Infomercial Video Of Lock&Lock

This is the Informercial Video introduced in local stores abroad in Japan, Canada, Singapore, Hong Kong, United States, and Korea.

Lock&Lock Reviews around the world.

I was browsing the net for more information about Lock&Lock and was somehow impressed by the reviews from different people and websites. for more info check out the websites. here are some of them.

from: http://www.organize.com/lolofostco.html

One of our favorite Food Storage Solutions by far! Never worry about spillage, spoilage, or storage again with Lock and Lock plastic food containers. These airtight containers lock on all sides, giving you the comfort of knowing that no liquid will get in or spill out. These great containers are also stain resistant, microwave safe, freezer safe, and dishwasher safe. Save space with a variety of sizes to fit every storage need and stack them for space efficiency. Smaller units nest inside larger units to save even more space in cupboards during storage.

from: http://www.amazon.com/Airtight-Food-Storage-Container-Set/dp/B00068UA88

Our Best Selling Food Storage Set!Maximize cupboard space and keep your food fresher longer with this Giant 17 Piece Lock & Lock Container Set by Heritage Mercantile. These 100% air- and water-tight food containers are made of high grade, durable polypropylene plastic and feature a special silicone sealing ring that works to keep your items fresh and secure. The patented, ergonomic design utilizes 4 easy snap latches that are easy to use and lock in freshness. These stackable, multi-use containers meet FDA standards for food storage and are completely odor proof and stain resistant. Smaller units nest inside larger units for easy, space saving storage. The nifty styling and sizes make these plastic containers perfect for storing so much more than food! Great for craft and sewing supplies, home office supplies, garage hardware, camping, first aid and so much more, Lock & Lock offers a storage solution for all your needs. Dishwasher, microwave and freezer safe. Check out our entire line of Lock & Lock Airtight Storage Containers !

from: http://www1.epinions.com/content_158065069700

These Lock & Lock containers have been a lifesaver. We have been using them for so many uses, and have bought more for our collection. I ended up adding more, including a larger sandwich container, some round containers, and several others. The more we get, the more obsolete our old storage containers become. (Or at least, the more obstinate I am in using them!)

I can’t find anything that I don’t like about these Lock & Lock containers. The only problem I have had is with finding them in stores.

We have used these containers for so many things, and all the time. It has saved me countless Ziploc bags and the hassle of spoiled food or problematic storage containers. I don’t have to worry that lunch will spill all over the inside of a bag, that the lid will pop off, or that my sandwich will get squished.

We are going on our honeymoon soon, and I know Lock N Locks will come in handy, for everything from sunscreen that I don’t want spilled in my pack, to shampoo I don’t want leaked in my suitcase, to wallets/cell phones when we’re on the beach or by the pool, to vitamins while I’m traveling.

The best thing about these is that we don’t waste nearly as much food as we used to. I got a bag of Oreos, and normally, we’ll eat about half and the other half gets stale and soggy before we get around to eating it. Same with other things, especially snacks. Once we bought the Lock N Lock containers, it really helped me to save money and time. I now keep many foods fresher, for longer, and appreciate the convenience and durability of these storage containers.

http://www.qualityfoodonline.com/productdetails/1.htm
http://www.cooking.com/products/shprodde.asp?SKU=691774

This is the TV commercial currently on air in Taiwan, Singapore, China, UK and Japan.

FOOD STORAGE IN THE FRIDGE

The average refrigerator operates between 35F (2C) and 44F (7C), which is low enough to stop microorganisms from forming. (Microorganisms include bacteria and mould.) It is NOT cold enough to destroy microorganisms already present in the food; it is up to you to ensure the freshness of food that you buy. The fresher it is the less likely it is contaminated. Therefore you should buy fresh and get it into a fridge as soon as humanly possible.

There are also a few other rules that constitute sensible use of refrigeration that are basically common sense practices and adhesion to these rules will enhance all of the above benefits.

- Do not open the door unless you know exactly what you wish to take out. Opening the door allows warm air into the storage area and this affects the electricity used and the food stored inside. Leaving the door open destroys what the machine has worked for hours to achieve.

- Cover all food before you put it into the refrigerator and I go against common trends by covering with aluminum foil rather than cling film. Foil excludes light and light is an enemy of food. Food exposed to light deteriorates quicker than food that is protected from light.

- Never place warm or hot dishes into a refrigerator despite claims by various makers that it is safe to do so. It is better to cover the food and allow it to cool before placing into the refrigerator. Hot dishes placed into the fridge cause frosting within the machine and this forms an unwanted insulation layer over the contents.

- Raw food such as meat and fish should be covered and placed in the coolest section, normally the top section. If they are uncovered they can pass their flavor to other foods such as cheese or butter.

- Cooked meat and other cooked foods should go in the middle section.

- Vegetables and fruits into the specially designed crispers.

7 Mistakes of Food Storage

Another of the series of long reads i have found as i search through for further reference....thanks to Mrs.Vicki Tate for providing us on more insights about food storage...interesting and informative.

If you are going to store food, make sure that the food you store is adequate for the need you and your family anticipate. This may not be as easy as to achieve as many people think, because the facts are that most people make serious errors when storing food—errors that will come back to haunt them when the food they’ve stored is the only thing that stands between them and their empty, dissatisfied, bellies.

There are seven common mistakes people make when storing food. They are:

1. Variety

Most people don’t have enough variety in their storage. Statistics show most of us won’t survive on such a diet for several reasons. a) Many people are allergic to wheat and may not be aware of it until they are eating it meal after meal. b) Wheat is too harsh for young children. They can tolerate it in small amounts but not as their main staple. c) We get tired of eating the same foods over and over and many times prefer to not eat, then to sample that particular food again. This is called appetite fatigue. Young children and older people are particularly susceptible to it. Store less wheat than is generally suggested and put the difference into a variety of other grains, particularly ones your family likes to eat. Also store a variety of beans, as this will add color, texture, and flavor. Variety is the key to a successful storage program. It is essential that you store flavorings such as tomato, bouillon, cheese, and onion.

Also, include a good supply of the spices you like to cook with. These flavorings and spices allow you to do many creative things with your grains and beans. Without them you are severely limited. One of the best suggestions I can give you is buy a good food storage cookbook, go through it, and see what your family would really eat. Notice the ingredients as you do it. This will help you more than anything else to know what items to store.

2. Extended staples

Never put all your eggs in one basket. Store dehydrated and/or freeze dried foods as well as home canned and “store bought” canned goods. Make sure you add cooking oil, shortening, baking powder, soda, yeast, and powdered eggs. You can’t cook even the most basic recipes without these items.

3. Vitamins

Vitamins are important, especially if you have children, since children do not store body reserves of nutrients as adults do. A good quality multi-vitamin and vitamin C are the most vital. Others might be added as your budget permits.

4. Quick and easy and “psychological foods”

Quick and easy foods help you through times when you are psychologically or physically unable to prepare your basic storage items. “No cook” foods such as freeze-dried are wonderful since they require little preparation, MREs (Meal Ready to Eat), such as many preparedness outlets carry, canned goods, etc. are also very good. “Psychological foods” are the goodies—Jello, pudding, candy, etc.—you should add to your storage. These may sound frivolous, but through the years I've talked with many people who have lived entirely on their storage for extended periods of time. Nearly all of them say these were the most helpful items in their storage to “normalize” their situations and make it more bearable. These are especially important if you have children.

5. Balance

Time and time again I’ve seen families buy all of their wheat, then buy all of another item and so on. Don’t do that. It’s important to keep well-balanced as you build your storage. Buy several items, rather than a large quantity of one item. If something happens and you have to live on your present storage, you’ll fare much better having a one month supply of a variety of items than a year’s supply of two or three items.

6. Containers

Always store your bulk foods in food storage containers. I have seen literally tons and tons of food thrown away because they were left in sacks, where they became highly susceptible to moisture, insects, and rodents. If you are using plastic buckets make sure they are lined with a food grade plastic liner available from companies that carry packaging supplies. Never use trash can liners as these are treated with pesticides. Don’t stack them too high. In an earthquake they may topple, the lids pop open, or they may crack. A better container is the #10 tin can which most preparedness companies use when they package their foods.

7. Use your storage

In all the years I’ve worked with preparedness one of the biggest problems I’ve seen is people storing food and not knowing what to do with it. It’s vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. This is not something you want to have to learn under stress. Your family needs to be used to eating these foods. A stressful period is not a good time to totally change your diet. Get a good food storage cookbook and learn to use these foods! It’s better to find out the mistakes you’ll make now while there’s still time to make corrections.

It’s easy to take basic food storage and add the essentials that make it tasty, and it needs to be done. As I did the research for my cookbook, Cooking with Home Storage, I wanted to include recipes that gave help to families no matter what they had stored. As I put the material together it was fascinating to discover what the pioneers ate compared to the types of things we store. If you have stored only the basics, there’s very little you can do with it. By adding even just a few things, it greatly increases your options, and the prospect of your family surviving on it. As I studied how the pioneers lived and ate, my whole feeling for food storage changed. I realized our storage is what most of the world has always lived on. If it’s put together the right way we are returning to good basic food with a few goodies thrown in.

By Vicki Tate
http://www.backwoodshome.com/articles/tate55.html

Food Storage Basics

Food storage is simple once you know the basics.This may be a long read but continue reading and you may actually be informed of tips and guidelines of how and what you could actually do on the concern of proper food storage.

I. Develop a Home Storage Mindset

If you're new to food storage, first prepare by developing a food storage mindset. It's easy to think of lots of reasons why we can't get our food storage started; but we have to remind ourselves that ANY food item that is stored for later use (tomorrow, next week, next year, or years from now) is food storage.

A. Keep Food Storage on Your Mind

As you begin to focus on your home storage, keep your storage in mind as you shop, clip coupons, and browse newspapers for sales. When you find tomato sauce on sale, stock up on enough for a month or two. When canned vegetables are on sale, buy enough for a variety of canned goods in your storage. Pasta, oil, and beans keep well; so store enough for two or three months. As your pantry fills, you will begin to develop an idea of what you want to add to your storage, and you'll keep that in mind as you shop and plan your gardening.

B. Plan Ahead When Buying in Bulk

Reusable containers can be a blessing for those who plan to continue their storage as a way of life.

II. Start Simply

Don't begin your food storage focus with the compulsion to obtain a year's supply of food storage immediately. Start your food storage plan by determining what food items you use regularly that could be bought ahead and stored for future use.

A. Back to Basics

You may be able to save money with your food storage by using "back to basics" techniques such as grinding your own grains, sprouting seeds, growing garden vegetables, home canning, etc.

B. Food Storage is NOT Just for Emergencies

Food storage is not something we set aside for an emergency, although it is a great blessing in such a time. Food storage is a plan for living better, buying less expensively, preserving foods we grow ourselves, developing a healthier lifestyle, and learning ways to use our storage for household uses

III. Store What You Will Use

Examine the shelf life of food items your family uses. That will help you to estimate how much you can store. You can only store as much as your family will use before the shelflife of the food item runs out (stored at proper temperature and under proper circumstances in adequate food grade containers, without oxygen if appropriate.)

A. Make Use of Your Storage

Proper use of your food storage can help to simplify your life, improve your health, extend your budget, and enlighten your soul.

IV. Set a Goal, Devise a Plan, and Obtain Your Storage

Set a goal, devise a plan, and obtain the storage you desire. For example, you might begin with a goal to obtain a month's supply of food storage. You might plan to purchase items such as staples, canned goods, dry milk, and pasta, making a chart of how much of each item you will need to store. As you make your grocery purchases over the next month, buy twice the amount you need of each item (one for this month's use, and another for next month's storage.) Buying on sale, using coupons, and growing your own foods can help to reduce the initial cost of storing foods.

A. Tailor Guides for Short-Term Basic Storage and Long-Term Extended Storage

As you develop a home storage mindset, you can devise a plan for short-term basic storage and for long-term extended storage. Food storage guides are meant to be used as general guidelines that can be tailored to your family's needs that serve to give you a better overall picture of home storage. Food storage buying guides generally lay out a plan to obtain a year's supply of food storage with monthly or weekly goals; but these, too, should be tailored to your family's needs.

B. Find Space for Your Storage

As your storage grows, finding storage space can be a challenge.

If space is a problem, get creative. Build shelves, store under beds, use an unused corner of a room, store under decorative tables, or store behind couches and other furniture.

C. Label Carefully

As you package a food item for storage, be sure to label the container plainly with the name of the food item and date it is packed. Place your labels so that you will still be able to see them when containers are stacked or shelved.

D. Rotate, Rotate, ROTATE!

The MOST IMPORTANT thing I can tell you about food storage is that it is necessary to ROTATE your storage. That means that you use the container that's been stored the longest and replace it with newer stored containers behind the older ones. If you are storing items that you never use, you are wasting space that could be used for food items you need. Food storage that spoils or lies untouched is garbage. Don't fill your home with garbage. Fill your home with precious healthy food storage that will be a blessing to you and your family on a regular basis and in times of need.

Important criteria in purchasing food storage container, (GO FOR Lock&Lock!=)

Raw material and Hygiene You must check to see if there is any trace of environmental hormone harmful to human body and if material’s heating and cooling temperature is appropriate for refrigerator or microwave use. Durability Stands sudden impact or temperature changes(fast cooling & heating) and sturdy surface to long last any scratches from the dishwasher. Multi-purpose with various sizes It is essential to have various sizes to suit customer’s needs and also to be multi-functional for all purposes. Airtight Lockage First thing you should consider in purchasing a container is whether it locks tightly. It is essential in keeping the contents fresh. The container should be airtight in keeping the liquid, moisture, and smell inside Space Saving Design Containers should be stacked efficiently in the refrigerator or on the shelf. The height, length, and width should be designed in a module style from the first development stage.

Reliability The manufacturer has to be a professional manufacturer that you can trust. You should consider before purchase whether the manufacturer can guarantee customer’s rights as A/S or exchange if there is any problem with the product.

Tips on Food Safety (Part 3)

Storing Leftovers Safely

Your dinner was a success and you're lucky to have some left over. Here are some tips on handling leftovers:

• Put leftovers in the fridge as soon as possible. If you leave leftovers out for too long at room temperature, bacteria can quickly multiply, turning your delightful dish into a food poisoning disaster.
• Store leftovers in containers with lids that can be snapped tightly shut. Bowls or tins are OK for storing leftovers, but be sure to cover them tightly with plastic wrap or aluminum foil to keep the food from drying out.
• Eat any leftovers within 3 to 5 days or freeze them. Don't freeze any dishes that contain uncooked fruit or veggies, hard-cooked eggs, or mayonnaise.
• If you're freezing leftovers, freeze them in one- or two-portion servings, so they'll be easy to take out of the freezer, pop in the microwave, and eat.
• Store leftovers in plastic containers, plastic bags, or aluminum foil. Don't fill bowls all the way to the top; when food is frozen, it expands. Leave a little extra space.
• Eat frozen leftovers within 2 months.

Tips on Food Safety (Part 2)

Clean Up

Even though the kitchen might look clean, your hands, the countertops, and the utensils you use could still contain lots of bacteria that you can't even see. To prevent the spread of bacteria while you're preparing food, check out the following:

• Always wash your hands with hot water and soap before preparing any food.
• Wash your hands after handling raw meat, poultry, fish, or egg products.
• Keep raw meats and their juices away from other foods in the refrigerator and on countertops.
• Never put cooked food on a dish that was holding raw meat, poultry, or fish.
• If you use knives and other utensils on raw meat, poultry, or fish, you need to wash them before using them to cut or handle something else.
• If you touch raw meat, poultry, or fish, wash your hands. Don't wipe them on a dish towel - this can contaminate the towel with bacteria, which may be spread to someone else's hands.
• Use one cutting board for raw meat, poultry, and fish, and another board for everything else.
• When you're done preparing food, it's a good idea to wipe down the countertops with a commercial cleaning product. Don't forget to wash the cutting board in hot, soapy water and then disinfect it with a commercial cleaning product.

"Did you know?"

http://www.kidshealth.org/teen/food_fitness/nutrition/food_safety.html

Tips on Food Safety (Part 1)

In the Kitchen

Food safety's about more than keeping your hands away from a whirring food processor blade - it means knowing how to avoid spreading bacteria, and more. Check out these facts on safe food preparation.

After a trip to the market, the first things you should put away are those that belong in the refrigerator and freezer. Keep eggs in the original carton on a shelf in the fridge (most refrigerator doors don't keep eggs cold enough).

Ready to cook but not sure how quickly things should be used, how long they should cook, or what should be washed? Here are some important guidelines:

• Raw meat, poultry, or fish should be cooked or frozen within 2 days.
• Thaw frozen meat, poultry, and fish in the refrigerator or microwave, never at room temperature.
• Cook thawed meat, poultry, and fish immediately - don't let it hang around for hours.
• Cook meat until the center is no longer pink and the juices run clear or until it has an internal temperature of at least 160 degrees Fahrenheit (71 degrees Celsius).
• Cook crumbled ground beef or poultry until it's no longer pink or until it has an internal temperature of at least 160 degrees Fahrenheit (71 degrees Celsius).
• Cook chicken and other turkey until it's no longer pink or until it has an internal temperature of at least 180 degrees Fahrenheit (82 degrees Celsius).
• Scrub all fruits and veggies with plain water to remove any pesticides or dirt.
• Remove the outer leaves of leafy greens, such as spinach or lettuce.
• Don't let eggs hang out at room temperature for more than 2 hours.
• Make sure that you cook eggs thoroughly - no runny stuff.

"Did You Know?"

Did you know that microwaving in containers that are round or oval in shape can help foods heat more evenly? With rectangular containers, the corners tend to receive more energy, which can cause food to dry out or overcook in these areas.

How important is proper food storage?

It can help you:

1. Preserve food quality, including nutrients, flavor and texture;
   
2. Make the most of your food dollar by preventing spoilage; and
   
3. Prevent food-borne illness caused by harmful bacteria.
   

To store food properly, you need to know not only how to store foods, but also how long
they will be safe and of high quality.

Remember that:

"stored foods are never fresher than when first put into storage".

When grocery shopping, choose perishable items last, go straight home and store them properly in the refrigerator or freezer.

A good policy to follow is:

"first in, first out"

meaning that you rotate items so that you use the older items first. Also, buy foods in reasonable amounts so that you can use them while they are still of good quality. Excess food may become waste.

"Lock&Lock" WHO???

LOCK&LOCK, headquartered in Seoul, Korea, has become recognized in the world market by introducing a new concept in the food storage container category, Lock&Lock, with a 4-sided locking mechanism.

Founded in 1985, Lock&Lock manufactured over 600 kitchen, home organization, picnic, lunch box, and children’s products. In 1997, the company revitalized itself by redirecting its focus toward research & development, production, and marketing of one product: Lock & Lock.

As a result, Lock&Lock now stands tall as the manufacturer of the world’s most functional airtight storage containers achieving USD 160 million of sales revenue in 2006.

Lock&Lock has already been recognized globally and of course domestically. Many buyers at the world’s four primary consumer exhibitions in Chicago, Frankfurt, Tokyo, and Hong Kong praised Lock & Lock as the ‘new food storage container that will lead the market in the next 10 years’.

In 2001, on QVC, the world’s number one home shopping network, Lock & Lock sold over 5,000 sets at its first brief airing. Sales on QVC continued to explode. Lock&Lock does not rest on being No. 1 in Korea alone. It constantly focuses on developing superior design and ultimately a product that will become the world’s most widely acclaimed container. Lock&Lock has become an international brand, enjoyed by families in 83 nations.

Lock&Lock visualizes itself as the world’s leading brand of airtight food storage containers by 2010.

http://us.locknlock.com/pr_tour_3.asp?gbMenu=tour

Unlocking the Secrets behind "Lock&Lock"

There are countless food storage containers on the market and there are more than 100,000 manufacturers of these products in the world.

If we were to divide the containers into types, however, they would narrow down to only two. Currently 95% of the market is dominated by seal-ware and the remaining 5% utilizes the innovative locking mechanism introduced by Lock&Lock.

Even though more than 50 years have passed since seal-ware’s invention in the 1940s by an American scientist, there has not been a major development in seal-ware’s technology since then. Telephones, Computers, semi-conductors, airplanes, and cars have changed dramatically in the past fifty years. Now, it’s the food storage container’s turn.

Seal-ware has many disadvantages: it is difficult to open and shut. It often leaks, or worse, opens completely, spilling the contents or allowing them to spoil.

"The SEALING Mechanism"

Lock&Lock has discovered the solution.

"The LOCKING Mechanism"

http://us.locknlock.com/pr_food_2.asp?gbMenu=food