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Use of Iodised Salt in Cheese Manufacturing to Improve Iodine Status in the UK
Use of iodised salt in cheese manufacturing to improve iodine status in the UK by Suruchi Pradhan A thesis submitted in partial fulfilment for the requirements for the degree of Doctor of Philosophy at the University of Central Lancashire November/2019 1 STUDENT DECLARATION FORM Type of Award Doctor of Philosophy in Nutrition School School of Sports and Health Sciences Sections marked * delete as appropriate 1. Concurrent registration for two or more academic awards *I declare that while registered as a candidate for the research degree, I have not been a registered candidate or enrolled student for another award of the University or other academic or professional institution 2. Material submitted for another award *I declare that no material contained in the thesis has been used in any other submission for an academic award and is solely my own work. Signature of Candidate ______ ________________________________________________ Print name: Suruchi Pradhan ____________________________________________________________ 2 Abstract Iodine is an essential trace mineral. Iodine deficiency during pregnancy can lead to adverse postnatal consequences such as impaired mental development, reduced intelligence scores and impaired motor skills in the offspring of the deficient women (Khazan et al., 2013, Rayman et al, 2008). There is growing evidence in the UK of low dietary iodine intakes and potential iodine deficiency in vulnerable populations (pregnant women and women of child bearing age group) (Rayman and Bath, 2015, Vanderpump et al., 2011) and a paucity of information on the iodine content of food products. In developing countries where iodine deficiency is widespread, salt has successfully been used as a vehicle for iodine fortification, however iodised salt is not widely available in UK supermarkets and there are valid health concerns about promoting salt intake. -
In-Room Dining Menu
IN-ROOM DINING MENU In-Room Dining is available from 6:00 a.m. until Midnight Listed within the menu are individual service times for each meal period. Contact Extension 2284 to place your order O U R C H E F Chef Eileen Watkins’ fare focuses on fresh, bright flavors that create a stimulating and appealingly balanced experience for all parts of the palate. She crafted this menu focusing on local, seasonal products and healthier options for your dining experience. Enjoy our Full or Continental Breakfast in the University Club at Penn, located on the Lobby level of the Hotel. A breakfast buffet and A la Carte menu are available for your dining pleasure. Modern · Stylish · Delicious Penne brings you the finest in regional Italian cuisine and wine. Hand crafted pastas and hand selected wines all add to the beauty and individuality of this fine dining restaurant. We’re Italian made FRESH. Enjoy our wide variety martinis, bourbons, scotches and mixed drinks in a rich wood, and traditional ambiance which typifies the feeling and style of the heritage of the University. BREAKFAST MENU 6 a.m. to 11 a.m. Monday – Friday / 7 a.m. to Noon on Saturday and Sunday Traditional Egg Breakfast 19 Two eggs · breakfast potatoes · bacon or sausage · toast · Juice · coffee or tea Deluxe Continental 14 Choice of two: croissant · muffin · bagel · toast · chocolate au pain · banana bread · Juice · coffee or tea Smoked Salmon Wrap 12 Smoked salmon · scrambled eggs · spinach · tomato · caper · red onion · Dill crème fraîche Malted Belgian Waffle 12 Whipped butter -
MANCP, Multi Annual National Control Plan, the Netherlands
MANCP Multi Annual National Control Plan Annual Report 2014 1 Contents Executive Summary of the MANCP Annual Report 2014 2 Chapter 1 Introduction 11 Chapter 2 Description and developments in the organisations involved 12 Chapter 3 Enforcement in the food chain 17 Chapter 4 Reports on areas of supervision in 2014 20 4.1 Introduction 20 4.2 Animal health – monitoring and control 21 4.3 Animal health – prevention 26 4.4 Animal welfare 31 4.5 Animal feed 37 4.6 Animal by-products 41 4.7 Meat chain 43 4.8 Meat products 47 4.9 Imports of veterinary consignments 50 4.10 Composite products 53 4.11 Fish, fish products and aquaculture 56 4.12 Dairy, eggs and egg products 60 4.13 Hotel/restaurant/catering and artisanal production 64 4.14 Know what you are buying 68 4.15 Contaminants, residues and GMOs in food 70 4.16 Microbiology 76 4.17 Nutrition and health/special food and drink 79 4.18 Plant health 84 4.19 Plant protection 87 4.20 Organic products 91 4.21 Geographical protection: PDO, PGI, TSG 93 Chapter 5 Audits 97 Chapter 6 NVWA Intelligence and Investigation Service (IOD) 102 1 EXECUTIVE SUMMARY OF THE MANCP ANNUAL REPORT 2014 This Multi Annual National Control Plan (MANCP) Annual Report is the eighth annual report on the Netherlands’ organisation and implementation of official controls on animal health, animal welfare, food and feed safety and plant health. The first MANCP annual report was drawn up in 2007. The most recent MANCP, the plan for the 2012-2016 period, was drawn up in 2011. -
Hors D'oeuvres
HORS D’OEUVRES HORS D’OEUVRES Page 8 CHICKEN HORS D’OEUVRES BY THE DOZEN RT GF Endive Spears filled with Chicken Cranberry Apple Salad $24 RT Indonesian Style Chicken Satay (peanut sauce or teriyaki glaze) $28 sprinkled with sesame seeds RT or H Chicken Dumplings topped with Peanut Sauce $26 and Black Sesame Seeds H Pan-Fried Chicken Dumplings with Ponzu Sauce $28 RT or H Sesame Crusted Chicken with Teriyaki Glaze $28 H GF Skewered Chicken with Chipotle Sauce $28 RT GF Marinated Chicken Kebobs with Pineapple $28 H Orange Honey Barbecue Chicken Skewers $28 RT Mini Toast with Asian Chicken Salad Garnished with Scallions and $28 Sesame Seeds H Chicken Meatball Lollipops Stuffed with Mozzarella and Red Peppers $30 RT or H Chicken, Brie, and Cranberries on Honey Crostini $30 H Sesame Chicken Fingers with Mild or Spicy Peanut Sauce $28 Serving Suggestion Guide Served Cold C Room Temperature RT Heating Required H Assembly Required A Gluten Free GF HORS D’OEUVRES Page 9 BEEF, LAMB & PORK HORS D’OEUVRES BY THE DOZEN H Bacon Crusted Meatball Lollipops with Balsamic Glaze $30 H Sweet and Sour Meatballs with Grilled Pineapple $30 H Pastrami Style Meatballs on Rye Bread topped with Sliced Pickle and $30 Mustard H Swedish Meatballs with lingonberry dipping sauce $30 H Meatballs Stuffed with Asparagus and Brie $30 RT Steak on Baguette Rounds with a mini dollop of Roasted Pepper Aioli $26 and Poppy Seeds RT Steak on Baguette Rounds drizzled with Teriyaki Glaze garnished with $26 toasted Sesame Seeds RT Mini Roast Beef, Cheese & Sauerkraut Sandwiches $24 -
The Cheese Markets of the Netherlands by Lee Foster
The Cheese Markets of the Netherlands by Lee Foster Few experiences satisfy the person who savors food and drink more than a journey to the source, the place where a favorite wine, cheese, or fruit is produced. The encounter imparts a knowledge of terrain and an appreciation of techniques used to make the prized food or drink. No book can teach this experience; no number of trips to the local delicatessen or bottle shop can equal it. For the appreciator of cheese, Dutch cheese is one of the gustatory glories of the Netherlands. The place to start is a good cheese store in Amsterdam. Beyond Amsterdam, you can visit the cheese markets at Alkmaar and at Gouda. You can also visit a cheese-making farm, Clara Maria, near Amsterdam. Details can be easily arranged by the Netherlands Board of Tourism office, www.holland.com. Cheese Shops in Amsterdam Cheese shops in Amsterdam, such as Abraham Kef’s, 192 Marninxstraat, are the places to make your first encounter with Dutch cheeses. At Kef’s you can make a tasting ceremony of cheese and wine. First, try a slice of Gouda, which is 60 percent of all the cheese produced in the Netherlands. Half of this Gouda is exported, making the Dutch one of the world’s largest exporters of cheese. Ask for a piece of Young Gouda, about three months old, which is imported to the U.S. labeled Young or Mild Gouda. Most Goudas are whole milk cheeses with a fat content of 48 percent. The Young Gouda has a creamy, buttery taste. -
Brunch Coffee, Drinks + Smoothies Burgers Sweet Stuff
COFFEE L S batch (12oz) | 3 I MIMOSA | 9 brunch burgers prosecco, oj espresso, americano | 3.25 A (GF) T iced coffee | 3.50 HANGING BACON JERKY | 12 THE CHEEZEY BURGER | 14 (GFO, VO) K BLOODY MARY | 12 macchiato | 3.75 served w three dipping sauces 6oz beef patty, double cheese, pickles, ketchup w house infused jalapeno vodka, house cortado | 4 french fries C made bloody mary mix (GFO, VO) flat white, cappuccino | 4.25 AVOCADO SMASH | 14 O truffle feta, pepitas, pink onions, cherry tomato, (GFO, VO) ESPRESSO MARTINI | 14 latte | 4.75 C OG BEEF BURGER | 17 stoli vodka, mr black liquer, espresso micro-herbs, lime on sourdough 6oz beef patty, smoked bacon, miso onions, double add extra shot | 1.50 poached egg | 3 American cheese, special sauce w french fries ADD ( v ) BLOOD ORANGE NEGRONI | 14 add iced, almond or oat milk | .50 ** sub beef for impossible patty blood orange, sweet vermouth, campari, CHILI SCRAMBLED EGGS | 16 (GFO) four pillars bloody shiraz gin nutella mocha | 5.50 buttery scramble, tomato kimchi salsa, sambal IMPOSSIBLY GOOD BURGER | 18 (GFO, VO) hot chocolate | 4 emulsion, avocado, grated parmesan on sourdough cheese, grilled onion, lettuce, tomato, avo, pickles, APEROL SPRITZ | 14 aussie iced coffee | 7 kewpie mayo w french fries aperol, prosecco, soda PULLED PORK BENEDICT | 17 (GFO) 12 hour slow braised pork, poached eggs, burnt MARGARITA | 14 WELLNESS SOUTHERN FRIED CHICKEN | 17 cenote tequila, triple sec, simple chai latte | 5 butter hollandaise, beet relish on sourdough baby gem lettuce, sliced tomato, crispy bacon, -
DAIRY at the HIGHEST LEVEL on the Economic Importance and Quality of the Dutch Dairy Sector Summary
DAIRY AT THE HIGHEST LEVEL On the economic importance and quality of the Dutch dairy sector Summary Quality and cooperation The Dutch dairy sector largely owes its strong global market position to high, consistent quality and a capacity for innovation. From our world-famous Gouda and Edam cheeses to milk powder and high-quality ingredients: dairy from the Netherlands is synonymous with the highest quality. This quality is the result of Dutch dairy farmers’ and producers’ years of experience and craftsmanship, as well as close cooperation with knowledge institutes and the government. Take a look behind the scenes of a high-quality food industry with a unique quality system. 2 Dairy at the highest level Dairy at the highest level 3 Foreword/Contents Dutch dairy at the highest level We never really talk about quality. We simply take continuously working on improving the quality of euros in turnover. This is a stable industry, which is for granted the fact that our products are in order our products, and safeguarding our processes and deeply rooted in Dutch society. That makes the every day. That’s simply a precondition. Consumers making them more sustainable. We all do this dairy sector robust. Precisely because of this we can must be able to trust that every Dutch dairy together. Not only dairy companies united in the handle crises, such as the coronavirus, trade wars or product is safe. They should also know that every Dutch Dairy Association (Nederlandse Zuivel fi nancial turmoil. The ongoing attention we pay to piece of cheese or packet of yogurt will have the Organisatie, NZO), but also dairy farmers, the the quality of our products and our production same familiar taste, time after time. -
Goldbergs Fine Foods
FINE FOODS NY T S AN TYL UR E DELI & RESTA ALPHARETTA - (770) 663-8555 EAST COBB - (770) 578-3771 3180 Avalon Blvd BUCKHEAD - (404) 256-3751 1062 Johnson Ferry Rd, NE OPEN FOR DINNER | SERVING ALCOHOL 4383 Roswell Rd SERVING ALCOHOL TOCO HILLS - (404) 329-5000 3003 N. Druid Hills Rd (770) 485-9570 BATTERY ATL - - (770) 455-1119 DUNWOODY - (404) 266-0123 875 Battery Ave, SE 4520 Chamblee Dunwoody Rd WEST PACES OPEN FOR DINNER | SERVING ALCOHOL 1272 West Paces Ferry Rd, NE www.GoldbergsFineFoods.com VANILLA YOGURT FRESH STARTS PARFAIT Bowl of Grits ................. $3. 99 Bowl of Hot Oatmeal .....$4. 99 Bowl of Cheese Grits .... $4. 99 Vanilla Yogurt Parfait ... $5. 99 $ 99 Bowl of Fresh Fruit ... $4. 99 bagel beignets .............. 6. Almond Granola ...........$4. 99 Biscuits & Gravy ............ $7. 99 BUILD YOUR $ 99 OMELETS OWN 8. SERVED WITH BAGEL, TOAST OR BISCUIT & CHOICE OF POTATO LATKES, FRESH FRUIT OR TOMATO SLICES. VEGGIES $0.50 SPINACH | SAUTÉED ONION | TOMATO | MUSHROOM GREEN PEPPER | RED PEPPER | JALAPEÑO | BROCCOLI EGGS BENEDICT AMERICAN | SWISS | CHEDDAR | FETA | MOZZARELLA CHEESE $1.00 CREAM CHEESE | PROVOLONE | PARMESAN | MUENSTER BACON | HAM | DELI TURKEY | TURKEY LINKS | CHICKEN | SALAMI MEATS $2.00 NOVA ($5.99) | CORNED BEEF HASH | CORNED BEEF | PASTRAMI Spanish Omelet ......................................................... $10. 99 Sautéed Onion & Bell Pepper, Topped with our Savory House-made Spanish Sauce. Veggie Omelet ........................................................ $10. 99 Onion, Bell Pepper, Broccoli & Mushroom. $ 99 Country Omelet ..................................................... 12. BREAKFAST Ham, Cheddar, Onion & Crispy Hash Browns. TACOS Nova Omelet ........................................................... $14. 99 Smoked Salmon & Grilled Onion. BREAKFAST SANDWICHES SERVED WITH CHOICE OF POTATO LATKES, FRESH FRUIT OR TOMATO SLICES. -
Sage Cafe Breakfast Menu
From the Bakery Breakfast Sage Eggs Benedict 62 Croissants Eggs on Toast 24 Toasted Bagel with 2 Poached Eggs, Crispy Bacon & Plain 16 Scrambled, Poached or Fried on Whole Wheat, Rye Hollandaise Sauce. Plain with Butter, Jam & Cheese 26 or White Toast or Homemade Health Half Benedict 39 Mushrooms on Toast Norwegian Smoked Salmon & Cream Cheese 58 59 Eggs Florentine Benedict 66 Ham & Cheddar 36 Mixed Mushrooms, sautéed with White Wine, Herbs Toasted Bagel with 2 Poached Eggs, Crispy Bacon, & a dash of Cream, served on a slice of Toasted Creamed Spinach & Hollandaise Sauce. Ham & Emmental Cheese 39 Ciabatta with low-fat Cream Cheese. Add Sausage 19 Half Florentine 42 Nutella – plain Croissant with a Choc/Hazelnut 25 Mini Traditional 45 Spread Eggs Florentine Onassis 75 1 Egg, Bacon, Grilled Tomato, Toast & Preserves Muffins 25 Toasted Bagel with 2 Poached Eggs, Smoked Salmon, Traditional 66 Ask your waiter for our selection of freshly baked Creamed Spinach & Hollandaise Sauce Muffins (sweet & savoury) served with Butter, Jam & 2 Eggs, Bacon, Mushrooms, Homemade Pork & Sage Half Onassis 55 Sausage, Grilled Tomato, Toast & Preserves Cheddar Cheese Toasted Bagel / Toast 16 Norwegian 77 Homemade Scones with Butter, Jam & Cream 25 Served with Fish Paste, Jam or Bovril Potato Cakes with Norwegian Smoked Salmon, Breakfast Croissant Homemade Cakes & Desserts Crème Fraiche & a Wholegrain Mustard Dressing 47 Mince on Toast Plain Croissant with Scrambled Egg & Crispy Bacon Carrot Cake 38 58 French Toast 45 ½ Slice 24 2 Slices of Toast topped with our Homemade Bolog- nese Sauce & 2 Fried Eggs 2 Slices of French toast served with Bacon, Maple Lemon Meringue 36 Anchovy Toast with a Twist 47 Syrup & Berries or Banana - your choice. -
The Labelling of Food in Ireland 2002
The labelling of food in Ireland 2002 Item Type Report Authors Food Safety Authority of Ireland (FSAI) Rights Food Safety Authority of Ireland Download date 26/09/2021 09:26:40 Link to Item http://hdl.handle.net/10147/44813 Find this and similar works at - http://www.lenus.ie/hse The Labelling of Food in Ireland 2002 in Ireland The Labelling of Food The Labelling of Food Sábháilteachta Bia na hÉireann in Ireland 2002 Mainistreach, Sráid na Mainistreach Íocht., ha Cliath 1 300 01 fsai-label Cover inside 19/3/02 12:05 pm Page 1 The Labelling of Food in Ireland 2002 Published by: Food Safety Authority of Ireland Abbey Court Lower Abbey Street Dublin 1 Telephone:+353 1 817 1300 Facsimile: +353 1 817 1301 E-mail: [email protected] Website: www.fsai.ie ©2002 ISBN 0-9540754-0-4 17221-fsaiLabellingReport-Sec 1 22/3/02 10:42 am Page 1 CONTENTS FOREWORD 1 1. INTRODUCTION TO IRISH AND EUROPEAN LAW 3 1.1 Irish legislative process 3 1.2 European Union legislative process 3 1.3 Laws of the European Union 4 1.4 Irish law implementing European Union law 5 1.5 Commission Green and White Papers 5 2. INTRODUCTION TO LABELLING 7 2.1 Where can I find the rules on labelling? 7 2.1.1 General labelling provisions for foodstuffs 7 2.1.2 Other labelling requirements for specific foodstuffs 7 2.1.3 The Codex Alimentarius Commission 8 2.2 How to use this guide 8 3. GENERAL LABELLING REQUIREMENTS IN IRELAND 9 3.1 Scope 9 3.1.1 When do the labelling rules apply? 9 3.2 Definitions 9 3.3 General requirements – labelling must not mislead the consumer 10 3.4 Language 11 3.5 -
Menu Or View It Online At
FINE FOODS YO LI U DE R F LE AVORITE NY STY ORDER ONLINE www.GoldbergsFineFoods.com FRESH Bowl of Fresh STARTSFruit ....$4. 99 Bowl of Cheese Grits .....$4. 99 Almond Granola ............$3.99 Vanilla Yogurt Parfait ...$5.99 Bowl of Hot Oatmeal .....$4. 99 Biscuit & Gravy .............$7. 99 Bowl of Grits .................$3. 99 BUILD YOUR OWN! $8.99 OMELETTESSERVED WITH BAGEL, TOAST OR BISCUIT & CHOICE OF POTATO LATKES, FRESH FRUIT OR TOMATO SLICES. VANILLA YOGURT PARFAIT | | | | CHEESE $1.00 AMERICAN SWISS CHEDDAR FETA MOZZARELLA CREAM CHEESE | PROVOLONE | PARMESAN | MUNSTER | | | | $ 99 MEATS $2.00 BACON HAM DELI TURKEY TURKEY LINKS NOVA ( 5. ) CORNED BEEF HASH | CORNED BEEF | SALAMI | PASTRAMI VEGGIES $0.50 SPINACH | SAUTÉED ONION | TOMATO | MUSHROOM GREEN PEPPERS | RED PEPPERS | JALAPEÑOS | BROCCOLI Country Omelette .................................................. $12. 99 Ham, Cheddar, Onion & Hash Browns. Spanish Omelette ..................................................... $10. 99 Sautéed Onions & Peppers, Topped with Spanish Sauce. $ 99 Nova Omelette ....................................................... 14. Nova & Grilled Onions. $ 99 Veggie Omelette .................................................... 10. Onion, Peppers, Broccoli & Mushrooms. BAYOU OMELETTE Bayou Omelette ....................................................... $14. 99 Blackened Shrimp, Avocado, Cheddar Cheese, Peppers, Onions & Pico de Gallo. BREAKFASTSERVED WITH CHOICE OF POTATO SANDWICHES LATKES, FRESH FRUIT OR TOMATO SLICES. *Egg on a Bagel ........................................................ -
BRUNCH Template WILLIAMSBURG.Indd
COFFEE U R E batch (12oz) | 3 brunch burgers T espresso, americano | 3.25 A C nitro cold brew | 5 N O (GF) THE CHEEZEY BURGER | 14 (GFO, VO) G C iced coffee | 3.50 HANGING BACON JERKY | 12 I BRAZILIAN SUNRISE K served w three dipping sauces 6oz beef patty, double cheese, pickles, ketchup macchiato | 3.75 S (sun-kissed with optimism) T cortado | 4 with french fries rum, shochu, passionfruit A flat white, cappuccino | 4.25 AVOCADO SMASH | 14 (GFO, VO) & grapefruit juices, prosecco I truffle feta, pepitas, pink onions, cherry tomato, micro- OG BEEF BURGER | 17 (GFO, VO) 6oz beef patty, smoked bacon, miso onions, double L herbs, lime on sourdough OH, SNAP! S add extra shot | 1.50 American cheese, special sauce w french fries ( v ) (it’s not that easy being green) ** sub beef for impossible patty $ add chaga antioxident powder | 4.5 ADD poached egg | 3 vodka, sugar snap pea, lime, add iced, almond or oat milk | .50 1 elderflower, basil 4 IMPOSSIBLY GOOD BURGER | 18 (GFO, VO) CHILI SCRAMBLED EGGS | 17 (GFO) nutella mocha | 5.50 cheese, grilled onion, lettuce, tomato, avo, pickles, buttery scramble, tomato kimchi salsa, sambal PINEAPPLE SECRETS hot chocolate | 4 kewpie mayo w french fries emulsion, avocado, grated parmesan on sourdough (keep it to yourself, k?) aussie iced coffee | 7 mezcal, pineapple, lime, SOUTHERN FRIED CHICKEN | 17 (GFO) PULLED PORK BENEDICT | 18 baby gem lettuce, sliced tomato, crispy bacon, yellow chartreuse, tajin WELLNESS 12 hour slow braised pork, poached eggs, burnt butter chai latte | 5 american cheese, pickles, chipotle