Coeliac UK’s Gut Awareness Week

 

I’ve been rather quiet this week. It’s a week that’s been Coeliac UK’s Gut Feeling Week aimed at raising awareness of diagnosing coeliac disease. Something that all too often goes undiagnosed  for  far too long, leaving people living both in agony and in ignorance of their condition. Believe it or not, medical diagnosis can take an average of 13 long years.

According to Coeliac UK, 1 in 100 people have coeliac disease however only 1 in 8 of those with the condition are diagnosed. They go on to say that over half a million people in the UK have coeliac disease but don’t know it. The aim of their current campaign is to target them to improve diagnosis and ensure they receive the care they need.

There has been a Motion tabled in Scottish parliament for MSPs to sign up to in support of the campaign which you can view here.

Back to me for a moment, I’ve been quiet because I don’t have coeliac disease and have been touched by the stories of those brave enough to reveal their private battles.  All with the aim of raising awareness of a disease that has no cure but once you know you’ve got it you can adjust your diet accordingly and live a full life with it.

My own relatively short experience of intolerance to wheat and the affect it had on my health and general state of mind was to me a painful one.  But it pails into insignificance with the stories I have read over the past week.   Whether it was Becca Fetterman who thought she had “grown out” of coeliac disease  (as told on Gluten Free by the Sea) or the varying tales of non diagnosis on Colieac.me.uk through to Gluten Free b’s reflection on life post diagnosis with coeliac.

They are all well worth a read and a moment’s contemplation.

What’s more important though, is if you or someone you know exhibit the symptoms mentioned in any of these stories, don’t suffer in silence, see your GP and don’t be brushed off.

 

 

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Eat Water’s Slim Pasta gets highly commended in Free From Awards

 

The range of gluten free foods available on the market has improved  no end.  No doubt events like the Free From Awards really help to push forward product innovation and highlight what an ever expanding market it is.  It’s an area no right thinking supermarket or food outlet would ignore.

So I was quite intrigued when I was sent a sample of the Eat Water Slim range which includes Slim Pasta, Rice and Noodles.  It boasts Gluten Free, Sugar Free and Fat Free with a calorie count of only 7.7 per 100gm serving. Quite a claim I thought.  I was also intrigued by the fact that it’s made from something called Moyu (otherwise known as Konjac) which has been consumed in Asia for many centuries where it is known for its’ health benefits.

 

 

The accompanying press release for Eat Water’s Slim Pasta says “Moyu can help increase insulin in the blood and lower blood sugar levels, making it ideal for Diabetics. In addition, studies also show it can help lower LDL cholesterol.”   The press release also claims that Slim Pasta “expands in your stomach, which leaves you feeling full and satisfied for up to four hours” 

Now the last bit concerned me but I am naturally a suspicious type ( ) but I was reassured by the PR agency that Slim Pasta is the first ever low calorie gluten free pasta to be listed in the Approved Foods Database.  It has also been approved by the European commission and the EFSA as a food suitable for weight loss.  Also the fact that it is stocked by Holland and Barrett means it has been approved by the HFMA (Health Food Manufacturers Association).

Having learnt all that I felt rather relieved, and now that Eat Water’s Slim range has been given a high commended award in the Grocery Ambient Category in this year’s Free From Awards backs that all up.

 

 

 

Now, how easy was it to cook and what did it taste like?!

It was very easy to make as you just had to pour the water away that was in the packet and then re-heat either for a few minutes in a microwave or in a pan on a cooker.  Perfect for a speedy meal I thought!

The result is very white thin spaghetti.  However it has quite a strong taste which is more akin to noodles than pasta.  It wasn’t totally unpleasant but definitely had a vegetable type aroma which for me would be more suitable to stir fries associated with noodles rather than a pasta sauce.  However, I would probably buy the noodle and rice packets to keep in the cupboard for a handy snack type food.

The Slim range costs £2.55 and says it contains 1-2 servings (was 1 for me but maybe I am greedy!) and is available from Holland & Barrett and independent Health Food Stores. 

Do you agree with me?  Have you tried Eat Water’s Slim Pasta or eaten Moyu in another form?  What was your verdict?

 

 

 

Please note that this post is my opinion only and reflects my experience of trying the product and the accompanying information, it does not in any way substantiate or otherwise claims made by Eat Water.  Following a comment by a reader (see read more) Eat Water have provided the following additional information on their products:-

“We do not make a ‘cholesterol reduction’ claim on our website or food label as the claim has not been permitted by EFSA for the health claims regulation. However, we do state ‘suitable for diabetics’. ‘Cholesterol reduction’ is a health claim because you are stating there will be a biological change or health benefit by consuming the food. Using ‘suitable for diabetics’ is not stating a health claim or biological or even physiological change. The link you have sent across states that reduction in glucose levels or any other diabetes related health claim for that matter was not approved by EFSA. We are aware of this hence we do not state any health claims in relation to diabetes, i.e. our food will lower your glucose level. We state ‘suitable for diabetics’ as we do ‘suitable for coeliacs’ (as with ‘suitable for coeliacs’, we are not stating your gluten-levels will reduce etc). The food is suitable for coeliacs because there is no gluten in the food. The food is also suitable for diabetics because there is no carbohydrates or sugar in the food. ‘Suitable for weight loss’ is a health claim because of the word ‘weight’ and ‘loss’, it stating a physiological change or a benefit for the health. Our food labelling has been reviewed by the Health Foods Manufacturing Association (www.hfma.co.uk).

 

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 A finalist in BBC’s Food and Farming Awards 2012

In my role as Roving Reporter for Star Radio’s Food and Drink show I recently visited Inder’s Kitchen in Cambridge.  Inder’s isn’t just any kitchen it’s a fledging business that was nominated as a finalist in last year’s BBC’s Food and Farming Awards.  Not only that, they received more nominations than anyone else in the country and were shortlisted as one of three of the whole of the UK in their category of Best Street Food / Takeaway.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Listen here from 40 seconds in to find out what it was like being judged by the likes of Valentine Warner and Master Chef’s Charles Campion, what it’s like to start up a food business from scratch and what the sacrifice and challenges have been.

Have you started up a food business, is your experience similar to Inder’s?  What’s been your biggest challenge so far?

 

 

 

 

 

 

 

 

 

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 Foodcycle solves not one but two problems

In my exciting new role as roving food reporter for Star Radio’s Food & Drink Show I came across the fantastic work that Foodcycle does.  Foodcycle is a national organisation with regional hubs that takes food that has gone beyond it’s best by date and uses it to feed those who wouldn’t normally get a hot meal.  Isn’t that fantastic?  Food that would normally be thrown away is turned into a delicious 3 course meal by an army of volunteers and served in a restaurant style environment?

I visited the Cambridge branch and was so impressed by the work being done there and the attitude of the Foodcycle volunteers.  They positively oozed enthusiasm and seemed to thoroughly enjoy the whole experience. They felt that Foodcycle solved two problems in one, helping to reduce the enormous amounts of food wasted by feeding those who struggle to eat a decent meal regularly. I must say I wholeheartedly agree!

Every Saturday this willing group of volunteers provide lunch to approximately 30 to 40 people in the hall of St Paul’s Church on Hills Road, Cambridge.

Foodcycle have a contract with Sainsbury’s from whom they collect fruit, vegetable and bread that’s gone beyond it’s best by date.  Then the volunteers have to decide what to cook so there’s a lot of thinking on their feet as they insist on creating a three course meal each and every week.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The guests who were served the meal were genuinely impressed by what the Foodcycle team had created.  Quite a few told me it was the first hot meal they had in a long time.  That in itself makes Foodcycle a worthwhile way to spend the occasional Saturday morning.

You can listen to the podcast of my visit to Foodcycle Cambridge here from the 20 March show at 6 minutes 20 seconds in,  For a longer version click on the special podcast here. 

Makes you think doesn’t it?  Do you have a Foodcycle near you?

 

 

 

 

 

 

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Are these the first gluten free wraps?

Development Dave at the Newburn Bakehouse has been busy working on some new wheat and gluten free products.  The latest one to emerge from the bakery is a white gluten free wrap.

 

I was rather excited to receive a sample one in the post this week and took all of about …… 5 minutes to try it out for my lunch.

 

So I popped it in the microwave to warm it up a bit and was really impressed.  It was very similar in both taste and texture to a square glutened wrap, which my gluten eating husband tells me are always more dry than round wraps.  Is it the shape that does this?!   The Newburn Bakehouse gluten free wrap is also a little dry but that’s my only criticism, other than that it was a dead ringer for a regular wrap. I would definitely buy it as it made a great alternative to bread for lunch. was tasty with a good consistency.

I’ve been sworn to secrecy until today so couldn’t breath a word until today!   The wraps are available from this Monday 18 March at Tesco’s so I hope you have one near you?  However, they are on limited edition.  The Newburn Bakehouse PR team say this is to give consumers the chance to decide whether it stays or not.  So, if you try and you like it you can join the “save our wrap” campaign by heading over to the Newburn Bakehouse Facebook page and liking the special “save our wrap” App.  If you’re on Twitter you can also pledge your vote via #saveourwraps. The campaign starts Monday so this is a heads up!

Dave in the development bakery says the wraps have been his biggest challenge so far, “Trying to formulate a wrap recipe that meant the product could still be wrapped and folded after 7 days was really difficult – but I’m confident we’ve got a product that you’re going to love!”

The wraps come in a resealable packet of 3 and cost £2.99

So what will your vote be?

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 Celebrities, food and a rumbling tummy!

Sainsbury’s invited me and other bloggers from the Sainsbury’s Food Bloggers Network to take a peek behind the scenes at Channel 4′s new celebrity  chat and food show, What’s Cooking.  It’s presented by Ben Shephard, Lisa Faulkner and features two guests everyday.  The day I went it was Aled Jones and Atomic Kitten’s Liz McClarnon, along with Tom and Henry from the Fabulous Baker Brothers.

This is what the set looks like..

 

 

 

 

 

 

 

 

 

The show is billed as a lively mix of celebrity chat along with cooking real meals. Chef, Jo Pratt from the GBBO, took on the daily Recipe Challenge which was sent in from a viewer via Twitter. Her task was to cook a low carb meal suitable for the whole family.  Jo didn’t have any pre warning of the recipe.  Admitting her mind was racing with what to create, she ran across the vast car park from the What’s Cooking Studio (ie a Portakabin built in just two weeks) at Sainsbury’s Savacentre in Beckton, East London where the show is filmed.  She then runs about the aisles in search of ingredients to create her impromptu recipe. This must make Beckton Sainsbury’s the best stocked store in order accommodate the varying needs of the show’s requirements!

The studio do a live link to her where she reveals what she’s going to cook and then she returns to the studio to cook it, click here to get the Mexican pork burrito recipe Jo conjured up.

Various recipes are created during the show.  On the day I visited, Tom of the Fabulous Baker Brothers cooked up a dish of Moroccan lamb meatballs with couscous which I must admit smelled delicious.  Unfortunately, we didn’t get a chance to try any.  In fact one of the studio producers declared he’d never been so hungry working on a food show because the presenters ate all the food!

I caught a quick word with Tom at the end of the show and he revealed that he created a gluten free desert on the show to which there was a mammoth reaction!

In the studio there was a lovely, relaxed atmosphere with convivial chat along with delicious wafts of food, which inspired some serious stomach rumbling from me.  But I had to content with the homemade gluten free sandwich I’d brought along.

Lisa Faulkner and Liz McClarnon reminisced about their time on Master Chef.  They both admitted how tough the competition was really tough.  Liz lost 3 dresses sizes  and Lisa lost 2 stone whilst filming for the show!

 

 

 

 

 

 

 

 

 

 

 

 

 

I was very impressed to learn from the Sainsbury PRs that they try all the recipes themselves at home to ensure the ingredients are easy to source and the recipes easy to follow.  That’s before they put on the Sainsbury’s website.  It must make cooking dinner a wonderful surprise every night!.

I am not an adventurous cook but very much enjoy my food.  The show made me want to tune in or at the very least check out the show’s recipes for inspiration.  We all get into a rut of cooking the same meals and are usually put off trying anything new because we’re in a hurry.  So I’m all for simple meals created with store cupboard ingredients.

What’s cooking is on Channel 4 weekdays usually at 12.35pm but due to this week’s Cheltenham Festival is on at 11.30am.  To watch the programme I saw and for more info check out Channel 4′s Scrapbook 

What I’d love to know is have you watched the show and what do you think of it?  Or what’s your favourite TV food programme.

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Here’s to some Genius innovation

Last week ended with the exciting news that Genius Foods have bought United Central Bakeries from Finsbury Foods in a deal worth a whopping £21 million!  Not bad for a company that’s only been going for four years, wouldn’t you say?

What the takeover means is that Genius will now have full control over the manufacturing process of their own range of products as well as continuing to make the Livwell brand that Finsbury Foods produces.  That is as well as making the own label gluten free ranges for Tesco, Waitrose and Sainsbury’s, so Lucinda is going to be rather busy!

However, most importantly, it will allow the founder and boss of Genius, Lucinda Bruce-Gardyne the time and resources she needs to trial all the exciting gluten free products she has up her sleeve.

In between sips of champagne (her not me!) I managed to catch a few minutes with Lucinda to congratulate her and to find out a bit more about this exciting development.  Lucinda stressed how privileged she felt to be part of the whole process and was delighted that she would finally be able to arrange schedules around Genius’ priorities and implement her ambitious new product development process.  She was however, careful to stress that none of this would impede on the quality of the current Genius range.

Despite my various and numerous attempts at trying to find out which products Lucinda was keen to trial she remained tight lipped except to say that she wanted Genius’ gluten free products to taste the same as their mainstream counterparts.  After a bit more probing she agreed that gluten free bread products are the staple of any diet and wouldn’t it be great to create a gluten free bagel or farmhouse style loaf.  Could this be a clue I wonder?

The other big question of course is whether this would have an impact on price.  At £3 for a small gluten free loaf it is nearly double the price of it’s glutened cousin.  Lucinda said they would be looking at costs very carefully and that Genius was committed to driving the cost down.

Genius has already established itself as a market leader in gluten-free foods and before the takeover had a turnover of nearly £20 million.  The brand claims 50% share in the free from bread category in the UK.  Did you know that Genius products are sold in North America and Spain as well?  There are plans afoot for further expansion in other overseas markets later this year.  Lucinda believes that other countries look to the UK gluten free market for innovation.

As well as celebrating the takeover, Lucinda was also off to celebrate her son’s birthday so it was definitely a day to remember for everyone in the family.  Once the birthday party was over Lucinda said her biggest challenge was going to be running a 24/7 manufacturing business with 2 bakeries operating night and day.  Now that makes any child’s birthday party pale into significance doesn’t it?!

I will be sure to keep you updated with any Genius product news as soon as I get it, either here or on the GF&G facebook page so don’t forget to check into it.

So when you bite into your next Genius pain au chocolat take a moment to ponder what Lucinda and the team are currently developing for our delectation.

For more information on the takeover check out Gluten Free Guerillas post on it.

 

 

 

 

 

 

 

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