Food and Drink

Archive for November, 2009

Jane Shepherd asked:


A new food- technology centre, designed to support artisan food and drink production, has started out on a good footing with the installation of a Flowcrete floor.

Cumbria’s new Food Technology Centre – recently opened by the Queen and Duke of Edinburgh and developed by the Distinctly Cumbrian business support programme – has been designed to help smaller food and drink producers move towards growth and larger scale production.

It provides facilities that bridge the gap between home kitchen and factory unit, housing several businesses in the Centre full time, while other units will be available on a more flexible basis for seasonal production or to deal with peak orders.

Located close to Penrith, the £1.5 million development has been funded by the Northwest Regional Development Agency (NWDA) and the European Rural Development Fund, through Cumbria Rural Enterprise Agency (CREA).

Flowcrete approved contractor, Quattro Contracting – located a stone’s throw from the new Centre – applied a state-of-the-art hygienic floor at the site.

The Quattro team applied Flowcrete Flowfresh HF – a flooring system that is geared up to the unique needs of food production – throughout all the units.

A special additive is locked into the Flowfresh floor and emits silver ions which kill bacteria. This additive, Polygiene® is capable of controlling salmonella, E-coli and many other types of bacteria and yeast on contact – a major step forward in fighting the spread of potentially harmful bugs.

 Alan Dean, sales director of Flowcrete, said: “The unique hygienic qualities, coupled with tremendous abrasion resistance, slip-resistance and durability, ensure the system measures up to the tough and uncompromising demands of the food sector, not only in the kitchens but also in the storage and packing areas.”

Quattro also applied coving and drainage to support the floor’s function. Company spokesman Ian Thompson, said: “This was a great project to be involved in as it is a tremendous investment in the area and into growing businesses – and the floor looks fantastic.”

ENDS

 

Notes to Editors

The Food Technology Centre contains six professionally-equipped kitchens as well as other areas to support growing food and drink businesses.  Further information can be found at http://www.cumbriafoodtechnology.co.uk

 

For further information please contact Jane Shepherd, Shepherd PR, on 01538 308685 or email: jane@shepherd-pr.com

 

Flowcrete UK Ltd

The Flooring Technology Centre

Booth Lane,

Moston,

Sandbach,

Cheshire

CW11 3QF

 

Visit us on the web at http://www.flowcrete.co.uk for the UK and flowcrete.com for global details.

 

 

Flowcrete UK is part of Flowcrete Group Ltd – a world leader in the supply of specialist flooring for commercial and industrial buildings. With 30 offices worldwide and 12 manufacturing plants globally. Flowcrete’s aim is to transform environments with its innovative specialist flooring products. These include decorative seamless resins, waterproof car park decking, resin terrazzo, seamless anti microbial flooring, corrosion protection, self-levelling cements, underfloor heating and acoustic systems. Flowcrete is using its global expertise to introduce environmentally friendly, hygienic and aesthetically attractive floors to create a better and more sustainable world at our feet.

 

Since April 2008, Flowcrete Group plc has become part of RPM International Inc, a multinational holding company floated on the New York Stock Exchange with subsidiaries that manufacture and market high-performance coatings, sealants and speciality chemicals.

 

Press release issued by Jane Shepherd, Shepherd PR 01538 308685 mobile 07985 129315.

 

jane@shepherd-pr.com

 

 

 



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John Ugoshowa asked:


The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital processes remove these worn and useless particles; and to keep the body in health, their loss must be made good by constantly renewed supplies of material properly adapted to replenish the worn and impaired tissues. This renovating material must be supplied through the medium of food and drink, and the best food is that by which the desired end may be most readily and perfectly attained. The great diversity in character of the several tissues of the body, makes it necessary that food should contain a variety of elements, in order that each part may be properly nourished and replenished.

The food elements.

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The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances.

The digestible food elements are often grouped, according to their chemical composition, into three classes; vis., carbonaceous, nitrogenous, and inorganic. The carbonaceous class includes starch, sugar, and fats; the nitrogenous, all albuminous elements; and the inorganic comprises the mineral elements.

Starch is only found in vegetable foods; all grains, most vegetables, and some fruits, contain starch in abundance. Several kinds of sugar are made in nature’s laboratory; cane, grape, fruit, and milk sugar. The first is obtained from the sugar-cane, the sap of maple trees, and from the beet root. Grape and fruit sugars are found in most fruits and in honey. Milk sugar is one of the constituents of milk. Glucose, an artificial sugar resembling grape sugar, is now largely manufactured by subjecting the starch of corn or potatoes to a chemical process; but it lacks the sweetness of natural sugars, and is by no means a proper substitute for them. Albumen is found in its purest, uncombined state in the white of an egg, which is almost wholly composed of albumen. It exists, combined with other food elements, in many other foods, both animal and vegetable. It is found abundant in oatmeal, and to some extent in the other grains, and in the juices of vegetables. All natural foods contain elements which in many respects resemble albumen, and are so closely allied to it that for convenience they are usually classified under the general name of “albumen.” The chief of these is gluten, which is found in wheat, rye, and barley. Casein, found in peas, beans, and milk, and the fibrin of flesh, are elements of this class.

Fats are found in both animal and vegetable foods. Of animal fats, butter and suet are common examples. In vegetable form, fat is abundant in nuts, peas, beans, in various of the grains, and in a few fruits, as the olive. As furnished by nature in nuts, legumes, grains, fruits, and milk, this element is always found in a state of fine subdivision, which condition is the one best adapted to its digestion. As most commonly used, in the form of free fats, as butter, lard, etc., it is not only difficult of digestion itself, but often interferes with the digestion of the other food elements which are mixed with it. It was doubtless never intended that fats should be so modified from their natural condition and separated from other food elements as to be used as a separate article of food. The same may be said of the other carbonaceous elements, sugar and starch, neither of which, when used alone, is capable of sustaining life, although when combined in a proper and natural manner with other food elements, they perform a most important part in the nutrition of the body. Most foods contain a percentage of the mineral elements. Grains and milk furnish these elements in abundance. The cellulose, or woody tissue, of vegetables, and the bran of wheat, are examples of indigestible elements, which although they cannot be converted into blood in tissue, serve an important purpose by giving bulk to the food.

With the exception of gluten, none of the food elements, when used alone, are capable of supporting life. A true food substance contains some of all the food elements, the amount of each varying in different foods.

Uses of the food elements.

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Concerning the purpose which these different elements serve, it has been demonstrated by the experiments of eminent physiologists that the carbonaceous elements, which in general comprise the greater bulk of the food, serve three purposes in the body;

1. They furnish material for the production of heat;

2. They are a source of force when taken in connection with other food elements;

3. They replenish the fatty tissues of the body. Of the carbonaceous elements, starch, sugar, and fats, fats produce the greatest amount of heat in proportion to quantity; that is, more heat is developed from a pound of fat than from an equal weight of sugar or starch; but this apparent advantage is more than counterbalanced by the fact that fats are much more difficult of digestion than are the other carbonaceous elements, and if relied upon to furnish adequate material for bodily heat, would be productive of much mischief in overtaxing and producing disease of the digestive organs. The fact that nature has made a much more ample provision of starch and sugars than of fats in man’s natural diet, would seem to indicate that they were intended to be the chief source of carbonaceous food; nevertheless, fats, when taken in such proportion as nature supplies them, are necessary and important food elements.

The nitrogenous food elements especially nourish the brain, nerves, muscles, and all the more highly vitalized and active tissues of the body, and also serve as a stimulus to tissue change. Hence it may be said that a food deficient in these elements is a particularly poor food.

The inorganic elements, chief of which are the phosphates, in the carbonates of potash, soda, and lime, aid in furnishing the requisite building material for bones and nerves.

Proper combinations of foods.

—————————–

While it is important that our food should contain some of all the various food elements, experiments upon both animals and human beings show it is necessary that these elements, especially the nitrogenous and carbonaceous, be used in certain definite proportions, as the system is only able to appropriate a certain amount of each; and all excess, especially of nitrogenous elements, is not only useless, but even injurious, since to rid the system of the surplus imposes an additional task upon the digestive and excretory organs. The relative proportion of these elements necessary to constitute a food which perfectly meets the requirements of the system, is six of carbonaceous to one of nitrogenous. Scientists have devoted much careful study and experimentation to the determination of the quantities of each of the food elements required for the daily nourishment of individuals under the varying conditions of life, and it has come to be commonly accepted that of the nitrogenous material which should constitute one sixth of the nutrients taken, about three ounces is all that can be made use of in twenty-four hours, by a healthy adult of average weight, doing a moderate amount of work. Many articles of food are, however, deficient in one or the other of these elements, and need to be supplemented by other articles containing the deficient element in superabundance, since to employ a dietary in which any one of the nutritive elements is lacking, although in bulk it may be all the digestive organs can manage, is really starvation, and will in time occasion serious results.

It is thus apparent that much care should be exercised in the selection and combination of food materials. Such knowledge is of first importance in the education of cooks and housekeepers, since to them falls the selection of the food for the daily needs of the household; and they should not only understand what foods are best suited to supply these needs, but how to combine them in accordance with physiological laws.



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Mike asked:


Being able to properly read a food label is a critical skill in maintaining a healthy diet. Here are 2 important areas that you need to examine.

Serving Size – It is important to look at the servings on the labels of food. Consider a 20 ounce soda – if you look on most of those, maybe it says 15 or 20 grams of carbohydrates but  that’s per serving. If you look closer it says 2.5 servings. 

If you drink a whole soda, which most of us would, you’re going to be consuming 45 grams of sugar, not just 15.  So it’s very important to look at how many servings a particular food or drink has in it. 

If you buy a package of food you might think, “Well, I would eat that in one sitting.”  There may be more than one serving per package. If you just look at the nutritional values without looking at the servings it could be very deceiving. 

Percent of Daily Value – For the most part the percent of daily values aren’t necessarily what you will be focused on as you should not be trying to consume 50 or 60 percent of your calories from carbohydrates and only 15 percent from protein. Instead look at the total gram amounts to better understand what is acutally in the food that you are eating. You want to keep a low total carbohydrate to fiber ratio, 5-10 grams of fat per serving, and at least 7 grams of protein per serving. These recommendations don’t always fit but they are good general guidlines.

Ingredients List – When looking at the order of ingredients it’s important to know that companies are mandated to list the ingredients in order of most present in that product to least present which is calculated by weight.

When you are looking at a list of ingredients, the first ingredient you see will be found in the highest abundance.  Then as you go down the list the amount of the particular ingredient will be less.  For example if you look at the nutrition label for a jug of protein power you will may find that whey isolate is listed before whey concentrate. That means your protein powder has more whey isolate than whey concentrate in it (that is good!).

It is especially important to look at the order of ingredient when buying breads as you want to make sure that a whole grain flour is listed first.

Reading food labels is extremely important. Remember to always check the serving size, gram amounts of protein/carbohydrates/fats, and the ingredients list. Do all these things and you will be well on your way to making better, more educated food choices.



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