Attending the 25 Years Of Fairtrade Celebration Supper on Wednesday night has got me thinking. Twenty five years since I helped develop Green & Black’s Maya Gold, the first product to be licensed by the Fairtrade Foundation. It is hard to believe now the negativity we faced. “No one cares where cocoa comes from” , […]
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Sugar Reduction: Have We Got It Wrong ?
The excellent session on “Sweeteners: The Next Level” organised by the IFST Food Science & Nutrition Group on June 25th has crystallised (sorry) some ideas I have had for a while. We had pithy presentations on the current situation from Amy Glass (FDF), Jennifer Arthur (Leatherhead Research), Lindsey Bagley (Eureka) and Alex Rowberry (Kantar). Chair […]
Why A Sugar Tax Won’t Work For Chocolate
Jack Winkler and Tam Fry’s recent article in Beverage Daily explains clearly just how successful the SIDL has been and why. My reading is that sales of full sugar soft drinks fell because The sugar free versions were cheaper There was no compromise on taste Articles such as this will undoubtedly fuel the desire felt […]
Make Your Own (Better?) Nutella
As part of a clear-out at work I needed to do something with a large jar of hazelnut paste (roast and ground hazelnuts with nothing added) After some trial and error I came up with the following recipe: Hazelnut paste 78% Icing sugar 18% Cocoa powder 4% Vanilla extract 0.2% Easy to make, just mix […]
The World’s Coolest Ice Cream (Literally)
Following my experiences with Waves in Colombia in 2017 I was intrigued to see that another company is doing something similar closer to home. My visit to Chessington World Of Adventures yesterday was made more interesting by my first taste of Nitrogenie ice cream. As far as I could see liquid nitrogen (presumably at -196C) […]