Live in London, Windsor or Brighton? Badiani has great food fusion news for you!

As spring unfolds across London, Windsor and Brighton, Badiani, the famed and revered Florentine gelateria, is proud to announce the latest addition to its esteemed "Shapes of Gelato" lineup: the Pistachio Gelato Croissant or “Pistachio Croiss-ato”.

Go for the signature, a freshly baked buttery croissant, stuffed with a piccolo cup (100 grams) of their signature, trademarked Buontalenti, made with just four ingredients; eggs, milk, cream and sugar and topped with their Paolo Pomposi pistachio sauce and pistachio crumble. Or create your own with any of Badiani’s artisanal gelato or sorbets, topped with your favourite sauce and toppings.

"We're thrilled to unveil our latest creation, the Gelato Croissant," says Paolo Pomposi, the creative genius behind Badiani's innovative gelato flavours. "This creation not only captures the essence of authentic Italian gelato craftsmanship but also reflects our commitment to staying at the forefront of culinary trends.”

Following the resounding success of Badiani's Pistachio Hot Chocolate, the introduction of the Pistachio Gelato Croissant or “Pistachio Croiss-ato” aims to reignite the fervour surrounding the beloved Paolo Pomposi pistachio sauce while tapping into the current craze for croissant-based desserts.

Available at all London Badiani locations daily and Badiani Brighton and Windsor on Fridays for £6.50, the Pistachio Gelato Croissant makes its debut today, March 6th, just in time to infuse the approaching summer season with a touch of unparalleled indulgence. 

Whether enjoyed as a decadent afternoon treat or a memorable dessert experience, this culinary gem invites patrons to experience authentic Italian gelato in a whole new way.

Every-so-often something makes me think: I wish I lived in London!" this is one of those occasions.

Vactidy unveils its Blitz V9 Pro cordless vacuum cleaner with powerful 200W brushless motor

Every home chef or cook needs a good vacuum cleaner which can effortlessly suck up flour spills and the like.

So it's good news that Vactidy has unveiled its Blitz V9 Pro cordless vacuum cleaner with powerful 200W brushless motor and an impressive 30kPa suction force.

With a self-standing design, rotatable LED brush head and CycloneFlow technology, the latest addition to Vactidy’s vacuum provides users with an enhanced cleaning experience.

Vactidy, a global leader in household electronics, is pleased to be able to announce the highly anticipated release of its Blitz V9 Pro cordless vacuum cleaner. 

This feature-loaded vacuum cleaner combines a user-friendly, 6-in-1 design, a powerful 200W HyperMotor brushless motor, and a cutting-edge 4-stage cyclone filtration system to provide a convenient and effective cleaning experience for everyone.

The Vactidy Blitz V9 Pro boasts a robust 200W HyperMotor brushless motor, delivering an impressive 30kPa suction power that effortlessly removes dust, debris, pet hair, parrot dander, kitchen flour spills, crumbs and much more besides. 

Equipped with special CycloneFlow technology and a 4-stage multi-cyclone filter system, the V9 Pro effectively filters out a very impressive 99.97% of minuscule dust particles (up to 0.1 microns), preventing secondary air pollution and providing a clean and refreshing living environment. A boon to asthma sufferers, a condition both my wife and myself suffer from.

The Blitz V9 Pro has been designed with ultimate convenience in mind, featuring a light, self-standing design that offers users the flexibility to stand, place and store the vacuum wherever they want, freeing their hands for efficient cleaning. With a telescopic bar, crevice tool and a selection of attachments, the V9 Pro can be transformed into a handheld device, making it even easier than ever to clean hard-to-reach places, tight places or car interiors, etc.

Another remarkable feature is the upgraded EasyGrab Technology floor brush, fitted with bristles and a plastic strip for enhanced dust removal on both hardwood floors and carpets, made even easier with carefully designed built-in LED lights for dust illumination. This feature is a real winner to my mind.

Powered by a 6-cell 2200mAh rechargeable battery, the V9 Pro offers a rapid 4-hour charge for up to 45 minutes of runtime in ECO mode. 

Users can choose between 15-20 minutes (MAX mode) or 35-45 minutes (in ECO mode), whilst the vacuum provides two convenient charging options, allowing the battery to be charged either in or out of the machine. Vacuumers can monitor the battery life and adjust the suction power effortlessly with the LED touch panel. 

It has a HEPA filter, a one-button emptying dust container, weighs 2.15kg (about 4.7lb) and the accessory package consists of : Main Motor (include Dust Cup), Retractable tube, Electric Floor Brush Head, 2-in-1 dusting brush, Long Crevice Nozzle, HEPA (x2), Wall mount, Power adaptor and a user manual.

The Vactidy Blitz V9 Pro is now available on Amazon UK and Amazon US with an RRP of  £209.00/$119.99 (currently on offer for just £109.00/$79.99)

Amazon UK link: https://www.amazon.co.uk/dp/B0CL6PP875?ref=myi_title_dp&th=1

Amazon USA link: https://www.amazon.com/Vactidy-Brushless-Lightweight-Self-Standing-Hardfloor/dp/B0CL7CY5DB?ref_=ast_sto_dp&th=1

Debunking Ansel 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 Ansel 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 Ansel 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.

Ansel 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, Ansel 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 Ansel 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.

A Guide to Parrot Nutrition: What Foods Are Safe for our Feathered Friends?

Parrots are delightful and intelligent companions known for their vibrant, interesting plumage and engaging personalities. Just like humans, proper nutrition is absolutely essential for their health and well-being. 

As responsible pet owners, it's vital to understand what foods are safe and beneficial for our feathered friends. In this guide, we'll explore a variety of foods that are not only safe but also nutritious for our pet parrots.

Fresh Fruits:

Parrots enjoy a diverse range of fruits, which provide essential vitamins and minerals. Some safe options include:

Apples (remove seeds)

Bananas

Berries (strawberries, blueberries, raspberries)

Grapes (seedless)

Mangoes

Papayas

Pineapples

Oranges (in moderation, as the acidity can be too much for some parrots)

Remember to wash fruits thoroughly to remove any pesticides or residues before offering them to your parrot. Consider peeling them, if you'd rather do this.

Vegetables:

Vegetables are another important component of a parrot's diet, offering vital nutrients and fibre. Here are some safe vegetable choices:

Carrots

Broccoli

Spinach

Kale

Bell peppers (red, green, yellow)

Squash

Cucumbers

Sweet potatoes

Offer a variety of vegetables to ensure your parrot receives a well-rounded diet. It's best to provide fresh, raw vegetables whenever possible.

Whole Grains:

Whole grains are excellent sources of carbohydrates and fibre for parrots. Safe options include:

Brown rice

Quinoa

Oats

Barley

Millet

Whole wheat pasta

Whole grain bread (in moderation, some smaller parrots should not be fed any bread.)

Cook grains thoroughly and allow them to cool before serving them to your parrot.

Seeds and Nuts:

Seeds and nuts are natural favourites for many parrots and can be offered as occasional treats. However, they should not make up the bulk of your parrot's diet due to their high-fat content. Safe options include:

Sunflower seeds (in moderation)

Pumpkin seeds

Flaxseeds

Hemp seeds

Almonds (unsalted and without the shell)

Walnuts (unsalted and without the shell)

Pistachios (unsalted and without the shell)

Always monitor your parrot's intake of seeds and nuts to prevent overconsumption.

Protein Sources:

Parrots also require protein in their diet for muscle maintenance and overall health. Safe protein sources include:

Cooked chicken (boneless and skinless)

Cooked eggs (hard-boiled or scrambled)

Legumes (such as lentils, chickpeas, and beans)

Offer these protein sources sparingly, as too much protein can lead to health problems for parrots.

Avoid Toxic Foods:

While many foods are safe for parrots, some can be toxic or harmful to their health. Avoid feeding your parrot the following:

Avocado

Chocolate

Caffeine

Alcohol

Onions

Garlic

Rhubarb

Proper nutrition is essential for the health and happiness of your pet parrot. By offering a variety of fresh fruits, vegetables, whole grains, seeds, nuts, and protein sources, you can ensure that your feathered friend receives a balanced and nutritious diet. 

Remember to monitor your parrot's food intake and consult with a veterinarian if you have any questions or concerns about their diet. With the right foods and care, your parrot will thrive as a cherished member of your family for years to come.

(Image courtesy of 2019 from Pixabay)

The Recipe for Success: Unraveling the Allure of Greggs

In our bustling streets, there's a beloved institution that holds a special place in the hearts (and stomachs) of millions of us: Greggs. 

With its humble beginnings as a small bakery in Newcastle upon Tyne in 1939, this chain has evolved into a national treasure, boasting over 2,000 locations across the UK. But what exactly is the secret behind Greggs' enduring success and unwavering popularity among consumers? Let's delve into the ingredients that make Greggs a quintessential British icon.

Accessibility and Convenience: One of the key factors contributing to Greggs' success is its ubiquitous presence. Whether you're strolling down a bustling high street, commuting through a train station, or grabbing a quick bite during your lunch break, chances are you'll stumble upon a Greggs nearby. This accessibility makes it a go-to choice for consumers seeking convenience without compromising on quality or taste.

Affordability: In an era where every penny counts, Greggs offers wallet-friendly options without compromising on taste. From their famous sausage rolls (vegan option now available!) to hearty sandwiches and freshly baked pastries and delicious cream cakes, Greggs provides a wide array of delicious treats at prices that won't break the bank. This affordability has endeared the brand to a diverse customer base, from students on a budget to busy professionals looking for a quick and satisfying meal.

Innovative Menu Offerings: While Greggs is renowned for its traditional fare, the chain isn't afraid to innovate and adapt to changing consumer preferences. Over the years, they've expanded their menu to include healthier options, vegetarian and vegan choices, as well as seasonal specials to cater to a diverse range of tastes and dietary requirements. By staying ahead of the curve and embracing culinary trends, Greggs continues to captivate and surprise its customers with exciting new offerings.

Commitment to Quality and Freshness: Despite its large-scale operations, Greggs remains committed to delivering freshly baked goods made with high-quality ingredients. Whether it's seeking out locally sourced produce or adhering to stringent food safety standards, Greggs prioritises freshness and quality across its entire product range. This dedication to excellence ensures that every bite is a delightful experience for customers, fostering loyalty and trust in the brand.

Strong Brand Identity and Marketing: From its distinctive red logo to its catchy slogans and memorable advertising campaigns, Greggs has cultivated a strong brand identity that resonates with consumers. Whether it's poking fun at itself on social media or tapping into cultural zeitgeist, Greggs knows how to engage with its audience and create a genuine buzz around its products. This savvy marketing strategy has helped Greggs stay relevant and top-of-mind in an increasingly competitive market.

Greggs has now partnered with 16 different franchise partners and has recently opened its 500th new franchised store, in addition to its 2,000+ own locations.

In conclusion, Greggs' recipe for success lies in its unwavering commitment to accessibility, affordability, quality, innovation, and strong brand identity. By staying true to its roots while embracing change and innovation, Greggs continues to captivate the hearts and taste buds of millions across the UK. As long as there are hungry customers craving a delicious snack on the go, Greggs will undoubtedly remain a cherished institution in the British culinary landscape.

The Hidden Dangers Lurking in Over-Processed Foods: A Wake-Up Call for Better Health

In the hustle and bustle of our modern lives, convenience often takes precedence over nutrition. We live in an era where processed foods reign supreme, offering quick and easy solutions to our busy schedules. 

From packaged snacks to microwave meals, the appeal of these products is absolutely undeniable. However, beneath their enticing convenience lies a dark reality: the health risks associated with over-processed foods.

What exactly are over-processed foods? Simply put, they are products that have been heavily altered from their natural state through various methods such as refining, cooking, and preserving. Think of your typical fast food items, sugary cereals, canned soups, and even seemingly harmless granola bars. While these items may seem harmless at first glance, their consumption can have detrimental effects on our health.

One of the most concerning aspects of over-processed foods is their high levels of added sugars, unhealthy fats, and sodium. These ingredients are often used to enhance flavour, texture, and shelf life but come at a significant cost to our well-being. 

Excessive sugar intake has been linked to obesity, type 2 diabetes, heart disease, and even certain types of cancer. Similarly, consuming high amounts of unhealthy fats can lead to elevated cholesterol levels and an increased risk of cardiovascular issues. Additionally, excessive sodium intake can contribute to high blood pressure and kidney problems.

But it's not just what over-processed foods contain that poses a threat, it's also what they lack, too. Many of these products are stripped of essential nutrients during their processing, leaving them devoid of the vitamins, minerals, and fibre that our bodies need to function optimally. As a result, regular consumption of over-processed foods can lead to nutritional deficiencies and a weakened immune system.

Furthermore, the additives and preservatives commonly found in these products have raised concerns among some health experts. Chemicals such as artificial flavours, colours, and preservatives have been linked to various health issues, including allergic reactions, digestive problems, and neurological disorders. While these additives may extend the shelf life of over-processed foods, they come with a host of potential risks to our health.

So, what can we do to protect ourselves from the risks and dangers of over-processed foods? The answer lies in making conscious choices and decisions about what we put into our bodies. 

Instead of reaching for that pre-packaged snack or ready meal, opt for whole, unprocessed foods whenever this is possible. Stock up on fresh fruits and vegetables, lean proteins, whole grains, and healthy fats. Not only will these foods nourish your body with essential nutrients, but they'll also support your overall health and well-being, too.

Additionally, take the time to read food labels carefully and familiarise yourself with the ingredients lists. Choose products with minimal additives and preservatives, and prioritise items that are low in added sugars, unhealthy fats, and sodium. By becoming a more informed consumer, you can empower yourself to make healthier choices for you and your family.

In conclusion, the health risks associated with over-processed foods are real and significant. From obesity and diabetes to heart disease and cancer, the consequences of consuming these products can be dire. However, by prioritizing whole, unprocessed foods and minimizing our intake of over-processed products, we can take control of our health and reduce our risk of chronic disease. Let's make the conscious choice to nourish our bodies with the wholesome foods they deserve.

Nourishing from Within: The Link Between Gut Health and Overall Wellness

In recent years, the spotlight has shone brightly on the intricate relationship between gut health and our overall well-being. 

This connection has sparked a wave of interest among health enthusiasts, researchers, and medical professionals alike. From digestion to immunity, mental health, and beyond, the gut plays a vital, pivotal role in maintaining our body's equilibrium.

 Let's delve deeper into this fascinating correlation and explore why nurturing our gut health is paramount for holistic wellness.

Understanding the Gut Microbiota

The gut is home to trillions of microorganisms collectively known as the gut microbiota. This bustling community includes bacteria, fungi, viruses, and other microorganisms, all coexisting harmoniously within our gastrointestinal tract. Far from being passive bystanders, these microbes actively participate in various physiological processes, influencing everything from nutrient absorption to immune function.

Digestive Harmony

At its core, the gut is responsible for digesting and assimilating nutrients from the foods we consume. A balanced gut microbiome promotes efficient digestion, ensuring essential nutrients are absorbed effectively while waste products are eliminated efficiently. Conversely, an imbalance in gut bacteria can lead to digestive woes such as bloating, wind, constipation, or diarrhoea, signaling an underlying disruption in our gut health.

The Immune Connection

Surprisingly, a significant portion of our immune system actually resides in our gust. The gut microbiota plays a pivotal role in regulating immune function, helping distinguish between harmful pathogens and beneficial microbes. A diverse, thriving gut microbiome is associated with robust immune responses, aiding in the defence against infections and reducing the risk of chronic inflammatory conditions.

Mind-Gut Axis: The Brain Connection

The intricate network of communication between the gut and the brain, known as the gut-brain axis, underscores the profound, powerful impact of gut health on mental well-being. Emerging research suggests the gut microbiota can influence mood, cognition, and behaviour through various signalling pathways. Moreover, disruptions in gut health have been linked to psychiatric disorders like anxiety, depression, and even neurodegenerative diseases.

Nurturing Gut Health

Given the pivotal role of gut health in overall wellness, prioritising strategies to support a thriving gut microbiome is absolutely imperative. Here are some actionable steps to nurture gut health:

Dietary Diversity: Consume a varied diet rich in fibre, fruits, vegetables, whole grains, and fermented foods such as yogurt, kefir, sauerkraut, and kimchi. These foods provide us with absolutely vital nutrients and promote the growth of beneficial gut bacteria.

Probiotics and Prebiotics: Incorporate probiotic-rich foods or supplements containing beneficial bacteria strains such as Lactobacillus and Bifidobacterium. 

Also, consider consuming prebiotic foods such as garlic, onions, leeks, and bananas, which serve as fuel for the growth of beneficial gut microbes.

Stress Management: Chronic stress can disrupt gut health by altering gut motility, increasing intestinal permeability, and affecting microbial composition. Incorporate stress-reducing practices like meditation, yoga, deep breathing exercises, or spending time in nature to support gut-brain harmony.

Limiting Antibiotic Use: While antibiotics are vital for treating bacterial infections, indiscriminate use can disrupt the delicate balance of gut microbiota. Whenever possible, opt for narrow-spectrum antibiotics and supplement with probiotics during and after antibiotic treatment to mitigate potential disruptions. Diarrhoea can often strike us when we take certain antibiotics..

Lifestyle Factors: Adequate sleep, regular exercise, and hydration also play crucial roles in maintaining gut health. Prioritize a healthy lifestyle to support overall well-being, including the health of your gut microbiome.

In essence, the link between gut health and overall wellness is profound and multifaceted. By nurturing our gut microbiome through mindful dietary choices, lifestyle modifications, and stress management techniques, we can optimize our physical, mental, and immune health. As the saying goes, "Nourish your gut, and it will nourish you." Let's embark on a journey to cultivate vibrant health from within, starting with the foundation of our gut.

(Image courtesy of David Sánchez-Medina Calderón from Pixabay)

Female Trailblazers of the Cheese World Share Wise Words for International Women's Day

French women have long been trailblazers in the art of gastronomy and today is no different with some fantastic female talent working in the world of French cheese, undoubtedly one of Europe's most admired culinary crafts. 

Here are four women who deserve to be celebrated this International Women's Day. In France, a dedication to perfecting skills is celebrated with “Un des Meilleurs Ouvriers de France”, a competition founded 100 years ago in 1924. It is staged every four years with regular updates to make sure modern day trades and fields are included.

Those wishing to achieve the accolade must spend several years training in order for them to create a masterpiece from the materials given to them on the day of the competition. 

From the outset, the exam has been a validation of the mastery of know-how in a professional situation. In 2007, Laëtitia Gaborit was named one of the best cheesemongers aged just 28 with her innovative and impressive cheese display.

Laëtitia began a career in cheese with a passion inspired by her father, a cheese dairy worker, who would take her to visit producers during her school holidays. 

She took on the challenge of the Meilleur Ouvrier de France in her twenties to discover where she stood professionally. Laëtitia recalls her planning: “I prepared for the competition with a lot of tenacity, desire and, above all, passion. It wasn't easy, I had moments of self-doubt and financially it was quite challenging, but you always have to keep on moving forward.”

Now a cheese trainer, Laëtitia also has her own range of dairy products and cheeses.

Charlène Bouy, founder of Fromagerie Charlicot left a successful career in Mergers and Acquisitions in Paris before retraining to become a cheesemonger. Having left the company her friends encouraged her to pursue her passion in cheese and she's never looked back, citing her former colleagues and the salary as the only elements of the finance job she misses. 

When it comes to the qualities that women bring to the industry, Charlène, whose beautiful platters you can see on her Instagram Fromagerie Charlicot, suggests, “Women bring a more marked sensitivity to aesthetics, particularly with cheese platters - the famous “touche féminine”. However, within the industry, I find the women and men who love the profession all share the values of passion, commitment and beautiful presentation.”

At just 23 years old, Pauline Guillot is currently in the process of launching a dairy on the family farm. There she produces AOP Bleu du Vercors-Sassenage from a herd of 35 dairy cows. Having worked on the farm from an early age, Pauline wanted to manage the process from farm to fork. She says being able to transform the milk to a cheese that sets in five hours is nothing less than magical. 

Her day begins at 5.30am when the cold milk arrives from the previous day. The process of adding the ferments and rennet, placing the curd in the molds and flipping the curds takes them up to lunchtime. After a well earned break, the team returns in the early afternoon to flip the molds again and at 5pm the cheeses are salted and finished before the 21 day maturation process can start.

Pauline says being a woman in the industry means there's extra pressure to produce high quality products and there's an additional need for women to prove they can handle the physical demands of all stages of the production. She believes that women bring rigour and organisation to the production process as well as a different perspective to the male dominated traditions. Her advice for future female producers, “Be passionate about what you do, don't listen to criticism and trust yourself. Remember, we are just as capable as men we just need different approaches.”

The world of cheese is not just about producers and cheesemongers, CNIEL's director of international communications Marie-Laure Martin's followed her passion for working in agricultural products by studying food sociology. She worked briefly in the meat sector and then in fruit and vegetables before joining CNIEL to develop the international promotion of French dairy products.

For Marie-Laure, it's the human dimension of her job that appeals the most, and she is proud to represent the men and women dedicated to producing quality food. There is no such thing as a typical day as her time is divided between internal meetings, meetings with agencies around the world, creative brainstorming, administrative and reporting tasks and travelling to different territories. Her advice to anyone considering a job in the dairy industry is to “do something that you care about.”

The world of cheese is constantly developing and Laëtitia, Charlène, Pauline and Marie-Laure all share a commitment to sharing its qualities, traditions and craft to ensure its legacy for generations to come. It is wonderful to celebrate them this International Women's Day.

Lewis Hamilton's Alcohol-Free Agave 'Spirit' Launches in the UK

The first expression to launch here in the UK is Almave Ambar Distilled Non-Alcoholic Blue Agave Spirit, which is the perfect sipping tipple. The liquid itself captures the authentic aromas and flavours of its key ingredient, giving tasting notes of roasted blue agave, sweet caramel and toasted wood.

Whilst tequila is Hamilton's drink of choice, the Formula one star had been looking for a non-alcoholic drink that kept his mind clear on important days.

He found there was a sea of imitations but nothing authentically agave, so he teamed up with Mexican craft spirit experts, Casa Lumbre. Combining Hamilton's passion and determination with the expertise of Casa Lumbre's Master Distiller and Founder Ivan Saldana – together they redefined what's possible for Blue Agave. 

Lewis Hamilton said: “There's a huge appetite for quality alternatives for those times when people don't want to drink alcohol but also don't want to compromise on flavour, which is why it was important that our product includes agave to reflect the taste of conventional Tequila.

“I think it tastes amazing and what we have created is unlike anything else on the market, so I can't wait to see what you all think.”

An entirely new distillation process was created for the 'spirit', with the team carefully adapting the traditional methods used in Casa Lumbre's Mexican home in Jalisco. By skipping the fermentation process, Almave captures the complexity and delicate flavours of freshly milled agave without producing alcohol. All of which was achievable thanks to Ivan's background in biochemistry and knowledge of agave. 

Ivan Saldana from Casa Lumbre added: “We are pleased that we have maintained the true production and craft of making Tequila, but without the alcohol. While there are faster ways to make this, we could not imagine a worthwhile 'spirit' without it.”

Nick Gillett, Mangrove Global MD said: “Tequila is a growing market, as are non-alcoholic drinks so this new SKU meets the demands of conscious drinkers and satisfies a glaring gap in the market. They have long looked for a non-alcoholic drink that captures the essence of agave without the alcohol and we have it here with Almave.”

The UK's no alcohol market is expected to see a volume growth of 10% between now and 2026, according to IWSR. With consumers increasingly drinking 'less but better', premium positioned non-alcoholic brands are enjoying substantial growth  and now overtaking low-alcohol products. 

Almave is available to both the on and off trade market through Mangrove Global. The RRP of Almave Ambar is £36 and it is available from Amazon and House of Malt.