Get Barbecue Season Off To A Sizzling Start With Primula's NEW Limited Edition Burger Cheese

Primula, the uniquely squeezy cheese, is firing up for barbecue season and national barbecue week (28 May - 3 June 2012) with the launch of an exciting new burger cheese variety to add a touch of spice to their popular product range.

The new limited edition Primula Burger Cheese is destined to be this summer's taste sensation, with its refreshing combination of hot and tangy flavours.  It kicks up the heat with a hint of red peppers, chillies and dill to help add some zing to well-loved barbecue favourites this summer.

Primula Burger Cheese can be used instead of conventional cheese slices and easily squeezed onto burgers, sausages and steaks or used as a potato topping or for a spicy cheesy sauce, making it a versatile zesty addition to any summer barbecue or picnic treat.

Primula Burger Cheese is targeted at younger audiences, with a focus on summer dining, but will also appeal to Primula's existing loyal fans looking to spice up their favourite seasonal recipes.

Craig Brooks, Marketing Director for Primula said: "We're really excited about the launch of our new limited edition Burger Cheese in time for barbecue season, as well as for some of this summer's biggest celebrations, including the Diamond Jubilee and the 2012 Olympics in London.

"Primula Burger Cheese will help the nation celebrate the 'Best of British' by adding a spicy and versatile twist to any summer dining occasion. We're confident that it will offer a completely new taste sensation to existing Primula fans, as well as to those who simply love barbecues and burgers."

As with all the Primula range, the new Primula Burger Cheese contains more real cheese than any other leading brand and contains no artificial colours, flavours or preservatives.

The new Primula Burger Cheese must be kept refrigerated and stays fresh for up to 14 days after opening.  It's gluten free, suitable for vegetarians and is high in protein. A 25g squeeze of Primula Burger Cheese contains 12.5% of the recommended daily allowance of calcium, essential for healthy bones and teeth. Primula Burger Cheese is pasteurised, so is also suitable for mums to be.

Primula Burger Cheese tubes (100g) will be stocked in Sainsbury's and Morrisons stores nationwide from May, priced around £1.

               

For more information on Primula including a huge range of recipe and snack ideas please visit www.primula.co.uk or www.facebook.com/PrimulaCheese

Report: Carbonostics Democratising Product Lifecycle Assessment for Food Sector

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.

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

(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.

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...

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.

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 .

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.