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Movers and shakers in salt talk

Article Abstract:

Healthy food requires no salt but professional chefs say that seasoning makes an important difference in cooking. Lynda Brown, winner of the 1992 Glenfiddich award for cookery writing thinks that without salt, other tastes can be better appreciated. Others think bland dishes can be improved with a little salt. Anyone can adjust to a different salt level in about three weeks. Type of salt is rarely considered in professional kitchens but domestic cooks like the more flavoursome sea salt, which is produced naturally. 'Low-salt' is made from potassium chloride instead of sodium chloride and can be poisonous in large doses, so is not recommended.

Author: Blythman, Joanna
Publisher: Financial Times Ltd.
Publication Name: The Independent
Subject: Retail industry
ISSN: 0951-9467
Year: 1992
Recipes and menus, Cooking, Nutrition, Cookery, Salt, Salt (Food)

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Do you take herbs in your tea?

Article Abstract:

An independent laboratory, Addipharma of Hamburg, conducted an analysis of camomile and peppermint teas in the summer of 1992. The European Herbal Infusion Committee (EHIC) and the German pharmaceutical grade Deutsche Arznei Buch (DAB) standards were applied to Twinings, Milford, Heath and Heather, London Herb and Spice and Pompadour. All peppermint teas met the food standard but only Dr Stuart's met the pharmaceutical grade. All camomile teas failed except Dr Stuart's.

Author: Blythman, Joanna
Publisher: Financial Times Ltd.
Publication Name: The Independent
Subject: Retail industry
ISSN: 0951-9467
Year: 1992
Standards, Tea (Beverage), Tea, Herbalists, Herbal teas, Peppermint, Chamomile, German chamomile, Dr Stuart's botanical teas

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A step in the right directive

Article Abstract:

The European Parliament has decided to produce 'horizontal' food hygiene directives as vertical rules became contradictory and penalised small specialist producers whose products may be pure. The new directive has similar scientific principles to the British Food Safety Act with the addition of Hazard Analysis and Critical Control Points (HACCP.) These aim to integrate safe procedures into every food process.

Author: Blythman, Joanna
Publisher: Financial Times Ltd.
Publication Name: The Independent
Subject: Retail industry
ISSN: 0951-9467
Year: 1992
Laws, regulations and rules, Food industry, European Union. European Parliament, Food handling, Legislative resolutions

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Subjects list: Food and nutrition
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