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May 25, 2001 - May 25, 2001
UK's Buiscuits & Cakes (FoodNews)Posted 25 May, 2001 by PAF-News The biscuits and cakes market was valued at £2.68bn in 2000, having achieved year-on-year growth since the mid-1990s. The products are among the most important in the grocery market, accounting for 4.8% of food expenditure in the UK in 2000.
According to BMRB International's Target Group Index (TGI) survey, packets of biscuits and crackers were bought by 93.1% of female housewives, while fresh or packeted cakes were purchased by 68.6% in 2000.
Within the biscuits sector, the strongest performing sectors have been children's and healthier eating products, and everyday treats. Children consume over a quarter of all biscuit servings in the UK, although a much smaller proportion of products address this market directly. More recently, both biscuit and cake suppliers have been introducing products to gain from this demographic trend. Healthier eating brands have seen rising sales year-on-year since McVitie's pioneered the sector with the Go Ahead! brand. Everyday treats have seen strong growth, as a considerable amount of supplier innovation has taken place in this sector. This was led by the introduction of the McVitie's Tube format in 2000.
In the cakes sector, the strongest growth has been in cake bars and individual serve products, including more conveniently packaged multipacks. These have been targeted at markets including lunchboxes, 'eat now' and 'eat on the go'.
Source:Just-Food 
Potatoes - Don't Skin Me! (KitchenTips)Posted 25 May, 2001 by PAF-News Part of the "a-peel" of potatoes is just that - their peel - which is high in vitamins, minerals and fiber. Scrub potatoes under running water and they're ready to cook. Leaving the skin on makes the potato more nutritious and saves time!
Potatoes belong in the vegetable category of the USDA's Food Guide Pyramid. They are high in vitamin C and potassium and are a good source of fiber. Like most vegetables, potatoes have trace amounts of fat and zero cholesterol.
Easy to prepare, versatile and convenient, potatoes are great for any meal. Unlike most vegetables, potatoes can be stored for up to two weeks without refrigeration.
Source:Foodlion
Do you like Peanuts ? Read more ... (FoodArticles)Posted 25 May, 2001 by PAF-News Peanuts contain a wide variety of nutrients that offer excellent health benefits.
These nutrients include Vitamin E (an important antioxidant), folate (which can help prevent birth defects), fiber, protein, vitamin B6 complex, niacin, thiamin, riboflavin, copper, phosphorous, magnesium, iron, potassium, zinc and calcium.
Peanuts are as rich in history as they are in protein, minerals and other valuable nutrients. For instance, the earliest undomesticated peanut plants were found in the Andean lowlands of South America. Archaeologists found crude jars of peanuts that were used for snacks as well as the main course for meals.
Once Spanish explorers learned how to toast peanuts they used them in a variety of ways, including a substitute for coffee beans. The international appeal of peanuts increased when the Portuguese introduced them into Africa. This high protein food gained instant appeal in an area where the land was too barren for adequate hunting or farming. As an added benefit, growing the peanut plant also helped enrich the soil in certain regions of Africa.
Honey - Just a Spoonful a Day (HealthyLiving)Posted 25 May, 2001 by PAF-News The old saying is "you are what you eat."
Recent studies by Hoffman-LaRoche, Inc. show that antioxidants in the diet also play a role in protecting the skin from the damage of the sun and other environmental stresses.
In addition to antioxidants, honey provides a wide array of essential vitamins and minerals at trace levels and is a source of quick energy. Although sweeteners generally do not contain protein, several different amino acids, the building blocks of protein, have been identified in honey.
To reap the benefits of honey's healthful properties, make honey part of your daily diet, along with plenty of fruits, vegetables and water.
The History of Tea (FoodArticles)Posted 25 May, 2001 by PAF-News Tea’s refreshing qualities were supposedly discovered almost 5,000 years ago in China when some wild tealeaves fell into the water being boiled for the Emperor, Shen Nung; and the rest is history.
Introduced into Europe around 1610, tea was popularised in Britain by Catherine de Braganza, the wife of Charles II. It was an expensive taste, however, and a pound of tea could cost a week’s wages for a skilled craftsman.
However, the abolition of tea taxes in the mid-18th century saw a steady rise in the popularity of tea drinking and this popular pastime became something of a national institution when it was combined with the sandwich and taken in the afternoon.
Canned, Fresh or Frozen - Can you tell the difference? (FoodArticles)Posted 25 May, 2001 by PAF-News Neither can the experts. It's hard to think of anything more delicious than the home-cooked meals your mom used to make.
Unfortunately, with today's hectic schedules, there never seems to be enough time to prepare nutritious family favorites.
But thanks to findings from the University of Massachusetts (UMass) Nutrition Study, conducted on behalf of the Canned Food Alliance (CFA), there is no need to give up these beloved "classics".
The study tested several American classics and found that recipes made with canned ingredients offer comparable amounts of vitamins, minerals and fiber to recipes made with fresh and/or frozen ingredients. And the taste is there, too.
According to the study, recipes made with canned ingredients are equally or more acceptable in taste, appearance, aroma and texture than the recipes prepared with fresh or frozen ingredients.
Source: Foodlion.com
How safe are eggs? (FoodArticles)Posted 25 May, 2001 by PAF-News The risk of getting a foodborne illness from eggs is very low.
The outside of eggs are washed and sanitised to remove possible hazards. The inside of an egg was once considered almost sterile.
But now, the bacterium Salmonella enteritidis has been found inside a small number of eggs. Scientists estimate that only 1 of every 20,000 eggs might contain this bacterial. So, the likelihood that an egg might contain Salmonella is extremely small -- 0.005% (five one-thousandths of one percent).
At this rate, if you are an average consumer, you might encounter a contaminated egg once every 84 years!
Source: Foodlion.com
Got Milk? Like drinking it? Good! (HealthyLiving)Posted 25 May, 2001 by PAF-News Milk and other calcium-rich dairy products may help protect against one of the earliest precursors to heart disease, according to researchers at the Harvard Medical School in Boston.
In the 10-year study of more than 2,900 adults, those who ate the greatest amount of dairy products had the lowest rate of a condition known as insulin resistance. This condition occurs when the body is resistant to the effects of the hormone insulin, which is needed to metabolize blood sugar, or glucose.
While full-fat dairy products may raise levels of LDL cholesterol, low-fat or nonfat dairy products, such as skim milk, may have all the positive effects on the heart without any of the negative effects on cholesterol levels.
Say 'Yes' to Fatty Fish and Soy Protein (HealthyLiving)Posted 25 May, 2001 by PAF-News Consuming at least a serving of fatty fish - such as tuna, salmon, or mackerel - per week can slash seniors' risk of heart attack. What's more, eating some soy every day may boost good cholesterol levels.
These are among the findings presented this week at an annual meeting of the American Heart Association (AHA) in San Antonio.
Researchers have known for years that eating a healthy, low-fat diet rich in fruits, vegetables, and whole grains can help prevent heart disease, and now these new findings suggest that adding certain foods to an already heart-healthy diet may provide further benefit.
Passionate About Chips (FoodArticles)Posted 25 May, 2001 by PAF-News With a staggering 38,000 tonnes eaten every single week, chips are firmly Britain’s favourite dish. Home fried or oven baked, smothered with tomato ketchup or the classic seasoning of salt and vinegar, they’ve been a part of British society for centuries.
Be Healthy
Contrary to popular belief, chips don’t necessarily have to be unhealthy or fattening. They’re an excellent source of Vitamin C, and with oven chips containing less than 5% fat, it means they have less fat than a bar of low fat chocolate!
What is a perfect chip?
The perfect chip has a crispy outer layer with a light fluffy centre, and according to the British Potato Council, if you’re making chips at home the potato to use is the King Edward. It’s not too watery and doesn’t have a high sugar content, giving it a crispy texture and a light golden colour when cooked in oil.
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