Carbonostics is contributing to the growth of the product LCA market
in Europe, which independent analyst firm reports will hit $103.3
million by 2015.
Carbonostics,
the online product lifecycle assessment (pLCA) application for the food
sector, participated in the latest report from independent analyst firm
Verdantix, European Product LCA Market Forecast 2011-2015, published in
March 2012.
The latest research from Verdantix reviews the barriers and drivers
influencing the penetration of pLCA per industry to size, and forecast
that the European market is set to reach $40.5 million in 2012 and more
than double over the next three years hitting $103.3 million by 2015.
The report takes into consideration software, implementation and support
budgets while detailing spend in European countries including France,
Germany, Italy, the Netherlands, Spain and the UK. This research follows
on from a previous report Smart Innovators: Product LCA Software that
reviewed usage scenarios and solutions available on the market, which
also included Carbonostics.
The research found that over the past three years, the choice of LCA
tools on the market has increased with new entrants popularizing LCA.
Furthermore, the report states that simplified interfaces designed for
specific product categories or industries, such as food and beverage
industry focused software Carbonostics, are supporting the uptake of LCA
in new industries and for new usage scenarios by making LCA accessible
to non-experts.
Carbonostics (cost + carbon + nutrition)
was launched over three years ago and continues to be a pioneering
force in food product sustainability with its triple-bottom-line
approach. It delivers product lifecycle assessment, hot-spot screening
and product portfolio analysis via an online tool that includes a
built-in, comprehensive database with over 2500 emission factors
relevant to the food industry.
“Carbonostics is driving the growth of product LCA applications and
software in Europe and beyond by delivering a new approach to product
sustainability and lifecycle assessment. Carbonostics is the fruit of
our vision to build the bridge between science and practical world
business needs in order to make LCA accessible to all companies in the
food sector, whether big or small. Our goal is to equip all companies
with accurate, intelligent, and actionable information with which to
make strategic sustainability decisions,” Bluehorse president Sara Pax
explains.
“We are proud that our commitment to bringing LCA to the business world
is being recognised by the food industry as well as in this report,” she
adds.
The Carbonostics tool is used by large and small food manufacturers and
foodservice suppliers in order to reduce carbon, cost and waste,
identify supply chain efficiencies, improve supplier relationships and
support new product design and R&D.
Verdantix industry analyst Emily Beauchamp says, “In this report, we
clearly see that the market for pLCA software provides an indication of
the uptake of life cycle thinking in product development and supply
chain management. This market evolution will lead new firms to adopt
pLCA and encourage existing users to expand their use of this type of
metric across their teams.”
To enquire about the European Product LCA Market Forecast 2011-2015 research from Verdantix, please visit www.verdantix.com.
To learn more about how Carbonostics is transforming businesses and products in the food sector, visit Carbonostics or reach us at contact@carbonostics.com or by calling +33/01.47.38.22.64 for France or at +1/312-565-9967 for the US.
Sunday 22 April 2012
Afternoon Tea. Are we being ripped off?
Afternoon tea in
establishments including The Ritz and London’s Lanesborough have been
slated recently by Which?, who have declared they are among Britain’s
most expensive for consumers.
Even the famous Betty’s Tea Rooms in
Yorkshire charge in excess of £30.00 which seems a lot to many of us. So, do these higher end establishments serve a better afternoon tea than the typical town or country tea room?
Joe Ellis, the somewhat controversial reviewer of the Joe Ellis Tea Room Guide
website thinks not. His passion is not for the ‘cuppa’ tea itself, but
for the tea room: the ambience, the staff friendliness, and the
attention to detail of both what is served and the environment. He is
also sceptical of the need for Tea Guild endorsement.
There is no doubt that the high end establishments pay attention to detail; but sadly this may well be what we pay the high price for.
Ellis advocates supporting the more traditional tea rooms; painted pretty colours, with lace tablecloths and pretty china; and staff who get to know their customers.
Ellis says ‘ a posh hotel does not automatically make for a better afternoon tea experience; in fact you will be more sure of a hearty welcome and value for money at some of the beautiful little tea rooms around England, that I have visited’
Ellis goes on ‘I realise that many of these high end places have the Tea Guild accreditation, but they have to pay for this so-called privilege each year and this surely bumps up their costs before they start. I have been to many tea rooms including Miss Mollett’s High Class Tea Room in Appledore, the Mad Hatter Tea Room in Margate and Harriet’s of Peterborough where the experience you will receive will allow you a delicious afternoon tea in a friendly and cosy atmosphere.’
Statistics show that 15 traditional English tea rooms are closing down every week, and really need our support to keep going.
An afternoon tea should not need to cost the earth and all the time we keep on paying these extortionate costs, establishments will continue to charge us.
Ellis continues, I have been to Tea Guild establishments and to non Tea Guild establishments, and I can honestly say in many cases, the latter have provided a better experience overall: they may not have the choice in teas, but as the Tea Guild pointed out recently, it is about the handmade pastries as much as the tea itself’.
‘I really don’t think the Tea Guild are living in the real world these days; financial struggles of late determine where we spend our money, and we should be encouraged to support local businesses and enjoy a cost effective and enjoyable experience’.
Joe Ellis’ website is very popular and he receives good feedback on the tea rooms he visits daily. He is also editor of the Time for Tea magazine which can be subscribed to via the site at www.tea-room-guide.org.uk
There is no doubt that the high end establishments pay attention to detail; but sadly this may well be what we pay the high price for.
Ellis advocates supporting the more traditional tea rooms; painted pretty colours, with lace tablecloths and pretty china; and staff who get to know their customers.
Ellis says ‘ a posh hotel does not automatically make for a better afternoon tea experience; in fact you will be more sure of a hearty welcome and value for money at some of the beautiful little tea rooms around England, that I have visited’
Ellis goes on ‘I realise that many of these high end places have the Tea Guild accreditation, but they have to pay for this so-called privilege each year and this surely bumps up their costs before they start. I have been to many tea rooms including Miss Mollett’s High Class Tea Room in Appledore, the Mad Hatter Tea Room in Margate and Harriet’s of Peterborough where the experience you will receive will allow you a delicious afternoon tea in a friendly and cosy atmosphere.’
Statistics show that 15 traditional English tea rooms are closing down every week, and really need our support to keep going.
An afternoon tea should not need to cost the earth and all the time we keep on paying these extortionate costs, establishments will continue to charge us.
Ellis continues, I have been to Tea Guild establishments and to non Tea Guild establishments, and I can honestly say in many cases, the latter have provided a better experience overall: they may not have the choice in teas, but as the Tea Guild pointed out recently, it is about the handmade pastries as much as the tea itself’.
‘I really don’t think the Tea Guild are living in the real world these days; financial struggles of late determine where we spend our money, and we should be encouraged to support local businesses and enjoy a cost effective and enjoyable experience’.
Joe Ellis’ website is very popular and he receives good feedback on the tea rooms he visits daily. He is also editor of the Time for Tea magazine which can be subscribed to via the site at www.tea-room-guide.org.uk
(EDITOR: My wife and I had afternoon tea at one one London's most exclusive hotel tearooms. My wife's job involves inspecting hygiene standards at a large hospital. Her verdict on the tearoom? "Filthy, dirty and a food safety disaster waiting to happen." Needless to say, we will not be taking tea there again, any time soon.
Thursday 19 April 2012
Newyddion Cymru: A celebration of wild food and woodland is on the ...
Newyddion Cymru: A celebration of wild food and woodland is on the ...: Wild Garlic Festival Two captivating forests in the Black Mountains near Abergavenny, Wales, are to host a celebration of wood...
Wednesday 18 April 2012
Graphics and Print - Proud Sponsors of the Heart of England fine foods Awards
For a number of years Graphics and Print, the award winning Telford based commercial printers have not only provided design and print for Heart of England fine foods but have also sponsored their annual awards evening. The 2012 Diamond Awards take place on Saturday 12 May at the Hilton Birmingham Metropole, NEC and Graphics and Print are once again proud sponsors at this event.
Managing Director, Martin Kells, explains why the Telford-based printers are proud to be a part of these awards: “Graphics and Print started in Telford in 1980 as a small family-run business, and we know how important it is to have local support in order to succeed. Despite our rapid growth, we have managed to maintain a ‘family’ atmosphere during our growth journey, creating our own internal company community.
"This sense of valuing our people is expressed through our interaction with the wider society. We believe passionately at Graphics and Print in giving something back to our community. We have a strong commitment to the communities in which we operate, and we are one of the few print companies to make a commitment that every one of our employees will spend a minimum of two days per year, during work time, supporting the local community.
"This often involves helping disadvantaged people in having a better life. We are proud of the work that the Heart of England fine foods (HEFF) does as they look to support small to medium sized food businesses and whilst we aren’t a food business, we support this industry and understand the challenges which small and medium sized businesses face, being a small to medium sized business ourselves. We are therefore only too pleased to support HEFF as they support the same community that we do - Birmingham & the Black Country, Herefordshire, Shropshire, Staffordshire, Warwickshire and Worcestershire.”
Graphics and Print are dedicated towards establishing relationships with organisations in the local area to help strengthen the community infrastructure. They aim to use local suppliers where possible to help support neighbouring businesses, and encourage employees to actively get involved with charitable events across the region. Graphics and Print regularly offer work experience opportunities to nearby schools and colleges as well as the mentoring of university students who wish to pursue a career in print. They support staff participation in local or community-based charitable events through a staff-managed charitable fund. This can consist of paying for entry fees, matching sponsorship raised or indeed simply a donation.
Managing Director, Martin Kells, explains why the Telford-based printers are proud to be a part of these awards: “Graphics and Print started in Telford in 1980 as a small family-run business, and we know how important it is to have local support in order to succeed. Despite our rapid growth, we have managed to maintain a ‘family’ atmosphere during our growth journey, creating our own internal company community.
"This sense of valuing our people is expressed through our interaction with the wider society. We believe passionately at Graphics and Print in giving something back to our community. We have a strong commitment to the communities in which we operate, and we are one of the few print companies to make a commitment that every one of our employees will spend a minimum of two days per year, during work time, supporting the local community.
"This often involves helping disadvantaged people in having a better life. We are proud of the work that the Heart of England fine foods (HEFF) does as they look to support small to medium sized food businesses and whilst we aren’t a food business, we support this industry and understand the challenges which small and medium sized businesses face, being a small to medium sized business ourselves. We are therefore only too pleased to support HEFF as they support the same community that we do - Birmingham & the Black Country, Herefordshire, Shropshire, Staffordshire, Warwickshire and Worcestershire.”
Graphics and Print are dedicated towards establishing relationships with organisations in the local area to help strengthen the community infrastructure. They aim to use local suppliers where possible to help support neighbouring businesses, and encourage employees to actively get involved with charitable events across the region. Graphics and Print regularly offer work experience opportunities to nearby schools and colleges as well as the mentoring of university students who wish to pursue a career in print. They support staff participation in local or community-based charitable events through a staff-managed charitable fund. This can consist of paying for entry fees, matching sponsorship raised or indeed simply a donation.
Flavour Taster - May Bank Holiday Food Festival
The full programme of events for the inaugural Flavour Taster food festival has been confirmed. Taking place over May Bank Holiday weekend, from 4th – 7th May, at venues across Dumfries & Galloway in south west Scotland, Flavour Taster encourages people to discover the region’s artisan food and drink produce this spring.
Flavour Taster has been developed by Savour the Flavours to give visitors to Dumfries & Galloway a bite sized taste of popular autumn food festival Flavour Fortnight (25 Aug – 9 Sep 2012). Dumfries & Galloway is increasingly becoming known as an artisan food destination and the 39 events taking place during Flavour Taster will give visitors the opportunity to connect with local produce and the people who create it in a variety of ways.
Liz Ramsay, Project Manager of Savour the Flavours, said: “We're encouraging people to take a bite out of Dumfries & Galloway this May. Flavour Taster will help introduce foodies to Dumfries & Galloway and encourage visitors who are already here to discover the flavours of our region, and we hope it will encourage more visitors to return for longer breaks in the autumn to enjoy Flavour Fortnight. I’m thrilled that our local food businesses are supporting this new festival by hosting such a delicious range of quality experiences, each of which has local produce at its heart.”
Programme highlights include Lambing Live in Portpatrick where there’s a good chance of seeing a ewe giving birth as well as finding out about pedigree lamb and beef; a Spring Forage with Gourmet Wild Food Tasting menu with an experienced forager and wild food chef; a Harbour Festival in Annan; an introduction to fish with talks, demonstrations and cookery class at world renowned Penninghame House; a local food themed tapas at National Trust for Scotland’s Threave Gardens; workshops on confectionary making and artisan bread baking; Masterchef Masterclass a full day of training in a professional kitchen; an immersive farm tour and butchery day and a myriad of sampling and tasting opportunities, chef demonstrations, farmers' markets and special menus across south west Scotland.
Savour the Flavours is funded by LEADER and Dumfries & Galloway Council, and Dumfries & Galloway Council have provided extra funding for Flavour Taster through the South of Scotland Business Competitive Project, a new European funded project that supports local businesses and promotes economic growth.
For more information visit www.flavourfortnight.co.uk .
Flavour Taster has been developed by Savour the Flavours to give visitors to Dumfries & Galloway a bite sized taste of popular autumn food festival Flavour Fortnight (25 Aug – 9 Sep 2012). Dumfries & Galloway is increasingly becoming known as an artisan food destination and the 39 events taking place during Flavour Taster will give visitors the opportunity to connect with local produce and the people who create it in a variety of ways.
Liz Ramsay, Project Manager of Savour the Flavours, said: “We're encouraging people to take a bite out of Dumfries & Galloway this May. Flavour Taster will help introduce foodies to Dumfries & Galloway and encourage visitors who are already here to discover the flavours of our region, and we hope it will encourage more visitors to return for longer breaks in the autumn to enjoy Flavour Fortnight. I’m thrilled that our local food businesses are supporting this new festival by hosting such a delicious range of quality experiences, each of which has local produce at its heart.”
Programme highlights include Lambing Live in Portpatrick where there’s a good chance of seeing a ewe giving birth as well as finding out about pedigree lamb and beef; a Spring Forage with Gourmet Wild Food Tasting menu with an experienced forager and wild food chef; a Harbour Festival in Annan; an introduction to fish with talks, demonstrations and cookery class at world renowned Penninghame House; a local food themed tapas at National Trust for Scotland’s Threave Gardens; workshops on confectionary making and artisan bread baking; Masterchef Masterclass a full day of training in a professional kitchen; an immersive farm tour and butchery day and a myriad of sampling and tasting opportunities, chef demonstrations, farmers' markets and special menus across south west Scotland.
Savour the Flavours is funded by LEADER and Dumfries & Galloway Council, and Dumfries & Galloway Council have provided extra funding for Flavour Taster through the South of Scotland Business Competitive Project, a new European funded project that supports local businesses and promotes economic growth.
For more information visit www.flavourfortnight.co.uk .
Tuesday 17 April 2012
COOKS&CO’s Hearts of Palm add a delicious, nutritious twist to slimming summer salads
COOKS&CO, the must-have fine food range for the discerning home cook, has the perfect tasty and healthy ingredient for summer salads with a difference – Hearts of Palm.
Harvested from the soft core of the palm tree, COOKS&CO Hearts of Palm add a delicious crunch to any dish and are packed with healthy nutrients. As well as being very low in cholesterol, they are a great source of protein and fibre, are very high in calcium, iron, Vitamin C, and much more besides. And containing just 25 kcal per 100g, they make an excellent snacking alternative for the health or weight conscious shopper.
Meanwhile, the unique flavour and texture of COOKS&CO Hearts of Palm make them a surprisingly versatile food in a range of dishes. For a quick appetiser add a simple vinaigrette dressing, or wrap in smoked salmon or Parma ham for a more luxurious treat. Alternatively, slice them to make a delicious addition to your summer salads, pizzas, quiches and tarts.
Or try them in a delicious ‘Millionaire’s Salad’, so called because it is full of delicious and luxurious ingredients that are bound to leave anyone who tries it feeling like a millionaire!
MILLIONAIRE'S SALAD – Serves 6-8
390g can COOKS&CO Artichoke Hearts, quartered
400g can COOKS&CO Hearts of Palm, sliced in 1/4 inch slices
290g jar COOKS&CO Pitted Kalamata Olives, sliced in half
60g COOKS&CO Roasted Red Peppers
450g fresh mushrooms, quartered
1 tsp salt
2/3 cup olive oil
1/4 cup chopped parsley
1/4 cup red wine vinegar
1/2 tsp thyme
1 clove garlic, minced
1/4 tsp pepper
Drain the artichoke hearts, hearts of palm, olives and roasted red peppers. Add mushrooms. Combine other ingredients. Mix with vegetables. Allow to stand in refrigerator overnight.
FACTFILE:
COOKS&CO Hearts of Palm (RSP: £1.99, 400g) are very low in low in Cholesterol and a good source of Protein, Riboflavin and Potassium, as well as Dietary Fibre, Vitamin C, Folate, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese.
COOKS&CO foods are available in key retailers including Tesco, Asda, Ocado, Budgens and Booths. Its extensive range of fine food products are designed for people who appreciate good food and fantastic flavours. Providing high quality at affordable prices, COOKS&CO offers delicious ingredients which are sourced from producers whose focus is on delivering products of exceptional flavour and quality.
Harvested from the soft core of the palm tree, COOKS&CO Hearts of Palm add a delicious crunch to any dish and are packed with healthy nutrients. As well as being very low in cholesterol, they are a great source of protein and fibre, are very high in calcium, iron, Vitamin C, and much more besides. And containing just 25 kcal per 100g, they make an excellent snacking alternative for the health or weight conscious shopper.
Meanwhile, the unique flavour and texture of COOKS&CO Hearts of Palm make them a surprisingly versatile food in a range of dishes. For a quick appetiser add a simple vinaigrette dressing, or wrap in smoked salmon or Parma ham for a more luxurious treat. Alternatively, slice them to make a delicious addition to your summer salads, pizzas, quiches and tarts.
Or try them in a delicious ‘Millionaire’s Salad’, so called because it is full of delicious and luxurious ingredients that are bound to leave anyone who tries it feeling like a millionaire!
MILLIONAIRE'S SALAD – Serves 6-8
390g can COOKS&CO Artichoke Hearts, quartered
400g can COOKS&CO Hearts of Palm, sliced in 1/4 inch slices
290g jar COOKS&CO Pitted Kalamata Olives, sliced in half
60g COOKS&CO Roasted Red Peppers
450g fresh mushrooms, quartered
1 tsp salt
2/3 cup olive oil
1/4 cup chopped parsley
1/4 cup red wine vinegar
1/2 tsp thyme
1 clove garlic, minced
1/4 tsp pepper
Drain the artichoke hearts, hearts of palm, olives and roasted red peppers. Add mushrooms. Combine other ingredients. Mix with vegetables. Allow to stand in refrigerator overnight.
FACTFILE:
COOKS&CO Hearts of Palm (RSP: £1.99, 400g) are very low in low in Cholesterol and a good source of Protein, Riboflavin and Potassium, as well as Dietary Fibre, Vitamin C, Folate, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese.
COOKS&CO foods are available in key retailers including Tesco, Asda, Ocado, Budgens and Booths. Its extensive range of fine food products are designed for people who appreciate good food and fantastic flavours. Providing high quality at affordable prices, COOKS&CO offers delicious ingredients which are sourced from producers whose focus is on delivering products of exceptional flavour and quality.
Celebrate National Stilton Week in style, with Long Clawson
As a nation of cheese lovers, the UK is celebrating National Stilton Week (15th – 21st April) with a chunky slice of the traditional blue cheese.
In 1911, 12 farmers from the Vale of Belvoir, Leicestershire, formed a co-operative to produce Stilton cheese in the village of Long Clawson – and Long Clawson Dairy was founded.
Over 100 years later, Long Clawson Dairy is famous for its Stilton and is one of only five dairies in the world licensed to produce it.
Cook up a cheese storm which a Long Clawson Stilton recipe:
BANGERS AND BLUE STILTON MASH
(Serves 4 as a main)
8 Cumberland sausages
3 tbsp olive oil
6 large potatoes
300g Long Clawson Blue Stilton, crumbled
4 tbsp double cream
Salt and freshly ground black pepper
Onion gravy (optional):
Oil for frying
1 red onion, peeled and finely sliced
500ml beef stock
Heat the olive oil in a frying pan, add the sausages and fry for 10 minutes over a medium heat, until golden- brown on all sides and cooked through.
Cook the peeled and chopped potato in boiling water until tender.
Drain well and mash with the Blue Stilton and cream. Season with salt and freshly ground black pepper.
To serve, pile the mash onto a serving plate and top with the Cumberland sausages.
To make the onion gravy place oil in a non-stick pan, heat and then add the sliced red onion and cook over a gentle heat. Once the onions have started to caramelize and soften add the beef stock and bring to the boil.
Reduce the heat and allow to simmer until the gravy thickens and reaches the preferred consistency.
Sweat off the onions in the oil with the garlic, thyme and oregano until soft and opaque.
For more information visit www.clawson.co.uk
In 1911, 12 farmers from the Vale of Belvoir, Leicestershire, formed a co-operative to produce Stilton cheese in the village of Long Clawson – and Long Clawson Dairy was founded.
Over 100 years later, Long Clawson Dairy is famous for its Stilton and is one of only five dairies in the world licensed to produce it.
Cook up a cheese storm which a Long Clawson Stilton recipe:
BANGERS AND BLUE STILTON MASH
(Serves 4 as a main)
8 Cumberland sausages
3 tbsp olive oil
6 large potatoes
300g Long Clawson Blue Stilton, crumbled
4 tbsp double cream
Salt and freshly ground black pepper
Onion gravy (optional):
Oil for frying
1 red onion, peeled and finely sliced
500ml beef stock
Heat the olive oil in a frying pan, add the sausages and fry for 10 minutes over a medium heat, until golden- brown on all sides and cooked through.
Cook the peeled and chopped potato in boiling water until tender.
Drain well and mash with the Blue Stilton and cream. Season with salt and freshly ground black pepper.
To serve, pile the mash onto a serving plate and top with the Cumberland sausages.
To make the onion gravy place oil in a non-stick pan, heat and then add the sliced red onion and cook over a gentle heat. Once the onions have started to caramelize and soften add the beef stock and bring to the boil.
Reduce the heat and allow to simmer until the gravy thickens and reaches the preferred consistency.
Sweat off the onions in the oil with the garlic, thyme and oregano until soft and opaque.
For more information visit www.clawson.co.uk
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