|
May 25, 2001 - May 25, 2001
Enzymes ... Did you know? (FoodArticles)Posted 25 May, 2001 by PAF-News Processing and cooking destroy enzymes in food. (Man is the only animal that cooks his food.) In fact, any sustained heat of approximately 118-129 degrees destroys virtually all enzymes. This means that, for most of us, the food entering our stomachs is severely enzyme deficient. (Actually, there are some enzymes present from our saliva. The amount, however, is miniscule since we only chew our food about 25% as much as is required.) The result is that most of our meals enter our stomachs woefully devoid of enzymes.
The food then sits there for an hour, like a heavy lump, with very little predigestion taking place. Even after the stomach acid has done its work, the meal enters the small intestine largely undigested. At this point, the pancreas is put under tremendous stress since it has to draw reserves from the entire body in order to produce massive amounts of the proper enzymes.
The less digestion that takes place before food reaches the small intestine the greater the stress placed on the pancreas. It is worth noting that the pancreas is one of the first organs to become dysfunctional with the onset of diabetes and other chronic illnesses. 
Fast Food & Home Delivery Outlets (FoodNews)Posted 25 May, 2001 by PAF-News The UK fast food and home delivery market was valued at £7.3bn in 2000 - an increase of 4% over 1999. Healthy annual sales growth has been a feature of the sector in recent years, as higher disposable incomes have enabled consumers to spend more on eating out, and demands for convenience foods have grown. Store expansion by the leading fast food brands continues to be a key driver affecting annual sales growth.
The largest sector of the market is sandwiches. Sandwiches form a buoyant sector, recording one of the highest sales increases of all the sectors in 2000. The sandwich sector has benefited from a number of factors, including the growth in the number of office workers, shorter lunch breaks, demands for healthier foods and the development of a premium sandwich sector.
The second-largest market sector is burgers. The burger market struggled in 1996 due to the BSE (bovine spongiform encephalopathy) crisis but, since then, annual sales growth has averaged around 6%, boosted by new store openings.
Source: JustFood
Launch of Findus Foodservices UK; serious re-branding for the crispy pancake king (FoodNews)Posted 25 May, 2001 by PAF-News 30th March was the launch of Findus Foodservices UK; a new direction for the frozen foods guru who turns over about US$600m a year, and evidence that Findus is undergoing some serious re-branding.
In 1999, the manufacturer was bought from Nestlé by a Swedish company, EQT Scandinavia BV, which took Findus back to the country it was originally established in.
During its foray into the arms of Nestlé, in the minds of UK consumers the company name became synonymous with the highly popular crispy pancakes and French bread pizzas. Yet as the French stick became less exotic, sales started to fall, and the Findus management have decided on some radical changes; they wish Findus to become associated with high quality, innovative foodservice.
"Soup in a sandwich" aims to take the fastfood world by storm (FoodNews)Posted 25 May, 2001 by PAF-News In a bid to break into the healthier end of the convenience food market, Crusty Crock Pots Ltd has developed a brand new product; the "soup in a sandwich."
The company, which was the first to develop frozen versions of the British staple, the Yorkshire pudding, fifteen years ago, showcased the soupermeal at IFE this week. The product is essentially an edible white bread pot with a choice of flavoured "Dunking Lids," which can then be filled with a choice of soups. Multinational company Maggi manufactured the range of soups as a dry mix that can be hydrated with hot water inside the bread pot.
Manager of Crusty Crock Pots, Stuart Hepworth, explained to just-food.com that the possibilities for the product are endless. Developed for the convenience market, soupermeals could sell well in service stations, cafes, sports centres, airports, stadiums and fastfood outlets, to name a few. The product itself can also be developed to accommodate different fillings, to create new "instant meals."
Totally edible, soupermeals are also environmentally friendly; with none of the packaging waste associated with other fastfood meals.
At present, the product and its production equipment, is still in the prototype stage, but soupermeals will be ready to retail at the end of May this year.
Source: JustFood
Do you eat enough ... Fiber ? (Diets)Posted 25 May, 2001 by PAF-News Fiber comes from plants, not animal foods. It is highest in fresh fruit, vegetables, whole grains, and dried beans and peas. Nuts and seeds contain fiber, but are also high in fat and calories so be careful with these.
A high fiber diet has a variety of health benefits including preventing constipation, colon cancer and helping to lower cholesterol, to name a few. For these benefits, 25 to 35 grams of fiber a day is recommended. Most people who eat a high fat, high meat diet or who rely on processed foods do not get enough. In fact, 10 to 11 grams is the estimated daily fiber intake of typical Westernised diets.
Source: CyberDiet
Sainsbury's to carry out trials for BSE in beef (FoodNews)Posted 25 May, 2001 by PAF-News Supermarket chain Sainsbury's has announced it is set to become the first UK food retailer to introduce BSE testing on its beef. The move comes as a public health inquiry linked age-old meat preparation techniques to the passing of BSE mad cow disease to humans, causing the outbreak of vCJD that killed five people in Queniborough, Leicestershire.
Sainsbury's carried out a number of tests developed by Swiss scientists, and will carry out trials implementing the test at the abattoirs that supply its stores with meat. The EU-validated test searches for abnormal prion protein in the meat sample immediately after slaughter. If found, it indicates BSE is present. Should the trials be successful, the chain hopes to test all its beef for BSE in a move to increase consumer confidence in British beef.
S
ource: SimplyFood
Walkers creates a fairy tale for children (FoodNews)Posted 25 May, 2001 by PAF-News Walkers Shortbread, the most famous of all Scottish shortbread manufacturers, made its mark at the IFE in London by launching its new Fairy Tale Choc Chip Shortbread.
The new shortbread is chocolate based and features dark and white chocolate chips. Presented in a gold barrel decorated with scenes from popular European fairy tales, it is designed to appeal particularly to children.
New beginning for the face of Frosties (FoodNews)Posted 25 May, 2001 by PAF-News Kellogg's cereal icon Tony the Tiger will unveil his new look this week with the launch of a multi-million pound TV ad campaign and his very own website aimed at both children and 16-34 year old adults. Tony - the face of kids favourite Frosties - is to star as a super cool Action Hero in a new series of ads created by advertising agency J. Walter Thompson.
The move coincides with the launch of Tony's interactive website www.frosties.co.uk which sees Britain's favourite tiger making his on-line debut. The new ad campaign positions Tony as a 21st Century Action Hero complete with all the charm and gadgets you would expect from a super cool icon.
Source:JustFood.com
Wall's Plans £33m Assault on Ice-Cream Market (FoodNews)Posted 25 May, 2001 by PAF-News Wall's, the UK's leading ice-cream maker, is planning to consolidate its number one position with a support package of £33m for the 2001 season. In multipacks, Wall's is building on the huge success in 2000 of the Minis format.
The new range includes Magnum Double Snack Pack, Solero Ice Minis, and Solero Minis; there will also be new multipacks of full size products, Cornetto Whippy and Solero Shots.
In addition, Wall's is introducing multipacks of Sundaes in chocolate and caramel flavours. For take home, there are two new flavours of Carte d'Or - triple chocolate and Danubienne with yoghurt - and a new modern packaging design for Viennetta.
Source:JustFood
Carbohydrates That Fool (Diets)Posted 25 May, 2001 by PAF-News Are bread and other carbohydrates fattening? No. The problem isn't the carbohydrates themselves, but the now-widespread super-sized portions that are often to blame when weight seems out-of-control. And it's not just "junk foods" at fault here – even "healthy" foods in excessive portions spell trouble.
Experts are hotly debating whether bagels for example, should be considered healthful or horrible. As low-fat complex carbohydrate, they clearly offer good nutrition. When it comes to weight and blood sugar concerns, it's the portion that we should consider.
These portion size issues relate to many carbohydrate foods – potatoes, crackers, tortillas and so on. It's not that the foods themselves are fattening or bad for blood sugar. We've just gotten so used to "super-sizing" everything that we're super-sizing ourselves without realizing it. Moderation is the key.
Source:Gourmet Connection
|
Articles Categories:
 Kitchen
Tips
Food
Articles
Food
News
Diets
Healthy
Living
PAF's Recipe Book:
BBQ
Recipes
Bulgarian
Cuisine
Finger
Food
Guest
Recipes
Fish
& SeaFood
Salads
& Starters
Back to the Archive
|
