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Euractiv
5 days ago
- Business
- Euractiv
Turkey races to beat China in EU food status war amid kebab scrap with Germany
Ankara is ramping up its push to secure EU recognition for its iconic foods, edging closer to dethroning China – but the fate of its beloved döner kebab is still in limbo. When Brussels launched the EU's system to register names for high-quality foods in the 1990s – a sort of 'passport' for traditional recipes – it was intended mainly as a way to protect local producers' savoir faire in an era of growing globalisation. But the geographical indications (GIs) system has become increasingly globalised itself. Besides featuring in every trade deal negotiated by the Commission, it is now attracting a growing number of applications from third countries. Today, it's not just Italy's Parmigiano or France's Roquefort that enjoy protection. China's Anji white tea and Panjin rice are also shielded from imitations within the EU. The same goes for Turkey's pistachio-filled pastry, Antep Baklavası, and its Malatya dried apricots. These countries currently rank first and second on the list of non-EU designations of origin – with the EU's eastern neighbour now eyeing China's top spot. 'It's clear that Turkey is seeking to move closer to Europe by establishing a strong position in the quality products market, leveraging its geographic proximity and tourism potential,' Mauro Rosati, director of the Siena-based Qualivita Foundation, told Italy's newspaper Il Sole 24 Ore . According to Qualivita, which tracks the GI economy and legislation, Ankara is behind three out of four applications currently under review in Brussels. Turkey is clearly stepping up its game, but it still has ground to cover. While the country has 36 EU-registered food products, China holds a commanding lead with 99 foods, seven wines, and four spirits protected. Yet Ankara's quest for EU recognition is not without roadblocks. It is now eagerly awaiting Brussels's decision on whether to grant protection to the iconic meat dish "döner kebab " , with Berlin leading efforts to block the bid. Who owns the Döner? In 2022, Turkey applied for "döner " to be granted Traditional Speciality Guaranteed (TSG) status — a scheme that, unlike GIs, protects a food's recipe rather than its geographic origin. Ankara wants to set rules on how "döner" is made to preserve its authenticity – from the thickness of the meat slices to the hours of marination. Germany says: hands off the rotating meat. 'For the sake of the many fans in Germany, the döner kebab should remain the way it's enjoyed here,' said the German Agriculture Ministry earlier this year. A cultural symbol of Turkish immigration, the döner kebab has become a German street staple – sometimes even outshining currywurst in popularity. Former German farm minister Cem Özdemir, himself of Turkish descent, weighed in after the EU published Ankara's application in 2024. 'The doner kebab is a German tradition. Everyone should be able to decide for themselves how it is prepared and eaten here. There's no need for regulations from Ankara,' he said in a social media post. Smiling in the photo, a banner beside him read: 'Döner makes you beautiful'. Turkey and the opponents to its bid – including Germany and Austria – recently ended months of bilateral talks without an agreement. The fate of the döner now rests with the European Commission, with no timeline yet announced. A Commission spokesperson told Euractiv that the decision will be taken 'in due time'. Jeremias Lin contributed to this reporting. (adm, aw)
Time Out
7 days ago
- Business
- Time Out
Sydney's CBD has welcomed a new French bistro with a $2 happy hour and steak frites baguette
LouLou Bistro is now open in Martin Place, bringing Parisian vibes and fine French fare to the Sydney CBD. Sibling to Milsons Point's OG, LouLou Bistro, Boulangerie & Traiteur – as well as the recently opened baked-goods haven Petit LouLou, found right next door – the two-level LouLou Bistro is located above Martin Place Metro in the historic 1 Elizabeth Street building. With a $2 happy hour spanning $2 escargots and oysters and $13 mini Martinis, plus loaded steak frites baguettes for lunchtime, it's fair to say LouLou Bistro has also opened with a bang. Ned Parker, LouLou Brand Chef, says: 'We knew we had something special with LouLou in Milsons Point – a place where traditional French technique meets relaxed, neighbourhood spirit. With Petit LouLou opening earlier this year, bringing our CBD bistro to life at Martin Place feels like completing the puzzle. This space gives us the chance to honour classic French cooking while adding our own LouLou spin. Same soul, just a new city energy.' Inspired by the flavours found in the south of France, the menu features lighter takes on traditional French food, with a whole section dedicated to fresh seafood (prawn cocktails, we're coming for you). Elsewhere, chicken liver parfait comes with marmalade and warm brioche; cheese lovers can go to town on the Roquefort soufflé; and octopus gets a flavour punch with bouillabaisse and saffron rouille. There's also a steak frites baguette, available at lunch (noon-3pm), which comes with a house vino, beer or soft drink for $25. Move over, sushi. The weekday happy hour, available 4-7pm, features $2 oysters and escargots, as well as $13 mini Martinis and an $18 cheeseburger and fries. Curated by Etymon's sommelier, Maxime Bellon, the wine list showcases more than 350 labels, mostly celebrating the best drops from France, along with a few fab local producers. Plus, LouLou Bistro is open for breakfast – perfect if you want to pair your morning meeting with caramelised brioche, berries and fromage blanc; or sourdough crumpets with avo and a Bloody Mary.
Time of India
01-07-2025
- Health
- Time of India
gut health and cheese: The truth about cheese and gut health — which ones support your microbiome best?
Has cheese been unfairly blamed all these years? ADVERTISEMENT Which cheeses are actually good for your gut? ADVERTISEMENT ADVERTISEMENT What if you're lactose intolerant? How can you eat cheese to actually support your microbiome? Are some cheeses just not worth it? How does cheese stack up against other gut-friendly foods? FAQs For a long time, cheese has been seen as a bad food that causes everything from heart disease to bloating. But it looks like science might be giving cheese another chance. Experts say that some cheeses can actually be good for your gut health What's the secret? It's all about picking the right unpasteurized, and aged cheeses are apparently good for your microbiome. But processed kinds don't have much microbial value. Good cheese can help make a gut-friendly diet when eaten with foods high in primarily to its saturated fat content, cheese has been unfairly maligned for decades. However, Professor Tim Spector, an epidemiologist, author, and co-founder of the ZOE health study, asserts that this narrative is out of to recent research, saturated fats found in whole foods, such as cheese, behave differently than those found in highly processed to extensive epidemiology studies, moderate cheese consumption actually lowers the risk of heart disease and doesn't raise cholesterol as we once thought, as per a report by The only is cheese safe, it may even be beneficial. Probiotics, or live beneficial bacteria, are present in many types and are crucial for gut health. When the proper type of cheese is consumed as part of a varied, whole-food-rich diet, we should reconsider it as a gut-friendly that are raw, unpasteurized, traditionally aged, or made with live cultures are generally the best for gut health. They have a high microbial diversity and are frequently produced with little processing, as per a report by The varied microbes are typically found in artisan cheeses, particularly those that are raw, unpasteurized, or traditionally aged. More variety can be found in blue cheeses with blue molds injected, like Roquefort or varied microbes can also be found in aged dry cheeses like Mrs. Kirkham's Lancashire, aged goudas, cheddars, and some alpine-style cheeses like goat's cheese or Comté. At room temperature, high-quality soft cheeses can almost see the microorganisms to its low lactose content, which can be uncomfortable for those who are lactose intolerant, cheese is a popular option for gut a lot of cheeses, particularly aged ones, are naturally low in lactose, and as they age, bacteria break down a large portion of the lactose. For people who have trouble with dairy, hard cheeses like aged gouda, parmesan, comté, and cheddar usually only contain trace amounts. Cheeses made from goat's and sheep's milk have slightly different fat and protein structures, which makes them easier to should be consumed with plant-based, high-fiber foods that support the introduced microbes if you want to maintain gut health. For instance, adding aged gruyère to wholegrain sourdough with sauerkraut, layering goat's cheese on top of lentil or beetroot salads, or pairing mature cheddar with apple or pear slices can all support the microbiome. Because you are combining postbiotic-rich cheese or live cultures with the prebiotic fiber that supports your gut flora, the aim is processed cheese has been stabilized and refined, it has less microbial value than it may appear. Pre-sliced sandwich fillers, processed cheese spreads, cheap pizza cheeses, and shredded store-bought blends do contain some good is worthwhile to put quality ahead of convenience if gut health is your main concern. With 0.8–1 kg consumed annually per person, processed cheese consumption is declining in the substances like peptides, short-chain fatty acids, and lipids that are created during fermentation are found in cheese and may have an impact on gut health and the immune system. The impact of cheese on gut health varies depending on its type, quantity, and fermented foods like kefir, kimchi, kombucha, and sauerkraut are teeming with a wider range of live microbes, and their impact on gut microbial diversity is likely greater than that of average budget is a good ally for gut health, but how much of an impact it has varies depending on the type, quantity, and particularly aged, unpasteurized, or artisan cheeses, which contain live cultures and bioactive compounds that benefit gut exactly. Highly processed cheeses, such as pizza toppings and spray cans, lack beneficial bacteria. For gut support, stick with traditional, minimally processed options.
Time of India
01-07-2025
- Health
- Time of India
The truth about cheese and gut health — which ones support your microbiome best?
Contrary to past beliefs, certain cheeses, especially aged, unpasteurized, or artisan varieties, can benefit gut health due to their live cultures and bioactive compounds. These cheeses, when consumed moderately with high-fiber foods, support a diverse gut microbiome. Processed cheeses, however, offer minimal microbial value, making quality choices essential for gut health. Tired of too many ads? Remove Ads Has cheese been unfairly blamed all these years? Tired of too many ads? Remove Ads Which cheeses are actually good for your gut? What if you're lactose intolerant? Tired of too many ads? Remove Ads How can you eat cheese to actually support your microbiome? Are some cheeses just not worth it? How does cheese stack up against other gut-friendly foods? FAQs For a long time, cheese has been seen as a bad food that causes everything from heart disease to bloating. But it looks like science might be giving cheese another chance. Experts say that some cheeses can actually be good for your gut health What's the secret? It's all about picking the right unpasteurized, and aged cheeses are apparently good for your microbiome. But processed kinds don't have much microbial value. Good cheese can help make a gut-friendly diet when eaten with foods high in primarily to its saturated fat content, cheese has been unfairly maligned for decades. However, Professor Tim Spector, an epidemiologist, author, and co-founder of the ZOE health study, asserts that this narrative is out of to recent research, saturated fats found in whole foods, such as cheese, behave differently than those found in highly processed to extensive epidemiology studies, moderate cheese consumption actually lowers the risk of heart disease and doesn't raise cholesterol as we once thought, as per a report by The only is cheese safe, it may even be beneficial. Probiotics, or live beneficial bacteria, are present in many types and are crucial for gut health. When the proper type of cheese is consumed as part of a varied, whole-food-rich diet, we should reconsider it as a gut-friendly that are raw, unpasteurized, traditionally aged, or made with live cultures are generally the best for gut health. They have a high microbial diversity and are frequently produced with little processing, as per a report by The varied microbes are typically found in artisan cheeses, particularly those that are raw, unpasteurized, or traditionally aged. More variety can be found in blue cheeses with blue molds injected, like Roquefort or varied microbes can also be found in aged dry cheeses like Mrs. Kirkham's Lancashire, aged goudas, cheddars, and some alpine-style cheeses like goat's cheese or Comté. At room temperature, high-quality soft cheeses can almost see the microorganisms to its low lactose content, which can be uncomfortable for those who are lactose intolerant, cheese is a popular option for gut a lot of cheeses, particularly aged ones, are naturally low in lactose, and as they age, bacteria break down a large portion of the lactose. For people who have trouble with dairy, hard cheeses like aged gouda, parmesan, comté, and cheddar usually only contain trace amounts. Cheeses made from goat's and sheep's milk have slightly different fat and protein structures, which makes them easier to should be consumed with plant-based, high-fiber foods that support the introduced microbes if you want to maintain gut health. For instance, adding aged gruyère to wholegrain sourdough with sauerkraut, layering goat's cheese on top of lentil or beetroot salads, or pairing mature cheddar with apple or pear slices can all support the microbiome. Because you are combining postbiotic-rich cheese or live cultures with the prebiotic fiber that supports your gut flora, the aim is processed cheese has been stabilized and refined, it has less microbial value than it may appear. Pre-sliced sandwich fillers, processed cheese spreads, cheap pizza cheeses, and shredded store-bought blends do contain some good is worthwhile to put quality ahead of convenience if gut health is your main concern. With 0.8–1 kg consumed annually per person, processed cheese consumption is declining in the substances like peptides, short-chain fatty acids, and lipids that are created during fermentation are found in cheese and may have an impact on gut health and the immune system. The impact of cheese on gut health varies depending on its type, quantity, and fermented foods like kefir, kimchi, kombucha, and sauerkraut are teeming with a wider range of live microbes, and their impact on gut microbial diversity is likely greater than that of average budget is a good ally for gut health, but how much of an impact it has varies depending on the type, quantity, and particularly aged, unpasteurized, or artisan cheeses, which contain live cultures and bioactive compounds that benefit gut exactly. Highly processed cheeses, such as pizza toppings and spray cans, lack beneficial bacteria. For gut support, stick with traditional, minimally processed options.
Economic Times
01-07-2025
- Health
- Economic Times
The truth about cheese and gut health — which ones support your microbiome best?
Has cheese been unfairly blamed all these years? Live Events Which cheeses are actually good for your gut? What if you're lactose intolerant? How can you eat cheese to actually support your microbiome? Are some cheeses just not worth it? How does cheese stack up against other gut-friendly foods? FAQs (You can now subscribe to our (You can now subscribe to our Economic Times WhatsApp channel For a long time, cheese has been seen as a bad food that causes everything from heart disease to bloating. But it looks like science might be giving cheese another chance. Experts say that some cheeses can actually be good for your gut health What's the secret? It's all about picking the right unpasteurized, and aged cheeses are apparently good for your microbiome. But processed kinds don't have much microbial value. Good cheese can help make a gut-friendly diet when eaten with foods high in primarily to its saturated fat content, cheese has been unfairly maligned for decades. However, Professor Tim Spector, an epidemiologist, author, and co-founder of the ZOE health study, asserts that this narrative is out of to recent research, saturated fats found in whole foods, such as cheese, behave differently than those found in highly processed to extensive epidemiology studies, moderate cheese consumption actually lowers the risk of heart disease and doesn't raise cholesterol as we once thought, as per a report by The only is cheese safe, it may even be beneficial. Probiotics, or live beneficial bacteria, are present in many types and are crucial for gut health. When the proper type of cheese is consumed as part of a varied, whole-food-rich diet, we should reconsider it as a gut-friendly that are raw, unpasteurized, traditionally aged, or made with live cultures are generally the best for gut health. They have a high microbial diversity and are frequently produced with little processing, as per a report by The varied microbes are typically found in artisan cheeses, particularly those that are raw, unpasteurized, or traditionally aged. More variety can be found in blue cheeses with blue molds injected, like Roquefort or varied microbes can also be found in aged dry cheeses like Mrs. Kirkham's Lancashire, aged goudas, cheddars, and some alpine-style cheeses like goat's cheese or Comté. At room temperature, high-quality soft cheeses can almost see the microorganisms to its low lactose content, which can be uncomfortable for those who are lactose intolerant, cheese is a popular option for gut a lot of cheeses, particularly aged ones, are naturally low in lactose, and as they age, bacteria break down a large portion of the lactose. For people who have trouble with dairy, hard cheeses like aged gouda, parmesan, comté, and cheddar usually only contain trace amounts. Cheeses made from goat's and sheep's milk have slightly different fat and protein structures, which makes them easier to should be consumed with plant-based, high-fiber foods that support the introduced microbes if you want to maintain gut health. For instance, adding aged gruyère to wholegrain sourdough with sauerkraut, layering goat's cheese on top of lentil or beetroot salads, or pairing mature cheddar with apple or pear slices can all support the microbiome. Because you are combining postbiotic-rich cheese or live cultures with the prebiotic fiber that supports your gut flora, the aim is processed cheese has been stabilized and refined, it has less microbial value than it may appear. Pre-sliced sandwich fillers, processed cheese spreads, cheap pizza cheeses, and shredded store-bought blends do contain some good is worthwhile to put quality ahead of convenience if gut health is your main concern. With 0.8–1 kg consumed annually per person, processed cheese consumption is declining in the substances like peptides, short-chain fatty acids, and lipids that are created during fermentation are found in cheese and may have an impact on gut health and the immune system. The impact of cheese on gut health varies depending on its type, quantity, and fermented foods like kefir, kimchi, kombucha, and sauerkraut are teeming with a wider range of live microbes, and their impact on gut microbial diversity is likely greater than that of average budget is a good ally for gut health, but how much of an impact it has varies depending on the type, quantity, and particularly aged, unpasteurized, or artisan cheeses, which contain live cultures and bioactive compounds that benefit gut exactly. Highly processed cheeses, such as pizza toppings and spray cans, lack beneficial bacteria. For gut support, stick with traditional, minimally processed options.
