide specific operating profit guidance for the year 2021/22 that started on July 1, but said its first-quarter would be “very dynamic”.

    “We are giving a qualitative guidance for the full year, good sales momentum supported by on-trade recovery, resilient off-trade, dynamism in e-commerce,” Finance Chief Helene de Tissot told Reuters.

    However, she said Pernod Ricard remained “very cautious” concerning travel retail prospects over the next 10 months because of ongoing pandemic restrictions.

    Over the twelve months to June 30, profit from recurring operations reached 2.423 billion euros ($2.86 billion), an organic rise of 18.3%.

    This exceeded the company’s guidance for a profit rise of as much as 17%.

    “Pernod Ricard FY 2021 reflects a strong recovery despite residual COVID weakness in travel retail and in India,” Berstein analysts said in a note.

    Sales reached 8.824 billion euros, an organic rise of 9.7%, reflecting a 16% jump in sales in the United States and a 14% rise in China.

    In the fourth quarter alone sales rose 57% from a year-earlier, as bars and restaurants reopened in the United States and in Europe as COVID restrictions eased.

    Asked whether Pernod Ricard could be at risk from China’s possible plans for wealth redistribution and clamp down on high incomes, Chairman and CEO Alexandre Ricard told a news conference: “If indeed there is an increase in the purchasing power of the (Chinese) middle class, it could be a positive for Pernod,”

    The world’s second-biggest spirits group after Britain’s Diageo had raised its organic profit growth guidance for 2020/21 to 16% from 10%.

    And last month, Pernod said a U.S. court ruling that it could claim a refund on spirits exported from the United States would add a further 1% to its organic profit growth.

    The group reiterated what Alexandre Ricard called a “framework” of 4-7% sales growth and 50-60 basis points operating leverage per year for the medium-term. It will hold a capital market day “probably in spring”.

  • Paris Baguette to open Singapore flagship at Ion Orchard

    Paris Baguette to open Singapore flagship at Ion Orchard

    South Korean bakery chain Paris Baguette is set to unveil a new flagship inside Singapore’s Ion Orchard this month.

    According to the chain, the flagship will be the first-of-its-kind in the territory, introducing the brand’s new-generation interior design, store features and exclusive product offerings. Different to its usual store design, the Ion Orchard store will present a distinctive color palette of marble, wood, white and gold tones.

    “Our store design features a skylight ceiling and French outdoor furniture, to provide the illusion of outdoor-indoor dining,” said Hana Lee, VP of Paris Baguette Southeast Asia.

    Spanning more than 3000sqft, Paris Baguette Ion Orchard has a capacity of 70 seats, offering an all-day dining menu and exclusive new premium products, including South Korea’s favorite Natural Yeast Bread and Paris Rocher Cake.

    As part of the launch, the chain will also introduce its sustainable premium tea line, Teatra Tea, at Paris Baguette Ion Orchard.

  • Another Vietnamese noodles product recalled in Europe

    Another Vietnamese noodles product recalled in Europe

    An instant noodles product of Thien Huong has been recalled in Norway due to the presence of a banned substance, the second such incident in Europe this month.

    The “dried noodles with chicken – and beef spices” of Ho Chi Minh City-based Thien Huong has been found to contain ethylene oxide, which is banned from food products in the country.

    Vietnamese authorities have ordered Thien Huong to provide relevant samples to examine the claim.

    A spokesperson for Thien Huong said Monday the recalled product is sold exclusively in Norway and not in Vietnam.

    It has been sold for four months in “small” volume, the spokesperson said, adding there is no ethylene oxide in any part of the production.

    Thien Huong exports to the E.U., the U.S., Africa, Japan and South Korea.

    On Aug. 20, the Food Safety Authority of Ireland (FSAI) announced batches of Hao Hao and Good branded noodles were being recalled after they were also found to contain ethylene oxide.

    Kajiwara Junichi, general director of Acecook Vietnam that produced the products, said the firm has abided by all the rules in Vietnam and in all the countries that it exports noodles to.

    The firm has contacted its suppliers who have asserted they do not use ethylene oxide during production, he said, stressing Acecook Vietnam does not allow the use of ethylene oxide in any production process.

  • Inside Blue Bottle Coffee’s trendy new Osaka store

    Inside Blue Bottle Coffee’s trendy new Osaka store

    lue Bottle Coffee, the Nestle-owned American coffee chain, has entered Osaka with a trendy look designed by Tokyo-based studio, I In.

    Customers entering the store are welcomed by an open space filled with the essence of warm wood and bright light through floor-to-ceiling glass windows. In contrast with the wooden floor, the barista’s drip station is made of hairline polished stainless steel, resembling a stage.

    “I thought it would be great if the store could make the series of things that the barista makes and give to customers the most shining, so I lit up the area of ​​the drip station where the barista stands and made it shine like a stage,” said Yohei Terui, founding partner at I In, who is also in charge of designing the store.

    Throughout the cafe, special blue glass, inspired by Blue Bottle’s signature colour, is used to highlight the brand’s message. A coffee-coloured spherical glass chandelier is installed throughout the atrium at the staircase area leading to the second floor.

    Different from the ground floor, the upper floor is dominated by white-coloured materials. Centrestage is a special area stimulating the five senses of visitors. Customers sitting in this area will encounter a sensory experience where music and images, created in collaboration with Panoramatiks, ‘fall’ from the ceiling.

    “It is not just a concept, but a place that really stimulates the five senses of humans,” the design studio described.

  • Ireland recalls Vietnam’s Hao Hao noodles over food safety concerns

    Ireland recalls Vietnam’s Hao Hao noodles over food safety concerns

    The Food Safety Authority of Ireland has recalled some batches of Acecook Vietnam’s Hao Hao and ‘Good’ branded noodles for containing banned substances.

    On Aug. 20, the Food Safety Authority of Ireland (FSAI) announced that batches of Hao Hao and Good noodles are being recalled owing to the presence of ethylene oxide – an illegal pesticide.

    Ethylene oxide is not authorized for use in foods in the European Union (EU), of which Ireland is a member.

    There are three products in the FSAI’s recall list, two of which are from Acecook Vietnam, a shipment of Hao Hao spicy and sour shrimp noodles with an expiry date of Sept. 24, 2022 and Good noodles with an expiration date until Nov. 10, 2022.

    Besides, China’s Yato seafood noodles, with an expiration date of Nov. 30, 2022, were also revoked by Ireland.

    According to the FSAI, the consumption of products contaminated with ethylene oxide does not pose an acute hazard to the user, but could lead to other long-term health problems. Therefore, the agency recommends minimizing exposure to this substance.

    The Ministry of Industry and Trade (MoIT) on Saturday morning said it had sent a request to Acecook Vietnam JSC to promptly report on its production processes and procedures, and explain the difference between products consumed domestically and those exported.

    In addition, the MoIT is also reviewing the entire list of products distributed by Acecook Vietnam countrywide, checking and clarifying production processes and identifying violations.

    An Acecook representative said: “We are conducting a meeting and will have an official announcement for consumers soon.”

    Vietnam presently has approximately 50 companies producing instant noodles, including both domestic and foreign. Currently, instant pho and instant noodles made in Vietnam are present in more than 40 markets.

  • Cookie Dough range can be baked or eaten raw

    Cookie Dough range can be baked or eaten raw

    Snacking on raw cookie dough is a lot like watching reality TV: You know it’s bad for you, you know other people will judge you if you admit to it, but it just feels so good. Well, if you’re someone who likes munching on break-and-bake cookie dough while bingeing Love Is Blind (that sounds AMAZING right now), I have great news for you. Pillsbury has been swapping out its traditional cookie dough recipe for dough that you can safely eat raw!

    We first spotted this news on the Instagram @Candyhunting, who posted a photo of some new packaging that boasted Pillsbury Chocolate Chunk & Chip cookie dough was safe to eat raw or baked.

    This content is imported from Instagram. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

    Not only that, Candyhunting said that this would soon be the case for ALL Pillsbury cookie dough thanks to using “heat-treated flour and pasteurized eggs to kill off possible foodborne pathogens.”

    That might sound way too good to be true, but it is, in fact, true! Pillsbury confirmed to Delish that it is transitioning all its refrigerated cookie doughs to be safe to eat raw or baked by the end of summer 2020. Not only that, but also all of its refrigerated brownie dough will be safe to eat raw or baked too!

    They also clarified that this recipe will just be tweaked to use ingredients to make it safe to be eaten raw—it will still taste like the classic cookies you know and love.

    If you follow the world of food closely though, you might know that it can take a while for products to be swapped in though, so for now and always, you should be checking to make sure you see the “safe to eat raw” seal on packaging before going to town. If you see that though, well, fire up The Bachelor and get to snacking!

  • Melbourne baker brings back in-store kitchen at revitalised flagship

    Melbourne baker brings back in-store kitchen at revitalised flagship

    Baker Bleu has had a busy few years. After outgrowing its original 60-square-metre home in Elsternwick, which opened in 2016, and moving to a grand 400-square-metre space in Caulfield North in 2018, owners Mike and Mia Russell have just announced they’re upsizing – again.

    The pair is opening a new location in Hawksburn Village in Prahran, just off Malvern Road, in May.

    Just as exciting is who they’ve recruited to join the team. Carlton Wine Room head chef John Paul Twomey is leaving his current role to head up product and recipe development for Baker Bleu. He’s a veteran chef who spent a decade working for Andrew McConnell, including five years as head development chef.

    Baker Bleu, one of Melbourne’s best bakeries, is known for its long-fermented sourdough with beautiful caramel-hued crusts. And its dinner rolls, in 2019 he wrote, “To deny yourself the Baker Bleu dinner roll with good butter is to miss a moment of pure joy”.

    The new location will serve as both a pastry-production space (with controlled-temperature rooms and proofing cabinets “to allow for more control when creating sourdough croissants”) and a retail shopfront.

    The already exceptional offering will expand to include filled ficelles, granola pots, grab-and-go drinks and Market Lane filter coffee.

  • Starbucks appoints its new China CEO

    Starbucks appoints its new China CEO

    Starbucks Coffee Company announced the promotion of Belinda Wong from president to chief executive officer of Starbucks China. Wong has been instrumental in Starbucks unprecedented growth in China—from 400 stores in 2011 to over 2,300 stores today—by leading on the foundational values of Starbucks mission and driving meaningful innovation for Starbucks partners (employees) and local customers in China. In this role, Wong will oversee Starbucks plans to double its scale to operate 5,000 stores in China by 2021. Wong will continue to report to John Culver, group president, Starbucks Global Retail.

    “Over the past five years, Belinda’s vision, experience and push for innovation has elevated Starbucks in the hearts and minds of the Chinese people and created a strong foundation for Starbucks growth in China,” says John Culver, group president, Starbucks Global Retail. “Belinda embodies our mission and values as a company, and her promotion will help further propel Starbucks efforts in building the partner and customer experience for the China market over the long-term.”

    “It is a privilege and honor to be appointed to lead Starbucks business in China during this important time,” adds Wong. “There continue to be tremendous opportunities for Starbucks in China and I look forward to further elevating the mission and values of our company through growth and innovation for our Chinese partners and customers.”

    Wong joined Starbucks in January 2000 and has held a number of leadership roles across the Starbucks China and Asia Pacific region. In her elevated role, Wong will focus on the overall long-term growth strategy and lead the innovation pipeline for Starbucks China. She will be responsible for key areas, including the vast digital and e-commerce opportunities across the market and overseeing the opening of Starbucks first international Starbucks Roastery in Shanghai in 2017.

    As president of Starbucks China, Wong led the evolution of the Starbucks Experience in China with the opening of four unique flagship stores which put the coffee passion and craftsmanship of baristas at the forefront of the customer experience. Over the past five years, Starbucks also launched several initiatives to elevate the Starbucks partner experience, reflecting the company’s foundational belief in the importance of investing in partners’ futures to support their growth and professional aspirations. Partner initiatives include a housing allowance subsidy for full-time baristas and shift supervisors, ongoing training and development opportunities through the Starbucks China University program and the company’s first-ever Partner Family Forums which showcased Starbucks deep culture and values to parents of Starbucks partners so they could learn about the company.

    In September 2016, Wong was among 50 recipients to receive the Magnolia Award by the Shanghai Municipal Government in appreciation of her outstanding contributions and support of Shanghai’s development. Wong was also listed as one of the 50 people shaping the future of the U.S. and China relationship by Foreign Policy, and the Top 100 Chinese Business Women by Forbes China in 2015. Since 2012, Wong has been ranked one of the top 25 on Fortune China’s prestigious annual list of China’s most influential businesswomen.

    Leo Tsoi, who most recently has served as Starbucks China’s vice president of Store Development and Design, has also been promoted to the role of chief operating officer of Starbucks China. As COO, Tsoi will continue to scale and deepen Starbucks store footprint, transform the infrastructure in the market, implement key operational systems, and evolve the Food business to elevate the customer experience in China. As VP, Store Development and Design, Tsoi and his team accelerated Starbucks store growth to 550 new stores, including flagship stores, high profile coffee-forward stores, 75 Reserve bars and more than 380 Pour Over bars for Starbucks customers.

    Since joining the company in 2012, Tsoi has led several key areas of the business as chief marketing officer and VP, North China, to firmly define Starbucks coffee leadership position in the market.

    Both Wong and Tsoi’s roles are effective immediately.