Monthly Archives: May 2014

The taste of bacon without the calories!

From chocolate to apple pie, smoked bacon or even lobster, an Edible Mist Machine that produces delicious edible mist in a range of over 200 flavours has been created by UK experimental ‘food inventors’ Lick Me I’m Delicious.

Edible Mist MachineLick Me I’m Delicious, which was founded by Charlie Harry Francis, said the new machine, currently available for hire only in the UK, uses ultrasonic vaporisation to create a microscopic mist which consumers can suck up through a straw.

“It’s a pretty fun machine, the range of flavours is massive and we can also produce you a personalised mist from pretty much anything in the World like your favourite book or even your hair,” Mr Francis said. ”And it’s zero calories,” he said.

“It’s interesting to see how clients are using them, we’ve had bookings for minty palate cleansers, double flavour hits such as strawberries and cream, bacon and chocolate, and then clients who want to completely flavour theme their event with multiple funfair flavours like cotton candy, toffee apple and popcorn,” Mr Francis said.

Lick Me Charlie HarryI’m Delicious is an experimental events company, that has created other novel food inventions such as a liquid nitrogen ice cream buggy, ice cream pottery gramophone wheel, instant lollipop maker, and soup washing machine. Lick Me I’m Delicious also created a new glow-in-the-dark ice cream using jelly fish protein.

Lick Me I’m Delicious said it is currently developing several other novel food machines, including a levitating cocktail machine and a jellybean waterfall……and no, it’s not April Fools Day!

Take a few minutes to check out Charlie’s facinating website on  www.lickmeimdelicious.com  it’s guaranteed to make you smile!

Australia’s first paper water bottle launched

Do Water Paper BottleAustralian beverage brand Do Water has launched the country’s first paper water bottle. Do Water said its packs are lightweight, collapsible and can be recycled.

Do Water said its water is sourced from the Mediterranean island of Sardinia, where it is bottled on site. The Company said the water is piped directly from the mountain into the paper pack, meaning that “the first time the water is exposed to light is when the seal is broken on Australian shores”.

Do Water has been created by Melbourne couple Antony and Sophie Simmons. Mr Simmons decided to quit his job as a senior advertising executive, where he had worked for brands like Wrigley’s, Volkswagen and Target, to create an alternative to plastic water bottles.

“We call ourselves Do-ers because we’re inspired by Do-ers who create things they’re passionate about,” Mr Simmons said. “Ever since we had the initial idea of choosing paper over plastic, we decided to do something about it. That was when the idea for Do Water was born,” he said.

Do Water said the paper in each pack comes from FSC certified responsibly managed renewable forests and that “the materials can be traced back to the forest of their origin”.

Paper packaging for beverages has been experimented with in new products recently in other parts of the world. In November 2013 a US-based winemaker had launched a paper wine bottle.

Diagnosed cases of Coeliac disease increase fourfold in the UK

There has been a fourfold increase in diagnosed cases of Coeliac disease in the UK over the past two decades, but still three quarters of people with Coeliac disease remain undiagnosed, according to new research from the University of Nottingham.

WheatThe research, which was published on 12 May 2014 in The American Journal of Gastroenterology and funded by Coeliac UK and CORE, found that the diagnosis level of Coeliac disease had increased to 24 per cent. The National Institute of Health & Care Excellence (NICE) had previously estimated that only 10 to 15 per cent of those with Coeliac disease had been diagnosed. Researchers identified the number of people diagnosed during the study period using the diagnostic codes for Coeliac disease recorded in the Clinical Practice Research Datalink (1990-2011).

The only treatment for Coeliac disease is a strict, lifelong gluten-free diet. Gluten is a protein found in wheat, barley and rye and, once diagnosed, people with Coeliac disease need to eliminate all gluten-containing foods and make sure they only eat gluten-free varieties.

“This latest research shows that nearly a quarter of people with Coeliac disease have now been diagnosed and gives an up to date picture of the diagnosis levels across the UK,” said Sarah Sleet, Chief Executive of Coeliac UK.

Gluten FreeCoeliac disease is an autoimmune disease caused by intolerance to gluten. Left untreated it may lead to infertility, osteoporosis and small bowel cancer. One in 100 people in the UK have Coeliac disease, with the prevalence rising to 1 in 10 for close family members.

The symptoms of Coeliac disease range from mild to severe and can vary between individuals. Not everyone with Coeliac disease experiences gut related symptoms; any area of the body can be affected. Symptoms can include ongoing gut problems such as bloating, abdominal pain, nausea, constipation, diarrhoea, and wind, and other common symptoms include extreme tiredness, anaemia, headaches and mouth ulcers, weight loss (but not in all cases), skin problems, depression, and joint or bone pain.

“Of course, increasing numbers with a diagnosis is good news and will inevitably mean that there will be an increased demand for gluten-free products in supermarkets,” Ms Sleet said. “But the three quarters undiagnosed is around 500,000 people – a shocking statistic that needs urgent action,” she said.

Food and drink manufacturers may hold key to increasing fruit and veg intake, Leatherhead Food Research

LFR

Manufacturers of food and beverages may be the solution to low intake of fruit and vegetables, according to UK-based global market research organisation Leatherhead Food Research.  A new Leatherhead Food Research poll with 1,185 UK consumers found that it was difficult for consumers to achieve the UK Department for Health’s recommended five fruit and vegetables a day. When asked whether they would be able to eat seven a day, nearly half admitted it would be difficult. A fifth of consumers said the price tag for fruit and vegetables prevented them from eating more and at least one in ten were put off by the amount of planning and preparation required to fit fresh fruit and vegetables into their diet.  Half the respondents (50 per cent), however, said nothing prevented them from eating more fruit and vegetables, suggesting they believe their fruit and vegetable intake was adequate.

“Many consumers believe they are actually eating enough fruit and vegetables and can’t imagine how they would incorporate more into their diet,” said Emma Gubisch, Strategic Insight Manager at Leatherhead Food Research.

Fruit and veg“The ‘five a day’ message has been picked up by consumers as a benchmark — if they believe they are managing to eat roughly five portions a day, then they think they are doing a good job,” Ms Gubisch said. “Seven a day would require a shift in consumer mind-set and behaviour,” she said.

Leatherhead Food Research said it believed food and drink manufacturers were in a strong position to help consumers to incorporate more fruit and vegetables into their diet.

Through membership inquiries and confidential projects, Leatherhead Food Research said it was working with manufacturers and retailers to respond to the call for more fruit and vegetables by revisiting recipes, testing the sensory profiles and nutritional properties of products and advising on what claims can be made on pack.

With the focus moving towards more regulation, Leatherhead Food Research said manufacturers will need to be armed with as much information about the nutritional and sensory profile of their products as possible if they want to make a ‘five a day’ or even a ‘seven a day’ claim. Leatherhead Food Research said those responsible for claims on-pack and in advertising and marketing material should ensure that the product meets the criteria for being a portion of fresh fruit and vegetables in order to claim that a product counts as one of a person’s ‘five a day’.

The Leatherhead Food Research poll comes after a recent study from the University College London (UCL) found that people who ate seven or more portions of fruit and vegetables a day had a 33 per cent reduced risk of death from diseases such as cardiovascular disease and cancer.

The study, which looked at the impact of a range of health and lifestyle factors on wellbeing, was based on more than 65,000 randomly selected adults who were participating in the Health Survey for England — an annual survey that began in 1991.

One criticism levelled at UCL’s study by food and drink manufacturers and associations, such as the British Frozen Food Federation (BFFF), was that the study only considered the benefits of fresh fruit and vegetables, while dismissing the nutritional benefits of processed foods, in particular frozen foods. The Director General of the BFFF was recently quoted in The Grocer emphasising that “research has shown that frozen fruit and vegetables can have equivalent levels of vitamins and nutrients compared to fresh”.