The perception that raisins are thought to be a “sticky” sweet fruit, detrimental to oral health, has been rebutted by research conducted by the Illinois College of Dentistry.The research, entitled Phytochemicals in raisins inhibit growth and adherence of plaque bacteria, demonstrates that raisins contain phenolic compounds and other antioxidants that help prevent the production of acid by mouth bacteria.Dr Christine Wu and her colleagues from the University of Illinois at Chicago dental school have also shown that various compounds present within raisins inhibit the growth of streptococcus mutans and porphyromonas gingivallis, which cause gum disease.Raisins contain polyphenolic compounds such as catechins, epicatechins and flavanols, which contain enamel preserving properties. Catechins have been shown to have a direct effect against streptococcus mutans and streptococcus sobrinus to prevent bacteria sticking to the teeth.Diets that help produce strong enamel are critical to ensure teeth are resistant to dental caries. Dental professionals have commonly recommended that healthy snacks, such as raisins and other dried fruit, be eaten as part of a meal as opposed to a between-meal snack because they were thought of as a sweet fruit.The new research, however, points to the fact that raisins, eaten as a snack, not only satisfy the need for a healthy diet by containing essential nutrients and energy, but do not promote the development of dental caries.
The Federation of Bakers is preparing for its seventh annual conference, which will take place on 16 May in London.Speakers include: Dame Deidre Hutton, chair of the Food Standards Agency; Guy Farrant, director of food at Marks & Spencer; Jeya Henry, professor of human nutrition at Oxford Brookes University; and Edward Garner from TNS Worldpanel with the latest research and market trends.”It looks set to be an event that inspires interest and debate with engaging speakers, informed attendees and enlightening topics of discussion,” said Gordon Polson, director of the Federation.The panel debate taking place in the afternoon will be chaired by the editor of British Baker, Sylvia Macdonald, with a panel featuring Dr Andrew Wadge, chief scientist at the Food Standards Agency, Guy Farrant, Joe Street, managing director of Fine Lady Bakeries, and professor Robert Pickard of the British Nutrition Foundation.Booking forms are available from Amy Yeates, tel: 020 7420 7190 or email: [email protected] bakersfederation.org.uk.
I come from Sri Lanka where I worked as an assistant hotel manager, but I’ve always liked cooking, particularly cake-making and decorating, as my mother was very good at it and used to teach me. When I moved to the UK, I decided to start my own business as I saw there were a lot of opportunities in this country.I started Prestige Creations, which I now run with my husband, Rohan, from our home in Swiss Cottage in London and we’re doing well, making and decorating celebration cakes. That was four years ago, but I recently decided to have a look around at the competition and realised that I needed more knowledge. That’s when I decided I could improve sales and grow the business by learning some more skills, so I started off by doing a five-day course at the International School of Sugarcraft, which was very useful.I’m now doing a one-year, part-time advanced sugarcraft course at Brooklands College, where I go one day a week, from 9.30am-1.30pm. It’s pretty tough finding the time to do it, as I’ve also got two children (aged six and 10), but I’m really enjoying it and learning a lot.I’m constantly picking up new techniques; every day you learn something different, such as sugarpaste work, royal icing techniques, collage and bas relief. We’ve also been studying quilling, which is traditionally a paper craft but is being applied to cake decoration; it’s quite difficult and I can’t say that I’ve particularly enjoyed doing it!We work on dummy cakes, which I’ve kept and will have to display as part of our final assessment, while we also have an exam in June, which tests us on the theory we’ve learnt; 75% of the course is practical and 25% is theory. We are set projects throughout the year too and I have to do reading and research at the library.As soon as I learn the techniques, I use them on my own cakes and I think that has helped me sell more. People like the fact that my handmade cakes are fresh – much fresher than those you buy in the supermarkets, which can be frozen – and the fact that I can give them ideas, discuss what they want and come up with a bespoke cake. I particularly enjoy making children’s birthday cakes with cartoon characters, and I get ideas for them from books and magazines.I also enter competitions in my spare time and have had quite a few successes around the country. I’ve won two gold medals in the Squires Kitchen International School of Sugarcraft competition and, last month, I won three gold medals at the Wessex Salon Culinaire hotel and catering competition in Bournemouth, one of which was for my quilling technique on a fan, and another for making sugarcraft flowers – I had to make a rosebud, rose and three leaves in 20 minutes, which was quite a lot of pressure. I’m going to Cork in Ireland next month for another competition. I like entering them and, of course, winning is very rewarding.I’d really recommend studying sugarcraft to anyone thinking about it, even though it can be time-consuming. I think that if you have the drive to do something, you’ll be able to do it. The cake-making business is really competitive but I want to expand my company in future and set up a website and I’m confident that, after the course, I’llbe able to do that. n
Family-run business Bells of Lazonby has been presented with a prestigious Know- ledge Transfer Partnership (KTP) award, recognising its achieve- ments in category innovation.Founded in 1975, a KTP project is a three-way partnership between: a company, which has a specific and strategic project; a knowledge base – an academic or research institution that has skills relevant to the project; and a high-calibre associate or recently qualified person, who works in the company on the project.Bells of Lazonby, specialist manufacturer of organic, ’free-from’ and traditional craft bakery products entered into the three-year KTP with Manchester Metropolitan University in order to address three main objectives: to develop techniques for extending the shelf-life of products, develop a new range of gluten-free bakery products for the organic and non-organic markets, and to create a manufacturing environment that preserves the integrity of the storage, preparation and production of ingredients and processes required for the accreditation of products.As a result of the KTP, the company is now able to evaluate and improve packaging systems, identify ways to extend product shelf-life, and have a greater understanding of modifications to product formulation. Key outputs of the KTP include the introduction of sensory analysis facilities and associated software, in order to identify changes in the quality of products, the results of which are used in presentations to existing and potential customers.CCFRA software has also been introduced to predict the shelf-life of baked goods. These developments have enabled Bells to secure sales to major multiples, including Tesco, Sainsbury’s and Waitrose.”The KTP experience has shaped a new approach for us – initially within the ’free-from’ arena but this has now extended across our business,” says Bells of Lazonby managing director Michael Bell. “We now have a product development team of three and our process is born out of discussions with customers – through roadshows, events and exhibitions – from market research, market gap analysis and from relationships with concept developers at major UK retailers.”Perhaps most significant has been the successful launch of several new branded and own-label products, which include dairy and wheat-free sponges, low-fat gluten-free cereal bars, a range of pressed fruit bars and gluten-free cakes. From a nominal turnover before launching its new range in 2003, Bells of Lazonby now has annualised turnover of £2.5 million.Presenting Bells with its winning KTP award, Minister of State for Industry and the Regions, Margaret Hodge, said: “When an idea is matched with a high potential business, the explosive effects spark a chain reaction to jobs, wealth and higher productivity. That is what Knowledge Transfer Partnerships are all about. KTP has given British firms new opportunities – to break into new technologies, new markets, new processes and production methodologies.” n? If you would like further information on the benefits offered by Knowledge Transfer Partnerships – a business support product of the DTI – visit [http://www.ktponline.org.uk] or call 0870 190 2829 n
West Scotland-based James Allan Bakers has expanded with the opening of two new shops in Partick and Alexandria.The bakery, based in Torrance, near Bishopbriggs, has experienced a 30% rise in sales this year, enabling it to expand its estate. It now employs 60 staff at its main bakery and 11 retail outlets around the Glasgow area.Managing director Mark Bradford, who took over in 2006, said the last few years had been about “bringing the business back to life” through, for example, rebranding and better presen-tation, which he said had contri- buted to the sales increase.He added the biggest sales boost had been from its Scotch pies, which he put down to the business taking part in the World Scotch Pie Championships. “The promotional benefit from that has worked wonders,” he said.
Who said students learn nothing at university any more? Tesco’s Laura Fagan appears to be carving out a niche for herself developing morning-after-leftovers sarnies. Her latest contribution to Britain’s biggest retailer’s shelves is the lasagne sandwich inevitably dubbed the Lasarnie by the News of the World. Last year, Fagan was behind Tesco’s cold fish finger sandwich. Attempts to taste-test this delight were thwarted after it sold out in our local store.What next? We’re guessing Congealed Baked Beans, Greasy Chow Mein and Stale Margherita. Amazingly, the Lasarnie is by no means the most shocking to emerge this week. That mantle goes to Mark One Foods in the US, whose NPD has taken sandwiches outside the box and into a can. Enough said.
Greggs cuts jobsBakery chain Greggs is to cut up to 55 jobs in Cumbria as it opens a new factory in September. The bakery in Penrith will specialise in confectionery products, replacing two older bakery sites in the centre of the town. Chief executive Ken McMeikan said: “We are saddened that there will be an overall reduction in jobs but by choosing Penrith, we have safeguarded a long-term future for Greggs’ bakery production in the region.”Baker’s royal warrantScottish bakery firm Fisher & Donaldson has been granted a Royal Warrant of Appointment to HM The Queen. In order to be considered for this honour, a company must supply the member of the Royal Family concerned or their household with products or services in significant quantity over a lengthy period of time.Spicy accoladeCaffè Ritazza has won the Bel UK Café Food Award at the Café Society Awards 2011, for its Firecracker Chicken and Chorizo Panini Melt. Created in response to the surge in popularity of spicier food and ethnic cuisine, it shot to second in the hot filled breads category within the first four weeks of its launch, behind ham and cheese.Stamp gains tractionThe Whole Grain Stamp can now be found on 5,000 products across 22 different countries. The use of the Stamp, administered by US non-profit organisations Whole Grains Council and Oldways, has increased 25% in nine months.Charity statusThe School of Artisan Food in Nottinghamshire has just become the first UK education provider dedicated to handmade food and drink, including bakery, to become a registered charity.
Lantmännen Unibake is poised for growth in the UK after seeing the official opening of a new 8,000sq m bakery dedicated to Danish pastry production.The new purpose-built bakery in Bedford will employ about 150 people and will be able to produce more than 150 million Schulstad-branded Danish pastries a year. It is part of a £20m investment in the UK.Although officially opened by the local mayor, production is not due to start for another two months. Products will be distributed to supermarkets and caterers by Bakehouse, acquired by Lantmännen in 2010.Speaking in 2010, CEO Søren Landtved said: “The UK is Lantmännen Unibake’s single biggest market. We firmly believe that moving our production base from Denmark to a local UK site in Bedford will greatly benefit our overall growth opportunities within the UK.”
CoronavirusIndianaLocalMichiganNews By Jon Zimney – August 14, 2020 2 348 (Jon Zimney/95.3 MNC) A northern Indiana city is closing its beaches.Michigan City is closing its public lakefront for a week, beginning Friday, Aug, 14.Mayor Duane Parry made the announcement on Thursday evening.Parry blames “large crowds” that gather on the lakefront. The crowds have not been wearing masks or properly social distancing, he said.The mayor is also extending his existing order to close Washington Park, Fedder’s Alley and the senior center, according to WBBM Radio. Previous articleIndiana’s top doc concerned about surge of COVID-19 after Labor DayNext articleSeveral students at New Prairie High School told to quarantine Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney. Twitter Google+ WhatsApp Google+ Facebook Pinterest Michigan City lakefront closed for at least a week Twitter Pinterest WhatsApp Facebook
Media enquiries 2 Marsham StreetLondonSW1P 4DF Plans for a national memorial to honour the contribution Sikhs made to Britain and her allies has today (30 January 2018) received backing from Communities Secretary Sajid Javid.He confirmed government support for campaign to erect a Sikh war memorial in London. Communities Secretary Sajid Javid said: Office address and general enquiries General enquiries: please use this number if you are a member of the public 030 3444 0000 Social media – MHCLG Sikh servicemen in the British Armed Forces have displayed extraordinary acts of bravery and sacrifice in the service of Great Britain and her allies. Hundreds of thousands of Sikh soldiers saw active service during the First and Second World Wars and in subsequent conflicts. More than 83,000 turbaned Sikh soldiers gave their lives and more than 100,000 were injured during both Wars.Despite making up only two per cent of the Indian population when the First World War broke out, Sikhs accounted for more than 20 per cent of the Indian Army’s manpower. Sikh soldiers from the Punjab and surrounding states saw action in Europe, Africa and the Middle East, most notably on the Western Front and at Gallipoli.On the Western Front Sikhs fought and died alongside their British, Indian and Commonwealth counterparts. Their contribution was essential to the war effort and of the twenty-two Military Crosses awarded to Indian soldiers, fourteen went to Sikhs.As part of marking the final year of the First World War centenary commemorations, Government has extended support for a campaign led by Slough MP Tanmanjeet Singh Dhesi to help set up a Working Group and support the campaign to find a suitable location. Once an appropriate site has been identified and a memorial agreed on, the Government has agreed to provide funding towards the project.More information on government activity for the First World War Centenary. If your enquiry is related to COVID-19 please check our guidance page first before you contact us – https://www.gov.uk/guidance/coronavirus-covid-19-guidance-for-local-government.If you still need to contact us please use the contact form above to get in touch, because of coronavirus (COVID-19). If you send it by post it will not receive a reply within normal timescale. Please use this number if you are a journalist wishing to speak to Press Office 0303 444 1209 The part played by Sikh servicemen really stands out – a contribution that’s all the more remarkable when you consider that these brave men travelled thousands of miles to fight for a country that wasn’t their own. We are indebted to all those servicemen who volunteered to serve and fought to defend the freedoms we enjoy today. That’s why a Sikh war memorial in our nation’s capital will honour their sacrifice and ensure that this part of our shared history is never forgotten. So I’m delighted to get behind this campaign and ensure its success. Contact form https://forms.communit… Email [email protected] Twitter – https://twitter.com/mhclgFlickr – http://www.flickr.com/photos/mhclgLinkedIn – http://www.linkedin.com/company/mhclg