What Are Sweet Potatoes?

Sweet potato, a root vegetable, originated in the Americas and was brought to the UK by explorers in the 16th century. Although called sweet potatoes, these vegetables aren’t actually potatoes and are part of a different family of vegetables altogether. Nonetheless, cooking sweet potato is a great alternative to traditional potatoes, and they can be enjoyed roasted, mashed, baked or boiled, just like regular potatoes. As the name suggests, they have a sweeter taste than potatoes and usually have an orange or purple colour, although other varieties can be found.

How to Grow Sweet Potatoes in the UK

Sweet potatoes need warm conditions to thrive, so unless you live in one of the milder regions of the UK, you will need to use a climate-controlled greenhouse to grow them. Rather than growing from seeds, sweet potatoes are grown from shoots, called slips, taken from mature sweet potato plants in the spring. These can be purchased from a nursery or harvested from any sweet potato kept in water.

Plant your slips in nutrient-rich, free-draining, slightly acidic soil around late spring to early summer to avoid the risk of frost. Make sure to bury them so that the leaves remain above the soil. Sweet potatoes need plenty of space to grow, so plant each slip at least 30cm from the next, separating in rows by 75cm. Make sure the greenhouse temperature is constantly set between 21-26°C, and keep the environment well-ventilated to avoid the risk of fungal growth.

It’s important to ensure the soil remains moist throughout the growth period. You should provide your plants with a new batch of fertiliser every three weeks to facilitate growth. After around 12 weeks or so, the stems of your sweet potato plant will start to wilt and turn yellow. This is the perfect time to harvest your sweet potatoes. Gently dig around the soil with a fork to avoid any damage to your plants, and carefully lift the tubers out to harvest them.

Storing and Preparing Sweet Potatoes

Once you’ve harvested your sweet potatoes, you can either eat them right away or store them for later. If you plan on eating them later, it is recommended you cure them to preserve freshness. Leave them in the sun for a few hours, then transfer them to your greenhouse to continue the curing process. Make sure to keep your greenhouse environment warm and humid throughout the curing period.

Curing should take at least ten days to complete, after which your potatoes will have tougher skin and a sweeter taste. Once cured, keep your potatoes in a cool, dry environment with little sunlight but plenty of ventilation. If stored well, you can keep sweet potatoes for several months. Once you are ready to eat your sweet potatoes, here are some recipes you can try.

Sweet Potato Fries

Enjoy this delicious alternative to traditional potato chips. Perfect with meals or on its own as a snack.

Roasted Sweet Potato Mash

A rich and colourful potato mash substitute. This dish can be enjoyed with any roast meal or even as a dish itself.

Loaded Baked Sweet Potatoes

Fill your sweet potato with a variety of delicious fillings for the perfect snack. A great substitute for the traditional loaded potato recipe.

The post From Garden to Table: How to Grow and Use Sweet Potatoes appeared first on EMC UK.

Situated near Chamberlain Square, the new venue boasts an open-plan design with expansive floor-to-ceiling windows and two fully equipped bars spread across two floors. The café aims to create a vibrant and welcoming atmosphere, combining industrial elements such as exposed concrete walls with softer touches like muted pink accents and a variety of greenery.

Yorks Café’s menu is set to continue its celebration of bold global flavours, crafted to serve customers from morning through to the evening. The café has long been known for its in-house roasted coffee and globally inspired brunch, but the new Paradise location will also feature a carefully curated evening menu. The selection includes natural wines, cocktails, and locally brewed beers, providing an inviting space for customers to relax after work or enjoy a night out.

The menu promises to cater for a variety of tastes and dietary preferences, offering gut-friendly dishes, ethically sourced meats, and a wide array of plant-based options. Yorks is also committed to reducing ultra-processed foods, aligning with their mission to serve fresh, wholesome meals. Customers looking for a quick bite can take advantage of fast takeaway options, designed with the nearby working crowd in mind.

Founder Simon Ford expressed excitement about the latest opening, stating: “Since 2012, our mission at Yorks Café has been to offer premium coffee and globally inspired brunch, and we’ve grown into one of the top brunch spots in the country. Our new Birmingham venue marks an exciting new chapter, where we’ll be offering not only brunch but a full evening menu, complete with cocktails and natural wines. We’re creating a destination that can be enjoyed throughout the day, whether it’s for a quick breakfast or a relaxed dinner.”

Yorks has worked closely with local suppliers to ensure their new offerings reflect the café’s ethos of quality and sustainability. Wine Freedom, a local partner, has curated a unique selection of globally sourced natural wines for the venue, highlighting Yorks’ commitment to supporting Birmingham’s independent businesses.

Since its inception, Yorks Café has become a staple of Birmingham’s coffee scene, earning accolades from The Sunday Times and The Observer as one of the top brunch destinations in the UK. The new location in Paradise Birmingham marks a significant expansion of the brand, allowing it to cater to the city’s growing demand for diverse dining experiences.

Yorks Café at Paradise promises to be a new hotspot for the city’s food and drink lovers, combining its signature coffee and brunch offerings with a vibrant evening experience.

For more details or to explore the new menu, visit Yorks Café’s website at www.yorkscafe.co.uk.

The post Yorks Café Opens New Birmingham Venue with Evening Offerings appeared first on EMC UK.

Distributed through Central Foods, these frozen French macarons are now larger in size, featuring a longer defrost shelf life of five days when kept chilled and covered. Their ease of use for the food service industry is further enhanced by their “thaw and serve” convenience, making them perfect for various culinary settings.

Marie-Emmanuelle Chessé, international development project manager at Tipiak, explained the significance of the recipe upgrade. “We are thrilled to present our new and vibrant selection of French macarons to the UK food service sector. Macarons have become the stars of pâtisserie, with their vivid colours, delicious flavours, and the perfect balance of crispy shells and soft centres,” said Chessé. “Not only do they look stunning, but they are also a hit on social media, with around 10 million Instagram posts featuring macarons.”

Tipiak’s selection is designed to appeal to UK caterers looking to add a touch of luxury to their offerings. Each box of French macarons contains 36 pieces, with flavours including caramel and sea salt, lemon, chocolate, raspberry, vanilla, and pistachio. These sweet treats can be used in a variety of ways, from accompanying afternoon teas to being the star of a café gourmand selection or even as decorative additions to desserts, cakes, and beverages. Their versatility makes them ideal for themed decorations for holidays such as Christmas, Easter, and Halloween.

Tipiak’s French macarons are also certified gluten-free by the French Association of Gluten Intolerance (AFDIAG), and, in line with the company’s ethical approach, they are made using Fairtrade chocolate and free-range egg whites. This added emphasis on sustainability and dietary inclusivity will likely appeal to a broad range of consumers, including those with dietary restrictions or ethical considerations.

Ready in just over an hour – with one hour defrosting in the fridge and a further 15 minutes at room temperature – these macarons are designed to make serving easy while still delivering on flavour and appearance.

For further details about the Tipiak range available in the UK, food service professionals are invited to visit the company’s dedicated website, www.tipiakfoodservice.co.uk.

The post Tipiak Revamps French Macarons with Extra Filling and Brighter Colours appeared first on EMC UK.

Dulce de leche, a creamy caramel-like delicacy made by slowly simmering sweetened milk, is a staple in Argentine cuisine, symbolising comfort and indulgence. Its origins date back to the 19th century, and it can be found in a variety of dishes, from breakfast pastries to sophisticated cakes. In the “Dulce Traditions” class, participants will work alongside expert pastry chefs to create three iconic desserts featuring this treasured ingredient:

• Rogel: A sumptuous layered cake filled with dulce de leche and topped with meringue.
• Alfajorcitos de Maicena: Soft, delicate biscuits filled with dulce de leche and rolled in coconut, providing a sweet, bite-sized treat.
• Budín de Pan: A traditional bread pudding enriched with dulce de leche, offering a comforting end to the meal.

The class also includes a curated wine pairing, allowing guests to enjoy a glass of the renowned Osadía de Crear Pinot Noir Sparkling Wine and Críos Dulce Natural, crafted by pioneering oenologist Susana Balbo at her nearby winery. This pairing, complemented by water infused with herbs, enhances the sweet profiles of the desserts, creating a truly indulgent experience.

Participants will not only learn valuable culinary skills but will also leave with a rolling pin, a jar of homemade dulce de leche, and a recipe book detailing the dishes prepared during the class. Priced at USD $130 per person, the “Dulce Traditions” class requires a minimum of two participants.

This new culinary offering is part of SB Winemaker’s House’s commitment to blending wine, wellness, and gastronomy, providing guests with a unique and enriching experience. Beyond “Dulce Traditions,” visitors can explore an array of activities, including curated wine tastings, vineyard tours, and holistic wellness treatments, all designed to showcase the best of Mendoza’s culinary and cultural landscape.

With its stunning surroundings and emphasis on authentic Argentine flavours, SB Winemaker’s House & Spa Suites continues to elevate the guest experience in Mendoza. For further information about the hotel and its offerings, visit susanabalbohotels.com.

The post New Cooking Class Celebrates Dulce de Leche at SB Winemaker’s House appeared first on EMC UK.

According to the survey, 56% of Generation Z (18-24-year-olds) appreciate the taste of their homemade bakes, and 76% have engaged in baking since summer began. The emotional benefits of baking are notable, with over a third (34%) reporting improved mood and another third (32%) finding it helps them relax.

The research also shows that 77% of Gen Z males would bake more frequently if given the chance. However, two significant obstacles stand in their way: time constraints and the messiness of baking. A substantial 70% of respondents said they would bake more often if they could avoid the mess associated with it, and 82% expressed a desire for more time in the kitchen.

The issue of time management resonates beyond the younger generation. Nearly half of the general population (48%) feels that returning to office work and commuting has diminished their opportunities to bake at home.

To address these challenges, Anchor has introduced a new product designed to make baking easier and cleaner. The Anchor Squeezy, a convenient butter in a bottle, aims to simplify the baking process by reducing preparation time and mess. This innovation is intended to cater to both experienced bakers and novices, providing the same high-quality buttery taste in a more user-friendly form.

Sarah Corrigan, Brand Manager at Anchor, commented on the new product: “Anchor Squeezy offers a solution for all bakers, whether you’re an experienced cook in need of a time-saving tool or a beginner looking to create delicious treats with ease. Our research indicates that taste remains the most crucial factor for bakers, which is why we’ve ensured that Anchor Squeezy retains our signature buttery flavour. We’re excited to see how our customers respond to this new product.”

The launch of Anchor Squeezy was marked by a special event featuring former Great British Bake-Off contestant Howard Middleton, who prepared cupcakes for passers-by on Pudding Lane. Anchor Squeezy will be available in Tesco and other major retailers by the end of September, priced at £3.35 for a 500ml bottle.

As baking continues to evolve in the UK, the introduction of more convenient products like Anchor Squeezy could help address the barriers faced by busy individuals and encourage more people to enjoy the benefits of home baking.

The post Gen Z turn to baking ahead of a Very Demure, Very Mindful autumn appeared first on EMC UK.

In a nod to the mischievous demon’s quirky charm, Fanta® is introducing a special Beetlejuice flavour. This exclusive offering features distinctive black-and-white striped packaging reminiscent of the character played by Michael Keaton, alongside a unique flavour profile designed to capture the essence of the Afterlife.

The Beetlejuice promotion extends beyond just one flavour. Fanta®’s full range will receive a thematic makeover, featuring designs and flavours inspired by characters from the film. Consumers can enjoy Orange-flavoured Fanta® decorated with Astrid (Jenna Ortega), Strawberry-flavoured Fanta® featuring Lydia Deetz (Winona Ryder), Pineapple-flavoured Fanta® with Delia Deetz (Catherine O’Hara), Grape-flavoured Fanta® representing Delores (Monica Bellucci), Lemon-flavoured Fanta® depicting Wolf Jackson (Willem Dafoe), and Strawberry Kiwi-flavoured Fanta® featuring Bob the Shrinker. Each product will come with a QR code linking to exclusive experiences, including chances to win tickets to the film.

The Beetlejuice film follows the Deetz family as they navigate a chaotic afterlife after inadvertently opening a portal to another realm. This upcoming sequel promises to bring a fresh wave of supernatural mayhem and creative storytelling, in line with Tim Burton’s original vision.

Dana Nussbaum, Executive Vice President of Worldwide Marketing at Warner Bros. Pictures, expressed enthusiasm about the collaboration: “We are excited to bring the imaginative world of Beetlejuice back to cinemas and to partner with Fanta®. Their inventive approach to this collaboration perfectly complements Tim Burton’s unique creation.”

Ibrahim Salim Khan, VP Global Category Strategy at Fanta, echoed the excitement: “We are thrilled to offer fans a taste of Beetlejuice with our new limited-edition flavour. This partnership will also feature a range of immersive experiences in September and October, promising an engaging way to celebrate the film.”

In addition to the special-edition products, Fanta® plans to announce several Beetlejuice-themed experiences, both virtual and physical. These will be accessible through the QR codes on the beverage packaging, leading to a series of activities designed to deepen fans’ engagement with the film.

The Beetlejuice-themed Fanta® products will be available from 12 August in over 50 markets worldwide, providing fans with a unique opportunity to enjoy a piece of the film’s magic.

For more information on the Fanta® and Beetlejuice collaboration and to explore the experiences available, visit Fanta’s official website.

The campaign was developed by WPP Open X, with contributions from Ogilvy, Burson, EssenceMediacom, GOAT, Hogarth, Subvrsive, and VML.

The post Fanta and Warner Bros. Unveil Limited-Edition Beetlejuice-Themed Range Ahead of New Film Release appeared first on EMC UK.

Responding to Consumer Demands

This move marks an exciting development for Mars Food & Nutrition as it aims to cater to evolving consumer preferences for convenience, health, and global flavours. Recent research indicates that 48% of Americans spend fewer than 15 minutes daily preparing meals, underscoring a growing demand for quick, easy, and nutritious food options. Concurrently, two-thirds of global consumers are interested in exploring new world flavours, while half across all age groups prioritise healthy eating.

In response, Mars Food & Nutrition is rolling out ready meals that combine healthiness, taste, and convenience. The company has leveraged consumer feedback, culinary creativity, and AI-powered insights to create these new offerings, ensuring they meet both nutritional standards and consumer expectations for speed and flavour.

New Product Offerings

In the U.S. and Canada, the Ben’s Original Street Food range will feature four bold, flavourful entrées, including a bean and rice burrito bowl. These meals are designed to be fibre-rich and protein-packed, catering to busy lifestyles without compromising on nutrition or taste.

For the U.K. market, Ben’s Original Lunch Bowls and Favourites will soon be available in Tesco, with a broader rollout planned for later in the year. The Lunch Bowls offer a selection of grain and vegetable bowls free from artificial colours, flavours, or preservatives, while the Favourites range includes ready-to-eat rice-based dishes featuring popular global flavours. Both product lines are aligned with Mars Food & Nutrition’s stringent nutritional criteria, adhering to recommendations from the World Health Organization and other health authorities.

Strategic Investment and Innovation

Shaid Shah, Global President of Mars Food & Nutrition, emphasised the company’s commitment to meeting the needs of Gen Z and Millennial consumers, who seek convenience, nutritional value, and diverse flavours. “Our mission is to make healthier and more flavourful eating a seamless part of consumers’ daily lives,” Shah said. He highlighted the importance of Mars’s expertise in culinary innovation and manufacturing, alongside its retail partnerships, in bringing these new products to market.

The launch builds on Mars Food & Nutrition’s recent innovations, including the award-winning Dolmio® Intensify pasta sauces, Ben’s Original Plant Powered meals, and Ben’s Original One Pan Creations. Additionally, the company has expanded its portfolio through acquisitions, such as Kevin’s Natural Foods. This nutritious meal company, which saw a 50% increase in sales in 2023, recently introduced a line of frozen products and appointed Roxanne Bernstein as Chief Executive Officer to drive further growth.

Looking Ahead

Mars Food & Nutrition’s latest product launches reflect its strategic focus on addressing shifting consumer needs and preferences. By blending convenience with high-quality nutrition and global flavours, the company aims to continue its leadership in the ready meals market while enhancing the dining experience for consumers across North America and the U.K.

As Mars Food & Nutrition continues to innovate and adapt, it remains committed to redefining the future of food with products that meet the demands of modern lifestyles while promoting health and sustainability.

The post Mars Food & Nutrition Expands Ready Meals Range with New Launches appeared first on EMC UK.

This hesitation is particularly pronounced among younger parents, with nearly half (42%) of those aged 18-24 avoiding their baby’s food due to concerns about texture and taste. Despite these concerns, the research shows that many parents do taste their child’s food, with 37% doing so out of anxiety about its nutritional value, and 50% driven by curiosity to experience the flavour and quality.

Hollyoaks star and new mother Jessica Fox, along with dietitian Nichola Ludlam-Raine, founder of Mummy Nutrition, is spearheading a campaign to encourage parents to embrace the textures of baby food. The ‘Taste the Texture Challenge’ aims to make introducing diverse textures and flavours to babies a fun and interactive experience for both parents and their little ones.

Jessica Fox, mother to 11-month-old River, shared her own experiences with the weaning process, noting the pressure parents feel to make the right nutritional choices for their children. “Feeding my baby has been a daunting responsibility, and I understand why some parents might be hesitant to try baby food—the texture can be off-putting. But it’s so important to taste the food we’re giving our most precious little ones,” she said.

Organix’s research underscores the importance of parents engaging in the act of trying their baby’s food. The study found that 84% of children mimic their parents when eating, highlighting the role of shared experiences in shaping a child’s eating habits and fostering a deeper connection between parent and child.

Jessica added, “No parent has a perfect weaning journey, but I’ve realised it’s about exploring textures together. It’s a shared adventure that connects us. Organix is a brand I genuinely love and trust. Their meals have become our go-to because they offer the perfect texture and taste for each stage of the weaning journey.”

The research also reveals that many parents are unsure about the appropriate feeding practices during weaning. A fifth of parents lack confidence in knowing what to feed their baby at each stage, and 20% mistakenly believe that delaying texture progression will not lead to feeding challenges later on.

Nichola Ludlam-Raine, who has been a fan and ambassador for Organix, emphasised the importance of introducing a wide variety of textures during weaning. “Exposure to new tastes and textures is crucial for the initial acceptance of foods and the development of healthy eating behaviours. It’s important to remember that no two weaning journeys are the same, but gradually increasing texture is key for optimal development.”

Organix’s award-winning range of baby meal pots is designed to introduce a wide variety of tastes, textures, and flavours for every stage of development. The meals, packed with over 55% vegetables and pulses, follow planetary health principles and come in recyclable pots, making them both nutritious and environmentally friendly.

For more information and tips on introducing texture during weaning, parents are encouraged to visit www.organix.com and take part in the ‘Taste the Texture Challenge’ to help their babies explore new tastes and textures.

The post A Third of Parents Avoid Baby’s Food Due to Texture Aversion appeared first on EMC UK.

Pepperoni Reigns Supreme

Pepperoni has clinched the top spot with an impressive average of 8,682.50 monthly searches. This spicy cured meat, a type of salami typically made from pork or a combination of pork and beef, is flavoured with paprika, chilli, black pepper, garlic, and mixed herbs. Its popularity underscores the British appetite for a bit of spice and bold flavours on their pizzas.

Surprising Second: Anchovy

Anchovies, often considered a more niche topping, have surprisingly secured the second position with 4,786.67 average monthly searches. These small, oily fish are rich in Omega-3 fatty acids, known for their health benefits. The salty, umami-packed flavour of anchovies offers a distinctive taste, proving that adventurous palates are not uncommon among British pizza enthusiasts.

Chicken Claims Third Place

In third place, chicken garners an average of 3,014.17 monthly searches. This versatile meat is beloved for its adaptability to various flavours and cooking styles. A popular variation is the BBQ pulled chicken pizza, often complemented by peppers and onions, reflecting the British preference for hearty and flavourful toppings.

Pineapple: A Divisive Favourite

Pineapple, a topping that often divides opinion, ranks fourth with 2,303.33 average monthly searches. Typically paired with ham to create the classic Hawaiian pizza, pineapple’s sweet and salty combination continues to entice many, despite its controversial reputation.

Classic Mozzarella

Rounding out the top five is mozzarella, with 2,015.00 average monthly searches. This semi-soft cheese, made from cow or buffalo milk, is celebrated for its subtle flavour and stretchy texture when melted. It remains a staple in traditional Margherita pizzas, highlighting the British appreciation for classic and simple ingredients.

Top 5 Favourite Pizza Toppings

Insights from Dailybase

Daniël de Voer, chief editor of Dailybase, commented on the findings: “One of the reasons why pizza is so popular is how versatile it can be; you can completely customise your toppings to fit your tastes and create a pizza unique to you.”

He continued, “It is fascinating to discover which toppings are the most popular in each country. We can see plenty of influence from different cuisines across Europe, not just from Italy, such as the Mediterranean with the additions of feta, olives, and fish, and even Turkish food, like doner meat making the list in some areas.”

De Voer suggests that the summer season is an ideal time for Britons to experiment with new pizza toppings: “With summer in full swing, if there’s a topping on the list you haven’t tried before, now is the perfect time to see what the hype is about.”

Conclusion

This study underscores the diverse and evolving tastes of British pizza lovers. While traditional favourites like pepperoni and mozzarella continue to dominate, there is also a notable appreciation for more unconventional choices such as anchovies and pineapple. As pizza remains a beloved staple in the UK, the variety of popular toppings highlights the nation’s culinary curiosity and willingness to explore new flavours.

For more information, visit https://www.dailybase.com/.

The post Pepperoni is #1 on UK’s Favourite Pizza Topping Chart appeared first on EMC UK.

The recommendations extend to preconception, suggesting that women planning to become pregnant should also avoid alcohol to minimize potential risks. However, evidence from large surveys reveals that not all women adhere to these guidelines, irrespective of whether the pregnancy is intentional or not.

Surprising findings from a 2017 US study involving 5,036 women showed that the prevalence of alcohol consumption before pregnancy was nearly identical for both intended (55%) and unintended pregnancies (56%). Similarly, a 2015 study in Sweden, encompassing 3,390 women, reported no significant difference in weekly alcohol consumption between those with “very planned” (11%) and “very unplanned” pregnancies (14%). Moreover, a 2013 survey of 258 Danish women unveiled that even in pregnancies labeled as “very” or “fairly well planned,” 20% admitted to binge drinking early in pregnancy.

While societal attention often fixates on a woman’s relationship with alcohol during pregnancy, emerging evidence highlights the crucial role of men’s alcohol use in determining the health of the baby. It appears that alcohol can influence sperm DNA, potentially impacting fertility and the ability to conceive.

The rationale behind recommending alcohol cessation before conception stems from research establishing clear links between the health of both men and women before pregnancy and the well-being of their offspring. Couples attempting to conceive are advised to quit alcohol at least six months before pregnancy to mitigate potential risks like congenital heart disease. Additionally, abstaining from alcohol before conception yields benefits for expectant parents, including improved sleep quality, increased energy levels, and enhanced concentration.

Intriguingly, research suggests that if a couple lives together and the male partner consumes alcohol, there is a higher likelihood that the woman will also drink alcohol before and during pregnancy. A study exploring this phenomenon revealed that drinking with a partner, whether before or during pregnancy, fosters a sense of social connection.

The preconception period is a vital window of opportunity for aspiring parents to enhance their health and increase the chances of successful conception. Alcohol consumption should be a focal point during this phase. A recent study delved into people’s and health professionals’ perspectives on information and support for reducing alcohol consumption before pregnancy. It discovered that while women are aware of the impact of lifestyle factors like smoking and drinking on pregnancy, there’s a conspicuous lack of awareness regarding the importance of men reducing their alcohol intake when planning for pregnancy.

Typically, men do not seek information about preconception health at clinics, as this responsibility usually falls on the woman. Although some indications suggest that men are open to altering their drinking behavior when planning for pregnancy, the literature review revealed a scarcity of studies exploring men’s or partners’ views on preconception health.

While interventions and approaches targeting preconception health in both men and women have shown promise, such as alcohol screening, counseling, and health education, there remains insufficient emphasis on men’s health during the preconception stage. This calls for a paradigm shift, as research consistently demonstrates that a baby’s health is shaped by the lifestyle choices of both parents.

For couples contemplating parenthood, now is an opportune moment for both partners to establish new goals and collectively reduce alcohol consumption. If concerns about alcohol consumption arise or if dependency is an issue, seeking professional advice and support for a safe reduction is paramount. In the intricate web of preconception health, both partners play pivotal roles, and addressing alcohol consumption collectively can significantly contribute to the well-being of the future child.

The post A Sobering Reality: The Role of Men’s Alcohol Consumption in Preconception Health appeared first on EMC UK.