Tom Parker Creamery CEO Rob Yates Comments on the Government's Milkshake Tax

Tom Parker Creamery CEO Rob Yates comments to That's Food and Drink on the Government's Milkshake Tax:

“The Government's milkshake tax is a wake-up call for Big Food. 

"While they will scramble to dodge the tax by pumping products full of artificial sweeteners, we've spent years doing the opposite, championing genuinely natural ingredients that prioritise health.

“The biggest issue right now is lack of clarity. Without firm guidelines, we'll see the same playbook we saw with the soft drink levy: reformulation with synthetic sweeteners simply to meet thresholds, not improve health outcomes. That isn't progress: it's a loophole.”

“Consumers deserve better than ultra-processed shortcuts. A touch of natural sugar is not the villain here.  What worries us far more are artificial replacements that many families simply don't want in their food.

“Milk is already nutritious: protein, calcium, vitamins - we've known this forever. Many milkshakes get part of their sweetness naturally from lactose, so the proposed lactose allowance is a sensible recognition of that.

“But we need clearer guidance, fast. Without it, the big players will reshape the dairy aisle based on spreadsheets, not public health.

“At Tom Parker, we've always taken a different approach. Our flavours come from real British free-range whole milk and carefully sourced natural ingredients - fruit purées, cacao, botanicals - and minimal added sugar. No synthetic sweeteners. No artificial shortcuts.

“As an independent dairy, we've invested in natural recipe development for years.  Not because we were forced to, but because we believe families should have access to food that's both delicious and genuinely better made. That supports public health, British farming, and a more honest food industry.

“We'll continue to prioritise transparency, responsible innovation and products people can genuinely trust. Natural isn't a buzzword for us - it's been our business model from day one.”

Why Eating Dairy Can Be Good for Your Health

Dairy has long been a regular part of many balanced diets, and for good reason. 

From calcium-packed milk to protein-rich yoghurt and flavourful cheeses, dairy products offer a wide range of nutrients that support everyday wellbeing. 

While dietary trends come and go, the benefits of including moderate amounts of dairy in your meals remain well supported by research and nutrition guidance.

A Natural Source of Key Nutrients

One of the most recognised benefits of dairy is its high calcium content. Calcium plays a vital role in maintaining strong bones and healthy teeth. 

Many dairy products also provide vitamin D, which helps the body absorb calcium effectively. Together, these nutrients support long-term bone health and may help lower the risk of osteoporosis as we age.

Dairy foods also contain high-quality protein, which helps the body repair tissues, maintain muscle mass and stay energised throughout the day. Cottage cheese, Greek yoghurt and skimmed milk are particularly good options if you're looking for lean, high-protein choices.

Supports Healthy Gut Function

Fermented dairy products—such as live yoghurt, kefir and cultured buttermilk—contain beneficial bacteria that can help maintain a healthy gut microbiome. 

A balanced gut can support digestion, reduce bloating and contribute to overall digestive comfort. Increasingly, people are turning to fermented dairy as a simple, tasty way to incorporate natural probiotics into their daily routine.

Helps to Maintain a Balanced Diet

Dairy products can play a helpful role in weight management. The combination of protein, healthy fats and slow-release carbohydrates can help you feel fuller for longer, reducing the temptation to snack between meals. Options such as yoghurt with fruit, a small piece of cheese with oatcakes or a latte made with semi-skimmed milk can all be satisfying choices that fit well within a balanced approach to eating.

Heart Health Benefits

Although some dairy products contain saturated fat, moderate consumption—especially when choosing lower-fat varieties—can be part of a heart-friendly diet. Milk, yoghurt and certain cheeses provide potassium, a mineral that can help regulate blood pressure. Some studies also suggest that fermented dairy foods may have a positive impact on heart health when enjoyed as part of an overall nutritious diet.

Rich in B Vitamins

Dairy products are a natural source of several B vitamins, including B2 (riboflavin) and B12. These nutrients help the body convert food into energy, support red blood cell formation and keep the nervous system functioning normally. This makes dairy particularly useful for people who need steady energy throughout the day.

Versatile, Convenient and Enjoyable

One of the biggest advantages of dairy is just how versatile it is. Whether you prefer a simple bowl of yoghurt, a warming mug of hot chocolate made with milk, or a sprinkling of cheese melted over vegetables, dairy fits easily into countless meals and snacks. This makes it an accessible and enjoyable way to boost your nutrient intake without complicated planning.

Final Dairy Thoughts

Including dairy in your diet can offer a range of health benefits, from supporting strong bones to contributing to good gut health. As with any food group, balance is key. Choosing a mix of milk, yoghurt and cheese, preferably with a focus on lower-fat or fermented options, can help you enjoy the nutritional advantages while keeping your diet varied and wholesome.

If you’re exploring ways to build healthier habits, adding a few well-chosen dairy products to your daily routine can be a simple, delicious step in the right direction.

UK Dairy Day 2025 – Live from Telford

Image courtesy TIC

Yesterday, Wednesday 10th September, my wife and I were at the UK Dairy Day in Telford – and the atmosphere was buzzing. 

From the moment we walked into the International Centre, it was clear this is more than just an industry event; it’s a real celebration of everything that makes British dairy so vital.

First Impressions

The halls were packed with farmers, suppliers, vets, and industry specialists, all here to connect, learn, and showcase the very best of the UK dairy sector. 

Everywhere you look there’s something new: gleaming machinery, innovative tech solutions, cattle on display, and, of course, plenty of fantastic British dairy produce.

Highlights

The Cattle Shows – watching some of the UK’s finest dairy breeds being paraded and judged is a reminder of the dedication and care that goes into herd management. 

And we even saw some cow painting taking place. Not painting pictures of cows, as I'd originally supposed, but actually painting pictures on cows!

Trade Stands – there were hundreds of exhibitors, from feed and genetics to cutting-edge robotic milking systems to insurance experts and agricultural banks. The innovation on show is incredible.

Seminars and Talks – discussions focused heavily on sustainability, animal welfare, and how the industry can adapt to consumer trends.

Key Themes of the Day

Innovation in Farming – new technologies are helping farmers become more efficient while caring for their herds.

Sustainability – from carbon reduction to waste management, it’s clear this is at the forefront of everyone’s minds.

Celebrating Dairy – whether it’s milk in your tea, artisan cheese, or creamy yoghurts, the importance of supporting British dairy producers has never been more evident.

My Takeaway

Being here at UK Dairy Day really highlighted the passion and resilience of the farming community. It’s a chance not only to see the latest developments but also to share knowledge and celebrate what makes our dairy sector so special.

If you’re part of the industry or simply passionate about farming and food, UK Dairy Day is a must-visit event. 

https://ukdairyday.co.uk

Saturated Fat and Dairy: Then and Now – How Science Has Moved Beyond Ancel Keys

In the 1960s and 70s, Ancel Keys’ diet-heart hypothesis cast saturated fat as the chief villain in our diets. Butter, cheese, full-fat milk, cream, and fatty meats were all branded as threats to heart health.

Fast forward to today, and the story is far more nuanced. Modern research still acknowledges that diet impacts cardiovascular health—but saturated fat’s role isn’t quite what Keys claimed. Let’s explore how the science has evolved.

The Old View: Saturated Fat as the Enemy

Keys’ work linked high saturated fat intake to high cholesterol, and high cholesterol to heart disease.

For decades, health authorities advised the public to replace saturated fats with polyunsaturated vegetable oils and to choose low-fat dairy over full-fat.

Supermarkets filled with “low-fat” yoghurts, margarines, and dairy alternatives. The underlying message:

Less fat = healthier heart.

The New Evidence

Over the past two decades, large-scale studies and meta-analyses have painted a more complex picture:

Not all saturated fats are equal

Saturated fats in processed meats don’t behave the same way in the body as those in dairy or dark chocolate.

Dairy has unique benefits

Fermented dairy products like yoghurt and cheese are linked with lower heart disease risk in several studies. They contain beneficial bacteria, calcium, and bioactive compounds that may counteract any negative cholesterol effects.

It’s what you replace saturated fat with that matters

Replacing saturated fat with refined carbohydrates (like white bread and sugary snacks) doesn’t reduce—and can even increase—heart disease risk. Replacing it with unsaturated fats from nuts, seeds, olive oil, and fish is where benefits show up.

The sugar factor

John Yudkin’s once-dismissed warnings about sugar have been vindicated. Diets high in added sugars, especially from ultra-processed foods, are now strongly linked with obesity, type 2 diabetes, and cardiovascular disease.

Modern Consensus

The latest UK and international dietary guidance no longer calls for an aggressive “low-fat at all costs” approach.

Instead, it recommends:

Balancing fat types – prioritising unsaturated fats, but not automatically fearing all saturated fats.

Eating whole foods – choosing minimally processed dairy, meats, and plant foods over ultra-processed options.

Looking at diet patterns – the Mediterranean and Nordic diets, which include dairy and moderate saturated fat, remain among the healthiest.

From Demonisation to Context

Where Keys’ era saw dairy fat as a universal danger, modern science takes a context-based view:

Cheese and yoghurt? Often beneficial.

Butter? Fine in moderation.

Ultra-processed cakes and biscuits made with palm oil and sugar? Best avoided, regardless of fat type.

Final Thoughts

We owe a lot to Ancel Keys for focusing the world’s attention on diet and heart health. But today’s evidence shows we can put full-fat dairy back on the table—provided it’s part of a balanced, whole-food diet.

The big takeaway? Nutrition science evolves. What was “bad” in the 1960s may, in the light of new evidence, turn out to be far more complicated—and sometimes even good for you.

Why Science Often Gets Food Stories Wrong (And What We Should Do About It)

Food is something we all care about, what we eat, what we avoid, what might help us live longer, or what might make us ill. 

So when headlines scream, "Red meat causes cancer!" or "Wine is good for your heart!" it’s no wonder people sit up and pay attention. But how reliable are these scientific-sounding food stories?

The truth? Science often gets food stories wrong, or, more accurately, the way science is communicated to the public often distorts the reality of what was actually studied. 

Let's take a closer look at why this keeps happening, and how we can all become savvier eaters and readers.

1. Nutrition science is incredibly complex

Unlike something like physics, where experiments can be repeated in tightly controlled lab environments, nutrition research often deals with messy, real-life conditions. People eat a huge variety of foods, in different combinations, in different quantities, with varying genetics, lifestyles, and health conditions.

Trying to isolate the effect of one nutrient—like saturated fat or fibre, often relies on observational studies, which can only show associations, not causation. So, if a study shows that people who eat more processed meat have a higher risk of heart disease, it might not be the meat, it might be that they also smoke more, exercise less, or have other dietary factors at play.

2. The media loves a bold headline

Studies are often misrepresented in the media because nuance doesn’t sell. A story like “Small-scale study suggests possible link between compound X and reduced risk of disease Y, but more research is needed” won’t make the front page. But “CHEESE CURES CANCER” just might.

The result? We’re whiplashed by contradictory stories: one week eggs are bad for you, the next week they're a superfood. It creates public confusion and fuels distrust in science, when in fact, it’s often the journalism that’s the problem—not the science itself.

3. Industry funding and biases can play a role

Sometimes the science is skewed from the beginning. A company funding research into its own product can influence study design, publication, and interpretation of results. That doesn’t mean all industry-funded research is invalid, but it does require a critical eye.

Think of studies funded by soda companies that try to downplay the link between sugar and obesity, or food industry-backed research focusing on exercise rather than diet in tackling weight gain. These subtle shifts in focus can have a massive impact on public perception.

4. Science changes—because that’s how science works

We often forget that science is not a fixed truth—it’s a method. When new studies come out that contradict older ones, that doesn’t mean the whole field is unreliable. It means we’re learning more and refining our understanding. But to the public, it can feel like scientists are constantly changing their minds.

This is especially difficult in food and health reporting, where people understandably want clear, simple answers. Unfortunately, science rarely offers certainty, it offers probability, patterns, and evolving insight.

5. What can we do about it?

Don’t rely solely on headlines. Dig deeper or wait for reviews from trusted health sources like the NHS, the British Dietetic Association, or reputable health journalists.

Beware of “miracle” foods or “evil” ingredients. If something sounds too good or too bad to be true, it probably is.

Understand study types. Randomised controlled trials (RCTs) are stronger than observational studies, but still not perfect. Look for meta-analyses that review many studies on a topic.

Watch out for conflicts of interest. Always ask: who funded the study?

Eat based on overall patterns, not one ingredient. A varied, mostly whole-food, plant-forward diet still holds strong across decades of research.

The relationship between food and health is deeply personal, cultural, and emotional—but it’s also scientific. The problem isn’t with science itself, but how we translate it into public knowledge. If we can learn to question the headlines, understand the limits of research, and think in terms of long-term patterns rather than quick fixes, we’ll all be better off.

So next time you see that catchy article claiming that chocolate, coffee, kale, or ketchup will either kill you or save you, take it with a (moderate) pinch of salt.

Dairy vs. Non-Dairy Milk: What’s Better for Your Health?

As plant-based diets rise in popularity and more people explore alternatives to cow’s milk, the debate between dairy and non-dairy milk products is becoming increasingly common. 

But which is better for you? The answer isn’t one-size-fits-all. It depends on your nutritional needs, lifestyle, and any dietary restrictions. 

In this blog post, we’ll compare the nutritional profiles of dairy and non-dairy milks to help you make an informed choice.

Dairy Milk: Nutritional Overview

Cow’s milk is a natural source of several key nutrients:

Protein: About 8g per cup, containing all essential amino acids.

Calcium: Naturally rich, providing about 300mg per cup.

Vitamin D: Usually fortified in the UK to help with calcium absorption.

Vitamin B12: Important for energy and nerve health.

Iodine: A critical nutrient for thyroid function.

Pros:

High-quality, complete protein.

Nutritionally dense, especially in essential vitamins and minerals.

Beneficial for bone health due to calcium and vitamin D.

Cons:

Not suitable for those with lactose intolerance or a dairy allergy.

Higher in saturated fat (especially whole milk).

Ethical and environmental concerns around dairy farming.

Non-Dairy Milk: Nutritional Overview

Plant-based milk alternatives include soya, almond, oat, coconut, rice, pea, and more. Their nutritional value can vary dramatically depending on the type and whether they’re fortified.

Soya Milk

Closest in protein to dairy (7–8g per cup).

Often fortified with calcium, vitamin D, B12.

Low in saturated fat.

Almond Milk

Very low in calories and protein.

Often fortified but contains fewer nutrients than dairy or soya milk.

Oat Milk

Moderate in calories and carbohydrates.

Some brands are fortified; offers some fibre.

Creamier texture, good for coffee or cooking.

Coconut Milk (Carton-style)

Low in protein.

Contains some medium-chain triglycerides (MCTs), but also high in saturated fat.

Pea Milk

Higher in protein (6–8g per cup).

Environmentally friendly and hypoallergenic.

Pros:

Suitable for vegans and those with dairy allergies or intolerances.

Lower in saturated fat.

Often fortified with key vitamins and minerals.

Cons:

Not all brands are fortified equally — always check the label.

Lower in protein, unless you choose soya or pea milk.

Can be more processed and contain additives like gums or sweeteners. Some brands of pea milk actually taste a little like weak pea soup.

Which Is Better?

It depends on what you need:

For protein: Dairy, soya, or pea milk are best.

For bone health: Choose dairy or a well-fortified plant milk.

For weight management: Almond or unsweetened plant milks may help due to lower calories.

For allergies or ethical reasons: Fortified plant milks are a good dairy-free alternative.

For sustainability: Oat and pea milk generally have a lower environmental footprint than dairy.

Bottom Line

There’s no universal “best” milk, just what’s best for you. If you’re drinking milk for its nutritional benefits, opt for unsweetened versions and check for fortification. Whether you prefer dairy or a plant-based option, the key is making sure it supports your dietary needs and lifestyle.

Tip: Always read the label. Look for added calcium (at least 120mg per 100ml), B12, vitamin D, and no added sugars for the healthiest choices.

New Pear & Vanilla Yoghurt from Bonne Maman

Bonne Maman is delighted to introduce the latest addition to its indulgent fruit yoghurt collection, Pear & Vanilla. 

This irresistible new flavour pairs luxuriously creamy yoghurt with generous pieces of juicy, ripe pear with a hint of vanilla, creating a perfectly balanced and utterly satisfying dessert treat.

Perfect for a quiet moment of indulgence, enjoyed as part of a leisurely weekend brunch, or shared with friends during a movie night, the new Pear & Vanilla yoghurt, presented in the most beautiful 450g tubs, is the ideal companion.

As with all Bonne Maman yoghurts, Pear & Vanilla is crafted using only the finest natural ingredients, with absolutely no artificial colours, flavours, or sweeteners. 

It joins the brand's much-loved range of fruit yoghurts, including Rhubarb & Strawberry, Raspberry & Blackberry, Violet Fig, and Morello Cherry.

Pear & Vanilla yoghurt is available now at Waitrose and coming soon to Ocado. RRP £3.20.

https://www.bonnemaman.co.uk

I think there needs to be a That's Food and Drink trip to our nearest Waitrose branch!

Research Shows Over-45s Drive Protein Boom

Scotland's top dairy brand, Graham's Family Dairy, has seen a record rise in shoppers prioritising protein, especially those of us who are over 45, as the trend moves beyond athletes and gym-goers. 

New research from Kantar (The Powerful Potential of Protein, 2025) confirms this shift, revealing 1 in 5 UK households (21%) now actively seek high-protein products. 

While younger consumers led the charge, the biggest growth is now coming from Generation X (44-59 age group) and Baby Boomers (60+), who are increasingly choosing protein-rich foods to support their health and wellbeing. 

With demand showing no signs of slowing, Graham's Family Dairy continues to see older consumers driving this protein boom firsthand, reflecting a fundamental change in shopping habits. 

Explains Robert Graham, Managing Director at Graham's Family Dairy:  "For some time we've been developing natural, high-protein dairy products, but it's exciting to see demand growing well beyond younger shoppers. Our range was designed to offer naturally nutritious options for all lifestyles, and it's fantastic to see more people embracing the benefits of real dairy. 

“There's a common misconception that protein is just for fitness enthusiasts, but in reality, it's a vital part of every diet. This shift in awareness presents a huge opportunity for natural dairy to support longer, healthier lives. What sets us apart is our commitment to real, wholesome ingredients, our dairy products deliver high-quality protein naturally, without additives or ultra-processing." 

Kantar's findings reveal high-protein dairy products including yogurts, drinks – which have seen a 23% increase in uptake - and desserts continue to expand their share in the grocery sector. While younger consumers were early adopters, the most significant growth potential now lies with older age groups, who are increasingly aware of protein's benefits for maintaining strength, energy, and overall health.  

The recent research also shows  76% of shoppers are willing to pay higher prices for products containing higher proportions of protein.  

Graham's Family Dairy became the Official Protein Dairy Partner of Loughborough Sport, at the start of this year, collaborating with nutrition lead Andrew Shepherd to fuel the university's athletes with natural high-protein dairy products. 

Andrew Shepherd, Nutrition Lead at Loughborough University said: "As we get older, our bodies naturally change and from the age of 30 we begin to lose muscle mass, strength, and function - a condition known as sarcopenia. Without proper nutrition, particularly protein, this process can speed up, increasing the risk of frailty, reduced mobility and chronic illness. 

“The good news is the message is getting across and that more and more adults over 45 are now recognising the importance of protein in maintaining their strength and overall health.  

“Research shows boosting protein intake can significantly slow muscle loss, especially when paired with resistance exercise. Though anyone with kidney concerns should seek medical advice before increasing their intake, those over 45 can feel a real difference by aiming for 1.2 to 2 grams of protein per kilogram of body weight each day.” 

The family-run business was founded in 1939 by Robert Graham in Bridge of Allan, Stirlingshire, where he reared 12 cows, milked them by hand, then made all deliveries by horse and cart.

https://www.grahamsfamilydairy.com

How Vegetarians Can Step Up Their Game with Tasty Dairy Cheese Replacements

For many vegetarians, cheese is a beloved staple that adds richness and flavour to countless dishes. 

However, whether you’re exploring plant-based options for health, environmental, or ethical reasons, finding satisfying replacements for dairy cheese can be a game-changer. 

The good news? There’s a whole world of delicious, dairy-free alternatives waiting to be discovered.

Here are some tips and recommendations to help you step up your vegetarian game with tasty cheese replacements:

1. Understand the Options

Dairy-free cheese alternatives come in a variety of forms, each suited to different uses. Common bases include:

Nuts and Seeds: Cashews, almonds, macadamias, and sunflower seeds are often blended into creamy, rich cheeses.

Coconut Oil: Frequently used in store-bought cheeses for its fat content, giving a creamy texture.

Soy: A versatile base for many types of cheese, including blocks, slices, and spreads.

Potatoes and Carrots: Surprisingly, these humble vegetables can create a smooth, cheesy sauce when blended with seasonings.

Aquafaba: The liquid from canned chickpeas is a secret weapon for making meltable vegan cheeses.

2. Start with Shop-Bought Options

If you’re new to dairy-free cheese, start by exploring pre-made options available at your local grocery store or online. Some brands to look for include:

Miyoko’s Creamery: Known for artisanal nut-based cheeses and buttery spreads.

Violife: Offers a wide range of block, sliced, and shredded cheeses with excellent melting properties.

Daiya: A popular choice for those seeking allergen-friendly options.

Treeline: Specialises in tangy, nut-based cheeses perfect for spreads and dips.

3. Experiment with Homemade Recipes

Making your own cheese alternatives at home can be surprisingly simple and rewarding. Here are some ideas:

Cashew Cream Cheese: Soak cashews, blend with lemon juice, garlic, and nutritional yeast for a creamy, tangy spread.

Vegan Parmesan: Combine nutritional yeast, raw cashews, garlic powder, and salt in a food processor for a savory topping.

Nacho Cheese Sauce: Blend boiled potatoes, carrots, nutritional yeast, and spices for a velvety dip or topping.

Cultured Cheeses: Use probiotics or rejuvelac to ferment nut-based mixtures for a more complex, tangy flavor.

4. Focus on Nutritional Yeast

Nutritional yeast, often called "nooch," is a powerhouse ingredient in vegan cheese-making. Its nutty, cheesy flavor makes it a versatile addition to sauces, soups, and snacks. Look for fortified versions to get an extra boost of B12.

5. Pair with the Right Foods

The key to enjoying dairy-free cheeses is pairing them thoughtfully. Here are some ideas:

Pizza: Use a melty cheese like Violife or Daiya for a gooey topping.

Pasta: Make a creamy Alfredo with cashew cream or a tangy mac and cheese with potato-based sauce.

Sandwiches: Layer vegan cheese slices on paninis or grilled cheese for a satisfying bite.

Cheese Boards: Combine artisanal nut-based cheeses with fruits, nuts, and crackers for an impressive spread.

6. Experiment with Flavours

Dairy-free cheese doesn’t have to mimic traditional cheese exactly. Embrace unique flavors and textures:

Add smoked paprika or liquid smoke for a smoky cheese.

Incorporate herbs like dill, chives, or parsley for fresh, aromatic notes.

Try spicy versions with jalapeños or red pepper flakes.

7. Be Patient and Open-Minded

Transitioning to dairy-free cheese is a journey. Not every alternative will taste or behave exactly like dairy cheese, but that’s part of the adventure. Over time, your palate will adjust, and you may find yourself preferring the unique flavors and textures of plant-based options.

Final Thoughts

By exploring the wide variety of dairy-free cheese alternatives, vegetarians can elevate their culinary game while staying true to their values. 

Whether you’re indulging in a creamy cashew spread, sprinkling vegan Parmesan over pasta, or melting a slice of dairy-free cheddar on a burger, there’s a delicious option for every craving. So go ahead, get creative, and enjoy the cheesy goodness—without the dairy!

Exploring Smug Dairy and Oat Milk Cheese Blend: A New Era for Cheese Lovers

Yesterday afternoon I was making a shopping trip to our nearest Morrisons supermarket. 

It was the usual day-to-day type of shopping list, lard,cooking oil, strong white bread flour, yeast and the like.

But I then saw something that I decided to add to our shopping basket. A block of Smug dairy and oat milk blended cheese. It tastes absolutely delicious (as it happens, on a cheese sandwich made with the strong white bread flour we bought!) so I decided to write this blogpost about Smug.

In a world where dietary choices are becoming more varied and inclusive, innovation in the food industry continues to surprise and delight us. 

One of the most exciting recent developments in the dairy world is the rise of blended cheeses, combining the creamy richness of traditional dairy with plant-based alternatives. 

Smug Dairy and Oat Milk Cheese Blend is a prime example of this delicious evolution, offering something fresh and unique for cheese lovers who want the best of both worlds.

In this blog post, we’ll take a closer look at Smug’s dairy and oat milk cheese blend and why it’s making waves among those seeking a balance between indulgence and conscious eating.

1. What Is Smug Dairy and Oat Milk Cheese Blend?

Smug has developed a cheese that blends traditional dairy with oat milk, creating a product that delivers the creamy texture and richness associated with classic cheeses, but with a twist. By incorporating oat milk, Smug’s cheese blend provides a lighter, plant-forward alternative without compromising on the indulgence of dairy. This fusion of dairy and oats offers a modern, versatile option that caters to a wide range of dietary preferences.

2. Why Oat Milk?

Oat milk has been taking the food world by storm, largely due to its environmental benefits and creamy consistency. Compared to other plant-based milks like almond or soya, oat milk is more sustainable, requiring less water to produce and typically creating less strain on the environment. Oat milk is also naturally free of common allergens, such as nuts and soy, making it a more inclusive choice for those with dietary restrictions. It also tastes pretty good, too!

When incorporated into a cheese blend, oat milk brings a subtle sweetness and light texture, complementing the creaminess of dairy while also softening its richness. The result is a cheese that is easier on the stomach for those who may have minor lactose sensitivities but still want to enjoy the pleasures of cheese.

3. The Flavour Profile

One of the standout features of Smug’s dairy and oat milk blend is its sophisticated flavour profile. The cheese maintains the familiar tang of traditional dairy, but with a mellow finish thanks to the oat milk. 

It’s smooth, slightly nutty, and has a delicate sweetness that makes it highly versatile for a variety of dishes. Whether you’re adding it to a sandwich, melting it over pasta, or simply enjoying it on a cracker, the cheese delivers a satisfying and well-rounded flavour.

For those who enjoy a more refined cheeseboard, Smug’s blend pairs beautifully with both savoury and sweet accompaniments, such as caramelised onions, figs, or even a drizzle of honey.

4. Health Benefits

Beyond the delicious taste, Smug’s dairy and oat milk blend offers some health advantages. Oat milk is high in fibre, particularly beta-glucan, which has been shown to help lower cholesterol levels. Additionally, by incorporating oat milk, the cheese blend is slightly lower in fat and calories than traditional cheeses, making it a lighter option for those looking to indulge more mindfully.

For individuals who are not fully lactose intolerant but experience discomfort with high-lactose products, the combination of dairy and oat milk can offer a more digestible option, allowing them to enjoy the benefits of dairy without as much heaviness.

5. A More Sustainable Choice

Sustainability is becoming an increasingly important factor for consumers, and Smug’s oat milk and dairy cheese blend is a step in the right direction. By blending dairy with a plant-based alternative, Smug helps reduce the environmental impact typically associated with cheese production, particularly in terms of water use and greenhouse gas emissions.

While fully plant-based cheeses are undoubtedly a great choice for those seeking to minimise their environmental footprint, Smug’s cheese blend offers a thoughtful middle ground for people who still enjoy dairy but are looking to make more sustainable choices in their diet.

6. How to Enjoy Smug’s Dairy and Oat Milk Cheese Blend

Smug’s innovative cheese blend is incredibly versatile, making it a great addition to any kitchen. Here are a few ideas for how to use it:

Melt it: This cheese blend melts beautifully, making it a great option for pizza, grilled sandwiches, or over pasta dishes like mac and cheese.

Cheeseboards: Add Smug’s cheese to your next cheeseboard for a modern twist. Pair it with nuts, fruits, and oat biscuits for a delicious mix of textures and flavours.

Salads: Crumble it over a fresh salad for a light, creamy addition that won’t overpower your greens.

Baking: Use it in savoury tarts, quiches, or pies to add richness without the heaviness of a full dairy filling.

7. Where to Find It

Smug Dairy and Oat Milk Cheese Blend is available in select supermarkets and speciality food stores. As the demand for innovative cheese alternatives grows, we’re likely to see more variations of this product become widely available.

A New Age for Cheese Lovers

Smug’s dairy and oat milk cheese blend represents a new era for cheese lovers who are seeking both indulgence and mindfulness in their eating habits. Whether you’re looking to reduce your dairy intake, experiment with plant-based products, or simply try something new, this blend is a delicious way to explore a more balanced approach to cheese. It’s not just a product for vegans or lactose-intolerant individuals; it’s for anyone who enjoys the art of cheese and appreciates thoughtful, sustainable innovation.

This Christmas, why not give your cheeseboard a modern twist with Smug Dairy and Oat Milk Cheese Blend? Your guests will want to know where you got it! 

Smug also make Salted Blended oat & Dairy butter and a Spreadable Blended oat & Dairy butter version, too.

It's available in Morrisons, Tescos and other stores.

https://smugdairy.com/products

Exploring Goat Milk and Its Delights for Cow's Milk Allergies

In recent years, dietary preferences and health concerns have prompted many to seek alternatives to cow's milk. 

One popular substitute gaining attention is goat milk. If you find yourself or someone in your family, allergic to cow's milk or simply curious about exploring new dairy options, goat milk and its products offer a compelling alternative worth considering.

Why Goat Milk?

Goat milk shares similarities with cow's milk but differs in composition, making it a viable option for those with cow's milk allergies. Here are a few reasons why goat milk stands out:

Digestibility: Goat milk has smaller fat globules and a different protein structure compared to cow's milk, which some find easier to digest. People with lactose intolerance may also find it more manageable as it naturally contains less lactose than cow's milk.

Nutritional Profile: While both cow's and goat's milk provide essential nutrients like calcium, potassium, and vitamins, goat milk often contains higher levels of certain minerals such as calcium, phosphorus, and vitamin A.

Taste and Texture: Many describe goat milk as having a milder taste compared to cow's milk, with a slightly sweet and creamy flavour. Its texture is also smoother, which can be appealing for those accustomed to alternatives like almond or soy milk.

Exploring Goat Milk Products

Beyond drinking goat milk, there is a wide array of products that utilise its unique properties:

Goat Cheese (Chevre): Renowned for its tangy flavour and creamy texture, goat cheese is a versatile option for salads, spreads, and cooking. Its lower lactose content makes it easier on the stomach for many.

Goat Yogurt: Creamy and packed with probiotics, goat yogurt offers a nutritious alternative to traditional yogurt. It can be enjoyed plain or flavoured with fruits and honey.

Goat Milk Ice Cream: Rich and indulgent, goat milk ice cream provides a delightful treat for those with a sweet tooth. Its smoother texture and unique flavour make it a favourite among dairy-free enthusiasts.

Cooking with Goat Milk

In culinary pursuits, goat milk's versatility shines through in both sweet and savoury dishes. It can be used in baking, sauces, soups, and even as a base for nutritious smoothies. Its flavour blends well with herbs and spices, offering a unique twist to traditional recipes.

Considerations and Accessibility

While goat milk and its products offer a promising alternative, it's essential to consider individual dietary needs and preferences. Some may find the taste initially different from cow's milk, but many adapt quickly and even prefer it over time.

In the UK, goat milk and its derivatives are increasingly available in supermarkets, health food stores, and local farms. This accessibility ensures that those interested in exploring goat milk can easily incorporate it into their daily diet.

Conclusion

Whether you're exploring goat milk due to allergies or simply seeking a new culinary adventure, its nutritional benefits and delicious products make it a worthwhile choice. From creamy cheeses to refreshing yogurts and beyond, goat milk offers a diverse range of options to suit every palate. 

Next time you're at the grocery, consider adding a carton of goat milk or a wedge of goat cheese to your shopping list – you might just discover a new favourite dairy alternative that delights your taste buds and supports your dietary needs.

Homemade Vegan Cheese: A Guide to Crafting Delicious Plant-Based Cheeses at home

Over the past several years, vegan cheese has become an increasingly popular alternative for those who follow a plant-based diet or simply want to reduce their dairy intake, or who have an allergy to dairy.

 Making vegan cheese at home is not only rewarding but also allows you to customise flavours and textures to your liking. 

In this blog post, we'll explore the basics of vegan cheese making, essential ingredients and equipment, and share some delicious recipes you can try in your own kitchen.

Why Make Vegan Cheese at Home?

Homemade vegan cheese offers several benefits:

Customisation: Tailor the taste and texture to suit your preferences.

Quality Control: Use high-quality, natural ingredients without additives or preservatives.

Cost-Effective: Making your own cheese can be more economical than buying store-bought options.

Satisfaction: There’s a unique pleasure in crafting your own food from scratch.

Essential Ingredients

Vegan cheese can be made from a variety of base ingredients. Here are some common options:

Nuts and Seeds: Cashews, almonds, and sunflower seeds are popular choices for their creamy texture.

Soy: Tofu and soy milk can be used to create a firm and sliceable cheese.

Coconut: Coconut milk and oil add richness and a subtle flavour.

Agar-Agar: A gelatinous substance derived from algae, used as a thickening agent.

Nutritional Yeast: Adds a cheesy flavour and is rich in B vitamins.

Probiotics: Used in cultured cheeses to develop complex flavours.

Basic Equipment

High-Speed Blender or Food Processor: Essential for achieving a smooth texture.

Cheese Moulds or Containers: To shape and set the cheese.

Cheesecloth or Nut Milk Bag: For straining mixtures.

Saucepan: For heating and combining ingredients.

Fermentation Jar: If making cultured cheese.

Vegan Cheese Recipes

1. Creamy Cashew Cheese

Ingredients:

200g raw cashews, soaked overnight

2 tbsp lemon juice

2 tbsp nutritional yeast

1 garlic clove

1 tsp salt

120ml water

Method:

Drain and rinse the soaked cashews.

Place all ingredients in a high-speed blender or food processor.

Blend until smooth and creamy, adding more water if needed for desired consistency.

Transfer to a container and refrigerate for at least 2 hours before serving. Enjoy as a spread or dip.

2. Firm Almond Cheese

Ingredients:

200g blanched almonds, soaked overnight

240ml water

2 tbsp lemon juice

2 tbsp nutritional yeast

1 tsp salt

1 tsp agar-agar powder

120ml water (for agar-agar mixture)

Method:

Drain and rinse the soaked almonds.

Blend almonds with 240ml water, lemon juice, nutritional yeast, and salt until smooth.

In a saucepan, bring 120ml water to a boil and whisk in the agar-agar powder. Simmer for 5 minutes until thickened.

Quickly add the agar-agar mixture to the almond mixture and blend until combined.

Pour into a mould or container and refrigerate for at least 4 hours until set. Slice and enjoy on crackers or sandwiches.

3. Cultured Coconut Cheese

Ingredients:

400ml full-fat coconut milk

2 tbsp tapioca starch

1 tbsp agar-agar powder

2 tbsp nutritional yeast

1 tsp salt

1 probiotic capsule

Method:

In a saucepan, combine coconut milk, tapioca starch, agar-agar powder, nutritional yeast, and salt. Whisk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

Remove from heat and let cool to lukewarm. Stir in the contents of the probiotic capsule.

Transfer to a fermentation jar, cover with a cloth, and let sit at room temperature for 24-48 hours to culture.

Once cultured, transfer to a mould or container and refrigerate for at least 4 hours until firm. Use as a spread or in recipes.

Tips for Perfect Vegan Cheese

Soak Nuts and Seeds: Soaking helps soften them, making it easier to achieve a smooth texture.

Experiment with Flavours: Add herbs, spices, or roasted vegetables to create unique, new flavours.

Be Patient: Some cheeses require time to set or culture, so plan accordingly.

Store Properly: Keep your vegan cheese in an airtight container in the refrigerator. Most varieties will keep for up to a week.

Conclusion

Making vegan cheese at home is a delightful culinary adventure that allows you to explore new flavours and textures while enjoying the benefits of plant-based eating. 

With a few basic ingredients and some simple techniques, you can create delicious, nutritious, and satisfying cheeses that will impress both vegans and non-vegans alike. So, gather your ingredients, roll up your sleeves, and start crafting your own vegan cheese masterpieces. Happy cheesemaking!

Cooking with Dairy Alternatives: A Comprehensive Guide

In recent years, the popularity of dairy alternatives has surged, driven by dietary restrictions, health concerns, and a growing interest in plant-based eating. 

Whether you're lactose intolerant, vegan, or simply looking to reduce your dairy intake, there are numerous options available. This guide will help you navigate the world of dairy alternatives and provide tips on how to use them effectively in your cooking.

The Benefits of Dairy Alternatives

Before diving into specific alternatives, it's worth understanding the benefits they offer:

Lactose-Free: Ideal for those who are lactose intolerant.

Lower in Saturated Fat: Most plant-based alternatives have less saturated fat than their dairy counterparts.

Vegan-Friendly: Suitable for those following a vegan diet.

Allergy-Friendly: Options available for those with dairy allergies.

Common Dairy Alternatives

Here are some of the most popular dairy alternatives, along with tips on how to use them:

1. Plant-Based Milks

Soy Milk: Rich in protein and calcium, soy milk is one of the most versatile dairy alternatives. It has a slightly nutty flavour and works well in both sweet and savoury dishes.

Almond Milk: With a mild, slightly sweet flavour, almond milk is perfect for cereals, smoothies, and baking. However, it can be a bit thin for some recipes that require a creamier texture.

Oat Milk: Known for its creamy texture and neutral taste, oat milk is excellent for coffee, tea, and creamy sauces. It's also great for baking.

Coconut Milk: Available in both canned (thick) and carton (thin) forms, coconut milk has a distinct, sweet flavour. Use canned coconut milk in curries and desserts, and carton coconut milk in smoothies and cereals.

Rice Milk: Light and slightly sweet, rice milk is a good option for those with nut allergies. It works well in light sauces and baked goods.

2. Plant-Based Creams

Coconut Cream: Thicker than coconut milk, coconut cream is perfect for making rich sauces, soups, and desserts like whipped cream.

Soy Cream: A versatile alternative that can be used in place of double cream in most recipes. It's ideal for sauces, soups, and even coffee.

Oat Cream: With a neutral taste and creamy texture, oat cream is a great all-rounder for both cooking and baking.

3. Plant-Based Butter

Margarine: Many margarines are now dairy-free and suitable for baking, frying, and spreading. Check the label to ensure it's vegan.

Coconut Oil: Solid at room temperature, coconut oil can be used as a butter substitute in baking and cooking. It imparts a slight coconut flavour, which works well in many sweet recipes.

Nut Butters: Almond, cashew, and peanut butters can add a rich, nutty flavour to both sweet and savoury dishes. Use them in sauces, baking, or as a spread.

4. Plant-Based Cheese

Nutritional Yeast: A savoury, cheesy-tasting powder that's great for sprinkling on pasta, popcorn, and salads.

Cashew Cheese: Made from blended cashews, this cheese can be used as a spread, dip, or sauce. It's creamy and can be flavoured to taste.

Soy Cheese: Available in various forms like slices, shreds, and blocks, soy cheese can be used similarly to dairy cheese in sandwiches, pizzas, and salads.

Tips for Cooking with Dairy Alternatives

Experiment: Different brands and types of dairy alternatives can have varying flavours and textures. Don't be afraid to try a few to find your favourites.

Adjust Cooking Times: Some plant-based milks can curdle when cooked at high temperatures. Cook them gently and avoid boiling.

Use Thickeners: If a plant-based milk or cream is too thin for your recipe, thicken it with a bit of cornstarch, flour, or arrowroot powder.

Balance Flavours: Some dairy alternatives have distinct flavours. Balance them with herbs, spices, or other ingredients to achieve the desired taste.

Read Labels: Ensure that the products you choose are truly dairy-free and suit your dietary needs. Some may contain traces of dairy or other allergens.

Delicious Dairy-Free Recipes

Creamy Mushroom Soup

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

400g mushrooms, sliced

500ml oat milk

250ml vegetable stock

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

Heat the olive oil in a large pot over medium heat.

Add the onion and garlic, cooking until soft and translucent.

Add the mushrooms and cook until they release their juices and start to brown.

Pour in the oat milk and vegetable stock, bringing the mixture to a simmer.

Cook for 15-20 minutes, until the mushrooms are tender.

Use an immersion blender to puree the soup until smooth.

Season with salt and pepper, and garnish with fresh parsley before serving.

Vegan Chocolate Cake

Ingredients:

200g plain flour

200g sugar

75g cocoa powder

1 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp salt

240ml almond milk

120ml vegetable oil

2 tsp vanilla extract

2 tsp apple cider vinegar

Instructions:

Preheat your oven to 180°C (160°C fan) and grease a 9-inch round cake tin.

In a large bowl, mix the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, and salt.

In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.

Add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter into the prepared cake tin and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool completely before removing from the tin and icing with your favourite vegan frosting.

Conclusion

Cooking with dairy alternatives opens up a world of possibilities, allowing you to enjoy your favourite dishes while accommodating dietary needs and preferences. With a little experimentation and creativity, you can make delicious and satisfying meals that everyone will love. Happy cooking!

Homemade Vegan Substitutes for Dairy Cream and Other Dairy Products

As more people embrace plant-based diets for health, ethical, or environmental reasons, the demand for vegan alternatives to traditional dairy products has skyrocketed. 

Thankfully, you don’t have to rely solely on shop-bought options. Making your own vegan substitutes at home can be both satisfying and cost-effective. Here are some easy and delicious homemade substitutes for dairy cream and other dairy products.

Vegan Cream Substitutes

1. Cashew Cream

Cashew cream is incredibly versatile and can be used in both savoury and sweet dishes. Here's how to make it:

Ingredients:

250g raw cashews

177ml water (or more for a thinner consistency)

1-2 teaspoons lemon juice (optional, for a tangy flavour)

A pinch of salt

Instructions:

Soak the cashews in water for at least 4 hours or overnight. Drain and rinse them.

Blend the cashews with water until smooth and creamy.

Add lemon juice and salt if desired.

Store in the fridge for up to a week.

2. Coconut Cream

Coconut cream is rich and perfect for desserts and curries.

Ingredients:

1 can of full-fat coconut milk (chilled overnight)

Instructions:

Open the can without shaking it.

Scoop out the solidified coconut cream from the top, leaving the liquid behind.

Whip the coconut cream with a mixer until it’s fluffy.

Vegan Milk Substitutes

1. Almond Milk

Almond milk is a popular dairy milk alternative and is easy to make at home.

Ingredients:

250g almonds

 946.353ml water

1-2 dates (optional, for sweetness)

1 teaspoon vanilla extract (optional)

Instructions:

Soak almonds overnight. Drain and rinse.

Blend almonds with water until smooth.

Strain the mixture using a nut milk bag or cheesecloth.

Sweeten with dates and vanilla if desired.

Store in the fridge for up to four days.

2. Oat Milk

Oat milk is creamy and great for coffee or baking.

Ingredients:

250g rolled oats

946g water

A pinch of salt

1-2 tablespoons maple syrup (optional, for sweetness)

Instructions:

Blend oats with water and salt until smooth.

Strain through a nut milk bag or cheesecloth.

Sweeten with maple syrup if desired.

Store in the fridge for up to five days.

Vegan Cheese Substitutes

1. Nut Cheese

Nut cheese is a tasty and satisfying substitute for traditional cheese.

Ingredients:

260g raw cashews or almonds

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1 garlic clove

Salt to taste

Water, as needed

Instructions:

Soak the nuts overnight. Drain and rinse.

Blend the nuts with nutritional yeast, lemon juice, garlic, and salt.

Add water gradually until you reach a creamy consistency.

Store in the fridge for up to a week.

2. Tofu Ricotta

Tofu ricotta is perfect for lasagne and stuffed shells.

Ingredients

1 block firm tofu, drained

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Instructions:

Crumble the tofu into a bowl.

Mix in the nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper.

Stir until the mixture resembles ricotta cheese.

Store in the fridge for up to five days.

Vegan Butter Substitute

1. Coconut Oil and Olive Oil Mix

This mix is great for spreading and cooking.

Ingredients:

118g coconut oil (solid at room temperature)

118g olive oil

Instructions:

Blend the coconut oil and olive oil until smooth.

Store in an airtight container in the fridge.

2. Nut and Seed Butter

Nut and seed butters, like almond or sunflower seed butter, can be used as a spread.

Ingredients:

236g nuts or seeds of your choice

A pinch of salt

Instructions:

Roast the nuts or seeds if desired.

Blend until smooth and creamy, adding a pinch of salt to taste.

Store in an airtight container.

Creating your own vegan dairy substitutes at home can be easy and rewarding. These alternatives not only allow you to control the ingredients but also often taste fresher and more delicious than store-bought versions. Experiment with these recipes and enjoy the rich, creamy textures and flavours in your plant-based cooking. Happy vegan cooking!

The Dark Side of Vegan Dairy Alternatives: Unveiling the Chemicals and Environmental Impact

As consumers of both dairy and non-dairy products, we make no comment on the contents of this blogpost. However, we are sharing it with our readers to help stimulate an informed debate on the subject of alternatives to dairy produce.

In recent years, the rise of veganism has spurred a massive demand for dairy alternatives. Whilst many embrace these substitutes as a healthier and more environmentally friendly option, the reality might not be as rosy as it seems at first glance,

Contrary to popular belief, many vegan dairy alternatives often come loaded with chemicals, contribute to environmental degradation, and can pose health risks to consumers.

The Chemical Conundrum: What's Hiding in Your Vegan Cheese?

One of the primary concerns with vegan dairy alternatives is the reliance on synthetic additives, stabilisers, and flavourings to mimic the taste and texture of dairy products. Ingredients like carrageenan, xanthan gum, and artificial flavours are commonly used to achieve the desired consistency and flavour, but they often come with a host of health risks.

Carrageenan, extracted from red seaweed, is a common thickening agent found in many plant-based milks and cheeses. However, studies have linked carrageenan consumption to inflammation, digestive issues, and even cancer in some studies. Similarly, artificial flavours and colours used in vegan dairy alternatives may contain chemicals that are potentially harmful to human health.

Environmental Impact: Are Vegan Alternatives Really Eco-Friendly?

While veganism is often touted as a more sustainable lifestyle choice, the environmental impact of dairy alternatives tells a different story. Despite what some campaigners have claimed, the production of ingredients like almond milk and soy milk requires vast amounts of water and land, leading to deforestation, habitat destruction, and depletion of natural resources.

Moreover, the processing and packaging of vegan dairy alternatives contribute to pollution and greenhouse gas emissions. From energy-intensive manufacturing processes to the disposal of non-biodegradable packaging materials, the ecological footprint of these products can be substantial.

Health Risks for Consumers: Unintended Consequences of Going Vegan

Despite being marketed as healthier options, vegan dairy alternatives may not always live up to their health claims. Many commercial varieties are high in added sugars, preservatives, and sodium to enhance flavour and shelf life. Excessive consumption of these additives can lead to various health issues, including obesity, diabetes, and cardiovascular diseases.

Furthermore, the nutritional content of vegan dairy alternatives may not necessarily match that of their dairy counterparts. While they may be fortified with vitamins and minerals, they often lack essential nutrients like calcium, vitamin D, and protein, leading to potential deficiencies in vegan diets.

A Call for Transparency and Conscious Consumption

In light of these concerns, it's crucial for consumers to be informed about the ingredients and production processes behind vegan dairy alternatives. By prioritising transparency and seeking out products made with wholesome, minimally processed ingredients, individuals can make more conscious choices for their health and the environment.

Additionally, supporting local and sustainable producers can help minimise the environmental impact of dairy alternatives whilst promoting healthier, more nutritious options. By advocating for stricter regulations on food labelling and ingredient transparency, consumers can empower themselves to make informed decisions and navigate the complex landscape of vegan food products.

In conclusion, while vegan dairy alternatives offer a cruelty-free and plant-based alternative to traditional dairy products, they are not without their drawbacks. 

From the use of synthetic additives to their environmental footprint and potential health risks, it's essential to approach these alternatives with caution and scrutiny. By promoting transparency, sustainability, and conscious consumption, we can strive towards a more ethical and balanced food system for both people and the planet.

Debunking Ancel Keys: Why His Dietary Dogma Was Flawed

Following on from our recent post of the potential problems of replacing dairy products with vegetable products, we examine Ancel Keys and his controversial research that has been debunked in recent years.

In the realm of nutritional science, few figures have been as influential and controversial as Ancel Keys. Widely celebrated for his research on the Mediterranean diet and the formulation of the lipid hypothesis, Keys played a pivotal role in shaping dietary guidelines around the world. 

However, as time progresses and research evolves, it becomes increasingly apparent that some of Keys' assertions were flawed and may have led us down the wrong path in understanding nutrition and health.

Ancel Keys rose to prominence in the mid-20th century with his research on the relationship between dietary fat, cholesterol, and heart disease. His landmark "Seven Countries Study" seemed to demonstrate a clear link between saturated fat intake and heart disease mortality. 

This laid the groundwork for the vilification of dietary fat, particularly saturated fat, and the promotion of low-fat diets as a means of preventing cardiovascular disease.

But upon closer examination, several flaws in Keys' research methodology and conclusions have emerged. 

One of the most glaring issues with the Seven Countries Study is its selective sampling. Keys cherry-picked data from countries that supported his hypothesis while ignoring data from countries that did not fit his narrative.

This cherry-picking bias has been heavily criticised by subsequent researchers, who argue that it skewed the results and led to an oversimplified understanding of the relationship between diet and heart disease.

Moreover, Keys' focus on total fat consumption as a risk factor for heart disease overlooked the importance of other dietary and lifestyle factors. Subsequent studies have demonstrated that the quality of fats consumed, rather than the quantity, may be more important for heart health. 

For instance, replacing saturated fats with refined carbohydrates, as recommended by low-fat dietary guidelines, may actually increase the risk of heart disease by raising levels of triglycerides and lowering levels of beneficial HDL cholesterol.

Furthermore, the demonisation of dietary fat led to the proliferation of low-fat and fat-free products, many of which replaced fat with added sugars and refined carbohydrates. 

This shift in dietary patterns may have contributed to the obesity and metabolic health epidemics observed in recent decades. Ironically, while fat intake decreased, rates of obesity, type 2 diabetes, and other metabolic disorders skyrocketed, challenging the notion that fat is solely to blame for poor health outcomes.

In addition to his views on dietary fat, Ancel Keys also promoted the Mediterranean diet as a model of healthy eating. While the Mediterranean diet is indeed associated with numerous health benefits, it is important to recognise that it is not a one-size-fits-all solution. Cultural, socioeconomic, and individual differences must be taken into account when prescribing dietary recommendations. What works for one population may not necessarily work for another.

In conclusion, while Ancel Keys made significant contributions to the field of nutrition science, his dietary dogma was not without its flaws. His oversimplified conclusions about the role of dietary fat in heart disease and the promotion of low-fat diets have been called into question by subsequent research.

Moving forward, it is imperative that we adopt a more nuanced understanding of nutrition, one that considers the complex interactions between diet, lifestyle, genetics, and environment. By learning from the mistakes of the past, we can pave the way for a healthier future.

The Truth About Replacing Dairy with Vegetable Fats: Why It Might Not Be the Best Idea

In recent years, there has been a surge in interest in plant-based diets, driven by concerns about health, animal welfare, and environmental sustainability. 

As a result, many people are exploring alternatives to traditional dairy products, often turning to vegetable fats as substitutes. While this may seem like a healthy and ethical choice on the surface, there are several reasons why replacing dairy with vegetable fats may not be the best idea.

Nutritional Content:

Dairy products are rich sources of essential nutrients such as calcium, vitamin D, and protein. While some vegetable fats may contain certain nutrients, they often lack the comprehensive nutritional profile of dairy. For example, almond milk, a popular dairy alternative, typically contains significantly less protein than cow's milk. This can be problematic for individuals who rely on dairy as a primary source of these nutrients.

Processing and Additives:

Many vegetable fats undergo extensive processing to mimic the taste and texture of dairy products. This often involves the addition of various additives, such as emulsifiers, stabilisers, and flavourings, to enhance their palatability. While these additives are generally recognised as being safe, their long-term effects on health are not well understood. Additionally, processed vegetable fats may contain higher levels of unhealthy fats, such as trans fats, which have been linked to an increased risk of heart disease.

Environmental Impact:

While the production of dairy products can have significant environmental drawbacks, such as greenhouse gas emissions and water pollution, the cultivation of vegetable fats also has its own set of challenges. Large-scale cultivation of crops such as soybeans, palm oil, and coconuts can lead to deforestation, habitat destruction, and loss of biodiversity. Furthermore, the use of pesticides and fertilisers in intensive agriculture can contribute to soil degradation and water contamination.

Allergies and Sensitivities:

Some individuals may have allergies or sensitivities to certain vegetable fats, such as soy or nuts, which can limit their ability to consume these products safely. For these individuals, dairy may be a more suitable option, provided they are not lactose intolerant or have other dairy-related sensitivities.

Taste and Texture:

While vegetable fats can be used to create dairy-like products, such as vegan cheese and plant-based spreads, they often lack the authentic taste and texture of their dairy counterparts. This can be disappointing for individuals who are accustomed to the flavour and mouthfeel of traditional dairy products. Additionally, some people may find that vegetable fats have a strong, undesirable aftertaste that is difficult to mask.

In conclusion, while replacing dairy with vegetable fats may seem like a healthy and ethical choice, it is important to consider the potential drawbacks of this dietary switch. From nutritional concerns to environmental impacts to taste and texture issues, there are several factors to take into account before making the transition. Ultimately, the best approach may be to consume a balanced diet that includes a variety of foods, both dairy and plant-based, to ensure optimal health and sustainability.

Sharpham Dairy's Happy Accident Cheese is Crowned Champion

A velvety cheese created by a mistake has been crowned the South West's best cheese. Sharpham Cheese's Rushmore, made near Totnes was named Taste of the West's Champion Cheese in their awards ceremony at Sandy Park on 6 November.

Sharpham Rushmore is a combination of 40% goat's milk and 60% cow's milk is reminiscent of two of its most popular cheeses, crumbly and delicate Ticklemore goat's cheese and the semi-hard Rustic cow's cheese, creating a slightly crumbly but velvety texture. It is available for £5.50 for 230g from www.sharphamcheese.co.uk. 

Sharpham Rushmore was serendipitously created when goat's milk was mistakenly poured into the same tank as cow's milk. Determined to avoid waste, it was necessary to make cheese with the milks that had been mixed. The team of cheesemakers continued to produce cheese with the mixed milk to see how it would taste, the invention? Sharpham Rushmore. Delighted with their accidental cheesy innovation, Sharpham was able to gauge the public's opinion at regional shows, before bringing the cheese to market in November 2022.

The champion news continues an absolutely terrific year for Sharpham Rushmore as it won Gold in Global Cheese Awards, Gold at the Great British Food Awards and Gold in Food Drink Devon Awards. 

What is the taste profile? It has a refreshing acidity, Rushmore is rich and creamy in flavour with subtle floral sweetness and a lingering finish. 

Serving suggestion? It's a delicious conversation starter enjoyed on its own, or delicious as part of a cheeseboard, in a salad or perhaps crumbled over a ratatouille. Sensational paired with light-bodied, aromatic white and rose wines, such as sauvignon blanc or a well-chilled sparkling wine from Devon.

Greg Parsons from Sharpham Dairy, says: “We're absolutely thrilled to see Rushmore go for Gold, then go on to win the entire category as Champion Cheese. We all take pride in our work and strive to produce the best cheese, so this recognition goes such a long way.”

Nicky Parsons says, “We've all got a soft spot for Rushmore here as, like many of our cheeses, it's a bit different and is very special. It's had an amazing year. We have people especially asking for it at shows.

Many of the best cheeses have been made by a happy accident and Rushmore has been ever so well-received since we brought it out.” 

Sharpham Dairy are still celebrating their recent recognition of receiving the heralded 3-stars in the Great Taste Awards 2023 for their Cremet cheese, which puts it in the top 2% of all 14,195 products entered. Handcrafted from goat's milk and cow's double cream, judges said it was 'exquisite' and 'extraordinary' in the blind taste tests. 

As the UK's first cheese dairy to achieve a B Corp certification, Sharpham Dairy believes that cheese should be a force for good. They pride themselves on meeting the highest environmental impact standards, and the new Sharpham Rushmore was borne from their ethos of wasting as little as possible. Sharpham Dairy deliveries arrived packaged in recyclable and compostable packaging.

The full range of goats', cows' and sheeps' milk cheeses, as well as Sharpham Dairy's brand new crackers and chutneys are available from good cheesemongers and delis, and online. Visit www.sharphamcheese.co.uk.

Sainsbury’s invests an additional £6m annually in its dairy farmers

Dairy farmers supplying Sainsbury’s with milk will be paid more from next month thanks to a £6m annual investment made by the company to support dairy farms for the future.

Recent reports have indicated that due to factors like rising costs nearly 5% of dairy farmers left the industry last year and one in 10 believe they will have left the sector by 2053.  

Acknowledging the increasing volatility of input costs and high levels of capital investment required by dairy farmers, Sainsbury’s undertook a year-long review, with the support of its Dairy Development Group (SDDG) farmer steering group, into how it pays farmers for milk.

Over the last year Sainsbury’s have paid over £66m of support to British farmers, including increased pay for milk. 

Coming into effect from October First, this latest investment in dairy pay is on top of an £8.9m booster payment given to SDDG farmers in April 2022. 

Since introducing the Cost of Production model to the SDDG back in 2012, Sainsbury’s has paid farmers, on average, 2.45p per litre more compared to the rest of the market, delivering a benefit of £114m.

£4.3m of this new investment will go towards giving farmers an additional fixed 1p per litre for milk on top of the independently calculated Cost of Production price Sainsburys the currently pays farmers.

 With the typical volume of milk produced per year, per farm being roughly 2.7m litres, this means the average farm could receive around £27,000 extra per year. 

Alongside the investment in the new price model, the retailer has also committed £1.7m for sustainability bonuses. Farmers will be rewarded for helping Sainsbury’s achieve its Plan for Better targets, specifically carbon reduction, through activities such as using sustainably sourced feed and using the correct amount of fertiliser, in the proper way. 

The retailer previously committed a sum of £2.6m in bonuses for dairy farmers but is expanding the investment as it shifts the focus towards sustainability.

With new compliance legislation for dairy farmers it’s expected many will need to make expensive updates to their farms, like upgrading and improving feed stores and increasing the size of slurry storage. 

This additional support from Sainsbury’s aims to give farmers the confidence and desire to invest in these long-term changes so they can continue production for years to come.

Gavin Hodgson, Director of Agriculture, Aquaculture and Horticulture at Sainsbury’s, said: “The dairy farming industry is increasingly challenging for farmers and we recognise the responsibility we have as a retailer to support farmers and the need for continuous investment in this sector. 

“We are justifiably proud of our continued investment into the Sainsbury’s Dairy Development Group and we're fully confident our £6m annual investment will help farmers plan for a long-term, sustainable future. In turn, we hope this will also provide surety of supply for our customers as we continue to champion British milk now and for the future.”

The SDDG was founded back in 2007 to provide more support to farmers. It includes over 260 farms who supply Sainsbury’s with its own brand milk. The group includes. For more information visit: Meet our milk farmers – Sainsbury's (sainsburys.co.uk)

Alternatives to milk?

There are many alternatives to cow's milk. Goat and Ewe's milk are two that are also from lactating animals. Ideal if someone in your family is allergic to cow's milk.

However, if you are looking for non-dairy replacements you can try Soya milk, oat milk, pea protein milk and now there is also potato milk substitute for dairy milk.

There are also plant-based non-dairy butter substitutes, non-dairy cream substitutes and also non-dairy cheese substitutes, too.

Farm shops, delicatessens, wholefood shops and also most supermarkets stock these non-dairy alternatives, Plus you can buy them online from specialist retailers and also from Amazon who stock a wide and growing range of grocery items and foodstuffs.

One thing that does puzzle me, however, is why there aren't, as yet, any non-dairy liquors to go up against Sheridan's, Bailey's Irish Cream, Carolans, Kerrygold and St Brendan's? 

Or perhaps these do already exist and I just haven't come across them yet? I'll start doing some research and I'll let you know what I find out!