There is a creamery building already existing in the area and these plans are going to extend it and there will be no halt in production while the extension takes place. This location is the only viable outlet for processing for many of the nearby farms and if it were to stop producing then many people in the local area would go out of business. The current creamery was built in the early 19th century but it started life as a distillery.

The extension of the factory is going to make it more efficient and the amount of production is going to increase significantly. The funding has come from two specific bodies, First Milk and the Scottish government. In order for the Scottish government money to be supplied then grant conditions will have to be met.

First Milk has been developing plans for the last two years to make a sale to Tesco, but the supermarket have now said that they don’t wish to purchase the site which means the creamery will remain at its current location.

A Councillor for Kintyre is John Semple who has long had concerns about the future of many farms in Kintyre if the creamery were to close down. He has stated several times how important it is for the local industry and many people were concerned that if it was sold to Tesco then many farms would suffer.

The Chief Executive of First Milk is Kate Allum who it said, “We’ve always been committed to farmers in Kintyre. With this in mind we are investing in a cheesemaking facility at the current site and we are very pleased to be able to do this with funds that are being provided by the Scottish government.

Campbeltown farmers have been informed about the developments that are taking place and they have agreed to work alongside us as well as the Scottish government to create a sustainable dairy business in the area.”

Cabinet Secretary Richard Lockhead has stated, “Some of the most efficient dairy production in the world takes place in Scotland and despite these challenging economic times we are happy to provide support this dairy project in Scotland. We are pleased to be able to give dairy farmers in this region the facilities that they need.”

Many people in the local region were concerned that the area would be significantly affected if farms were to go out of business. Several described the idea of empty fields and farms being a blight on the countryside and a reminder that part of the country was economically failing. Local people said farmers should be paying to produce and not being subsidised for non-production.

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The independent UK-based research group, Leatherhead Food Research, produces reports on trends and innovations in the preferences and consumption of food amongst the general population.

The most recent report on upcoming trends for 2012 indicates that a higher percentage of products and ingredients in demand by people of retirement age will be on offer, as well as a demand from younger consumers for foods free from specific ingredients such as gluten, nuts and milk/dairy products.

The researchers designated ten food and drink trends they say are influenced by concerns about fitness and health, and also by the general atmosphere of ‘belt-tightening’ driven by the present economic situation.  The trends are mostly ongoing from the past few years; and it’s predicted that they will continue to gain popularity in the coming year.

In the category of health and wellness, we will see a continuing effort to reduce sugar, salt and fat content as well as active promotion of specific products as beneficial to good health.  That sort of promotion involves slogans like ‘one of the five foods you should eat every day’ and other incentives for the health-conscious among us.

There is a continuing and growing concern about sustainability that involves a lot of issues like ethical sourcing, recyclable packaging, and the emphasis on locally grown products as opposed to those imported or brought to localities from distant areas of the UK.

The issue of convenience is another rather tricky subject, with the benefits of ‘home cooked’ meals often taking a back seat to the freedom of quick, ready-to-eat-in-minutes packaged meals that are becoming more and more prevalent.  Food manufacturers are expected to continue making more of the quick and easy yet premium quality meals that busy consumers depend upon to save them a lot of shopping and cooking time, not to mention the cost of eating out.

The food industry is constantly working to add more flavour to convenience foods without adding more harmful substances in the form of chemical additives and/or fat, cholesterol, sodium and a whole list of other ingredients that health experts have warned against. On the other hand, there is growing demand for more variety in the form of spices such as ginger, lemongrass, lavender and other ‘unusual’ ways of satisfying the taste buds.

The market for ‘free from’ products is also getting larger, not so much because of the number of people who have food allergies but  because of all the information available on the subject of which foods may contribute to one health problem or another.  Products with labels such as ‘gluten-free’ or soy,  dairy, or nut-free, for example, are expected to be in such big demand that they will break out of the ‘niche’ market and into the mainstream.

Older consumers show a growing tendency to look for products that advertise ingredients ‘proven’ to improve heart function; the researchers say products that promise to unclog arteries are going to be big sellers with older people in search of  cardiovascular health.   Also in demand are products with extras  such as glucosamine for joint health and added omega-3 for brain health.

The massive emphasis in recent years on ‘natural’ foods has faded somewhat, mostly due to the relative costs involved.  However, the idea of  ‘pure, natural’ foods is still a strong attraction for both the older and the younger generations, and companies advertising natural foods are going to be balancing cost and profit with the sustainability of their market suppliers.

Consumers are now more aware of where their food comes from, and there will continue to be a strong demand for locally sourced foods like meat/poultry, cheese, eggs, vegetables and fruits.  Many chefs are incorporating locally produced ‘specialty’ items into their recipes to add distinction and variety to the menu, and a dish presented as being made of foods grown right in the locality is usually a favourite choice for customers.

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Halo Foods, working with academics at the University of Hull and the Hull York Medical School, has created a new food product which aims to test what effect a new and as yet unnamed ingredient has on consumers with diabetes, as well as other conditions that can be affected by diet such as heart disease and weight problems.

If the results of a current trial are positive, then Halo Foods could end up benefiting from its involvement with the academic study, something which Hilary Hamer, one of the project’s leaders, was quick to point out.

Hamer was surprised that few food manufacturers are showing an interest in developing new ingredients that could help existing medical conditions, when so many people in the country suffer with problems such as obesity and diabetes. The product itself has been designed specially to be easy to eat on the move and consumers would need to have two of the fruit bars a day if they want to get the full health benefits of the mystery ingredient.

The decision taken by Halo Foods to join forces with the University of Hull could end up being very lucrative for the food company if the trials are successful and the newly-developed product actually goes on sale.

The research is part of a larger scheme called the Humber Obesity, Nutrition, Education and Innovation (HONEI) Project which is looking into diet and health across the region. This particular study is rather novel in that the item being used is a marketable food item containing the ingredient under investigation, rather than the usual format in academic studies which involves test groups being administered a new product in tablet form.

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1)      Use your colleagues as a support system

Decide what your healthy eating goals are and stick to them. Letting colleagues know that you are adopting a new healthy eating regime means they are less likely to tempt you with unhealthy treats and are more likely to steer you in the direction of a healthier option. You never know, your colleagues may want to introduce a healthier routine into their working day as well; so setting an office health goal is a great idea. Why not share the responsibility of introducing a new healthy routine for the whole workplace?

2)      Plan ahead

Bring a packed lunch; preparing your lunch in advance means you can ensure the healthy content of your lunchbox instead of being tempted by an unhealthy option on your break. Keep lunchtimes interesting by avoiding routine and choosing a different meal for each day; this way you can evade lunchbox boredom as well as achieving a nutritional balance throughout the week.  

3)      Eat three of your five a day at work

We are encouraged to eat at least five portions of fruit and veg a day. Fitting three of these portions into your working day means you can. tick three helpings off your list, leaving just one or two servings to fit in when you get home. Ask your office to provide a healthy alternative to biscuits and junk food, if healthy snacks such as fruit are readily available throughout the day, eating healthily becomes easier at work. Services such as office fruit delivery can help to make healthy snacking part of your office routine.

4)      Swap sweet treats for a piece of fruit

Use fruit to satisfy sugar cravings; if you find yourself craving a sugary snack mid-morning or after lunch try swapping this for a piece of fruit. Have fruit to hand while you are working to keep the temptation of the office vending machine at bay. You can make healthy snack times more exciting by preparing fruit salads or smoothies in advance, or by having a different type of fruit each day.

5)      Always schedule lunch

Always eat lunch. When your working day is impossibly busy it’s tempting to snack and graze instead of eating a proper meal. Taking the time to eat a good lunch means you are less likely to give in to a mid-afternoon biscuit-binge.

For more information on fruit delivery, contact Fruitdrop. Fruit boxes start at just £20 with enough fruit for 25 people for a week. Fruit selections can be usefully tailored to suit the likes and dislikes of your office; no contract is required and fruit boxes can be delivered as frequently as needed.

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The actual Pomegranate kernels have been included in the compote, giving it a gorgeous nutty texture. This  can be eaten as a healthy and quick breakfast, or as a guilt free midnight snack or dessert, in fact, this dreamy yoghurt can be eaten at any time and anywhere. The Collective  have a great range of scrummy flavours for you to try, and have also introduced great new snack sized pots, which are perfect for that special treat you have no intention of sharing.

Based on a New Zealand recipe, The Collective’s handcrafted range uses West Country milk, resulting in a thick and creamy yoghurt with a smooth, clean taste. Two layers of natural fruit compote ensure a mouthwatering balance of sweet and tart flavours. They also contain a probiotic (which helps to maintain your inner digestive health by boosting the good bacteria), there are no artificial additives or preservatives, and the range is 95% fat free!

The Collective gourmet yoghurt range includes:

Apple + Spice: Apple and cinnamon, a flavour combo guaranteed to transport you to a ‘best pud’ moment. Comfort food at its best…no bull!

Passionfruit: Ah the passion, this is a yoghurt that delivers a kiss straight from the tropics. Seduce your taste buds but not your waistline…no bull!

Luscious Lemon: We know there’s a few old lemon yoghurts out there but wait till you try this beauty. Dull as bean curd? Nah, it tastes of sunshine…no bull!

Russian Fudge: We’ve got something so good you’ll be ‘russian’ to try it. An age-old kiwi classic that will take you right back to the schoolyard, wicked… no bull!

The Cherry and Pomegranate gourmet yoghurt will be available from 17 October in Sainsburys nationwide. The Collective range of Luscious Lemon, Passionfruit, Apple & Spice and Russian Fudge is available in 500g sharing pots with an RRP of £2.39 and available at Sainsburys, Waitrose, Ocado and Wholefoods. A snack-size 170g pot, with an RRP of £1, is available in Waitrose and Ocado from September 2011.

For more information visit www.thecollectivedairy.com/uk

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Infographic lets us know just what’s hiding in the nation’s fridges

Pets, maggots, make up and medicine – the nation opens up about their fridges
start

According to a new survey, Britons have very peculiar fridge habits and one in ten have admitted that they store insects, maggots and pets in their refrigerators. The research was conducted by the leading fridge manufacturer Lec, and is seen as an infographic.

It also revealed that make-up and cosmetics are popular items to keep in fridges, with over 34% storing lotions, eye masks, mascara and lipstick alongside the margarine and the milk. The strangest of all, however, maybe the 2% who said they kept their false teeth in the fridge, so that could mean that throughout the UK there are 1.2m pairs of dentures sitting next to the cheese!

The research also put common fridge myths to the test:

Myth one: Putting a teaspoon in a champagne bottle keeps the fizz for longer

FRIDGE FICTION: Over a third of us (37%) use this technique to keep our champers fizzy for longer but according to the New Scientist, who ran a blind test – one bottle with spoon, one without – this is fridge fiction. New Scientist measured the fizz rate per hour and both declined at the same rate. Truth is that champagne just keeps fizz longer than expected.

Myth two: Putting onions in the fridge an hour before cooking helps to stop your eyes running

FRIDGE FACT: More than a third of UK cry-babies believe that refrigerating onions will keep the tears at bay. And it’s true, it is thought that refrigerating an onion slows down the release of the enzymes that cause your eyes to water.

Myth three: Food should be defrosted on the kitchen side rather than put in the fridge

FRIDGE FICTION: Nearly 40% of the UK population believed this to be true. In fact, foods should never be thawed or stored on the kitchen worktop. Perishable foods should be kept below 5 degrees centigrade if possible to reduce the growth of bacteria. When food defrosts, the outside surfaces rise in temperature whilst the middle remains frozen. The best place to defrost food is in the fridge where the food always stays at a safe temperature all the way through.

Myth four: Leftover food should be left to cool completely before refrigerating

FRIDGE FICTION: The majority of the UK population (85%) thought this to be the case but food actually only needs to have stopped steaming before it is put in the fridge. When food is left out to cool for more than an hour, the food temperature may be perfect for bacteria to grow. Place food in the fridge as soon as you can and NEVER leave out of refrigeration overnight.

Despite the unusual habits and common myths, there is a serious side to the research which emphasises the need for food to be stored correctly and safely. Dr Lisa Ackerley, TV food and environmental hygiene expert has given her advice about common fridge myths and the importance of safe storage techniques;

“It’s important to know your fridge facts from fridge fiction as storing food incorrectly could result in a very serious health condition. For example, many people believe you should allow food to cool to room temperature on the kitchen side when actually this actively encourages bacteria to grow. Dangerous toxins from bacteria, such as Bacillus cereus (found in rice) or Staphylococcus aureus (found on skin, noses and in throats) can develop as bacteria grow resulting in food poisoning.

“Similarly, if you don’t store your raw meats or poultry carefully and correctly in the fridge (away from the risk of dripping onto ready-to-eat foods) you could put your family at risk of getting Campylobacter, Salmonella or E.coli.

Dr Lisa Ackerley concludes, “The importance of storing food correctly is as critical as ensuring that items are cooked or prepared safely. Lec has brought a very important issue to the forefront of people’s minds and although unusual things are making their way into people’s fridges, we must remember that fridges are there as a tool for safe food hygiene, so storing the right things correctly at the right time is essential to ensure people are not harming their wellbeing unintentionally.”

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These seeds are so easy to cultivate that they can be grown in the home and the only requirements are the seeds, light and to keep them moist but not immersed in water as this will cause them to rot.

Growing the sprouts is very economical as very few resources are needed. The cost of the seeds is very low and this very healthy food is ready to be consumed in 4 days. There are different varieties of seeds to choose from. All edible seeds, legumes and grains can be sprouted and when tiny green leaves appear at the tips they are ready to be eaten.

The sprouted seeds are now being served in many top restaurants as an entrée or part of the main course. Not only are they very tasty but they are seen as being the latest craze. For vegetarians, sprouts are a healthy alternative to meat, are delicious and research has shown that they are the freshest and the most nutritious of all vegetables.

Eating them raw is suggested as valuable enzymes in the seeds are lost in the cooking. The sprouts can be eaten in a salad, in pitas and make an enjoyable addition to any healthy snack.

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The Big Veggie Survey begins

With more and more of us making the choice to live a vegetarian life choice the question has to be asked, just what is it like to be a vegetarian in today’s world? Is it easy, fun, satisfying? What are the main problems that vegetarians face, and is there anything that could be done to make this life choice easier?

A major new research project has been commissioned by the Vegetarian society and goes by the name of ‘The Big Veggie Survey’. It is being carried out on their behalf by market researchers ORC International and aims to find out the answers to these questions and many more. The Vegetarian Society is an educational charity, and they want to hear from vegetarians and vegans, both past and present, and also those who have chosen to reduce their meat consumption.

‘The Big Veggie Survey’ is also aimed at those in industries that involve vegetarianism, such as carers and caterers, and in fact just about anyone with any interest in vegetarianism. Those who wish to take part in the survey can until the 3^rd of September by logging onto www.vegsoc.org/survey.

The CE of the Vegetarian Society, Dr Jon Green, has said in a statement that his society has been both supporting and representing vegetarians for over 160 years, and it was tempting to presume that they already knew all the answers. However, he also pointed out that vegans, vegetarians and others all had different perspectives on vegetarianism and it was vital that they kept checking in to keep up to date with people’s views and opinions.

He added that they also had to look to the future, to see what was being done to encourage the vegetarians and vegans of tomorrow, and to ascertain what help and guidance they would need to achieve their goal.

The Vegetarian Society is an educational charity formed in 1847 for more details visit www.vegsoc.org

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Not everyone has the time – or energy – to spend hours in the kitchen after a long day at work or looking after the kids. Luckily, there’s plenty of tasty, nutritious and easy to prepare turkey recipes that you can simply throw into your slow cooker or crock pot and leave until dinner time. Here’s a few to get you started.

Turkey chilli (serves 4-6)

In your slow cooker or crock pot, add 1 large chopped onion, 2 chopped cloves of garlic, 1 chopped red pepper and 1tsp of chilli powder or chopped fresh chilli. Season well with salt and pepper, then mix in 2 cans of chopped tomatoes, 2 cans of kidney, haricot or black beans and 3tsp cumin.

Diced, minced or leftover roast turkey all work well – add 3-400g of whichever you prefer and set the cooker to low for 4-6 hours. Serve with plain boiled rice, sour cream and sprinkle with fresh chopped coriander.

Turkey stuffed peppers (serves 4)

Mix together 2 cups of cooked rice, 1 chopped onion, 2 chopped garlic cloves and 1 stick of chopped celery with 1 can of chopped tomatoes. Add 250g diced, minced or leftover roast turkey and 1tsp paprika. The mixture should be moist but not loose – if it looks too wet, stir in a little extra rice. Next, simply fill 4 peppers with the turkey mixture and stand them up in the slow cooker. Cook for 4-6 hours on low, or 2-4 hours on high.

Slow roast turkey

This is an ideal way to get moist, full of flavour meat that falls off the bone, all with the minimum of fuss. First, chop a mixture of onions, leeks, carrots, celery, potatoes and any other veg you fancy and layer them along the bottom of your slow cooker. Next, add 3-4 cloves of garlic, a sprig of rosemary and a few sprigs of thyme. Season well with salt and pepper.

Now rub your turkey all over with salt, pepper and a little oil or butter. Place it breast side up on the chopped veg in your slow cooker and pour in 1pt chicken or turkey stock. Cook on high for 1 hour, before turning to low and cooking for a further 8-10 hours, or until the meat flakes when pressed gently with a fork.

For more information, or to see some more of our delicious, quick and easy turkey recipes, visit the Leanonturkey.co.uk website.

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Loseley Summer Meadow butter perfect for baked salmon on the BBQ

Barbequing fish is a great option to having a burger. On a lovely summer’s day Baked Salmon is a heavenly choice. Loseley have an easy recipe they have created using their Loseley Summer Meadow Butter. Straight from the fridge your can spread the Loseley Butter and yet it still maintains all the traditional creamy taste in butter, making it a versatile choice.

Another great use for the butter is making garlic butter, since it spreads straight from the fridge. The garlic butter will make a deliciously tasty garlic bread and herb butters to spread inside fish. If salmon is not used simply mix plenty of chopped herbs (mint, dill, fennel, oregano) with the butter, make a few slashes on the sides of the fish such as bass, trout or bream and the stuff the slashes and cavity with the butter. Fold the fish into a silver foil envelope and drop it on the barbeque. Each side only needs a few minutes and then you can enjoy some great tasting fish without the smelly mess of dirty pans.

Ingredients for Baked Salmon

4 salmon fillets
1 carrot
1 lemon
1 leek
50g Loseley Summer Meadow Butter
Salt and ground black pepper

Method for Baked Salmon

Cut leek and carrot into thin strips.

Put half of the Loseley butter into a bowl and stir until soft. Grate half a teaspoon of lemon rind and add to a teaspoon of squeezed lemon juice and mix with salt, pepper and butter. Rinse fillets under cold water and cover each with a square of kitchen foil. Put a teaspoon of lemon juice and carrot and leek strips over each fillet. Put some of the lemon butter on top. Wrap each fillet in its foil parcel. Put the parcels on the BBQ for 15-20mins. Set each fillet on a warm plate and spoon the vegetables and juices over them. Serve with Northern Irish baby potatoes or a fresh salad.

Loseley Summer Meadow Butter is packed in a 250grm tub and costs £1.29p.

Loseley Chilled Foods are available from the chilled cabinet of local independent grocers, Morrisons, Waitrose and Iceland. Visitwww.loseley.com for more information.

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