- The Irish Quality Food and Drink Awards represent a unique collaboration between Food and Hospitality Ireland (formerly SHOP) and The UK Quality Food and Drink Awards, which have been rewarding excellence in food and drink flavours, textures and aromas for more than 35 years...
The Irish Quality Food and Drink Awards represent a unique collaboration between Food and Hospitality Ireland (formerly SHOP) and The UK Quality Food and Drink Awards, which have been rewarding excellence in food and drink flavours, textures and aromas for more than 35 years and are highly respected within the UK multiple grocery sector and food producers for the rigour and transparency of the judging process.
These new accolades set out to recognise excellence in product development for food and drink producers, retailers and catering companies in Ireland only, with winners being announced alongside Food and Hospitality Ireland, which takes place in The Industries Hall at The RDS in Dublin from 18th – 19th September.
WHY YOU SHOULD ENTER
Ireland’s Food and Drink sector is renowned for delivering high quality, innovative products, with the finest of ingredients, flavours, textures and aromas, and The Irish Quality Food Awards set out to recognise and reward those products which really are leading the way in the market in terms of quality and innovation, flavours, textures and aromas and the finest of ingredients lists.
The Irish Quality Food and Drink Awards are open to all Irish retailers, food producers, wholesalers, and food service operators in both the North and South who produce food and drink for the retail and catering sectors.
They have been launched to recognise the increasing demand for quality ownlabel and branded ranges at affordable prices within the retail and catering channels, and they will be judged over a two week period in June at The School of Culinary Arts and Food Technology in Dublin. We are delighted to have secured such a prestigious venue to conduct the judging sessions.
The awards draw on the heritage, trust and expertise built up over the last three decades by the UK Quality Food and Drink Awards, which have become a consumer-recognised brand in their own right, with many winners using the logos on-pack and in national press, television and outdoor advertising to highlight their success.
Winning an award is a powerful marketing tool, and a fantastic way to make your products stand out from the crowd, while the judges feedback is invaluable in helping entrants further enhance their products and develop even more successful ones in the future.
HOW THEY WORK
The Quality Food and Drink Awards will break into distinct elements:
The Category Q winner – For products aimed at the multiple and independent grocery retail market.
The Catering Q – for products targeting the catering market
Quality Drink Awards – for Alcoholic drinks products for retail and food service.
Each category has been specifically tailored to represent the key drivers in today’s ever-changing marketplace. The ‘Value’ category in particular reflects the current economic environment, in which price-consciousness has become an engrained part of consumers’ shopping and eating out habits.
May I take this opportunity of wishing all of our entrants the very best of luck, and I very much look forward to receiving your entries by 28th June.
17th March: Awards launch
28th June: Deadline for entries
18th September: Awards presentation
Read more at: irishqualityfoodawards.com
The History of the QFAs
Launched in 1979, The Quality Food Awards are the most prestigious awards for food and drink products on sale in UK grocery outlets, and this is due in large part to the transparency and robustness of the judging process.
Expert judging panels are comprised of chefs, chef-lecturers, home economists, food writers, and consultants, restaurateurs, food technologists and representatives from regional food groups, all of whom bring their extensive knowledge to bear in the process.
The Quality Food Awards are unique in that they reward great tasting products, with the finest of flavours, textures and aromas. They reward nutritious products, with the finest ingredients lists, while also recognising innovation, great packaging and presentation.
The Awards not only reward achievements in new product development, but also point the way for future success through continual innovation and creativity. Each year the awards demonstrate the capacity of retailers and manufacturers to create marvellous new products.
Over more than three decades the awards have reflected the professionalism and financial commitment to product development, whether it’s ethnic specialities or new presentations of more familiar foods. Consumer desire for new tastes and food experiences is never-ending and, as a result, the creative collaboration of retailers and food service organisations is also unceasing.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Greek and Roman: Olive oil was used by Ancient Greeks and Romans to care for their bodies. Almost all men and women, young or old, sick or healthy used it a few times a day. Before and after bathing oil was spread all over the body. At first its function was only that of soap,...
Greek and Roman:
Olive oil was used by Ancient Greeks and Romans to care for their bodies. Almost all men and women, young or old, sick or healthy used it a few times a day. Before and after bathing oil was spread all over the body. At first its function was only that of soap, then it was used as a moisturizer, enriched with aromas obtained from herbs and flowers.
Those with dry hair and skin were considered dirty. For this reason people bathed and moisturized their entire bodies with oil at least once a day in order to cultivate a healthy appearance. At first these ointments obtained from the combination of olive oil and herbs or flowers were imported from the Orient, then they were produced in Greece and later on in the Roman Empire. Typically, a noblewoman would bathe three times a day, while a Greek playboy would bathe at least five times.
The Egyptians manufactured perfumes and ointments of all types, and Cleopatra was known for using a variety of perfumes and cosmetics. Many of them used olive oil as a base, usually from colorless, tasteless, unscented olives picked well before they were ripe (about three months too early), in August. This care of the body also had a practical reason: oil forms a protective film over the skin thus shielding the pores from infiltrations of dirt and dust. In addition, oil is a bad thermal conductor that guards the skin from excessive cold.
Olive Oil and Dermatologic Uses
Olive oil can be used for so many reasons like; dry skin, body wash, against sun protection, wrinkles, for eczema acne treatment, winter itch, frizzy hair or as a usual moisturizer, facial cleanser, deep hair conditioner.
Especially when olive oil used in OCM (Oil Cleansing Method- a mixture of olive oil, a suitable carrier oil and a select blend of essential oils.), it is preferred for moisturizing the skin. The low incidence of skin cancer among Mediterranean people (despite a strong sun) and its well-known anti-oxidant affect have brought olive oil international acclaim for skin care too. Also, skin and hair cleansed with olive oil soap retain moisture, resilience, suppleness and brightness. Everywhere, dermatologists recommend olive oil soaps for dry and sensitive skin. The soaring popularity of these gentle, moisturizing soaps has given rise to a new tide of soap makers, beyond the Mediterranean ring, employing many of the ancient methods with their local olive harvests.
Olive Oil contains polyphenol compounds that act as antioxidants. These compounds help prevent and repair damage to the skin done by accidental sun exposure. The skin damage is related to the destructive activity of free oxygen related radicals produced by skin cells. Polyphenolic components of olive oil have been compared to some other traditional antioxidants, such as tocopherols, used by the cosmetic and pharmaceutical industry to prevent skin damage. Results show polyphenols as having the highest activity as radical scavengers.
As mentioned in Greek texts, the protective effect of olive oil commonly used skin conditioner at the time. A few small scientific studies support this. Warning: this does not imply that it is safe to use olive oil productive sun cream. No matter what you put on your skin, sun exposure will eventually age and damage the skin. Avoiding the sun, wearing protective clothing or at least using the newer UVA and UVB sun blocks would be better.
Also, eating a sauce made by simmering tomatoes in olive oil has been shown to protect the skin from sunburns, about the same amount as using a sun block with SPF of 2 or 3. The thinking is that the lycopenes in the tomatoes are taken up by the oil
As a result eating antioxidants protects you, but it is not healthy to take just vitamins and supplements which are antioxidants. Several studies show that while a diet rich in foods which contain antioxidants lowers risk of heart disease, just eating the supplements increase risk of heart disease and even skin cancer.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Results of a study of people living in southern Greece suggest that eating hearty amounts of extra virgin olive oil and cooked vegetables may reduce the risk of developing rheumatoid arthritis, researchers report. Rheumatoid arthritis is a chronic inflammatory disease of the...
Results of a study of people living in southern Greece suggest that eating hearty amounts of extra virgin olive oil and cooked vegetables may reduce the risk of developing rheumatoid arthritis, researchers report.
Rheumatoid arthritis is a chronic inflammatory disease of the joints. Its cause is unknown, but genes, infectious agents, hormones, and diet have been suggested as possible causes.
Some reports have suggested that fish oil and extra virgin olive oil in the diet may help relieve arthritis symptoms, but research has not confirmed that these foods have a protective effect. The new study findings suggest that extra virgin olive oil and cooked vegetables may, in fact, reduce arthritis risk.
“Consumption of both cooked vegetables and extra virgin olive oil was inversely… associated with risk of rheumatoid arthritis,” according to the team of Greek and U.S. researchers, meaning that individuals who had higher levels of these oils in their diets had a lower risk of developing rheumatoid arthritis.
The team did not find evidence that fish consumption reduced the risk.
The study was based on data from 145 patients with rheumatoid arthritis and 188 people who did not have the disease. All of the study participants lived in southern Greece and provided demographic, socioeconomic, family and medical information.
The consumption of more than 100 food items was determined through interviews. The research team, led by Athena Linos of the University of Athens Medical School in Greece, estimated the number of days per year that subjects consumed extra virgin olive oil and tallied these numbers to estimate consumption over a lifetime. They then calculated the likelihood of developing rheumatoid arthritis in relation to consumption of olive oil, fish, vegetables, and other food groups.
The investigators found that people who consumed the least extra virgin olive oil were 2.5 times more likely to develop rheumatoid arthritis than those who consumed the most olive oil.
Further, those who consumed the most cooked vegetables had a 75% lower risk of developing rheumatoid arthritis, they note.
Although the mechanism by which these foods might lower the risk remains unclear, the authors suggest that antioxidant substances could play a role. Olive oil is rich in vitamin E, which has “a beneficial biological role as (a free) radical quencher.” Free radicals are molecules involved in several chronic diseases as well as aging.
“It is possible that heat destroys the cell walls of cooked vegetables, helping the body to absorb more of a potentially beneficial substance,” the team writes in the December issue of the American Journal of Clinical Nutrition. But they add that the “specific beneficial substances in cooked vegetables remain to be identified.”
Linos and colleagues also note that the typical American diet is rich certain types of fat that are broken down to hormones that promote inflammation. The fatty acid in extra virgin olive oil, on the other hand, is broken down to hormones that inhibit inflammation.
Source: American Journal of Clinical NutritionVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- For the first time in the culinary history of this region, a select group of the nation’s most celebrated food and wine producers will play host to visitors at a world-class gourmet celebration. The First Annual San Benito Olive Festival will take place on Saturday, Oct. 19,...
For the first time in the culinary history of this region, a select group of the nation’s most celebrated food and wine producers will play host to visitors at a world-class gourmet celebration. The First Annual San Benito Olive Festival will take place on Saturday, Oct. 19, at the historic Paicines Ranch, located just 12 miles south of Hollister.
The San Benito Olive Festival is an opportunity to taste award-winning olive oils paired with a variety of premier foods, wines, and artisanal creations. Celebrity chefs will be showcasing the finest ingredients – the majority of which were produced locally in the San Benito County area. Festival-goers will be able to taste, mingle and meet the various growers and creators – while enjoying live music, local arts, crafts, and the scenic venue.
The inaugural San Benito Olive Festival is happening at the Paicines Ranch – a 13,000-acre property that was established long before California became a state. This beautiful and historic setting has hosted many events over the years for celebrities and national leaders alike. Judy Garland was married at the ranch, and President Franklin Roosevelt escaped to Paicines Ranch with his family on several occasions.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Annual course will be taught by Leandro Ravetti, among the world’s top experts in olive oil production. As technical director of Australia’s Boundary Bend Limited, Leandro has helped guide the company to top awards at this year’s international olive oil competitions....
Annual course will be taught by Leandro Ravetti, among the world’s top experts in olive oil production. As technical director of Australia’s Boundary Bend Limited, Leandro has helped guide the company to top awards at this year’s international olive oil competitions. The company’s success is guided by thorough economic, chemical and sensory analysis to maximize production efficiency and oil quality.
Our annual Master Milling Short Course provides the best available information to maximize quality and efficiency in olive oil milling. The three-day course will be held at the Silverado Vineyard Sensory Theater at the Robert Mondavi Institute for Wine and Food Science.
Date 2013 – October 5, 2013
Location Silverado Vineyards Sensory TheaterDavis
Email Address email@example.com
Source oliveoilsourceVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- 4 Contest of Extra Virgin Olive Oils ExpoAzeite Award 2013 – Category HARMONY – The International Competition Extra Virgin Olive Oils – EXPOAZEITE aims to provide an event of the Olive Culture in Brazil, choosing the best olive oils entered. This competition...
4 Contest of Extra Virgin Olive Oils
ExpoAzeite Award 2013
– Category HARMONY –
The International Competition Extra Virgin Olive Oils – EXPOAZEITE aims to provide an event of the Olive Culture in Brazil, choosing the best olive oils entered.
This competition is exclusively cultural and encouragement.
This contest is dedicated to the dissemination and use of Extra Virgin Olive Oil in Portugal, with the collaboration of the Agronomic Institute of Campinas and Agromillora.
This competition aims to:
a) Encourage growers and workers in the sector dedicated to the product and to promote harmonization of flavors and tastes through the conscious use of Extra Virgin Olive Oil in the Brazilian territory.
b) Knowledge and appreciation of healthy and nutritional aspects of olive oil extra virgin olive oil of excellence and product quality in all places where the oil is used.
c) The study for the knowledge and appreciation of the sensory aspects of extra virgin olive oil from any source reputable and true, with the goal of international spread of producers of extra virgin olive oil quality in Brazil and worldwide.
Information and registration – (11) 3071.2277 or firstname.lastname@example.org
696 cj 24
San Paulo, 045300
BrazilVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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