Food and drink news for the discerning consumer
Friday, 24 October 2025
That's Christmas 365: Why Practical Christmas Presents Like Dishwashers ...
That's Christmas 365: Why Practical Christmas Presents Like Dishwashers ...: When it comes to Christmas gifts, we often think of indulgent treats, novelty gadgets, or cosy knits, the things that make us smile on the d...
Thursday, 23 October 2025
That's Christmas 365: Lessons in Chemistry. Aureus Vita, Fibonacci Dry G...
That's Christmas 365: Lessons in Chemistry. Aureus Vita, Fibonacci Dry G...: The composer Béla Bartók incorporated Fibonacci proportions into music. The Danish poet Inger Christensen used a Fibonacci structure for the...
The Chartered Institute of Brewers and Distillers Launches its Latest Short Course: Whisk(e)y Production
TheWhisk(e)y Production course is the latest in a hugely popular series of Continuing Professional Development (CPD) short courses. It's aimed at distillers producing whisk(e)y in distilleries of all sizes, providing a practical understanding of all stages of the whisk(e)y production processes.
The course provides essential knowledge and best practice for whisk(e)y production at a commercial scale.
The course covers raw materials, how to understand their specifications, how they’re used to produce wort, fermentation, batch and continuous still distillation, maturation and blending. It also explains how to assess and analyse whiskies using laboratory and sensory methods.
This course has been developed in collaboration with leading distillers and spirits experts. These include:
Billy Mitchell – Consultant, Will and Spirit Limited
Ian Thorn – Master Distiller and Operations Manager, Starward Whisky Distillery
Chris Thomson – Master Distiller, Pernod Ricard
Kim Møller-Elshøj - Consultant, Whiskymaker & Co
The Whisk(e)y Production course provides the same technical excellence found in all CIBD qualifications, without needing to take a formal exam.
The course includes a downloadable PDF with technical information including :
A summary of the key points of the course
Details of the significance of the analyses carried out during productionKey calculations for whisk(e)y production
An overview of whisk(e)y production from raw materials through to blending
The course features text, videos, animations, quizzes, and online games to enhance learning. At the end of the course, learners receive a Certificate of Completion.
On this announcement, Ed Wray, Technical Development Manager for distilling, told That's Food and Drink: “This short course provides in-depth scientific and technical information specifically about whisk(e)y production.
"It's written in collaboration with experts in the field and with the technical rigour and accuracy you rightfully expect from the CIBD.
"If you want to gain an understanding of whisk(e)y production from grain to glass, or you want to optimise your whisk(e)y production processes, then this is the course for you!”
The Potential Side Effects of Artificial and Other Sugar Substitutes
From tabletop sweeteners like aspartame and saccharin to newer “natural” alternatives such as stevia, erythritol, and monk fruit extract, there’s no shortage of options on supermarket shelves.
However, while these sugar substitutes may offer benefits such as fewer calories or a lower glycaemic impact, they’re not entirely without risks or potential side effects. Understanding how they affect your body can help you make more informed choices.
1. Artificial Sweeteners and Digestive Distress
Some artificial sweeteners, particularly sorbitol, mannitol, and xylitol, are sugar alcohols that can cause bloating, gas, and diarrhoea when consumed in large amounts. This is because they’re only partially absorbed in the gut, where they ferment and draw water into the intestines.
For those with irritable bowel syndrome (IBS) or sensitive digestion, even small amounts can cause discomfort. Products labelled as “sugar-free” often contain these sweeteners, so it’s worth reading ingredient lists carefully.
2. Headaches and Sensitivities
A small percentage of people report headaches, dizziness, or mood changes after consuming aspartame, a commonly used sweetener found in diet drinks and low-calorie foods. While most studies suggest aspartame is safe within approved limits, sensitivity varies from person to person. If you notice consistent symptoms after consuming artificially sweetened products, it might be worth cutting back to see if things improve.
3. Blood Sugar and Insulin Responses
Although many substitutes have little to no effect on blood sugar, some, like maltitol and sorbitol, still have a glycaemic index that is higher than zero.
This means they can raise blood sugar slightly, which could be significant for some people managing diabetes.
Additionally, emerging research has suggested that frequent consumption of some artificial sweeteners may alter the body’s insulin response or gut microbiome, though the evidence remains mixed and under investigation.
4. Changes in Gut Health
One area of growing concern is how sweeteners affect the gut microbiota, that's the community of beneficial bacteria in the digestive system.
Some studies suggest certain sweeteners (including sucralose and saccharin) may alter gut bacteria in ways that could impact metabolism or inflammation.
While research is still ongoing, moderation remains a sensible approach. Your gut health thrives on variety and balance, so a diet relying heavily on artificial sweeteners may not be ideal in the long term.
5. Cravings and Appetite
Although sugar substitutes are designed to help reduce calorie intake, some evidence suggests they may confuse the body’s natural hunger cues. When the brain tastes sweetness but receives no calories, it might trigger stronger cravings for sugary or high-carb foods later on.
If your goal is to cut down on sugar entirely, it may be worth using sweeteners as a stepping stone rather than a permanent replacement.
6. Potential Allergic Reactions
Though rare, some individuals experience allergic-type reactions such as rashes, itching, or swelling after consuming specific artificial sweeteners. These cases are uncommon but worth noting, especially if symptoms appear after introducing a new product into your diet. My wife, for example, cannot tolerate stevia.
7. The Bottom Line
For most people, occasional use of sugar substitutes is perfectly safe, and can even be helpful in managing conditions like diabetes or obesity. However, overreliance on them may bring unintended consequences, from digestive issues to shifts in gut health or cravings.
When choosing a sweetener, it’s best to:
Rotate between natural and artificial options rather than sticking to one type.
Read labels carefully, especially for sugar alcohols.
Listen to your body, if something causes discomfort, stop using it.
Focus on reducing overall sweetness in your diet over time.
As with most things in nutrition, moderation is key.
In summary: Sugar substitutes can be useful tools for cutting calories and controlling blood sugar, but they’re not a perfect solution.
Staying mindful of how they affect your digestion, energy levels, and cravings can help you find the balance that works best for your health and wellbeing.
Celebrate Halloween at Tigermilk With Free Tequila and Mezcal Shots
Located mere minutes away from Tottenham Court Road Station, Tigermilk channels the energy and warmth of Latin America through its vibrant atmosphere, bold interiors, and dishes that balance sunshine with spice.
Highlights from the menu include fresh ceviche, cochinita pibil tacos, and a signature agave-marinated T-bone - all best enjoyed with a glass from its impressive collection of over 250 bottles of tequila and mezcal.
Raise your (shot) glass this Halloween, at Tigermilk London. To book your table, visit www.tigermilkrestaurants.com/restaurants/london.
T&C apply, please ask for details.
Wednesday, 22 October 2025
Animal Welfare Campaigners Call For End of Boiling Crustaceans Alive
With public concern growing, advocates say it’s time to end this cruel practice once and for all.
Led by Crustacean Compassion, activists, celebrities, and animal welfare organisations - including Compassion in World Farming, Animal Aid, Humane World for Animals and the Animal Law Foundation - gathered outside Westminster to turn up the heat on the UK government.
Their message to newly appointed Defra Secretary Emma Reynolds was clear: to outlaw the painful and outdated practice of boiling sentient decapod crustaceans like crabs, prawns, and lobsters alive.
“Boiling animals alive is a cruel practice that has no place today” TV presenter Wendy Turner Webster, ambassador for Crustacean Compassion, told That's Food and Drink.
“Scientific evidence shows animals like crabs and lobsters do feel pain, yet they remain unprotected under legalisation and the suffering continues, unchecked. We’re urging the government to act swiftly to end this needless cruelty.”
Since the inclusion of decapod crustaceans in Animal Welfare (Sentience) Act 2022, campaigners have waited for stronger legal protections to follow, protection that still hasn’t arrived, despite overwhelming scientific consensus that these animals feel pain. There are no regulations, no legislation and no protection for decapod crustaceans.
CEO of Crustacean Compassion, Dr Ben Sturgeon added: “When live, conscious decapod crustaceans are placed into a pot of boiling water, they endure several minutes of excruciating, agonising pain before they die. This is torture for crabs and lobsters and is completely avoidable.
"The science is settled, the public is concerned, and the cruelty is undeniable. The law must follow. The government has done little to protect these animals, but we can change that. Let’s make 2025 the year we ban boiling alive.”
Recent polling shows public support for protection is strong:
65% of people back a ban on boiling crabs and lobsters alive
75% support humane slaughter methods for decapod crustaceans in restaurants
The public wants compassion to become the standard – and so do chefs. Crustacean Compassion’s new ‘Kinder Kitchens’ campaign is helping culinary professionals move away from cruel practices like boiling alive and adopt humane alternatives such as electrical stunning which renders crustaceans unconscious before they’re killed, preventing them feeling pain.
Dr Ben Sturgeon continues: "We’re seeing a real appetite for change. Chefs and seafood professionals want to do better, they’re asking for guidance and embracing humane methods like electrical stunning. Kinder Kitchens is about supporting that transition and ensuring the industry is ready to lead with compassion once boiling alive is banned."
As pressure mounts on the government to act, campaigners are urging policymakers to listen to the science, reflect public sentiment, and take decisive action to protect decapod crustaceans from needless suffering. With growing industry support for humane alternatives and overwhelming public backing, the message is clear: boiling animals alive belongs in the past and 2025 must be the year Britain leads with compassion and bans this cruel practice for good.
Bold New Chapter: Fundraising Dinner to Build a Sustainability Cookery School in Gambia
The special evening will bring together leaders from across business, sustainability, and the community to raise vital funds for the creation of a Sustainability Cookery School in Gambia, a ground breaking project designed to tackle hunger, build climate resilience, and empower young people with the skills to feed futures.
33% of Gambia's population living below the poverty line and one in four children suffering from malnutrition.
The Sustainability Cookery School will provide students with practical skills in sustainable agriculture and cooking, enabling them to grow climate-resilient crops, prepare nutritious meals, and create income opportunities for their communities.
Developed in collaboration with internationally renowned chef Conor Spacey and local partners including Global Orphan Empowerment Academy, the school will operate off-grid with a solar-powered borewell, renewable energy systems, and a hydrogen-powered cooking unit. It represents a bold, community-led model of climate action and social change.
“This project goes far beyond building a school,” Michael Amos, Managing Director of Waste to Wonder Worldwide told That's Food and Drink.
“It’s about equipping the next generation with the knowledge and tools to build food security in one of the most climate-challenged parts of the world. Every ticket, every conversation, every moment on the night will help turn this vision into reality.”
Guests will enjoy a chef-curated menu, live music and storytelling from partners and communities around the world. 100% of proceeds from the evening will directly support the construction and launch of the Sustainability Cookery School in 2026.
Last Remaining Tickets: https://buytickets.at/wastetowonderworldwide/1819772
https://www.wastetowonder.com/cookery-school
FACTFILE:
Waste to Wonder Worldwide is a Social Enterprise and Charity (No. 1099665) leading one of the largest ethical reuse programmes of its kind. Since 2003, the organisation has supported more than 1,500 schools in 47 countries, diverted over 2,500 tonnes of furniture from landfill annually, and generated more than £45 million in fair market value for global educational and community projects. Waste to Wonder’s work supports 16 of the 17 United Nations Sustainable Development Goals.
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Tuesday, 21 October 2025
Help Ellie Dyson Live Her Life: A Call to Support Her Gastric Pacemaker Appeal
Ellie has been living with Gastroparesis, a chronic, life-limiting illness that slows down or halts the normal movement of the stomach muscles.
It means she is sick, in pain, incredibly weak, and dependent on tube-feeding through her abdomen. She has battled this for over 10 years, and throughout it all she has stayed strong — but she needs help now.
Why this matters
While the condition might sound obscure, the impact is very real:
Ellie's children have grown up with hospital visits and medical uncertainty.
Despite medical care, the tube-feeding is not a complete solution. It keeps her alive, but it doesn’t restore the life she wants to live — full of possibility, not just survival.
The next step, and a major one, is a gastric pacemaker: a device that can help regulate her stomach’s nerves and muscles and give her the chance to reduce hospitalisations, lessen pain and weakness, and reclaim more of her life.
The goal
Ellie has launched a campaign on GoFundMe: “Gastric pacemaker to help me live my life”.
Her aim is to raise the funds needed for this surgery and associated treatment so that she can live with more freedom, less fear, and greater hope.
How you can help
Here’s how you can show solidarity and make a real difference:
Donate — Even a small contribution helps. Every amount brings Ellie closer to her goal and towards improved quality of life.
Share — Please share the campaign link with your friends, family, colleagues, and on your social feed. Awareness is crucial.
Show support: Leave a message of encouragement on her GoFundMe page. Knowing people care makes a meaningful difference on this journey.
Final thoughts
Ellie has shown incredible resilience. Now she’s asking for a helping hand so she can move from simply coping, to living. If you’ve ever been grateful for your health, your ability to eat without complication, or simply being able to take a day for granted — consider how transformative this surgery could be for her.
Let’s help Ellie take a step forward — not just for treatment, but for life.
Support Ellie’s campaign here https://short-url.org/1da6i
Thank you for reading, thank you for caring, and thank you for sharing.
Authenticity Guaranteed: What PDO Means for One of the World's Most Famous Cheeses
In a culinary world saturated with imitations, Parmigiano Reggiano stands tall as a product known for its quality, tradition, and authenticity, due to its Protected Designation of Origin (PDO) status.
This respected label is really far more than a mere title; it is a legal seal that binds every wheel of Parmigiano Reggiano to its roots and ensures the extraordinary taste.
Since 1992, the European Union has safeguarded Parmigiano Reggiano as a PDO product, meaning every stage from the production of cow's milk to the packaging and the grating must occur within its designated region in northern Italy, specifically Parma, Reggio Emilia, Modena, Mantua to the right of the Po River, and Bologna to the left of the Reno River.
This system preserves its heritage and protects consumers from imitations, especially when other hard cheeses attempt to brand themselves as 'Parmesan'.
At the heart of PDO lies terroir, the unique aspects of land, climate, biodiversity, and craftsmanship. Cows graze mostly on locally grown forage, more than 75% of which has to come from within the production zone, developing a distinctive microbiome in the milk that contributes to the cheese's complexity.
Traditional cheesemaking, the same practice undertaken for over nine centuries, follows simple disciplined steps using only three ingredients: cow's milk, salt, rennet. The skill of a single master cheesemaker produces two wheels from a single batch.
Today, Parmigiano Reggiano continues to grow its global reach while remaining firmly rooted in tradition. According to economic data for 2024, the United Kingdom was the fourth largest foreign market for Parmigiano Reggiano (after the United States, France and Germany), with 7,778 tonnes exported, an increase of +17.8% on 2023.
Data from the first eight months of 2025 confirm this upward trend. The UK has maintained its position as the fourth largest foreign market for PDO products and the second largest outside the European Union, with 5,608 tonnes exported and an increase of +10.4% compared to the same period in 2024.
However, this success also underscores the importance of PDO protection on a global scale. The Consortium estimates the turnover of fake Parmesan outside the EU amounts to €2 billion, representing around 200,000 tonnes of counterfeit products, roughly three times the volume of exported Parmigiano Reggiano.
These figures highlight the vital role of the Consortium in protecting, defending, and promoting authentic Parmigiano Reggiano, safeguarding its typical characteristics and raising awareness of its true identity around the world.
This process affects many aspects of the final product.
Taste - Authentic Parmigiano Reggiano offers a rich, nutty, granular texture and evolving depth depending on its age, from fresh and milky at 12–18 months, to crumbly and crystalline by 24 months, and spicy notes past 36 months.
Trust - The PDO seal, the dotted inscription, the Consortium's marking offer consumers tangible assurance they are buying genuine product.
Tradition - This cheese carries almost a millennium of artisanal craft and cultural identity, sustained by the Po Valley and nurtured by generations of cheesemakers.
Parmigiano Reggiano's PDO status means guaranteed provenance, unmatched flavour, and respect for a living tradition.
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