September 4th, 2010 by admin
A report from Packaged Foods, a research group in the US, shows that chocolate products are set to exceed US$19billion within four years.
There is a saying that “Chocolate is the sixth food group”, and it seems that these figures from the US show that many must believe this. Chocolate is considered to be both a comfort and indulgence food, and the market in that country is reflecting this.
It is the premium part of the market that is showing the most growth, with manufacturers starting to add new, exotic and indulgent flavours to their ranges.
Chilli has long been added to some chocolate, and now other savoury flavours are also starting to appear, including curry, bacon and cheese
People seem more willing to try new flavours with chocolate than with most other foods. In fact, in Australia, a large chocolate manufacturer has just released a new range of unusual flavours in their milk chocolate.
Little would those who originally brought choclate to the rest of the world have realised what an important food it was to become.
Posted in Health and Nutrtion | No Comments »
September 3rd, 2010 by admin
Removing the pip of an olive removes some of the flavour from the fruit.
Lettuce has been grown and eaten by humans for around 2500 years!!!!!!
Chilli heat is not affected by cooking or freezing – if’ it’s hot – it will stay that way!!!!
To get a single jar of peanut butter, you have to crush more than 500 peanuts.
Oysters can go back and forth between being male and female throughout their lives.
Friday’s Green Tip – Don’t print out all the Acts, Standards and Codes of Practices you may need in a business, mark the websites where they are, as favourites and make sure that you have written this into your Manual so auditors and others know where to find them. This saves an enormous amount of paper and ensures that the version you refer to is the most recent.
Every little bit helps!!!!!
Posted in Sustainability | No Comments »
September 2nd, 2010 by admin
Bisphenol A (BPA) has been linked to quite a few illnesses, including; infertility, breast and prostate cancer, diabetes, heart diseases and attention deficit disorder.
Baby bottles containing this chemical have recently been phased out in the major retailers in Australia.
Food cans often use quite acidic solutions to help in the preservation of the food they contain. To protect the metal in the can from corroding and spoiling the food, BPA is found in the epoxy resins which are used to seal the inside of those cans.
A recent study by CHOICE has found that BPA is being found in the food from these cans. 38 cans randomly selcted from a supermarket were tested and 29 were found to have BPA levels that some experts think may be harmful.
Food Standards Australia and New Zealand and other food safety authorities around the world consider that, based on current science, it is safe to consume 50 micrograms of BPA per kilogram of body weight per day.
In the CHOICE study, none of the cans had levels of even ten percent of this level. Their concern is that there are an incresing number of scientist around the world who are saying that this currently acceptable level is too high and further esearch is needed.
Australia’s largest canneries have been in the process, for some time, of reviewing their can coatings to determine how BPA can be removed from them. This is due to the increasing public interest, and concern in this chemical.
Posted in Food Safety, Uncategorized | No Comments »
September 1st, 2010 by admin
use by dates are set by manufacturers based on microbiological testing results. The Food Standards Code has maximum bacterial levels for different foods and the use by date set for foods is based on ensuring that the food is less than these levels.
A question I was asked today in an interview for a possible A Current Affair story was – is it Ok to use foods after the use by date has past?
The answer is yes, as long as the material has been properly tested and shows that the bacterial levels are less then that allowed in the code. The whole process must be done according to a standard method and be well documented.
Keep an eye out for the interview in the next week or so.
Posted in Labelling | No Comments »
August 31st, 2010 by admin
Like many, I adore foods strong in garlic, but as a trainer and speaker, the last thing I want is to turn up at a client’s business the next day with “garlic breath”. This means I have to give up eating some of my favourite foods sometimes.
A new study may show there is a solution to the problem.
Apparently simply drinking milk before or while eating those wonderful foods will reduce the garlic coming out in our breathes.
For more information go to the article in the Journal of Food Science
Published online ahead of print, doi: 10.1111/j.1750-3841.2010.01715.x
“Effect of Milk on the Deodorization of Malodorous Breath after Garlic Ingestion”
Authors: A. Hansanugrum, S.A. Barringer
Tags: garlic
Posted in Health and Nutrtion | No Comments »
August 30th, 2010 by admin
A large pizza chain in Australia is about to launch a limited time only, really meaty pizza called “The Butcher’s Block”.
It is only going to be available during September – which is known as Footy Month, as it is the finals season for two of the major football codes – NRL and AFL. Leading up to the Grand Finals for both codes at the end of the month.
It has been created after much research on Australian tastes. It will contain; ham, bacon, steak, pepperoni and chirozo and holandaise sauce, with a parsley garnish.
For meat lovers it will be an absolute dream, but the question that could be asked is, in a society that is now recognised as having an increasing obesity issue, do we really need this sort of product?
Posted in Health and Nutrtion | No Comments »
August 30th, 2010 by admin
A recent study has found that there at least ten places where bacteria are common that people would not think of straight away. Go to the article on my website to find out what they are. www.howsafeisyourfood.com.au/articles.html
Posted in Food poisoning | No Comments »
August 28th, 2010 by admin
Now that a second egg producer is conducting a recall as well, the total number of eggs being recalled due to Salmonella enterititis across the states exceeds 500million.
This would have to be one of, if not, the biggest recalls in history. There are already significant food safety implications coming out of this, and it hasn’t finished yet.
Posted in Food Safety | No Comments »
August 28th, 2010 by admin
There is another Foodie Myth clip on the Green Food Safety channel on YouTube. This one explores the myth that food that has been left out overnight is safe to eat.
Go to http://tinyurl.com/24u7k7w
Posted in Food Safety | No Comments »
August 27th, 2010 by admin
A recent study has shown that by feeding electricity through nearly ready potatoes significantly increases the antioxidant content of those potatoes.
Although this certainly improves the nutritional value of one of the world’s most loved vegetables, it does make you wonder why someone even thought to do it????
Have you heard of other interesting food studies that make you go, WHY????
Friday’s Green Tip – try to use natural light where possible. It is good for you and your staff with the potential sunlight helping VitaminD. It reduces electricity costs and is great for the environment. Just make sure it is not a food safety issue through contamination and keep the glass or plastic surfaces clean.
Every little bit helps.
Posted in Sustainability | No Comments »
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