Weekly round-up of food industry news

This Sunday post will offer links to food news of the week and offer occasional examination of its relevance to current food issues.

Friday September 7

Italian kale grown in Britain for the first time

Lincolnshire-cultivated cavalo nero, a vegetable traditionally grown in Italy, is now available for sale , according to the association dedicated to spreading information about kale.

Cavalo nero is also known as black cabbage or Tuscan kale, says DiscoverKale, and has four times more magnesium and five times more calcium than brussels sprouts. Perhaps surprisingly, it has 17 times more vitamin C than carrots.

Recipes for kale can be found at the association's website. For a review of a kale recipe, visit my blog http://eatingforonecookingfortwo.blogspot.com this evening.


Thursday September 6

Japanese school dinners in mercury panic

Meat from acquatic mammals, often served in school dinners, has been shown to have mercury levels 10 to 16 times higher than government recommendations, the Guardian reports.

In Taiji, a Japanese whaling town approximately 280 miles from Tokyo, children eat dolphin meat two to three times a month. The issue is apparently being ignored because of the impact it could have on the fishing industry, says the Guardian.

Levels of mercury in hard-fleshed fish such as swordfish, tuna, shark and dolphin have long been recognised as high. Three years ago the US government issued guidance for pregnant women, women trying for a baby, nursing mothers and young children owing to concerns that high levels of mercury could damage a young child's developing nervous system.


Monday September 3

Walkers unveils first wholegrain snack range

Original, sour cream and cracked black pepper and oven roasted onion and rosemary will be the first three flavours of Walkers crisps newest snack range made with whole grains, according to the Food and Drink Innovation Network.

Walkers claims the crisps will have 1/3 of the recommended daily requirement for wholegrains and just under a 1/3 less fat than average crisps.

While the move may be welcome by pub-goers pleased to have a healthier alternative available, whether they are a completely healthy choice remains to be seen.