Distinguishing Alternative Milks at the Servery
Soya milks add variety and advantages at serveries in canteens, refectories, dining halls in universities, self-service restaurants, leisure centres, cookery schools and hotels. Visitors at conferences or on holiday look for them for their healthy breakfasts and other meals and for their refreshing cuppa. Some customers might take the opportunity to try these much-advertised products if they are easily available. In too many instances customers look in vain, although their needs could be met from a carton in the depths of a fridge: it might even be a bring-your-own that the management had asked you to leave with them. And it would be nice if the soya milk was served more pleasantly in a distinctive jug rather than being dumped at the servery or on the table in a carton. There’s no excuse over availability: soya milks, chilled and UHT, are now on sale nationwide in supermarkets and multiple chains.
Our swing tickets overcome confusions and solve problems. They can be easily attached to handles of jugs placed alongside the containers for cow’s milk. We can also provide stick-on versions.
We are offering them free to consumers and to providers of beverages and meals in the food service industry. The request should be posted to our address enclosing an sae for return.
Plant milks play a large part in the nutritionally-accredited and cruelty-free Portfolio of tasty eating plans designed as alternatives offering benefits matching regimens of drug treatments, such as statins. Our website offers recipes and more information on these matters.
Soya is not unique in the conversion of cereals, seeds, and nuts into milks, butter and yogurts. The output of these crops is now being elevated from ingredients for confectionery and snacks to the stuff of well rounded and assessed meals such as those offered on our website. They are gathering increased interest from chefs, nutritionists and cookery-writers. Supermarkets are now selling nuts in kg bags for applications in attractive meals.
And we can declare an outbreak of joy among a group of farmers who have bucked the present gloomy trends with a resounding reversal of the decline in harvests of cobnuts. For Londoners these nuts are locally grown, and some rate accreditation as organic. The revival represents a return of the traditional holiday exodus from East London to harvest hops and feast on the adjoining plats (orchards) for cobnuts, which are like hazelnuts. As in many orchards areas between the trees offer grazing for animals such as sheep. The Kentish Cobnuts Association offers further information and recipes. Like walnuts, cobnuts may be bought fresh (“wet”) or kilned; sales of the fresh nuts will probably cease early in the New Year.
We can also celebrate and vegetate on the success this year in commercial sales in Yorkshire of black truffles, which nicely extend the range of home-grown mushrooms available for the attention of cooks and nutritionists. And we must chide the veggie food trade on overlooking the possibilities of nut-crops such as acorns and beech mast and in the by-products of brewing, beyond yeast. The pigs let loose in the New Forest don’t miss the chance of a natural, organic food that, without any manufacturing tricks, keeps them happy.
Anyway, this season and harvest see Britain’s nutters looking forward to the future and good development in the salutary trend away from animal-based farming cultures, growing food, not feed, for direct utilization of plant-sources.