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Knowledge organizer - sensory characteristics 

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Knowledge organizer - sensory characteristics 

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Outbreak of Botulism at Rugby world cup 

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Outbreak of Botulism at Rugby world cup 

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A 32-year-old woman has died after contracting botulism in Bordeaux.

Her Irish husband remains in intensive care in Paris following the outbreak which has affected a number of Irish rugby fans.

It is understood the couple travelled to Bordeaux last weekend, to attend Ireland's opening match in the Rugby World Cup.

The HSE has confirmed that a few Irish people are being treated for botulism symptoms. Another Irishman is being treated in intensive care in Barcelona.

In a statement on Tuesday evening, the French health ministry said 10 cases of botulism had been confirmed.

The ARS Nouvelle-Aquitaine, a local health authority, said the outbreak is linked to a wine bar in Bordeaux. It said the patients included people from America, Canada and Germany, who had been socialising in the Tchin Tchin Wine Bar.

Ireland opened their Rugby World Cup campaign with an 82-8 victory over Romania in Bordeaux.

Most cases of botulism come from food that has been improperly preserved, including fruits, vegetables, and fish.

Initial symptoms include difficulty swallowing, muscle weakness, double vision, drooping eyelids, blurry vision, slurred speech, difficulty breathing, and difficulty moving the eyes.

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Woman (32) who died after Bordeaux botulism outbreak married to Irish rugby fan | BreakingNews.ie

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The woman's Irish husband remains in intensive care in Paris following the outbreak which has affected a number of Irish rugby fans

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Ergonomically-designed office space and your anatomy

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Do you spend many hours each day sitting at a desk, staring at a screen? Have you ever felt an ache in your neck or back while working or studying and wondered why? It's time to learn more about ergonomic design and how it can help you work in an environment better suited to your anatomy and physiology.

Since the COVID-19 pandemic, more people have the flexibility to work and study at home. While you might like to snuggle on the sofa with your laptop balanced on your lap, sitting in this way for a long time can have a negative effect on your posture and your health. You may already be aware of "good" posture, but still struggle to maintain it for a prolonged period of time because you're not used to it. This is where ergonomic design can help. It takes health and posture into consideration so you can always work comfortably and prevent injury whether at home or in the office.

What is ergonomically-designed furniture and why is it important?

In a work or study environment, "ergonomic design" refers to a workstation that has been tailored specifically for your needs. Well-designed ergonomic furniture can maximize efficiency and safety in the workplace. This is important as it can boost comfort and productivity, while minimizing work-related injuries.

How to set up your workstation using ergonomics

Everyone is built differently so each workstation must be tailored to the individual. However, the below suggestions are common rules that can be applied for an optimal working environment:

Chair - This is the foundation of your workstation and all other areas must be built around it. Make sure it has good lumbar support for your back or add pillows if needed. Your arms should hang easily by your side, your elbows lightly touching the armrests if the chair has them. Feet should either be firmly on the ground or on a footrest.

Lighting - Your desk should face 90 degrees from a window to avoid glare or use curtains to cover the light. Overhead light should be kept low and remember to use the 20-20-20 rule: Twenty minutes of work followed by 20 seconds of rest while your eyes focus on something 20 feet away.

Screen - Your eyes should be level with the top of your screen, and the keyboard should sit an arm's length away. If working on a laptop, it's ideal to have a separate keyboard and mouse so the screen can be the right height for you. If the screen is too far away, even while wearing glasses, then enlarge the text to prevent eye strain.

Work surface - Desk height should be low enough so that when you're typing your elbows are extended more than 90 degrees, thereby increasing blood flow to your wrists. If you find yourself leaning your elbow/wrists/hands on any surface for too long, consider either a padded wrist rest or a padded mouse mat. The mouse should be as close to the keyboard as possible, and the keyboard should be aligned with your body so the 'H' is always in the middle.

Don't forget, if you feel discomfort or sluggish then it might be time to take a break. Don't rush to complete a task if your body is feeling achy. Try and focus on what you can do to make yourself feel better, your brain and body will thank you!

What happens to your body in a poor ergonomic environment?

If your workstation is incorrectly set up, you might notice discomfort from sitting still for long periods or you might feel constant twinges even when not working. So, which parts of your anatomy does it affect and how can you improve it?

Spine

Your spine helps with keeping your body upright and movement. It is usually made up of 33 vertebrae (back bones) on average, however some fuse as we grow. Hence, adults only have 26 vertebrae in average on average. The spine can be divided into five regions - cervical, thoracic, lumbar, sacral and coccyx. Each region can perform a range of motion, such as flexion (bending). The facet joints have cartilage that allows the vertebrae to slide against each other while performing the movements, while the intervertebral discs act as a cushion between the vertebrae.

Being hunched over your computer results in bad posture, as your neck is leaning forward and not resting directly above your shoulders. Prolonged exposure to bad posture adds stress to the spine - as well as the surrounding muscles, ligaments and intervertebral discs - when they try to overcompensate for the imbalance. As a result, you may feel neck, back and shoulder pain. You may even end up with serious clinical conditions such as disc hernia and text neck (check out our "text neck" blog post). For prevention, you could invest in a chair designed for long periods of sitting like a gaming chair with excellent lumbar support, a comfortable seat and armrests.

Eyes

Your eyes are made up of several different structures that allow you to see. The cornea, the transparent dome that covers the eye, helps focus light onto the retina. The iris controls the amount of light entering the eye by adjusting the size of the pupil. It is important that these structures stay moist. Hence, every time you blink, tiny tears are released from the tear gland, also known as the lacrimal gland, to coat your eyes and clean any debris.

Staring at a screen for several hours a day can cause computer vision syndrome (CVS) or eye strain. This can result in headaches, blurred vision, dry eyes and neck and shoulder pain due to leaning forward to see the screen clearly. Poor lighting and having the screen at the wrong angle (too high for the eyes) can also result in CVS. To alleviate this, you can use dimmer lights and angle screens away from windows (or use a blind) to avoid glare. Again, make sure you are sitting properly so the screen is positioned a good distance from your eyes and remember to blink often and follow the 20-20-20 rule as mentioned above. And don't forget to take regular breaks.

Wrist joint

The wrist is a joint made up of a complex series of bones, including the eight carpal bones that link the hand to the forearm. This joint allows a wide variety of movement: It can bend, straighten, move laterally and rotate, which also makes it prone to injury.

Repetitive stress to the wrist, such as using a flat shaped mouse for a prolonged time, can cause carpal tunnel syndrome. This is where the strong connective tissue band that forms the roof of the carpal tunnel, called the flexor retinaculum, becomes inflamed and compresses the median nerve and muscle tendons that pass through it. This results in pain, however it can be relieved by using an ergonomic mouse which keeps your hand in a neutral position.

Cardiovascular system

The cardiovascular system encompasses the heart, blood vessels and blood. The core function of the heart is to maintain blood flow throughout the body and is critical for us to survive.

Sitting for long periods of time decreases blood flow around your body, which can potentially increase the risk of cardiovascular disease and cancer. It can also lead to obesity, high blood pressure and unhealthy cholesterol levels.

A good way to combat these issues is to take regular breaks, so remember to get up and move around. Where possible, invest in a standing desk or stack your computer to a height where you need to stand and shift your weight while working. Anything to get your body moving again will help lower blood pressure and could even help with losing some excess weight!

Work-related musculoskeletal disorders (MSDs)

If you ignore the warnings from your body and continue working in a poorly ergonomically designed environment, then you could develop a work-related musculoskeletal disorder (MSD). This includes any injury that can be attributed to the workplace, such as those affecting muscles, tendons, ligaments, nerves or blood vessels. It can occur through exposure to heavy lifting, pushing or pulling heavy loads, lifting items overhead or bending. In an office environment it can be caused by un-ergonomically designed workstations as mentioned above, which can encourage sitting incorrectly and problematic repetitive motions.

According to the UK's Health and Safety Executive (HSE), 6.9 million workdays were lost due to MSDs in just one, pre-Covid year in the country. And a 2021 World Health Organization study found that globally nearly 90 million disability-adjusted life years were estimated to be attributable to the workplace each year. Having a MSD can lead to constant pain, limited mobility and dexterity, decreased well-being, feeling unable to participate in society and early retirement.

It may be tempting to work long hours without taking breaks, but always be mindful of uncomfortable signs and signals from your body. Better ergonomic workstation design and avoiding long periods without flexing your entire body is always better for your health - and could likely boost productivity as well.
The images used in this piece have been taken from Primal's 3D Atlas. To learn more about this or other Primal learning resources - please fill in the form here and our team will be in touch.

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Ergonomically designed office space and your anatomy

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Do you spend many hours each day sitting at a desk, staring at a screen? Have you ever felt an ache in your neck or back while working or studying and wondered why? It's time to learn more about ergonomic design and how it can help you work in an environment better suited to your anatomy and physiology.

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What is the new Consumer Rights Act and what does it mean for me? - CCPC Consumers

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What is the new Consumer Rights Act and what does it mean for me? - CCPC Consumers

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The new Consumer Rights Act (CRA) 2022 comes into force at midnight tonight. This new legislation will bring about a number of positive changes for consumers, including stronger consumer rights, protections and remedies across a number of key areas.

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Meat can thaw on the counter, eggs should be stored in the cupboard, and other food safety myths

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The often-used and hazardous sniff test is not a foolproof way to check if leftovers are safe to eat. It might be safer to give whatever is hiding under tinfoil at the back of the fridge a miss because when it comes to those cost-saving leftovers, there are a few rules to follow to avoid the potential of eating something that has either been stored incorrectly or is past its use-by date. For the majority of people, food poisoning is usually not that serious, but far from being simply an unpleasant experience, food poisoning has the potential to lead to long-term illness or death, making food safety a very important issue.

Storing, preparing and serving up food is awash with myths and misconceptions that can be dangerous, resulting in food poisoning. But do we really know what we're doing in the kitchen, can we prevent cross-contamination and just how should we reheat those leftovers?

To dispel some of the most confused myths about food safety, Dr Mary Lenahan, technical executive of biological safety at the Food Safety Authority of Ireland, helps to set the record straight on how we can be conscious of how we store and prepare our food.

Myth - Leftovers kept for a long time are safe to eat

"Leftovers are a great way of making the most of your budget," says Dr Lenahan, "however, if you decide to chill or freeze leftovers to keep for later, make sure that you are storing leftover food safely to reduce the risk of possible food poisoning. For example, uncooked rice and pasta can contain spores of bacillus cereus, a bacteria that can cause foodborne illness. These spores can survive even when rice or pasta is cooked. If the rice or pasta is left standing at room temperature for greater than two hours, these spores can grow into bacteria. These bacteria can then multiply and produce toxins (poisons) that can cause foodborne illness, the symptoms of which include nausea, vomiting and abdominal cramps."

To avoid this, Dr Lenahan suggests covering leftover food and storing it in the fridge at between 0-5 degrees or the freezer at -18 degrees or less within two hours of cooking. Use clean dishes and utensils for cooked food to prevent cross-contamination and throw away any high-risk food and all food scraps that have been standing at room temperature for more than two hours.

"Do not put food in the fridge or freezer when it is still hot," Dr Lenahan also advises, "as it could raise the temperature of the fridge or freezer allowing other foods already stored in the fridge or freezer to get too warm." Cool a large portion of food by dividing it into smaller amounts to speed up the cooling process and using them within two to three days if stored in the fridge or within six months if in the freezer.

When reheating leftovers, "to reduce the risk of food poisoning, food should be very hot and steaming before it is served", advises Dr Lenahan, who also urges that leftovers should only be reheated once.

[ Food myths busted: Is red wine really good for me, and coffee bad? ]

Myth - Cross-contamination doesn't happen in a fridge

Keep your fridge nice and cold and bacteria will die. For some reason this myth perpetuates throughout our homes but it's a dangerous fabrication that can lead to cross-contamination and the risk of food poisoning. In fact, most bacteria can survive the cold environment of your fridge with some, such as listeria monocytogenes, even growing in the cool and moist environment.

"Cross-contamination happens when bacteria or other microorganisms are unintentionally transferred from one object to another," explains Dr Lenahan. "Foods of most concern are those that do not require any further cooking or reheating such as chilled ready-to-eat foods including soft cheeses, smoked fish, cooked sliced ready-to-eat deli meats and cured meats, pâté from meat, vegetables or fish, pre-packed salads and sandwiches, and pre-cooked ready-to-eat shellfish."

Storing foods correctly, prepping foods and using utensils intentionally will help avoid cross-contamination. "Bacterial cross-contamination is most likely to happen when raw food touches or drips on to ready-to-eat or cooked food, utensils, or surfaces," advises Dr Lenahan.

To avoid cross-contamination, store different foods in the correct areas of the fridge. For example, it is recommended to store ready-to-eat foods such as cheese, yoghurt, cooked meats, and leftovers on the middle and top shelves with raw meat, fish, and poultry in sealed containers on the bottom shelf, so they don't touch each other or drip on to other foods.

Myth - It's okay to thaw meat on the counter

Forgetting to take the meat out of the freezer for dinner is one of those tedious conundrums of life we routinely repeat. But leaving the chicken on the counter to defrost for hours is possibly worse than not taking it out at all.

"Remember that a freezer acts as a pause button, meaning food in a freezer won't deteriorate and most bacteria cannot grow in it. But any bacteria present in the food at the time of freezing are still alive, meaning they may be revived and start growing again as the food starts to defrost," says Dr Lenahan. The best option to avoid the risk of food poisoning is simple: defrost the dinner in the fridge instead.

[ Food myths busted: Is salt so bad for us? Are calorie counts worthwhile? ]

Myth - I eat a vegetarian diet so don't need to worry about food poisoning

"While many of us associate food poisoning with foods such as meat, cheese, eggs and seafood, there are plenty of plants and plant-based foods that can be contaminated with naturally occurring toxins, viruses and parasites," says Dr Lenahan.

"High-risk foods that require little or no preparation and that do not go through a cooking "kill step" provide an ideal breeding ground for food-poisoning bacteria. High-risk foods include a range of plant-based foods and ingredients such as tofu, rice, raw sprouts, fresh fruits and vegetables, cooked lentils, pasta, beans, and chickpeas, pre-cut or pre-washed fruits and vegetables, unpasteurised fruit juices, herbs and spices, and nuts. Wash vegetables under a cold running tap and remove all soil before peeling and chopping."

When it comes to food safety, many would struggle to connect a risk with their herbs and spices, but safe food storage can prevent contamination.

Myth - You should store your eggs in the cupboard

One of life's quandaries is where to store the eggs. Your new fridge comes with a handy egg compartment, but your local household store sells rustic egg containers to proudly sit on your kitchen countertop, so which is the best option? Dr Lenahan has this food-safety riddle solved.

"Have you ever wondered why eggs are not refrigerated in retail outlets but the label on the packaging says the eggs should be stored in the fridge by consumers?" she asks. "The reason is that if eggs are refrigerated by the retailer there is the possibility that the cold eggs may become covered in condensation during transport home by the consumer. Condensation can facilitate growth of bacteria and moulds on the shell and probable entry into the egg. By keeping the eggs at a constant ambient temperature at retail level, this condensation does not occur."

With that confusing twist solved, Dr Lenahan clearly advises that "eggs should be kept in the fridge after purchase".

The point is to avoid changes in storage temperature which can lead to water condensation on the shell, promoting bacterial growth and penetration into the egg.
Myths Series

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Meat can thaw on the counter, eggs should be stored in the cupboard, and other food safety myths

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The often-used and hazardous sniff test is not a foolproof way to check if leftovers are safe to eat. It might be safer to give whatever is hiding under tinfoil at the back of the fridge a miss because when it comes to those cost-saving leftovers, there are a few rules to follow to avoid the potential of eating something that has either been stored incorrectly or is past its use-by date.

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How to patch elbows on fine knitwear, sweaters and cardigans

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How to patch elbows on fine knitwear, sweaters and cardigans

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UNTOLD: Inside The Shein Machine | Channel 4 Documentaries

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UNTOLD: Inside The Shein Machine | Channel 4 Documentaries

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30 ways to cut your energy bills as crippling winter looms

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(Image: Dublin Live)

The energy crisis is on everybody's mind right now as bills keep climbing, with suppliers announcing price hikes every week.

This week saw Energia become the latest energy supplier to increase their prices after announcing their second hike of the year. The company said that from October 7, its electricity customers will see an increase of 29% on their bills.

This will cause the average electricity customer to fork out an extra €9.82 a week, while their gas customer bills will increase by 39% or an average of €10.02 a week. Dual fuel customers will face a rise of 33% will amount to an average of €19.84 per week, Energia said
Read more: Appliance expert reveals common washing machine mistake that is costing you money
As households are preparing to face a difficult winter, there are ways you can try and prevent your bills from spiralling out of control. Here are 50 steps you can take right now to cut your energy bill.

Washing

1. Wash your clothes on 30

Set your washing machine to 30 degrees which will use around 40% les energy compared to higher settings. The higher temperature forces the washing machine to work harder which then costs more money. Most washes can be done on 30 degrees, especially towels and sheets. Tougher stains may require a higher heat.

2. Use a shorter washing cycle

Shorter washes will use less water and therefore cut down on electricity.

3. Skip the dryer

If you have an outdoor space, hang your clothes out on the line and avoid the tumble dryer. The dryer is a heavy appliance on electricity so best to avoid when possible.

4. Avoid peak times when running your washing machine

The cheapest time to run your washing machine is between 10pm and 5am. However, Dublin Fire Brigade have warned people not to turn on appliances at night while in bed. So if you do want to avail of the cheapest times, pop on your wash at 10pm when possible and stay up until it's finished (maybe one for the weekends). The most expensive time to run your washing machine is between 4pm and 7pm so if a 10pm wash doesn't suit you, simply try to avoid these expensive times.

5. Change the setting on your dishwasher

Very simple one - just put your dishwasher on an eco setting to save some money.

Heating

6. Turn the thermostat down

If you turn down the thermostat by just one degree you could save 10% on your energy bill. One degree should not make a major difference to the heat in your home. The ideal temperature range to set your thermostat is between 18 and 21 degrees.

7. Bleed your radiators

You need to bleed your radiators once a year to get the most out of your central heating. This will get rid of air trapped inside that causes warm water to stop circulating around your radiator. You will need a radiator key, which can be bought in most DIY stores, and a towel to catch any water.

8. Move furniture away from your radiator
Read more: Mum saves hundreds by ironing Nike logos onto Penneys clothes for teenage son
Don't have your sofa or other furniture up against the radiator if possible. This allows heat to circulate around the room more freely.

9. Try tin foil radiator trick

Stick some tin foil on the wall behind your radiator. This stops the heat from going into the walls and instead reflects it back into the room. This works best with reflective sticky-back aluminium foil, which you can pick in a DIY shop. However, if you want to save money, you can pick up a 450mm roll of kitchen foil in Tesco for just €1.45. It might not work as well but worth a try as it's a fraction of the price.

10. Fix draughts

Check under your doors and windows for signs of draughts entering the house. Rugs up against doors should help minimise draughts coming into the home. Weather strips are also available in DIY shops which can be used to reduce cold air coming in through doors and windows.

11. Close your curtains in the evening

This simple trick could save you a few euro and makes sense as the evenings get darker. Keeping your curtains closed in the evening could reduce heat loss by up to 17%, according to research at University of Salford.

12. Turn down the boiler temperature

Most experts recommend that boilers should be at 55 degrees for a natural gas boiler. You save roughly 6% to 8% for every 10 degrees you take it down a notch.

13. Programme your boiler

You should always programme your boiler to come on when you need it, so you're not wasting heat when you're out or asleep. For example, you should make sure your boiler is off during the day if you are at work.

Showers
Read more: Three payments that can help pay for rising gas and electric bills
14. Take shorter showers

It is recommended that showers should not last any more than four minutes, according to an expert from Irish Water. This not only will cut down on your bills but it is better for the environment.

15. Change your shower head

You may not have realised this but some shower heads are more efficient than others. Some shower head products claim to save 70% of water. Here is one that you can get for €30 ex vat.

Appliances

16. Don't have appliance on standby

If you are not using an appliance, be sure to switch it off at the wall. Appliances such as TVs, microwaves and computers are known as 'vampire devices' and are adding up to 20% on to your monthly electricity bill, according to paylesspower.com.

17. Don't charge your phone overnight

There is no need to keep your phone charging overnight. Once it is fully charged, plug it out (including the plug - this is also a vampire device). Charging your phone overnight is also a safety issue. A device charger recently caused a fire in a Dublin home and fire fighters warned: "We appeal to people not to charge devices overnight."

Cooking

18. Boil your kettle once for tea throughout the day

A TikTok hack has shown us how we can save a bit of money no matter how much tea we drink. @costoflivingcrisistips on TikTok had the clever idea to boil the kettle once a day and then use a flask to keep the water hot. They said: "Boil your kettle once a day to save money. Put three teabags in a pot of tea. Fill up your flask. Brews all day." Another idea uploaded by the account says you could fill up your flask with boiling water, then use a teabag in a cup for stronger tea.

19. Use the lid on your saucepan

Popping a lid on your saucepan will save energy by trapping the steam and heat in the pot while you cook. Using a lid uses roughly 10% less energy than leaving it off.

20. Clean your hob

If your hob is dirty it will take longer for the heat to come through. Giving your hob a good scrub will decrease your cooking time.

21. Use the microwave

The study by supermarket chain Iceland and British energy firm Utilita found the most commonly used appliance that costs the most to run is the electric cooker which can take up to €376.30 a year, the Irish Mirror reports. The microwave is the least costly appliance at just 9 cents a day which totals €35.69 annually.

22. Bulk cook in the oven
Read more: Five top tips for saving money in the home this winter
Make maximum use of your oven by cooking a few items at one time. If you have a few items in the freezer that you will eat later in the week, cook them together and then chill for another time.

23. Shut the oven door

It's tempting to pop open the oven door now and then to check on your food, however every time you do this your oven is losing heat and uses more energy to bring it back to the required temperature.

Food storage

24. Defrost food in the fridge

Use your fridge to defrost your food. Rather than using the microwave, you will save money by putting the frozen food in the fridge for a few hours.

25. Clean behind your fridge
Read more: How to prepare for a blackouts at home and ways to keep warm this winter
It is recommended that you clean behind your fridge and freezer on a regular basis. Dust building up on the condenser coils can causes appliances to slow down when cooling, meaning to takes more energy to keep food cold.

26. Defrost your freezer

Ice building up on your freezer forces the motor to work extra hard to keep food frozen. You should defrost your freezer regularly to avoid wasting energy.

More tips to save money

27. Switch energy provider

Journalist and broadcaster Conor Pope recently told Late Late Show viewers that switching energy provider every year could save you hundreds of euro. He said: "500,000 households have not switched, every single one of those households is wasting money. I'm not talking 50 quid, or 70 quid - they're all wasting up to €1,000 a year."

"Because the way the business works is when you move from company A to company B, they give you a discount of up to 40% for the first 12 months. But if you don't move after the 12 months, you go back up to paying the standard rate which is 40% higher.

"It's not tricky to switch electricity or gas."

Daithi O'Se put Conor's advice to the test and saved €450 on his bill.

28. Check for grants

There are grants available to improve the energy efficiency of your home. The Sustainable Energy Authority of Ireland (SEAI) administer these grants. You can find more here.
Read next:
29. See if you are eligible to claim benefits

The Household Benefits Package (HBP) helps with the cost of your electricity or gas bill and the TV licence. More information can be found here.

30. Get energy debt advice

If you're in debt, don't suffer in silence. The Money Advice and Budgeting Service (MABS) is a free and confidential service for people who are having problems with money management and debt. MABS money advisers provide advice and practical help to people to review their debts, deal with their creditors and work out solutions.

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30 ways to cut your energy bills as crippling winter looms

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The energy crisis is on everybody's mind right now as bills keep climbing, with suppliers announcing price hikes every week. This week saw Energia become the latest energy supplier to increase their prices after announcing their second hike of the year.

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What does a clean skewer look like when baking?

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Umami: You never say its name, yet you taste it every day

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Imagine if suddenly there were five cardinal directions, Snow White had the company of eight dwarves, or there were thirteen months in the year? What if a number that seemed fixed forever is augmented by a quality or quantity that had been hiding in plain sight all along?

Sweet, bitter, salty, sour - and umami

Something like that happened in the culinary sciences not too long ago. For most of history, humans knew and named no more than four taste qualities: sweet, bitter, salty, and sour. But the human tongue distinguishes a fifth one, which remained unknown and unnamed until Kikunae Ikeda, a chemistry professor at the Imperial University of Tokyo, identified it in 1908.

Ikeda was intrigued by the dominant taste of dashi, a Japanese soup stock, which according to him was unlike any of the four basic tastes. He took the stock's main ingredient, a seaweed named Laminaria japonica, managed to isolate its principal taste substance, and named it "umami" (from umai, "delicious" in Japanese).

So, what does umami taste like? It has been described as meaty and savory, but it's a complex and subtle taste, even in high concentrations. In fact, umami is more of a helper flavor, enhancing the saltiness or sweetness of other foods, which explains why it has remained under the radar for so long.

Umami comes from molecules found in meat (inosinate), plants (guanylate), or both (free glutamate). Some processes like aging and fermenting create free glutamate, bringing out the umami flavor. (Think: cured meats or cheeses.) But umami is also strongly present in mushrooms, seafood, and tomatoes. The latter points to why ketchup is such a popular condiment: its umami-ness acts as a flavor enhancer.

Interest took off only after 1980

Although umami was discovered in the early 20th century, it wasn't until its later decades that the concept made inroads outside Japan. In the West, scientific interest in umami took off only after 1980. (See the graph.)

But as the map shows, umami has a global presence and a long history. Take for instance garum, a fermented fish sauce that was ragingly popular throughout the Roman Empire. One of the most intriguing "known unknowns" from antiquity is the exact composition of this Roman condiment, a distant ancestor to both Worcestershire sauce and ketchup.

Other more contemporary umami-rich foodstuffs across Europe include selyodka (or Russian salted herring), Poland's kielbasa sausage, and yeast extracts like Marmite, which has been dividing opinion in the UK since 1902.

Anyone for dried alpaca meat?

In Africa, umami flavors find expression in foods like dawa dawa, a West African locust bean product, or shito, a shrimp paste popular in Ghana. Other fish-based umami foods can be found across Asia, such as shutki, a dried fish dish popular in Bangladesh, or prahok and tuktey, a fish paste and fish sauce from Cambodia.

Tomatoes are found the world over, but this umami-esque vegetable finds its origin in South America, as does charqui, dried alpaca meat from Peru. Higher up in the Americas, there's Mexico's mole sauce as well as bacon, barbecue sauce, and gravy in the U.S.

As it turns out, umami is no unknown stranger at our table, but an old and frequent guest. We'll remember that, next time we ask to pass the ketchup.

Strange Maps #1160 Got a strange map? Let me know at [email protected] . Follow Strange Maps on Twitter and Facebook.

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Umami: You never say its name, yet you taste it every day

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Imagine if suddenly there were five cardinal directions, Snow White had the company of eight dwarves, or there were thirteen months in the year? What if a number that seemed fixed forever is augmented by a quality or quantity that had been hiding in plain sight all along?

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Cost of living: The price of women's clothing is increasing much faster than men's - here's why

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Everyone in the UK is feeling the pinch from rising prices, but the pain is not being felt evenly.

Women face larger price hikes than men in categories like clothing and toiletries, according to Sky News analysis of data from the Office for National Statistics (ONS).

Womenswear prices have increased 37% over the last five years, while menswear has gone up by 25%.

This has far outpaced wages, which are only 20% higher than they were in early 2017.

Explore how much more expensive different items are by clicking on the outfits below.

What about other womenswear? Bras have gone up in price about as much as wages, but knickers are more expensive, costing on average 37% more than five years ago.

The picture for accessories is mixed. Necklaces are cheaper than they were in 2017, but a handbag is 34% more expensive.

Toiletries traditionally bought by women have also experienced blockbuster inflation. Nail varnish and perfume both cost more than 40% more than they did five years ago.
Are retailers discriminating against women?
Rising material costs and supply chain bottlenecks have pushed up the cost of all clothing. So, why have womenswear prices gone up so much more?

Anita Balchandani, senior partner at consultancy firm McKinsey, says it's because retailers can increase these prices more without losing customers.

"Womenswear has increased well ahead of menswear potentially [as a] result of expectations around demand resilience in the face of price increases," she says, adding that trends in women's fashion tend to move on more rapidly as well.

"Typically the womenswear catalogue has a greater share of newness relative to core continuity lines."

Kayla Marci, market analyst at retail intelligence platform EDITED, says that customers haven't been deterred by higher prices yet.

"That could be due to the post-pandemic revenge spending phenomenon where, after being indoors and wearing sweatpants for so long, people are meeting up with friends again and looking to buying new outfits," she says.
Revenge spending fuels demand for jeans and heels
Jeans are one of the items increasing most in popularity since pandemic restrictions lifted.

Buying non-branded jeans will set you back 79% more than it would in 2017, according to ONS data. Branded jeans have seen more moderate price rises.

Ms Marci says that demand for heels and leather is also on the rise, as people switch lockdown loungewear for more fashionable items.

Premium brands are pushing up prices the most. Inflation in the luxury sector is more than 25 times higher than in the mass market, according to data from EDITED.

"Luxury brands have been lifting their prices to offset price increase in raw materials, to become more exclusive and counterbalance poor results during the pandemic," says Ms Marci.

But as households are increasingly squeezed by rising fuel and food prices, how will demand hold up?

Ms Balchandani says people buying mass-market brands are disproportionately squeezed by price rises in other sectors.

"In the immediate term demand is likely to hold, but further into the year we expect to see some pressure," she says.

"Optimism is receding - consumer sentiment in the UK is now down to where we were when at the start lockdown."

Read more:
See how much your spending has increased
Five ways the cost of living crisis could be eased
The team is a multi-skilled unit dedicated to providing transparent journalism from Sky News. We gather, analyse and visualise data to tell data-driven stories. We combine traditional reporting skills with advanced analysis of satellite images, social media and other open source information. Through multimedia storytelling we aim to better explain the world while also showing how our journalism is done.

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Cost of living: The price of women's clothing is increasing much faster than men's - here's why

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Everyone in the UK is feeling the pinch from rising prices, but the pain is not being felt evenly. Women face larger price hikes than men in categories like clothing and toiletries, according to Sky News analysis of data from the Office for National Statistics (ONS).

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Children's portion sizes

As parents we all want to make sure that children are getting the right amount of nutritious food to help them to grow, learn and play.

Children's appetites vary from day to day. They depend on the child's age, whether they are going through a growth spurt and how physically active they are. The best thing to remember is small tummies need small servings of nutritious food to create healthy habits that last a lifetime.

In the videos below dietitian Sarah Keogh shows how much food you should give adults and children of different ages for breakfast, lunch, dinner and snacks.

1. Start the day with a good breakfast

It's important that children have a breakfast in the morning. Wheat biscuits or flaked cereals are good choices with milk and a piece of fruit. In the video Sarah shows us what to give to a child aged 1-2, 3-4 and older kids.

2. Lunch can boost your child's nutrient intake

Lunchtime is a chance to get those important nutrients in to fuel your child for the rest of the day. Healthy food in the right amounts will give them energy and help them concentrate throughout the afternoon. Watch the video for examples of how much lunch to serve to your kids.

3. Encourage healthy habits at the dinner table

Our evening meal is a great time for the family to sit down and enjoy a meal together, and you'll feel better knowing everyone is eating the right amount of food for them. Family mealtimes also allow you to lead the way, when your child sees you eating lots of different foods, they are more likely to do the same.

4. Snacks are important

Snacks are a very important part of the diet for young growing children and most children are going to need two to three healthy snacks every day. Small snacks can provide the energy they need to keep them going between meals. On the other hand, if you have a fussy eater, one reason could be that they're having too many snacks, or their snacks are too big. Avoid relying on ready-made or processed bars and snacks as they can be very high in sugar. It is best to choose unprocessed snacks. In this video Sarah shares lots of healthy snack ideas for children of different age groups.
Here are some more ideas for healthy snacks.
5. Start with your plate

If you are getting confused about portion sizes, a good place to start is the size of your plate. An adult's plate should roughly be the size of your outstretched hand, and a child's plate should be half that. And younger children find it easier to feed themselves if they use child-sized cutlery.

6. Make sure they eat a variety of foods

Children should get a variety of foods over the course of day. Roughly:

One third of fruit and veg

One third of starchy foods like bread and potatoes

One third of dairy (milk, cheese and yogurt) and protein (meat and fish).

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As parents we all want to make sure that children are getting the right amount of nutritious food to help them to grow, learn and play. Children's appetites vary from day to day. They depend on the child's age, whether they are going through a growth spurt and how physically active they are.

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Pricewatch: How we've learned to love own-brand products

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Pricewatch: How we've learned to love own-brand products

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Chopping and basic knife skills - Kids’ Kitchen | BBC Good Food

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Chopping and basic knife skills - Kids’ Kitchen | BBC Good Food

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Learning how to hold a knife and cut ingredients safely is a fundamental cooking skill. BBC Good Food’s Kids’ Kitchen videos, recipes and advice will guide you and your children through essential skills.

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The modern Irish father: Daddy’s home, but does that make him a better parent?

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Centers for Disease Control and Prevention

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If chicken is on your menu, follow these tips to help prevent food poisoning.

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The Global Nutrition Epidemic of ‘Hidden Hunger’

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Historically, the World Health Organisation defined malnutrition as a lack of caloric or protein intake. Its impact was apparent and devastating with infants and children not having enough food to eat, leading to stunting and wasting, and even death from extreme hunger. With about 17% of the world population being underweight and 45% of deaths among children under five being linked to malnutrition, this is still a problem in some parts of the world. Today, we also face a new, less visible form of malnutrition, 'hidden hunger' - enough calories but too few micronutrients.1

Some still define malnutrition as undernutrition, but it also includes overnutrition leading to overweight and obesity, often in combination with an inadequate intake of vitamins or minerals. This combination of overnutrition and undernutrition is called 'the double burden of malnutrition'. Likewise, hidden hunger is not only seen in low resource countries, but is a global trend, with the rise of extreme shifts in diets worldwide. An estimated 2 billion people worldwide suffer from a chronic deficiency of micronutrients, with far-stretching consequences. To understand how hidden hunger can impact us all, let's take a closer look at the most prevalent form of micronutrient malnutrition: iron deficiency.

The impact of iron deficiency

Mild iron deficiency impairs intellectual development in young children, while more severe cases like iron deficiency anaemia is associated with an increased risk of serious morbidity, poor motor and mental development in children, reduced work capacity in adults, poor pregnancy outcomes and impaired immune function.

Today, iron deficiency anaemia is estimated to affect 1.2 billion people worldwide and remains one of the leading causes of disease burden in low- and middle-income countries. In Africa, the number of children under five suffering from anaemia is even 60% in 2019. This is related to the broader issue of equity and lack of access, as for many low-income populations, affordable foods often lack in many nutrients. This is apparent in Sub-Saharan Africa, where iron rich foods are not diet staples, due to lack of access and affordability.

A hospital worker distributes food for anaemic mothers and children at Maradi regional hospital. Maradi, Niger. Giles Clarke/Getty Images

Menstruating women are also more susceptible to iron deficiency anaemia as they lose iron through menstrual blood loss, and there may not be enough iron in their diet to balance this blood loss. Young children, during periods of rapid growth, are also susceptible to iron deficiency anaemia if they are not exposed to iron-rich foods in early life. This is particularly the case for children born to iron-deficient mothers.

A cause for global concern

Iron deficiency anaemia is not a problem confined to the low-income regions. High rates of iron deficiency and iron-deficiency anaemia are still prevalent in resource-secure countries and are often overlooked. Worldwise, one-third of women and 40% of children under five suffer from anaemia. With a rise in processed food consumption, modern diets often lack the nutrients our bodies require. In the UK, for example, about 70% of our diets are made up of processed or ultra-processed foods.

Diets that are thought to be 'healthy' - if improperly considered - may also lack adequate nutrition. For instance, with the growing popularity of exclusive plant-based diets, some key nutrients may often be overlooked - particularly nutrients that are more bioavailable in animal products, like iron. The most iron-rich foods are animal-based protein (e.g. liver, red meat, sardines, oysters, mussels and clams), while our body's absorption of iron is lower from plant-based sources. Of course, adequate iron nutrition can be secured through plant-based sources, however, plant-based eaters must take care to diversify their diet with nutritious iron sources such as dark leafy greens, dark orange veg (such as carrots and sweet potatoes), bread (especially sourdough), beans and pulses. Iron from plant sources that is ingested together with vitamin C rich foods (such as peppers and strawberries), is also better absorbed by the body. Unfortunately, other dietary choices can inhibit iron absorption. For example, meals taken in combination with coffee, black tea or alcohol will reduce iron absorption.

Holistic view of nutrition

So, while many populations may be at less risk of undernutrition today, hidden hunger is increasingly present. Unfortunately, this does not simply come down to good and bad food choices. It's vital to not only look at nutrition through a singular lens. To improve nutrition status, we must look at our overall diet and lifestyle choices. Are we getting enough sleep, drinking enough water and eating a varied diet? Are we eating foods, such as probiotics like fermented foods (yoghurt, sourdough, kimchi), that benefit our gut microbiome? This is also of importance for absorption of some important nutrients. However, this also ties into the ethics of access to food, where in resource poor settings these foods or lifestyle choices are often not accessible.

Iron deficiency anemia shown in red blood cells at 400X. Due to lesser amounts of hemoglobin, the cells have an abnormally large "central pallor" (transparent center).

Innovations against iron malnutrition

These modern forms of malnutrition are a threat to our global public health and future prosperity. Luckily, there are exciting initiatives against iron malnutrition that are beneficial to both low-income and resource-secure regions.

Iron Supplementation

Older forms of iron supplements were not well-absorbed by the body (less than 10-20% absorption), with the majority of the iron passing through the intestine unabsorbed, where it can cause some side effects such as constipation or diarrhoea. Constipation can decrease food intake and diarrhoea can exacerbate nutrient loss, both contributing to higher levels of malnourishment. New forms of iron supplementation are more readily absorbed or better-tolerated by the body, and are being developed and tested in clinical and field settings. IHAT (Iron Hydroxide Adipate Tartrate), for example, attempts to mimic natural food iron found in plant and animal sources. There are novel forms of iron application, like intravenous iron* for the more severe cases of iron deficiency anaemia.

Iron Fortification

Scientists are also developing novel home and food fortification strategies, specifically targeting low resource regions. These include the use of multi-micronutrient powders, single-dose packets of vitamins and minerals in powder form that can be sprinkled onto any ready-to-eat food. These powders readily increase the micronutrient content of a child's diet without changing their usual dietary habits. Prebiotic compounds have recently been shown to be useful when added to iron formulations to increase absorption of fortificant iron and alleviate the gastrointestinal side-effects of unabsorbed iron in the gut.

Biofortification

Biofortification is also a promising strategy, looking at fortifying staple crops through selecting varieties with increased content of particular micronutrients such as vitamin A in golden rice. This new technology looks at using agronomic practices to increase nutrient levels of crops during plant growth. For example, HarvestPlus is developing new more nutritious varieties of staple food crops with higher amounts of vitamin A, iron or zinc. Biofortification may offer alternatives for populations where supplementation and traditional fortification are limited.

The driving forces behind malnutrition are many and nuanced. The consequences are not only immediate, but also impact the prosperity of future generations with hidden hunger and the double burden of malnutrition inhibiting adequate development. There needs to be a shift in our dietary focus on adding in more variety (legumes, nuts, seeds, grain, fruits, vegetables and nutrient-rich animal-sourced foods) to alleviate micronutrient deficiencies. Variety is also crucial, because while iron is one form of micronutrient malnutrition and often a cause of hidden hunger, there are many other nutrients lacking in populations today such as vitamin A and iodine deficiency. Together with healthier diets, there are many exciting modern innovations that help tackle both traditional malnutrition, hidden hunger and the double burden of malnutrition.

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The Global Nutrition Epidemic of 'Hidden Hunger'

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Historically, the World Health Organisation defined malnutrition as a lack of caloric or protein intake. Its impact was apparent and devastating with infants and children not having enough food to eat, leading to stunting and wasting, and even death from extreme hunger.

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Kinder chocolate factory told to shut over salmonella cases

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On Wednesday, Europe's health agency said it was also looking into dozens of suspected cases of salmonella linked with eating chocolate in at least nine countries including the UK, Germany, France and Belgium.

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Kinder chocolate factory told to shut over salmonella cases

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On Wednesday, Europe's health agency said it was also looking into dozens of suspected cases of salmonella linked with eating chocolate in at least nine countries including the UK, Germany, France and Belgium.

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Urgent recall alert for Kinder Surprises and Easter eggs

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Urgent recall for Kinder Surprises and Easter eggs over fears 'contaminated' treats could make kids vomit

Range of Kinder Surprise chocolate products have been pulled from the shelves

The items have been contaminated with Salmonella and are not safe to eat

Anyone who purchased the items can return to the place of purchase for refund

Easter eggs and chocolate have been urgently recalled over concerns the Kinder Surprise treats are contaminated with salmonella.

Manufacturer Ferrero Australia is pulling the following products from the shelves: Kinder Easter Basket 120g (6x20g)​, Kinder Mini Eggs Hazelnut 100g, Kinder Surprise Maxi 100g and Kinder Surprise Maxi - Natoons 100g.

Anyone who has already purchased the items is warned to 'not eat this product' and return it to the place of purchase for a full refund.

The extremely popular kid's treats are available for sale at major supermarket chains including Coles, Woolworths, Target, Kmart, Big W, IGA, various petrol stations and more.

Food Standards Australia and New Zealand said the affected chocolates are made in Belgium.

This means the Italian-produced 'Kinder Surprise 20g single and three-pack eggs in white, blue and pink varieties sold in Australia are not affected.'

'All other Ferrero products, including other Kinder products, are not affected by this recall.'

If consumed, salmonella or microbial contamination can cause severe illness including nausea, vomiting, abdominal cramps, diarrhea, fever, chills, headaches and even blood in the stool.

Cross contamination from raw meat, poultry or eggs is often the cause of the infection.

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Urgent recall alert for Kinder Surprises and Easter eggs

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Range of Kinder Surprise chocolate products have been pulled from the shelves The items have been contaminated with Salmonella and are not safe to eat Anyone who purchased the items can return to the place of purchase for refund Easter eggs and chocolate have been urgently recalled over concerns the Kinder Surprise treats are contaminated with salmonella.

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https://www.irishtimes.com/life-and-style/food-and-drink/cooking-and-shopping-how-to-save-money-when-preparing-meals-1.4836155?utm_source=dlvr.it&utm_medium=facebook&fbclid=IwAR3QmQlua9qv9_ejBztM-fL3IGw1-tDHtV57HBHkr44u6qWHYtPLAKyolvo

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https://theconversation.com/amp/scurvy-is-it-really-making-a-comeback-in-the-uk-124841

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https://m.independent.ie/world-news/personal-trainer-29-died-after-making-caffeine-drink-equivalent-to-200-cups-of-coffee-41403498.html?fbclid=IwAR1x6CWpzddTWIvS9Hrqk1_QBG-xPo8b1ivc4ujnGFdziphBMMYmPdnr65Y

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https://m.independent.ie/irish-news/fears-for-thousands-after-ecoli-found-in-rural-irish-water-supplies-41370161.html

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Our constitution reinforces gender stereotypes??

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Our constitution reinforces gender stereotypes??

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What to do with Article 41.2? 'It hasn't actually contributed anything. It's never been a help'

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It has no legal significance and the idea of changing it has been kicking around for almost 30 years - but it's still unclear what's going to happen to the Constitution's most contentious article.

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A church harvest supper at a village pub ended in tragedy when one of the congregation was killed and 31 others suffered food poisoning after eating a shepherd's pie filled with mince that had been incorrectly prepared by a rushing chef.

Elizabeth Neuman, 92, repeatedly vomited after eating the pie and died while other parishioners became "unpleasantly ill" and three of those attending only escaped because they were vegetarians, Reading crown court heard.

The cook, John Croucher, who at the time was head chef at the Crewe Arms in the Northamptonshire village of Hinton-in-the-Hedges, was given a four-month jail sentence, suspended for 12 months, after admitting a charge of contravening food regulations.

Defending himself in court, Croucher, 40, said: "I hate to say it, I really hate to say it, but I think I was rushed. I was rushing." He said he had worked in kitchens for 20 years and was now "a better chef" because of the "horrible, horrible circumstance".

He added: "Remorse is an understatement. This is something I will never forget. Because of it, I am a better chef and it is just a shame the cost of it had to be what it was."

The judge, Sarah Campbell, said: "On 8 October 2018, 35 villagers went to the Crewe Arms for a harvest meal. Thirty-two people ate the shepherd's pie. A healthy and well person died of a gastrointestinal haemorrhage induced from vomiting. No sentence I pass can reflect the loss caused to the family.

"Croucher was the chef that night. The mince was not cooked properly and was placed into a pan with iced water. Croucher needed to leave, so put the mince in cling film and put it in the fridge overnight. Having left it, he cooked it again and added warm mashed potato. He did not take the temperature when it was served."

The court was told that members of the Holy Trinity church congregation did not want retribution against the pub, its landlord, Neil Billingham, or Croucher, who no longer works there.

But the judge raised concerns about the pub's record, saying: "The Crewe Arms is an important pub to the local community. I have read many references from members of the community. They have all said that this was a one-off mistake but looking at the evidence this was not a one-off mistake.

"The pub should have been taking steps to be improving. Inspections in 2015 gave it three stars and in 2017 gave it only a one star."

Defending Billingham and his company, the Bobcat Pub Co, Christopher Hopkins told the judge: "You will see that Billingham went to local residents who were affected shortly after, apologising for the incident. He also asks me to express his condolences to the Neuman family on his behalf."

Billingham, of Northampton, who admitted three charges of contravening food regulations was fined £9,000 and ordered to pay £1,000 court costs. His company was fined almost £3,000.

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Chef sentenced after one killed and 31 left ill by undercooked shepherd's pie

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A church harvest supper at a village pub ended in tragedy when one of the congregation was killed and 31 others suffered food poisoning after eating a shepherd's pie filled with mince that had been incorrectly prepared by a rushing chef.

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Eating with your eyes: how colour impacts our psychology and relationship with food - Food Matters Live

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We probably aren't aware that when we go out for a meal, whether in a fine dining restaurant, café or coffee shop, the décor and tableware have been carefully chosen to affect not only the amount and type of food we eat, but also to encourage us to eat hurriedly or leisurely. People have psychological reactions to colours, which influence everything from how long they stay and how much they order.

Subconsciously, colour affects all our senses and colours have an important effect on our appetite and the food we choose - they can make us feel hungry, sad, happy, relaxed or energetic.

Dining areas are greatly influenced by colour. The choice of colours can affect consumers' perceptions and choices of foods. There's no doubt that certain colours are more appetising than others. Bright red for instance, excites and stimulates the appetite and encourages people to eat more; green imparts a feeling of cheerfulness and a relaxing atmosphere; it's also associated with nature and inspires diners to eat healthy, well-balanced foods and to spend more time at a restaurant; that's why it's the most used colour for health-based restaurants.
Orange stimulates the appetite, has an exhilarating effect and indicates informality, which is why some fast-food chains use orange in their restaurants, along with yellow to encourage people to eat quickly and leave; bright yellow stimulates and suggests sunshine, so is particularly appropriate for breakfast; blue, on the other hand, is an appetite suppressant, so serving food on a blue plate is helpful for dieters. This hue is generally associated with relaxation, so coffee shops often have a blue décor and formal restaurants also use it, or soft shades, resulting in longer stays.

It's not a good idea to serve white and beige foods on the same colour plates as the food appears bland and boring. Research has shown that diners are less satisfied and inclined to overeat. But serving contrasting colours on white plates , such as a strawberry dessert, makes it taste sweeter and more intense.

Award winning, Canadian based graphic designer, Ashley Anastasia Howell of Avid Creative, specialises in advising the food and beverage industry on menu psychology, branding and design.

"I am so fascinated by this topic because it is interesting to understand our subconscious and how we react by the colours we see. ", says Howell. "Most people, including myself, are unaware of how much a colour or 'chromatics' can influence reaction and trigger our appetites; red and green marketing induces larger and healthier appetites. The popularity of fast-casual restaurants suggests the targeting of a new generation who really focuses on quality food, all while having fast food service.

"So, does colour really matter? Greens and blue are more targeted to healthier and fresher foods. So the perception is in line with the style of the restaurant. Whereas, red can be a little more indulgent and impulsive, which may not have the right message when you're targeting a healthy and ingredient conscious market. Colour blindness is a good example of how colour can affect the perception of food. If you or I were colour blind and do not see food in the full colour spectrum, this may result in the food looking less appealing. "

The last few years have seen the emergence of the 'Dine-in-the-dark' or 'Dans le noir' restaurants where diners eat and drink in total darkness. Because visual cues play a critical role in our perception of flavour and in the control of our appetite, it transpires that diners can find it difficult to distinguish between flavours in the absence of visual signals.

Chef and food writer, Kevin Ashton has cooked in 5 star hotels around the world He's also cooked for Her Majesty Queen Elizabeth II, US President George H. W. Bush and Hollywood celebrities. "Many chefs and restaurateurs are only just beginning to understand the importance of colour and the impact it has on their customers.", he says. "Matching the colour to the aim of the restaurant can be very useful. There is much more research to be done, not just on the colour schemes, but on the vista a restaurant may have. Does a sea view looking out onto the harbour make customers believe all the seafood must be brought in from local fishermen? And not just the vista; I can say from my own experience that the smell of fresh sea air can increase appetite. Tuning into customers' senses is an intriguing subject".

The same rules apply to food packaging, where colour influences our purchasing decisions and has a great impact on the choice of foods we decide to buy. Red, a warm colour which dominates the food marketing industry attracts attention. Warm colours complement each other, hence there's plenty of red-yellow or red-orange food branding.

Health and organic foods are likely to use green as the major colour, as it suggests goodness, freshness and wellbeing. Purple, used by a long established much loved English chocolate brand signifies luxury and quality.

When it comes to drinks, their colour affects how sweet or bitter they taste. Adding different food colours, but not changing the flavouring, changes the taste in distinct ways. For example: for orange juice, the brighter the orange colour, the sweeter we think it is. Adding dark red colouring makes a strawberry drink taste sweeter than a lighter red form of the same drink; while a light green coloured drink seems to taste sweeter than a dark green one.

We associate different foods with particular colours. When a leading brand of tomato ketchup introduced a green version, it wasn't a success, as consumers thought it didn't taste like the usual red ketchup even though the formula was identical. Also unsuccessful was the launch of a colourless cola by a major drinks company - this was attributed to the fact that people associate different colours with different tastes and consumers reported that it tasted like lemon lime soda, yet neither of these flavours were included in the ingredients!

The last words must go to Marcus Gavius Apicius the 1st Century Roman gourmand, who reputedly conceived the phrase 'We eat first with our eyes'. A growing body of scientific evidence confirms just how true this is.

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Eating with your eyes: how colour impacts our psychology and relationship with food - Food Matters Live

# data[].attributes.attachment_link.description
We probably aren't aware that when we go out for a meal, whether in a fine dining restaurant, café or coffee shop, the décor and tableware have been carefully chosen to affect not only the amount and type of food we eat, but also to encourage us to eat hurriedly or leisurely.

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Chef sentenced after one killed and 31 left ill by undercooked shepherd's pie

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Chef sentenced after one killed and 31 left ill by undercooked shepherd's pie

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So how tasty (and how healthy) is the vegan burger McPlant,

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McDonald's is launching the new McPlant across 250 restaurants on Wednesday

Ahead of the official launch, McDonald's trialled the product in Coventry

Barney Calman and Eve Simmons were invited to a special preview of the burger

Here Barney and Eve argue whether pea protein is a good substitute for beef

On Wednesday, McDonald's will begin the nationwide rollout of its first vegan burger. The McPlant will be available in 18 cities and 250 restaurants, becoming a permanent part of McDonald's menus everywhere from January.

The chain quietly began a trial run a few weeks back, serving it to customers in its Coventry branches, and burger fans have already been flocking there to try it, with many taking to social media to give their overwhelmingly positive verdicts.

'No I didn't just drive 30 miles to try Maccas' new #McPlant, why'd you ask?' tweeted one, alongside a picture of said burger and many thumbs up.

'Yesterday I had my first-ever #McPlant burger and now I can't stop thinking about it,' exclaimed another.

The McPlant is based on the McDonald's Quarter Pounder with Cheese Deluxe, but contains a patty developed in collaboration with vegan meat-alternative brand Beyond Meat to taste just like its real beef burgers. Like all Beyond Meat patties, it's made from a pea and rice protein-textured 'mince' combined with starches, colouring and flavouring (naturally derived from ingredients such as beetroot, but highly processed).

The vegan 'cheese' is a combination of coconut and other oils, and emulsifiers.

The vegan burger sauce has been 'taste matched' to the tangy mayonnaise used in McDonald's chicken sandwiches.

On Friday, McDonald's invited MoS Deputy Health Editor Eve Simmons and me to try it at its North London headquarters.

And I can confirm that it tastes EXACTLY like the real thing.

I have to admit, when I heard rumours that McDonald's was developing a plant-based burger, I was intrigued. I don't eat meat - I haven't for the past six years. I got fed up with reading horror headlines about beef products containing ground-up horses and chickens labelled organic actually being from battery farms. I'm not alone: figures show British meat consumption has dropped by 17 per cent over the past decade.

Half a million people signed up to Veganuary this year - spending January eating a purely plant-based diet. The one thing I really miss, though, are burgers - and in particular, McDonald's. Its Double Cheeseburger was my go-to.

McDonald's has turned up late to the fake-meat party. Something of a novelty a few years back, beef-a-like patties can be found everywhere from Burger King to Harvester. McDonald's took its time to get the formula right 'so it tastes like a McDonald's burger,' explained its food technologist as she prepared our McPlants.

It was worth it: the McPlant hits all the McDonald's sweet spots - the ratio of bun to burger, the sweet tang of the ketchup and sauce, the shredded lettuce and little bits of onion, and those gherkin slices.

Eve was less impressed. 'Bland,' was her verdict. 'It doesn't taste like beef. Gristly yet melty. The only thing that was really like the original is the sauce.'

She claims she likes McDonald's burgers usually, but admits, despite being a meateater, she can't remember when she last had one. So I'm not convinced by her appraisal.

More to the point, Eve is one of the first British journalists to sample Beyond Meat's burgers - interestingly, it launched its fake-meat patty a few years back at technology trade show CES, in Las Vegas, which she was covering at the time. She was unimpressed then, and remains so.

To check whether I was imagining just how convincing the McPlant is, I decided to forgo my vegetarianism and ordered a Big Mac and a Quarter Pounder. The Quarter Pounder patty, interestingly, has a far meatier chargrilled taste than the Bic Mac patty.

Flavour-wise, I think you'd be hard-pressed to tell the difference between the Big Mac and the McPlant. With the McPlant you could also be doing your health a favour: at just 450 calories, almost 200 fewer than the meat version, it's practically diet food.

As we've highlighted in the past, this isn't always the case with vegan alternatives. For instance, trendy burger chain Honest Burgers does a bacon plant burger - also made with a Beyond Meat patty, albeit a far larger one than in the McPlant - and the fake bacon slices tot up to almost 1,000 calories. And that's before you add chips.

Pea-protein mince is naturally pretty dry, and Beyond Meat creates juiciness by adding coconut oil. This means, in the case of Honest Burger's bacon plant burger, the chunky patty has just as much fat as the meaty version - at 14g, this is three-quarters of a woman's and half of a man's daily recommended allowance of saturated fat. It also contains 14g of sugar, almost half your daily recommended allowance.

By comparison, the McPlant contains 6.6g sat fat, half the amount in the meat version, and 19g of protein, just 5g less than a beef one. The two and a half teaspoons of sugar will, mostly, come from the condiments and bun - sugar is third on the list of bun ingredients, after flour and water.

The most mysterious thing is the high fibre content. Beyond Meat burgers are usually low fibre, but the McPlant has almost 5g of fibre, roughly the same as a small bowl of porridge, contributing to the 30g a day recommended.

This is almost double the amount of fibre found in a standard McDonald's Quarter Pounder or Big Mac - which include just as much bun, if not more, and garnishes - so it must be a modification to the patty.

McDonald's remains tight-lipped about its exact formulas.

Of course, I understand that to a red-blooded meat eater this all might sound revolting, but along with the McDonald's partnership, in February Beyond Meat signed a deal with Yum! Brands, which owns Pizza Hut, KFC and Taco Bell, meaning these products will be in the majority of fast-food chains fairly soon. So it looks ever more likely that fake meat will be a permanent fixture on menus.

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So how tasty (and how healthy) is the vegan burger McPlant,

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McDonald's is launching the new McPlant across 250 restaurants on Wednesday Ahead of the official launch, McDonald's trialled the product in Coventry Barney Calman and Eve Simmons were invited to a special preview of the burger Here Barney and Eve argue whether pea protein is a good substitute for beef On Wednesday, McDonald's will begin the nationwide rollout of its first vegan burger.

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https://www.rte.ie/brainstorm/2021/0610/1227250-children-housework-ireland/?fbclid=IwAR1Vsd6KIrrXddMkW1UZcmiA09lUF3GasMzQXPFCZiKII4OiWdZ8IsZAo2M

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Is upcycling the answer to our waste problem?

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Is upcycling the answer to our waste problem?

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Is upcycling the answer to our waste problem?

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Opinion: It's time we started thinking about waste management more creatively in Irish society and not just try to hide it As children, we are encouraged to clean up, put it in the bin and to throw things away. But there is no "away" and we've forgotten this.

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UN report shows Irish binning food at rate of 110kg per person

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Irish households and cafes are dumping food at a rate of more than 100kg per person every year in careless practices that are adding to an international food waste crisis.

A UN report found 17pc of all food produced worldwide goes uneaten - twice as much as previously thought.

That means pointless use of energy and other resources in growing, processing, packaging, chilling, transportation and disposal.

The squandered energy is responsible for up to 10pc of global greenhouse gas emissions and it increases food costs, making matters worse for billions of people who go hungry or exist on inadequate diets every year.

The research was carried out by the UN Environment Programme (UNEP), which is monitoring progress on the commitment made by UN members in 2015 to halve food waste by 2030.

Lack of reliable data, however, is hampering the exercise. UNEP scrutinised 54 countries and found only 14 had food waste data considered accurate with a high level of confidence.

Ireland was given a medium rating, with figures showing 55kg of food dumped per head of population by households every year and 56kg per head thrown out by restaurants.

No data was available for food discarded by Irish shops.

Worldwide, UNEP estimates 931m tonnes of food waste was generated in 2019, with 61pc from households, 26pc from food service and 13pc from retail.

This is happening while 690 million people suffer hunger and three billion can't afford to eat a healthy diet - numbers expected to rise because of the impact of Covid.

UNEP executive director Inger Andersen said the negative effects of food waste made action crucial.

"Reducing food waste would cut greenhouse gas emissions, slow the destruction of nature through land conversion and pollution, enhance the availability of food and reduce hunger and save money at a time of global recession," Ms Andersen said.

"If we want to get serious about tackling climate change, nature and biodiversity loss, and pollution and waste, businesses, governments and citizens around the world have to do their part."

Ireland's Waste Action Plan, launched late last year, backs the commitment to halve food waste by 2030.

Research by the Environmental Protection Agency's Stop Food Waste initiative found bread was the number one food product dumped by Irish households. It offers tips and advice for consumers to help prevent such waste.

Meanwhile, the Food Cloud and other food bank initiatives are working with shops to redistribute unsold food to people in need before it goes out of date.

The Department of Agriculture and Food has recently invited applications to the Rural Innovation Development Fund for projects aimed at tackling food waste.

Irish Independent

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UN report shows Irish binning food at rate of 110kg per person

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Irish households and cafes are dumping food at a rate of more than 100kg per person every year in careless practices that are adding to an international food waste crisis. A UN report found 17pc of all food produced worldwide goes uneaten - twice as much as previously thought.

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How supermarkets trick us into buying unhealthy food, and what we can do about it

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Do you ever look up at those signs hanging over the aisles in supermarkets to see how you might possibly get the last three last things you need without going back to the start of the dreaded racetrack?

If you're anything like most people, you probably begin shopping in quite an orderly fashion. With grim determination you make it through the "decompression zone" - that no-man's land of candles and wicker baskets and lilies that retail experts have carefully designed to slow you down from street speed to shopper speed, into the "marketplace" which delivers the motherlode of freshness.

You are chicaned around the "perimeter" of the store: the edges that house the deli, bakery and butcher, and where most profit is made. Then it becomes a little more random. Halfway up one aisle, you abandon your trolley, U-turn around those "end cap" displays that are meant to entice you to impulse-buy the stuff you may not have had on your list. (What's a breakfast bar doing beside a kettle promotion?)

With vague panic rising, you start looking up at the categories for some guidance and sanity - please, please tell me where the baking aisle is. Retail designers estimate (and they have done a lot of investigation into the micro-behaviours of customers) that after about 25 minutes in the supermarket we switch from rational to emotional decision-making. This makes us more susceptible to grabbing a packet of chocolate raisins located right next to the eggs.

Food categories - the way we see the basic groups of foods - fruits, vegetables, grains, oils, dairy and so on, are incredibly powerful. They orientate the way we tick off the shopping list, mentally accounting for the members of the family and the stages of the day. Breakfast, tick. Lunchboxes, tick. Dinners, tick. The Food Safety Authority of Ireland has done really interesting studies on the nutritional content of foods in Irish supermarkets. It found that the majority of yoghurts are not healthy choices, nor are breakfast cereals. The majority of "baby crisps" were higher in saturated fat than adult "reduced fat" crisps, while most baby biscuits were higher in sugar than plain digestive biscuits. Categories can be deceptive, even dangerous.

In the face of an obesity crisis that has caused hidden but systemic suffering and loss of life, arguably the single most powerful countermeasure we could undertake is not to ban junk food advertising to children, nor tax sugary drinks, nor place fast-food shops 100m from the school gates, but to recategorise food products so that it is easier for consumers to see how healthy they are. If that step was taken, most breakfast cereals would appear in the snack aisle, most baked goods would appear in the dessert aisle, most yoghurts would appear in the soft drinks aisle, and those rusks would appear at the confectionary check-out. It may seem trivial, but the accurate and transparent categorisation of food products is a key battle in the war on obesity.

This is because "perceptual categorisation" is a powerful phenomenon. Every object, every experience we have, is assigned to a category we have built up in our minds over time. We respond to the world by putting things into categories, not by thinking of things as individual cases. That is why we don't run up to every person on Grafton Street we've never seen and greet them in astonishment of their sheer uniqueness. We scan the environment: "person", "person", "person", "shop", "person", "litter bin", and so on. These "heuristics" form the basis of consumer behaviour and the backbone of marketing theory.

As we work hard to build up sophisticated categories in our minds, we also outsource and entrust much of it to food firms. Do you remember the orange juice Sunny Delight? It was launched in the United Kingdom in the late 1990s, with a multi-million pound marketing campaign, and soon became one of the biggest selling drinks in the world. It was positioned as a healthy alternative to fizzy drinks. In its advertisements, Mom would stock the fridge with Sunny D so that when the kids and their friends came to visit, they'd see what a cool family they were. The central message was that the drink should be stored in the fridge. Things that are categorised as fridge-worthy are at the high-table of healthfulness.

But Sunny D wasn't technically a juice, it was a "citrus-enriched beverage" - a mere 2 per cent orange juice, added to high-fructose corn syrup and water. It could exist for years on a supermarket shelf. But the connotations of freshness that the fridge lent ensconced it firmly and unconsciously in our perceptual category of "healthy". More recently, the Irish Supreme Court ruled that the sugar content of Subway sandwich bread was so high it should be recategorised as confectionary. The court case was considering whether Subway bread should be VAT-exempt rather than concern for consumers being confused or misled in their food choices. Pringles crisps had a similar court case about a decade ago on whether its slurry of potato, wheat starch, rice flour, sunflower and maize oil dusted with monosodium glutamates, disodium inosinates, yellow colourings, and more than a dozen other ingredients constituted a "potato chip", again for tax categorisation purposes.

Most of the processed food we eat is not from mother nature but assembled in factories with laboratory agents added. The role of marketing, in a deep sense, it is to re-enchant an object. Marketing re-enchants food by shifting it to emotionally powerful images (the pastoral countryside, the jungle, the forest, the country kitchen or the bakery). It is at the level of categorisation where most of the money and effort is spent by the producers of ultra-processed food.

Take for example the case of the European Parliament recently, which rejected the meat lobby's attempts to ban plant-based products using categories such as "burger" or "sausage" in their description of their vegetarian substitutes. Its argument was essentially that it was confusing for the customer. In reality, this illustrates how the key battles for the control of food and its consumption are not in its advertising, branding, celebrity endorsements or pricing, but in the much more subtle yet profound ways that our perceptual categories are massaged. Food brands, supermarket retailers and industry lobby groups know this.

Meanwhile, the rest of us continue to trudge down the "cereal" aisle, wondering where it is all going wrong.

Dr Norah Campbell is associate professor of marketing at Trinity College Dublin, Sarah Browne is Assistant Professor in Marketing at TCD, and Prof Francis Finucane is a consultant endocrinologist at Galway University Hospitals and NUI Galway

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How supermarkets trick us into buying unhealthy food, and what we can do about it

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Do you ever look up at those signs hanging over the aisles in supermarkets to see how you might possibly get the last three last things you need without going back to the start of the dreaded racetrack? If you're anything like most people, you probably begin shopping in quite an orderly fashion.

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Diabetes and kids' parties: Inclusion makes everything sweeter

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Children's parties haven't been a common activity lately, meaning your child's sugar intake can be more carefully monitored at home. But with restrictions easing, allowing for more outdoor activities, your child might be socializing a little more in the near future. And while we always want the best for our children, allowing them to socialize, have fun and eat sweets, it can also be a worrying time when your child's nutrition plays a significant role in the overall management of their diabetes.

Diabetes Ireland wants to give parents and party hosts the dietary information they need when dealing with diabetes in children.

If one child is having a fizzy drink, the other shouldn't just have to settle for water. According to the Diabetes Ireland website, a good alternative to fizzy drinks is, 'Sugar-free or diet fizzy drinks and squashes. Pure fruit juice in small amounts, at mealtimes only'.

Visit diabetes.ie for more dietary information

Sinead Powell, Senior dietitian and Regional Development Officer with Diabetes Ireland said, "A child's birthday is one of the highlights of their year and it's very important that a child with diabetes can enjoy the party as much as everyone else.

Most children's parties take place in the afternoon and the party food can replace the usual mid-afternoon snack. Although it is important not to eat sweet foods regularly you can have sweets occasionally.

However, if your child is being invited to parties on what seems like a weekly occasion it may be a good idea to teach them to make better choices.

Encourage your child to try half savoury and half sweet foods. Activity levels and excitement will be high and this can often compensate for the increased sugar intake".

"Encourage the host to provide savoury snacks and low-sugar or diet drinks for everyone. With all the excitement and activity of a party, the blood sugar levels may also drop and the child could end up having a hypo. You should let the party's host know that your child has diabetes and how to recognise and treat a hypo should it occur." she said.

Diabetes Ireland in Partnership with MiWadi 0%

Diabetes Ireland also recommends providing savoury rather than sweet foods as much as possible. But this isn't easy, especially when the cake comes out! You can help your child work the treats into his/her eating plan by setting limits and sticking to them with small slices of birthday cake, queen cakes, fun-size chocolate bars, ice-cream and sugar free-jelly, fruit slices, and grapes.

While some understandably may think that Diabetic chocolate is suitable for those with diabetes it's not recommended. They are expensive and unnecessary. Diabetic chocolate contains fructose, sorbitol or a similar sweetener which can have a laxative effect. Diabetic chocolate is also just as high in fat and calories as ordinary chocolate, and can still raise blood glucose levels.

For over fifty years Diabetes Ireland has dedicated its charity to providing education, support, motivation, and raising public awareness about diabetes and its symptoms. It also funds research with the aim of one day finding a cure.

See www.diabetes.ie if you have any questions around managing hypos or any of the issues raised in this article or contact Diabetes Ireland on 01 8428118.

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Diabetes and kids' parties: Inclusion makes everything sweeter

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Children's parties haven't been a common activity lately, meaning your child's sugar intake can be more carefully monitored at home. But with restrictions easing, allowing for more outdoor activities, your child might be socializing a little more in the near future.

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Chef sentenced after one killed and 31 left ill by undercooked shepherd's pie

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Chef sentenced after one killed and 31 left ill by undercooked shepherd's pie

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No crying in the kitchen: 'Tearless' onions go on sale

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Meat and dairy ads return with balanced diet message

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An advertisement campaign urging the British public to buy more red meat and dairy products has returned to TV screens.
AHDB's We Eat Balanced campaign, which returned on 4 January, highlights the role meat and dairy from the UK play in a balanced and sustainable diet.

It features Nancy, an inquisitive little girl, along with her grandad, with a focus on the goodness within red meat and dairy, particularly as a natural source of vitamin B12.

AHDB has also worked with farmers as part of the campaign, highlighting how they produce meat and dairy to some of the most sustainable standards in the world.

We Eat Balanced was first launched in January 2021, and it represented a first for the meat and dairy industry as it was delivered in partnership from across the pork, beef, lamb and dairy sectors.

Results showed that post campaign, 7% more consumers in the target audience felt red meat and dairy could form part of a healthy, balanced diet.

Liam Byrne, Interim Marketing Director at AHDB said: "January is a key time of year for our We Eat Balanced campaign to run.

"There is a greater emphasis on the 'reduce meat and dairy' message to consumers from brands, TV shows and the media in general.

"Through the campaign, we are giving farmers a platform and a voice to present the facts about food and farming from the UK, and sharing across industry to make sure we are all using evidence-based information consistently."

Later in January, AHDB will also be launching the latest phase of its 'Mix-Up Midweek with Pork' campaign.

Starting from 17 January and running until 26 February, adverts will promote the versatility and nutrition of pork, and urge people to buy it as part of a healthy diet.

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Meat and dairy ads return with balanced diet message

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An advertisement campaign urging the British public to buy more red meat and dairy products has returned to TV screens. AHDB's We Eat Balanced campaign, which returned on 4 January, highlights the role meat and dairy from the UK play in a balanced and sustainable diet.

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From uncertainty about what to do with unwanted Christmas gifts, to doubts over how long you have to return a faulty item, you may find yourself wondering what consumer rights and protections you have, now that the festive season is over. To help clarify any post-Christmas confusion, the Competition and Consumer Protection Commission (CCPC) has put together a consumer rights guide, with practical information and top tips.
FAULTY GOODS:
If you bought an item or received a gift over Christmas, which turns out to be faulty, under EU consumer protection law, you have the right to either: a refund, a repair, a replacement product or a reduction in price, as a solution. This is regardless of whether you bought the item online, instore, at full price, or at a discount. Consumer protection law doesn't currently set out exactly what you are entitled to when you return a faulty item, so it is up to you to negotiate with the business and agree which option suits you best.

Research commissioned by the CCPC showed that the vast majority (99%) of consumers didn't realise they can have up to 6 years to return faulty goods. However, how long the item was used for is considered when resolving issues, so you should act quickly as soon as you notice a fault. Contact the retailer who sold you the item as soon as you can, along with proof of purchase (such as a till receipt), to negotiate a suitable solution.

The CCPC's research showed that, when asked about the returns period for faulty goods, 45% of consumers believe that it depends on the details of the product guarantee or warranty, which is not the case. Both guarantees and warranties are in addition to your consumer rights, they do not replace them! This means that even if your product guarantee or warranty has expired, you may still be entitled to a repair, replacement or refund, as covered by your statutory rights.
PRODUCT GUARANTEES & WARRANTIES:
Product guarantees and warranties can be popular add-ons for certain types of goods, such as electronics, laptops and smartphones, particular around Christmas time. Although they may offer additional assurances (e.g. a guaranteed timeframe, or to cover costs against damage or cracked screen repairs etc.) it's important to know that they are different to your statutory consumer rights. This is particularly important when it comes to faulty goods.

The CCPC's research showed that the majority (89%) of those surveyed knew to ask the retailer who sold them the faulty item to fix the problem. A large cohort of respondents also identified the product's warranty provider (68%) and the product manufacturer (50%) as also being responsible for offering a solution.

When it comes to fixing the problem of an item that turns out to be faulty, you should know that irrespective of whether you have a guarantee or warranty, the retailer who sold you the item is responsible for resolving the issue, you don't have to deal with the manufacturer. This is important to be aware of, particularly in instances where a retailer may tell you to contact the manufacturer directly - as this is the retailer's responsibility, not yours.
CHANGE-OF-MIND RETURNS:
If you bought an item, but have changed your mind about it, or if you received an unwanted Christmas gift and wish to return it, the first thing that you need to be aware of is that your rights and entitlements are different depending on whether the item was bought online, or in-store. If you buy something online and subsequently change your mind, under EU consumer protection law, you have 14 days from the day the item arrives, to cancel your order and then 14 days from when you cancel, to return the items and get a full refund. If you got something as a gift, the person who bought it online may be able to return it if its within 14 days.

However, if you change your mind about an item you bought in-store, your rights and entitlements will depend on the store's own returns policy, unless the item is faulty. Most stores will offer a returns period, however, it's important to be aware that this is a goodwill gesture on the part of the store, not a legal obligation. So be sure to check out the 'change-of-mind returns' policy on the business's website, or on your till or gift receipt.
DELIVERY DELAYS:
If you bought items online before Christmas from an EU website, but they were either delayed or never arrived, it's important to know that you have strong rights when it comes to delivery timeframes. If you haven't received your delivery, and the business told you they would deliver it by a certain date, then you are entitled to:

1. Agree a different date, or

2. Cancel the contract and get a full refund

If you were not given a delivery timeframe, then, under consumer law, the business must deliver your order within 30 days. Don't forget that you also have 14 days to change your mind if the product arrives too late.

It's also important to be aware that a business is responsible for goods until they are delivered to you, unless you organised your own delivery. This means that if a business organises a courier to deliver an item to you, they must ensure its delivery and if the item is not delivered they should organise a replacement or a refund.
EU -V- NON-EU CONSUMER RIGHTS:
When it comes to items you bought online, one of the most important things to be aware of is that your consumer rights are different depending on where the business you bought from is based. If the goods were bought from an EU-based business you have strong consumer protections, including the right to a refund for change of mind returns (as detailed above) and faulty items.

However, if the goods were bought from a non-EU website, this means that these rights do not automatically apply and therefore, if something does go wrong or you wish to return or exchange an item or gift, it may be more difficult to get the issue resolved. However, be sure to check the business's website to check the T&Cs for any additional information on your right to a refund and, if it's not clear, contact the business directly to explain your circumstances and ask what options are available to you.

For more information on your consumer rights when shopping, visit ccpc.ie

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Guide to your consumer rights to returning goods this January

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From uncertainty about what to do with unwanted Christmas gifts, to doubts over how long you have to return a faulty item, you may find yourself wondering what consumer rights and protections you have, now that the festive season is over. To help clarify any post-Christmas confusion, the Competition

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https://www.rte.ie/news/2021/1108/1258514-climate-change-fast-fashion-chile/?fbclid=IwAR26bhW6SrGWRTlH4vBsfPa_Cu2J7iCIj_RIt5ahIN6H0vyl-pvfTy6nZfQ

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Makes 25

Ingredients
150g butter
80g brown sugar
80g caster sugar
1 teaspoon vanilla extract
1 egg
225g plain flour
1/2 teaspoon bread soda
pinch salt
25 chocolate Rolo's
100g dark chocolate
Edible sugar eyes

Method
In a bowl, cream the butter and both sugars.
Add the egg and vanilla and mix.
Finally add the flour, salt and bread soda and mix until a smooth dough is formed.
Wrap in cling and chill for 30 minutes.
Preheat the oven to 170C.
Once the pastry is rested, roll on a floured surface and using a cutter, cut out 25 circles.
Place these on two lined trays and egg wash.
Bake for 8-10 minutes or until golden brown.
Remove and allow to cool slightly.
Once cold, stick on a Rolo with some melted chocolate and finish decorating by piping on the legs and adhere the edible eyes onto the Rolo.
TIP: If you cannot buy edible eyes, just use white and dark chocolate instead

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Makes 25 Ingredients 150g butter 80g brown sugar 80g caster sugar 1 teaspoon vanilla extract 1 egg 225g plain flour 1/2 teaspoon bread soda pinch salt 25 chocolate Rolo's 100g dark chocolate Edible sugar eyes Method In a bowl, cream the butter and both sugars. Add the egg and vanilla and mix.

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Lidl Ireland has installed a "reverse vending machine" into one of its stores that will pay customers 10 cents in a voucher for every plastic bottle or aluminium can recycled.

The maximum voucher limit is €2.

The machine, which can process up to 17,000 units a week, and is located at Lidl's Glenageary store in Dublin, is the first such machine installed in a retail setting.

It is part of "Deposit-Return-Scheme" trial by the company ahead of the Government's compulsory national scheme expected to be in operation by 2023.

The Department of Environment, Climate, and Communications is due to publish final details of how the national scheme will operate by the end of September.

The high-tech machine launched by Lidl in Glenageary today will accept empty cans and bottles from any retailer.

However, for the duration of the trail the vouchers dispensed are redeemable in Lidl stores only.

It is anticipated that when the national scheme is fully operational a deposit in the region of 20 cents will be added to the cost of all beverages sold in cans and plastic bottles nationwide.

Customers will then have to return their empty bottles and cans to a Reverse-Vending-Machines or a similar station to get their deposit back.

The precise details of where and how this will be facilitated are currently being finalised by producers, retailers and the government before the appointment of a corporate entity that will operate the nationwide scheme.

The requirement to switch to a deposit and return scheme for beverage containers was deemed essential because of new and very demanding EU recycling targets for plastic bottles and aluminium cans as part the so called "circular economy".

For instance, products made from recycled aluminium use 95% less energy than those made from virgin aluminium.

The new target for Ireland is to be recycling 77% of all aluminium and plastic beverage containers by 2025, rising to 90 per cent by 2030.

Lidl Ireland said its scheme, when fully rolled out, aims to redirect 1,500 tonnes of plastic per year from its 170 stores alone.

That plastic, when recycled, will then be manufactured into new products.

Minister for the Environment, Climate and Communications, Eamon Ryan, said a successful national Deposit and Return Scheme will not only help Ireland to reach ambitious recycling targets and to reduce litter but will also foster the behavioural changes we will need to make a transition to a circular economy.

Lidl Ireland is committed to eliminating all non-recyclable black plastic from its own-brand products by the end of this year and has committed itself to becoming a carbon neutral business by 2025.

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Lidl to give vouchers for returned cans and bottles

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Lidl Ireland has installed a "reverse vending machine" into one of its stores that will pay customers 10 cents in a voucher for every plastic bottle or aluminium can recycled. The maximum voucher limit is €2.

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Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it's fine if there are some lumps left - you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.

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Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients.

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Breakfast Booster Banana & Oat Smoothie

www.odlums.ie /recipes/breakfast-booster-banana-and-oat-smoothie/

What you need:

15g/1 tablespoon Odlums Porridge Oats

1 large Banana

300ml/½pt Skimmed Milk (ice cold)

2 Ice Cubes or Frozen Strawberries

Additional fruit, if desired

How to:

1. Place all ingredients in a blender and blitz for about a minute until smooth.

2. Pour into a tall glass and enjoy!

Note

Drizzle with Rowse Honey for extra sweetness, if desired.

Breakfast Booster Banana & Oat Smoothie

Print Recipe >

What you need:

15g/1 tablespoon Odlums Porridge Oats

1 large Banana

300ml/½pt Skimmed Milk (ice cold)

2 Ice Cubes or Frozen Strawberries

Additional fruit, if desired

How to:

1. Place all ingredients in a blender and blitz for about a minute until smooth.

2. Pour into a tall glass and enjoy!

Note

Drizzle with Rowse Honey for extra sweetness, if desired.

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Breakfast Booster Banana & Oat Smoothie Recipe | Odlums

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Breakfast Booster Banana & Oat Smoothie www.odlums.ie /recipes/breakfast-booster-banana-and-oat-smoothie/ What you need: 15g/1 tablespoon Odlums Porridge Oats 1 large Banana 300ml/½pt Skimmed Milk (ice cold) 2 Ice Cubes or Frozen Strawberries Additional fruit, if desired How to: Place all ingredients in a blender and blitz for about a minute until smooth.

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Banana Squares

Oven Time : 20-25 mins

www.odlums.ie /recipes/banana-squares/

What you need:

225g/8oz Odlums Cream Plain Flour

125g/4oz Shamrock Golden Caster Sugar

2 large Bananas, mashed

4 tablespoons Vegetable Oil

2 Eggs

1 teaspoon Odlums Baking Powder

Good pinch of Goodall's Cinnamon

To Decorate

75g/3oz Cream Cheese

75g/3oz Butter (room temperature)

1 teaspoon Goodall's Vanilla Essence

225g/8oz Icing Sugar

Banana Slices (optional)

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Line a Swiss Roll tin 28cm x 18cm / 11" x 7" with greaseproof paper or baking parchment.

2. Place sugar, bananas, oil and eggs into a large mixing bowl and blend together.

3. Add the flour, baking powder and cinnamon and gently stir until mixture is smooth and ingredients are all blended.

4. Pour into the prepared tin and spread evenly.

5. Bake for 20-25 minutes until top is golden and a cocktail stick inserted in the centre comes out clean.

6. Allow to cool completely.

Topping

1. Beat cream cheese, butter and vanilla essence together. Then gradually beat in the icing sugar until topping is smooth and spreadable.

2. Spread on cake and cut into squares. Top with banana slices. Cover and store in a fridge.

Note

Banana Squares are also delicious served plain, topped with chocolate spread or simply dusted with icing sugar

Banana Squares

Print Recipe >

What you need:

225g/8oz Odlums Cream Plain Flour

125g/4oz Shamrock Golden Caster Sugar

2 large Bananas, mashed

4 tablespoons Vegetable Oil

2 Eggs

1 teaspoon Odlums Baking Powder

Good pinch of Goodall's Cinnamon

To Decorate

75g/3oz Cream Cheese

75g/3oz Butter (room temperature)

1 teaspoon Goodall's Vanilla Essence

225g/8oz Icing Sugar

Banana Slices (optional)

How to:

1. Preheat oven to 180°C/350°F/Gas 4. Line a Swiss Roll tin 28cm x 18cm / 11" x 7" with greaseproof paper or baking parchment.

2. Place sugar, bananas, oil and eggs into a large mixing bowl and blend together.

3. Add the flour, baking powder and cinnamon and gently stir until mixture is smooth and ingredients are all blended.

4. Pour into the prepared tin and spread evenly.

5. Bake for 20-25 minutes until top is golden and a cocktail stick inserted in the centre comes out clean.

6. Allow to cool completely.

Topping

1. Beat cream cheese, butter and vanilla essence together. Then gradually beat in the icing sugar until topping is smooth and spreadable.

2. Spread on cake and cut into squares. Top with banana slices. Cover and store in a fridge.

Note

Banana Squares are also delicious served plain, topped with chocolate spread or simply dusted with icing sugar

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Preheat oven to 180°C/350°F/Gas 4. Line a Swiss Roll tin 28cm x 18cm / 11" x 7" with greaseproof paper or baking parchment. Place sugar, bananas, oil and eggs into a large mixing bowl and blend together. Add the flour, baking powder and cinnamon and gently stir until mixture is smooth and ingredients are all blended.

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The truth about fast fashion: Can you tell how ethical your clothing is by its price?

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Here’s how Tesco, Aldi, Lidl and more are subliminally encouraging you to spend extra - Irish Mirror Online

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Heading to do the weekly shop always seems fairly straightforward - make your list and head to get what you need - but how often do you come home with lots of extras?

Something that many shoppers don't know is that there are carefully placed features in every supermarket that are scientifically proven to make you spend more.

Irish Times Pricewatch editor, Conor Pope has revealed some of these top secrets, from the placement of fruit and veg, to the size of your trolley and even little 'supermarket speed bumps' to slow you in your tracks.

Speaking to The Hard Shoulder, Pope broke down the shopping experience to show how stores are influencing buying habits across the globe.

Here's everything you need to know before doing your next weeky trip:

Fruit and veg

Next time you head to your local to grab a few bits, you'll notice the first things you see are fruit and vegetables laid out alongside flowers and freshly baked goods.

"There's a couple of reasons for that - the bright colours of the flowers, and fruit and veg, stimulate the brain and they make you feel slightly more exhilarated.

"And when you're slightly more exhilarated, you're more inclined to spend money".

Pope explained that a well as this, when you buy healthy items at the beginning of your trip, "you feel good about yourself.

"Because 'Look at me I'm buying lots of kale and lettuce, and cabbage and apples - aren't I amazing?'

"So that means by the time you get to the junk aisles further down the shopping journey, you feel like you've earned this".

The staple foods

You will now also notice that the regulars on your list like bread, milk, eggs, etc are all at opposite corners of the shop, a move Pope says is done very "deliberately".

Most shoppers will have at least one or two of the essentials on their list, so whether they're just popping in for a few bits, or doing the full weekly shop, having them at opposite ends of the shop means you have to venture through more of the aisles regardless of the how long you list is.

"I mean the bread, the eggs, the milk, the flour, the cereals - the things that everybody buys on every single supermarket journey.

"And the reason why they're in all four corners of the shop - they know that if we need the five things that everybody buys in the shop, and they're all in very different parts of the shop, we've got to walk the whole bloody shop to get to all five of them".

Trolley trick

Over the years, the size of supermarket trolleys has increased because according to scientific data, the bigger the trolley the more you will want to fill it.

The move to make them bigger has been done because "they've actually done the maths on it.

"They reckon if you double the size of a trolley, people spend 20% more."

Supermarket speed bumps

Some shops have tiled floors, that every now and again your trolley might stall on, or clip, which, believe it or not is purposely done.

The small ridges or 'supermarket speed bumps' are there for a very important reason - to slow you down.

The longer you spend strolling through the aisles, the more likely you are to pick up a few extra bits that catch your eye.

"If you're ever pushing your trolley up and down the supermarket, every now then you hit a little ridge", he explained.

"Sometimes there's a little corrugated, metal strip on the tiles - and sometimes there just seems to be a little ridge.

"That's not because they employed a dodgy tradesperson when they were getting the tiling done.

"That's because if they put the little ridges in along our shopping journey, it slows us down.

"They want us to be slow, methodical and steady."

Windows

Finally, Conor pointed out that a lot of supermarkets don't have windows - which is in fact by design.

Similar to the Vegas Casino theory, the fewer windows, the more people forget about the time, and will likely take longer to do their shopping.

"It's the same principle as the Vegas casino - they don't have any windows because they don't want you to understand the passage of time", he said.

"They don't want you to realize that 'Jesus I went in here when it was bright, and now it's dark'.

"So they got rid of all the windows."

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Clever tricks used by supermarkets like Aldi and Lidl that make you spend more

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Heading to do the weekly shop always seems fairly straightforward - make your list and head to get what you need - but how often do you come home with lots of extras? Something that many shoppers don't know is that there are carefully placed features in every supermarket that are scientifically proven to make you spend more.