Franklin Templeton launches growth ETF

first_img Ninepoint launches three ETFs on NEO IE Staff Toronto-based Franklin Templeton Canada has added a growth fund to its shelf of active ETFs.The Franklin Global Growth Active ETF invests primarily in the Franklin Global Growth Fund. The growth fund consists of a concentrated portfolio of 35 to 40 global growth stocks. BMO InvestorLine launches commission-free trading for ETFs Related news 42250157 - business investment opportunities on a global scale 123RF Desjardins to close four ETFs Keywords ETFs “With the tremendous growth in U.S. mega-capitalization technology stocks, investors are looking for compelling growth stocks to complement their portfolio,” said Duane Green, president and CEO, Franklin Templeton Canada, in a release. “Our global growth strategy uncovers unique, high quality growth opportunities globally and seeks to limit economic overlap among holdings in the fund.”The global growth strategy is managed by John Remmert, senior vice-president and portfolio manager; Patrick McKeegan, vice-president and portfolio manager; and Don Huber, senior vice-president and portfolio manager.The fund’s management fee is 0.9%.The ETF is listed on the Toronto Stock Exchange. Share this article and your comments with peers on social media Facebook LinkedIn Twitterlast_img read more

The Thornhill Companies Announces Nationwide Launch of Barrel Burner: An Innovative…

first_imgHome Industry News Releases The Thornhill Companies Announces Nationwide Launch of Barrel Burner: An Innovative Wine…Industry News ReleasesWine BusinessThe Thornhill Companies Announces Nationwide Launch of Barrel Burner: An Innovative Wine Brand That Seamlessly Balances Quality Fruit with Oak AgingBy Press Release – August 7, 2018 132 0 Share Facebook Linkedin Pinterest AdvertisementSanta Maria, CA – The Thornhill Companies is pleased to announce the nationwide launch of its newest wine brand, Barrel Burner, offering quality, oak-influenced Chardonnay and Cabernet Sauvignon at an approachable price point.Barrel Burner Wines are sourced from several esteemed vineyards in California’s Paso Robles AVA, a region widely recognized as one of the top wine regions in the United States. Its location just six miles from the Pacific Ocean provides an ideal terroir for Chardonnay and Cabernet Sauvignon, where calcareous soils and a large diurnal shift in day to night temperatures create superb conditions for growing quality grapes. Focused on sourcing fruit from two distinct areas within the greater Paso Robles AVA – Paso Robles Estrella District and Paso Robles Highlands District – Barrel Burner wines strike the perfect balance between fruit and oak, showcasing the climate and terroir of the region while highlighting the appealing nuances imparted by toasted oak barrels.Barrel Burner’s wine program is led by Winemaker Clay Brock, a highly acclaimed winemaker and 2010’s Paso Winemaker of the Year. A graduate of California Polytechnic State University, San Luis Obispo, second generation vintner Brock has a long history working with some of the most prestigious wineries on the Central Coast and brings a high level of experience and knowledge to his role at Barrel Burner.Barrel Burner’s 2016 vintage Chardonnay and Cabernet Sauvignon are powerful examples of wines from Paso Robles, seamlessly blending enticing terroir-driven aromas and flavors with classic oak-aging characteristics for wines that are alluring and complex. Priced between $15-$20, this innovative wine brand proves that approachability doesn’t mean sacrificing on quality.  Barrel Burner will be available at fine wine retailers by September 1st.About The Thornhill CompaniesThe Thornhill Companies is the industry-leading umbrella brand of one of California’s premier winegrowing families, the Miller Family, who have been farming California’s Central Coast for five generations. The Thornhill Companies includes the prestigious Bien Nacido Estate vineyards and wines, J. Wilkes, Ballard Lane, Smashberry and Barrel Burner wines, French Camp vineyard in Paso Robles and custom crush facilities Central Coast Wine Services and Paso Robles Wine Services. For more information, visit Advertisement ReddIt Twitter TAGSThornhill Companies Email Previous articleAfternoon Brief, August 6Next articleInternational Bulk Wine & Spirits Show Highlights the Growing Scope of Opportunities in the Global Wine Industry Press Releaselast_img read more

Black Flannel brews up energy efficiency

first_imgVermont Business Magazine Chris Kesler and the Black Flannel Brewing Company(link is external) team are committed to starting a business that lives the team’s sustainable values(link is external). The team opened the brewery-distillery-brewpub at The Essex Experience(link is external) in early July 2020. They want to minimize the impact on the planet and commit to sustainability from day one. But economic sustainability is equally important. They want to create a business that can become a fixture of the community.Chief brewer Dan Sartwell watched his former employer, 14th(link is external) Star Brewing, save thousands of dollars each year through efficiency investments(link is external).“Brewing is an energy- and water-intensive process. If we commit to economic and environmental sustainability, we have to look at the energy we are using to make our beer.”The team reached out to Efficiency Vermont to understand how they could meet their twin sustainability goals. Efficiency Vermont brought in the VGS efficiency team(link is external) to look at how Black Flannel could also save on natural gas.Good beer needs a good chillerIn high quality beer making, the wort (the mix that will eventually turn into delicious beer) must be cooled from boiling before it can be fermented. One of the biggest energy users and operating expenses for a brewery is the chiller.  Brewery chillers are cooling units that utilize glycol to extract excess heat from a brewing process and dissipate it in a heat exchanger or refrigeration system. Typically, a chiller runs all day every day to keep the brewing process going. Many brewers use oversized, inefficient chiller systems that are based on rough sizing estimates to provide the cooling power necessary.We referred them to a few Vermont based suppliers of high efficiency chiller systems, and they chose a system designed by Huntington-based Dodge Engineering & Controls (DEI)(link is external). The model uses high-efficiency components and innovative controls to efficiently cool the beer. DEI’s detailed analysis revealed that Black Flannel could be served by a smaller system than they’d originally thought. The smaller chiller can even handle the brewery’s three walk-in coolers. Dick Soule Refrigeration, from Enosburg(link is external), integrated the chiller with the coolers to complete the highly efficient cooling system.Finally, to keep the team informed and accountable, they installed meters. With the meters they will be able to see the electric use and efficiency of the chiller system. This will help them identify maintenance issues quickly and share their findings with others in the brewing industry.All told, the new system is estimated to save Black Flannel $11,243/year in energy costs.Now we’re cooking with gasVGS(link is external) immediately saw an opportunity in the brewpub’s kitchen. They recommended a highly efficient kitchen hood with demand control ventilation(link is external). It only runs when particulates in the air reach a certain level, saving energy while maintaining air quality. VGS and Efficiency Vermont combined their incentives, since the hood will save on bothnatural gas and electricity. Together, Black Flannel offset more than 50% of the upfront cost of the new equipment.Other upgrades included efficient natural gas deep fryers that use 50-70% less fryer oil due to low idling energy. That also means less labor time spent cleaning and re-filling the fryers, and more time cooking tasty food. The fryers joined an efficient oven, broiler, prewash system and dish washers, and natural gas hot water heater to bring the whole kitchen to top-tier efficiency.“Black Flannel was engaged in this process from day one,” said Mike Gifford, Commercial Efficiency Innovation Lead at VGS. “They maximized their savings because they took the time to ask the right questions early and often. Following this model, we look forward to helping other breweries and restaurants do the same.”These efficiency investments will save Black Flannel over $9,600 on natural gas each year.Efficiency from the bottom upBlack Flannel’s business design has efficiency baked in. A distillery requires a lot of the same equipment and process as a brewery, for grain-based alcohols. By basing both out of the same business, Black Flannel only needed one system to create the mashes for the brewery and the distillery. This cuts their energy use for the processes in half.In fact, there’s not much about the equipment and processes the Black Flannel team invested in that isn’t efficient. Variable frequency drives (VFDs)(link is external) on their pumps will allow them to run only as much as needed. Dimmable(link is external) LED lights with motion-sensors(link is external) have been installed throughout the facility. They’ll turn on only when needed and provide welcoming light with LEDs that have a much longer lifespan than other lighting choices.Even the location supports the mission. Peter Edelman owns The Essex Experience. In 2018, he worked with Encore Renewable Energy to make the complex 100% solar powered.(link is external) He’s eager to help his tenants reduce their carbon footprint, including helping Black Flannel weatherize the business before they moved in.“Black Flannel will be one of the most energy efficient brewers and restaurants in the state,” said Pat Haller, Senior Energy Consultant at Efficiency Vermont. “That wouldn’t have happened without their engagement from day one and their willingness to work in collaboration to find innovative solutions at every level of their business.”In all, these improvements will help Black Flannel save almost $24,000 each year on energy costs.Ready for businessDue to the on-going COVID-19 restrictions on restaurants, Black Flannel’s opening in July wasn’t exactly what they initially planned. They have more seating outdoors and space for social distancing. Their kitchen is focusing on take-out. They’ve also decided to can more beers than they had originally planned to.But Kesler, Sartwell, and the rest of the team were excited to turn the efficient machines on and put them to their intended use.“There are some really good breweries in Vermont. We plan to be among some of the best,” shares Kesler with a modest chuckle. “But we’re also aiming to create a unique experience for our customers to help them learn more about beer and the process of making it. I’m excited about sharing our passion and our love for brewing and tasting beer with other people.”Sartwell echoes the sentiment. “It’s going to be a really cool place to hang out and have a beer. I can’t wait to sit at the bar with all of our guests and enjoy talking beer with them.”Project Partners:VGS (South Burlington)The Essex Experience (Essex)Dodge Engineering and Controls, Inc (DEI) (Huntington)Dick Soule Refrigeration (Enosburg Falls)Nevtec LTD (Newport)Avonda Air Systems (South Burlington)Duncan Wisniewski Architecture (Burlington)Kittredge Restaurant Equipment (Williston)JA Morrissey, Inc. (Williston)Cummings Electric (South Burlington)PitcoJ&M FluidicsThis story originally appeared as a blog post on is external)last_img read more