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Our First Understanding Flavours Course – what went on

VWA’s inaugural Understanding Flavours course took place last week at Craven College, Skipton, North Yorkshire. ‘Understanding Flavours’ is aimed at giving an introduction to both savoury and sweet flavours, their composition and role to those involved in the development, manufacture and marketing of food as well as trainee flavourists. At the helm were seasoned flavourists […]

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New FSA Food Hygiene Rating Scheme

Around 50 Skipton food businesses which had been awarded 5 stars were invited to the event to collect their certificates, and we were pleased to see several of our favourite eateries present including The Aagrah, Robert Walker Artisan Bakery, and Bella Napoli in Crosshills to name just a few. We were also pleased to hear that Utopia, the

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Food Safety & Hygiene News Food Safety Training HACCP training

Correct nutrition can make a huge difference to elderly in care

Having the correct nutrition can make a significant difference to a person’s wellbeing. Several studies have shown that the correct diet, suitable hydration and light exercise amongst the elderly can make them feel more alert, reduce the number of infections and colds, aid digestion and reduce the need for laxatives. In some cases care home

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Food Safety & Hygiene News HACCP training Nutrition Training News

Fried food is not as bad for you as you might think

Back in the day a ‘proper’ fry-up meant bacon, sausages, fried eggs, fried bread, beans, tomatoes, mushrooms and possibly black pudding, all fried in lard. In fact it wasn’t unusual for children to be sent on their way to school having consumed bacon and tomato or sausage and egg for breakfast. Nowadays the fashion seems

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Food Safety & Hygiene News Nutrition Training News

Gluten-free or very low gluten?

Did you know that in the UK 4% of adults and 6% of children have a food allergy or intolerance? When we think of products that people are allergic to, it’s often peanuts, shellfish and those containing lactose that spring to mind. However around 1% of the population, known as coeliacs, is intolerant to gluten.

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