Desang diabetes magazine, diabetes diet

LIVINGLIVING

Proof in the pudding

Tesco has launched the second phase of

its Remove Reduce Reuse and Recycle

plan, which sets out four steps that will

govern packaging design across all

product categories to remove all nonrecyclable

and hard to recycle material.

The supermarket has stated, 'where

we can't remove, we will reduce it to

an absolute minimum, including excess

packaging, explore new opportunities to

reuse it, and if we can't, ensure it is all

recycled as part of a closed loop.

Since announcing its ambition in 2018

to remove hard-to-recycle materials,

Tesco will have eliminated the hardest

to recycle materials from own brand

products by the end of 2019, by removing

over 4,000 tonnes of materials from 8,000

lines. The company is now working with

branded suppliers to do the same.

In addition, Tesco's bakeries are

reviving a traditional way of tackling food

waste by turning surplus baguettes and

batons into tasty new bread products.

Baguettes and batons are among the

UK's most popular breadstuffs but also

two foods which see some of the highest

waste at the supermarket. Tesco plans

to dramatically reduce that by launching

bread pudding and olive oil crostini

lines made from surplus baguettes and

batons. If successful, it could mean up to

40% of the supermarket's in-store bakery

baguette and baton waste being cut. The

Olive Oil Crostini will be made from in-store

bakery white batons which are sliced,

topped with extra virgin olive oil and then

baked to a crisp and crunchy texture. The

Bread Pudding will be made from surplus

in-store bakery white baguettes and will

first be broken into crumbs before having

spices, sultanas and water added.

It's a wrap

According to food waste action charity

WRAP, surplus bread is one of the biggest

waste problems facing food retailers,

particularly with freshly baked lines. In

2015 the group estimated that surplus

bakery products account for nearly a

third (67,500 tonnes) of the UK's total

retail food waste. David Moon, Head of

Business Collaboration at WRAP, says,

"This initiative by Tesco is an excellent

example of a simple solution to a common

problem. Using surpluses in store to make

a delicious new product saves good food

from spoiling and reduces the cost of

waste to the business. Bread is also the

second most wasted food in the home

and every single day, as a nation, we

waste one million loaves."

If you like a cup of tea with your toast,

then you might want to consider if Britishgrown

tea an answer to climate change?

New evidence is emerging to confirm that

tea is a 'super plant'. Not only is it Britain's

No.1 drink, British grown tea might also

be a way to help protect Britain's natural

environment and reduce the carbon

footprint of everyone who drinks it.

Tregothnan was the first place in the UK to

grow tea, planting in 1999 and producing

the first ever British tea harvest in 2005.

The tea plant (Camellia sinensis) is the

due to popular demand. The unique,

tiny berries are white and covered in red

pips and have the same genetic make-up

as a traditional strawberry but have the

aromatic smell and juicy, sweet and acidic

taste usually associated with pineapples,

hence the name pineberries. Waitrose

is the only supermarket to have sold

pineberries in the UK. They were available

in more than 40 stores for a short season

in the summertime.

But Tescos went on a different tack

with the launch of the hottest Britishbred

chilli pepper to ever hit supermarket

shelves in UK. It's called Armageddon and

it's so hot that it stands head to head with

the notorious American-bred Carolina

Reaper which first went on sale at the

supermarket three years ago and which is

officially the world's hottest chilli, according

to the Guinness Book of Records. Now

the 'Reaper' has a rival that was bred

in Britain, grown in Bedfordshire. Tesco

chilli buyer Nick Foulds says, "The arrival

of the incredibly potent Armageddon will

join other legendary varieties such as the

Trinidad Scorpio', Bhut Jolokia, 'Komodo

Dragon and the Carolina Reaper as superhot chillis we've sold in recent

years.

We chose it because of its wonderful

fruity taste which added to its awesome

strength will create an unforgettable dish.

But remember to be very economical with

it - you only need a few tiny slivers."

Chill pepper heat is measured by the

Scoville Heat Unit, a system created by

American chemist Wilbur Scoville in 1908.

To put the seering heat of the Armageddon

into context it measures an incredible 1.3

million Scoville Units, just below the 1.5

million Scovilles recorded for the Carolina

Reaper. The 'Armageddon' costs £1 for a

15g packet.

References

* YouGov Whitepaper, Is the future of food flexitarian?

YouGov analysis of Brits' dietary habits and attitudes to meat

consumption. ** London Evening Standard, Tom Powell -

'Flexitarian' diets key to cutting climate change' based on

study by Dr Marco Springman', University of Oxford,

Eco undertakings

As we all know by now, excess packaging

plus a desire for perfect produce has driven

up costs and the need for us all to reduce,

reuse and recycle better than ever before.

FOOD

REPORT

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