Advantages and Disadvantages of a Tassimo Machine

Tassimo machines are amazing coffee making machines that come with a lot of features and are suitable for many needs. A lot of people still use it but many claim that it has become old and outdated. Due to the availability of some of the best single serve coffee makers in the market, the demands seem to be falling. However, there are many who find them to be awesome and use it on a daily basis. Let’s see some advantages as well as disadvantages of the Tassimo machine and know whether it’s worth your money. Keurig has an amazing brewing capacity if you need something kickass.

Advantages of Tassimo Machine

Here are some of the major advantages of the Tassimo Machine that will make you fall in love with this excellent espresso coffee machine.

Convenient

Convenience is one of the biggest factors in all kinds of appliances and these machines are extremely convenient to use. If you usually make one cup of coffee at a time, this will be the perfect type of machine that you would want for your home.

Consistent

When you buy a coffee maker, you expect a good amount of consistency from it. This is where a Tassimo machine excels. You will get the same taste even after many rounds of making coffee. Most people don’t want changes in their taste and these machines make sure that your coffee taste stays consistent.

Flexible

No matter if you want a single cup of coffee or more, the Tassimo machines have the ability to create as many cups as you want. This is also an advantage if you have a big family where most of the members drink coffee on a daily basis. You must always look for flexibility while buying a new Tassimo machine. This stands the same even for some of the best single serve coffee makers available.

Disadvantages of Tassimo Machine

Below are the disadvantages or the things that people don’t like about Tassimo machines:

Low Control

Although the coffee that you will get from a Tassimo machine tastes great, you will be disappointed if you want more customizations into the machine. There is very less amount of control options available in a Tassimo machine which a few people might find as a big disadvantage. If you want more control, you must go for other kinds of single serve coffee makers.

Sound

The other off putting thing about Tassimo machines are that they make sound while operating. There are various machines that operate silently but this is not the case with Tassimo. You might have to bear some mechanical sound while the machine is making your coffee. If you want a coffee maker that doesn’t makes any sounds, you must not choose a Tassimo machine.

Limited Type of Coffee

Other disadvantage of this machine is that you can’t just use any type of coffee beans or pods to make coffee in it. There are some limited numbers of coffee brands that make coffee pods for Tassimo machines and you would have to choose one from them. This doesn’t counts as a disadvantage if you like to drink only a single type of coffee but since people want to try a variety of different coffee flavours, this can be a major disadvantage for them.

The Last Words

By having a close look at the advantages as well as the disadvantages of Tassimo machines, you can now make a firm decision on whether to buy it or not. You can also have a look at the best single serve coffee makers as it serves almost the same needs as of the Tassimo machine. If the Tassimo machines meet your daily needs and requirements, you must go ahead and buy the one which you like.

Total Nutrition: feeding animals for health and growth

Food of animal origin plays an important and indispensable role in human life. Foods of animal origin, such as milk, eggs and meat, supply high quality and readily digested protein and energy, as well as being a compact source of readily available micronutrients. The economic and nutritional demands of our modern society necessitate the raising of large numbers of animals in relatively small areas with high rates of productivity. Unfortunately, the great success of modern animal husbandry in producing large quantities of low cost food frequently goes unrecognized.

Furthermore, food production and safety has become a highly publicized and politicized issue. In some parts of the world, food security is now almost taken for granted and food safety has become the paramount concern. This has focused attention on the systems of animal production. One major aspect of this is the reduction in use of antibiotics and other medicinal products in animal production, largely due to fears over bacterial resistance. On the other hand, there are increasing demands to improve feed hygiene, to maintain animal health and welfare and to reduce the environmental impact of animal production.

Nutritional solutions are now required for all of these issues. In fact, nutrition is all there……

Pack it up

In light of the FDA’s CGMP legislation and improved HACCP practices, the demand for the highest quality packaging, machinery and materials has never been higher. NGF speaks with Keith Pearson for the low down.

The FDA’s CGMP legislation and HACCP practices are just two examples of increased regulations the food industry has seen recently. There are two main drivers that have led to this increased regulatory environment, which both revolve around consumer safety: “First terrorism, and second security related to counterfeit.

But there are costs associated with implementing these security measures; new technology has been developed to ensure consumer safety and ensure that each article is capable of being accurately and speedily identified and traced.” But how is the industry coping with these increased regulations? According to Pearson, staff training and education is a critical area: knowing the regulations and understanding the available technical possibilities of meeting the requirements is key to being successful.

When speaking about maximizing packaging and process efficiency while adhering to cost restraints, Pearson admits that some global retailing trends do make it more difficult to maximize process/manufacturing efficiency. “Trends such as smaller pack sizes and shorter runs together with new sometimes more complicated processes do make it more difficult to reduce costs. Raw material costs by far form the largest part of the cost structure, most packaging industries have made major strides in reducing raw material costs mainly through manufacturing……

Food safety, government regulations, and brand protection

Every year, approximately 40,000 cases of salmonellosis are reported in the United States and about 600 people die of it, according to the CDC. By Predrag Jakovljevic and Olin Thompson of Lawson Software

The US Centers for Disease Control (CDC) also reports that as many as 76 million illnesses are caused by food contamination every year in the US. In addition to the public cost, the impact of food safety lapses can be devastating within the food industry. While many food industry executives think of regulatory penalties as a risk, the major risks are potential shut downs or, even worst, more permanent damage to brands and companies. The news media of today is attuned to food safety stories. They know that food safety stories sell a lot of newspapers and generate a lot of TV viewers. Does the consumer care? A survey of the United Kingdom (UK) consumers conducted by the UK Food Standards Agency (FSA) revealed that 71 percent of consumers were concerned about food safety while only 16 percent were not.

Many food companies are investing significant money and effort to build awareness for their brands in the market, which strategy can pay-off amply in competitive, commodity markets. One highly publicized recall and the negative image generated in the media, however, can turn an established brand asset into a liability.

Nervous consumers can cause distributors and brokers to…

Beating the fraudsters

In the fight against food fraud, greater intelligence sharing amongst food agencies will be key to ensuring standards are met and rule-breakers brought to justice.

Picture the scene. It is London in 1820. Bakers are mixing dough with chalk and plaster to make loaves whiter and heavier. Brewers are using strychnine to make beer taste bitter. Confectioners are using poisonous lead and mercury salts to make sweets brightly coloured and more attractive to children. It’s a great time to be an enterprising food producer with questionable scruples, but probably not such a pleasurable period for the poor consumers subjected to hazardous substances on a daily basis.


Fast-forward two centuries and things have, thankfully, changed for the better. Standards have done much to improve the quality of the food we eat, ensuring there are no nasty surprises hidden away in the ingredients cupboard; and swift prosecution of transgressions has led to increased confidence in the safety (and legitimacy) of the food chain. Organisations such as the Food Standards Agency in the UK and the European Food Safety Authority have worked tirelessly in this regard.

Nevertheless, food fraud does still exist – recent high-profile cases include vodka being diluted with industrial methylated spirits and problems with the supply of rotten poultry to certain supermarkets – and stopping such illegal practices is critical to minimising public health risks……