Latest news with #nutritiousfood
Sky News
08-07-2025
- Health
- Sky News
Government funding for state-subsidised restaurants, fruit and veg vouchers and mobile greengrocer to help deprived households
Why you can trust Sky News Two state-subsidised restaurants, fresh fruit and vegetable vouchers, and a mobile greengrocer delivering nutritious food to deprived communities have been unveiled as part of government plans to support struggling households. Six projects across the UK will share £8.5m in government funding in a bid to make good food more available to the people who need it. Two state-subsidised restaurants are to open in Dundee and Nottingham next summer. The eateries will provide "universal access" to nutritious and sustainably-produced food in social settings, and particularly meet the needs of deprived households with children, Science and Technology Secretary Peter Kyle said. Elsewhere, the Queen of Greens bus has been bringing affordable fresh fruit and vegetables to communities across Liverpool and Knowsley since 2022. Funding will now be put towards a mapping tool which will help target the vehicle's route to ensure it reaches residents in social housing who may find it harder to access healthier options in their neighbourhoods. In some areas, residents will receive vouchers from Alexandra Rose Charity to buy food from the bus. Researchers will measure how diet and health changes as a result of the initiative and then use a computer model to predict the broader impacts if these interventions were rolled out across the country. It follows the launch of the government's 10 Year Health Plan, which last week included the announcement that supermarkets could be fined if they do not sell healthier food. Other projects will assess the role of community food markets in areas of Glasgow with limited access to grocery stores, known as "food deserts", surveying food pantry users to find out about other activities and support they would like to see on offer, such as cooking sessions or recipe boxes, and improving the nutritional content and take-up of free school meals. Mr Kyle said: "No one in this country should be left unable to access the healthy food they need - which is why interventions like the Queen of Greens are so important - and measuring their impact is so vital. "These projects will draw on the power of research to actively explore the best ways to get healthy food into the mouths of those who need it, potentially having a transformational effect on people's lives, and fulfilling the missions set in our Plan for Change."
The Guardian
08-07-2025
- General
- The Guardian
Chicken tray bake, feta tart and spicy tofu: three delicious and speedy student recipes
A student meal should be quick, nutritious and delicious. These recipes tick those boxes. There's a puff pastry spinach and feta tart that will impress your housemates, a garlicky chicken tray bake that saves on washing up, and a nutritious, filling peanut butter tofu perfect for getting you through evenings of revision. Give them a go! This tart uses a nifty roll of readymade puff pastry as well as frozen spinach, creamy ricotta and lots of tangy feta cheese. Serve with a big crunchy salad. Prep 20 minCook 30 min Serves 6 Cost per portion £1.04 (without optional and to-serve ingredients) 400g frozen chopped spinach 250g ricotta 200g feta cheese, crumbled 2 large eggs, lightly whisked with a fork ½ tsp dried chilli (optional)½ lemon, zested 1 x 320g pack ready roll puff pastry 2 tbsp sesame seeds, optional Salad – cucumber, tomato, lots of green leaves, to serve Defrost the spinach then tip it into a clean kitchen cloth and squeeze out all the liquid you can. Tip it into a mixing bowl. Add the ricotta, two-thirds of the feta, about half the beaten egg, the dried chilli, lemon zest and some seasoning. Heat the oven to 200C (180 fan)/390F/gas 6. Line a flat baking tray with baking paper. Unravel the pastry carefully on to the paper. Score a border around the edge of the pastry, about 1cm wide. Fill the middle with the spinach mix, leaving the border empty. Smooth it down with a spoon and crumble over the rest of the feta. Brush the border with the remaining egg then sprinkle with the sesame seeds. Bake for 30 minutes until golden and puffed up. Serve with the salad. You'll be the envy of your fellow housemates with this moreish garlic butter chicken and wedges – all cooked in the oven for ease. If you don't like spice, simply leave out the cajun seasoning. Prep 30 minCook 35 min Serves 4 Cost per portion £1.38 (without to-serve ingredients) 2 large baking potatoes (850g), each cut into 10 wedges 3 tbsp vegetable oil 2 large skinless and boneless chicken breasts 2 eggs, whisked with a fork50g plain flour 70g dried panko breadcrumbs 1½ tbsp cajun spice 70g unsalted butter 1 garlic clove, finely grated ½ small bunch parsley, finely choppedPeas or broccoli, to serve Bring a pan of salted water to the boil. Add the wedges and boil for 10 minutes then drain through a colander and set aside for 10 minutes in the colander. Heat the oven to 220C (200C fan)/425F/gas 7. Heat the oil in a large-lipped oven tray or two smaller trays for 10 minutes. Once hot, toss the wedges in the oil on the tray/s. Toss through 1 tbsp cajun spice and some salt. Bake for 12 minutes. Meanwhile, cut the chicken into strips. Toss each one in flour, followed by the egg then coat it in the breadcrumbs. Place the chicken in the tray/s, sprinkle with remaining cajun spice and return to the oven for 20 minutes. Heat the butter in a saucepan, add the garlic and cook over a low heat for 3 minutes then stir in the parsley and a pinch of salt. Once the chicken and wedges are cooked and golden brown, pour the garlic butter over everything. Serve with peas or broccoli, if you like. This vegan bowl is packed with creamy nut butter, red peppers and chunks of tofu. Make a batch, eat half for dinner then reheat the rest for lunch the next day. Prep 20 min Cook 15 min Serves 2 Cost per portion £2.06 (without to-serve ingredients), or £2.25 (with rice and broccoli) 2 tbsp vegetable, sesame or olive oil 1 block extra-firm tofu, cut into big chunks 2 garlic cloves, thinly sliced 1 red pepper, deseeded and roughly chopped 1-2 tsp mild chilli (depending on how spicy you like it!)1 tbsp tomato puree 100g peanut butter 1 tbsp soy sauce 1 tbsp agave or honey 1 tbsp rice or white wine vinegar 300ml water 30g salted peanuts, chopped2 spring onions, chopped To serve Cooked rice Cucumber or broccoli Heat 2 tbsp of oil in a large frying pan. Add the tofu and fry over a high heat for 6 minutes, turning regularly until golden brown. Remove with a pair of tongs or a fork and set aside on a plate. Add the garlic and chopped pepper to the pan and fry for 2 minutes over a high heat then stir in the chilli and tomato puree and fry for a further 2 minutes. In a bowl, mix together the peanut butter, soy, vinegar and agave or honey. Add the peanut mixture to the pan then slowly stir in the water. Bring to a simmer and stir in the tofu. Cook for 5 minutes. Serve with rice and finish with chopped peanuts and spring onion. This is delicious with some cucumber or broccoli on the side. For more guidance on the right course for you, check out the Guardian university league tables for 2025. The Guardian league tables for 2026 will be out on 13 September in print and online
Yahoo
07-07-2025
- Health
- Yahoo
State-subsidised restaurants to offer nutritious food to deprived households
Two state-subsidised restaurants are to open in Dundee and Nottingham to provide deprived households with access to nutritious food in a social setting, the Government has announced. The restaurants, to open in the summer of next year, will provide 'universal access' to nutritious and sustainably-produced food in social settings, and particularly meet the needs of deprived households with children, Science and Technology Secretary Peter Kyle said. They are one of six newly announced projects that will receive £8.5 million in Government funding to tackle food inequality, including a mapping tool to direct a mobile greengrocer to visit areas of Liverpool where social housing residents have limited access to fresh fruit and vegetables. Exciting news! 🎉 The @QueenGreensBus is launching a new route from today, bringing affordable #GoodFood to new stops across #Liverpool and #Knowsley. Food can be bought using cash, card, @NHSHealthyStart cards and @AlexRoseCharity vouchers. Timetable👉 — Queen of Greens (@QueenGreensBus) September 9, 2024 Under the Liverpool initiative, expected to begin in spring of next year, research will direct the 'Queen of Greens' bus, which has delivered fresh fruit and vegetables to communities across Liverpool and Knowsley since 2022, to residents in social housing who may find it harder to access healthier options in their neighbourhoods, Mr Kyle said. In some areas, residents will receive vouchers to buy fruit and vegetables from the bus. Researchers will measure how the diet and health of recipients change as a result of the initiative in order to predict the effect of it being rolled out across the country. It follows the launch of the Government's 10-Year Health Plan, which last week included the announcement that supermarkets could be fined if they do not sell healthier food. Other projects will assess the role of community food markets in areas of Glasgow with limited access to grocery stores, known as 'food deserts', surveying food pantry users to find out about other activities and support they would like to see on offer, such as cooking sessions or recipe boxes, and improving the nutritional content and take-up of free school meals. Mr Kyle said: 'No one in this country should be left unable to access the healthy food they need – which is why interventions like the Queen of Greens are so important – and measuring their impact is so vital. 'These projects will draw on the power of research to actively explore the best ways to get healthy food into the mouths of those who need it, potentially having a transformational effect on people's lives, and fulfilling the missions set in our Plan for Change.' Lucy Antal, director of Alchemic Kitchen CIC (Community Interest Company), who runs the Queen of Greens, said: 'We are very much looking forward to working on this new research project with all the team assembled by the University of Liverpool. 'It will be a great opportunity to trial an expansion into supporting social housing tenants to access fresh produce, and to have the health and social impact of this intervention measured and assessed. The Queen of Greens is for everyone, and the data produced will help support our future activity.' Professor Alison Park, deputy executive chairwoman of the Economic and Social Research Council (ESRC), part of UK Research and Innovation (UKRI), said: 'Everyone should have access to healthy, nutritious food but we know the number of food insecure households across the UK is increasing. 'These innovative projects from across the UK – from Wales to Dundee, Nottingham to the Isle of Wight – will go a long way in helping us understand how to tackle food inequalities and what interventions really make a difference.'
The Independent
07-07-2025
- Health
- The Independent
State-subsidised restaurants to offer nutritious food to deprived households
Two state-subsidised restaurants are to open in Dundee and Nottingham to provide deprived households with access to nutritious food in a social setting, the Government has announced. The restaurants, to open in the summer of next year, will provide 'universal access' to nutritious and sustainably-produced food in social settings, and particularly meet the needs of deprived households with children, Science and Technology Secretary Peter Kyle said. They are one of six newly announced projects that will receive £8.5 million in Government funding to tackle food inequality, including a mapping tool to direct a mobile greengrocer to visit areas of Liverpool where social housing residents have limited access to fresh fruit and vegetables. Under the Liverpool initiative, expected to begin in spring of next year, research will direct the 'Queen of Greens' bus, which has delivered fresh fruit and vegetables to communities across Liverpool and Knowsley since 2022, to residents in social housing who may find it harder to access healthier options in their neighbourhoods, Mr Kyle said. In some areas, residents will receive vouchers to buy fruit and vegetables from the bus. Researchers will measure how the diet and health of recipients change as a result of the initiative in order to predict the effect of it being rolled out across the country. It follows the launch of the Government's 10-Year Health Plan, which last week included the announcement that supermarkets could be fined if they do not sell healthier food. Other projects will assess the role of community food markets in areas of Glasgow with limited access to grocery stores, known as 'food deserts', surveying food pantry users to find out about other activities and support they would like to see on offer, such as cooking sessions or recipe boxes, and improving the nutritional content and take-up of free school meals. Mr Kyle said: 'No one in this country should be left unable to access the healthy food they need – which is why interventions like the Queen of Greens are so important – and measuring their impact is so vital. 'These projects will draw on the power of research to actively explore the best ways to get healthy food into the mouths of those who need it, potentially having a transformational effect on people's lives, and fulfilling the missions set in our Plan for Change.' Lucy Antal, director of Alchemic Kitchen CIC (Community Interest Company), who runs the Queen of Greens, said: 'We are very much looking forward to working on this new research project with all the team assembled by the University of Liverpool. 'It will be a great opportunity to trial an expansion into supporting social housing tenants to access fresh produce, and to have the health and social impact of this intervention measured and assessed. The Queen of Greens is for everyone, and the data produced will help support our future activity.' Professor Alison Park, deputy executive chairwoman of the Economic and Social Research Council (ESRC), part of UK Research and Innovation (UKRI), said: 'Everyone should have access to healthy, nutritious food but we know the number of food insecure households across the UK is increasing. 'These innovative projects from across the UK – from Wales to Dundee, Nottingham to the Isle of Wight – will go a long way in helping us understand how to tackle food inequalities and what interventions really make a difference.'
Yahoo
26-05-2025
- Business
- Yahoo
Egg Processing Market Outlook, 2030: Competitive Analysis of Key Players - Cal-Maine, Kewpie Egg, and Rose Acre Farms
The egg processing industry is crucial in the global food landscape, driven by demand for convenient, nutritious egg products with extended shelf life. As preferences shift towards processed products like liquid and powdered eggs, the market is set to grow, projected to reach USD 40.62 billion by 2030. Egg Processing Market Dublin, May 26, 2025 (GLOBE NEWSWIRE) -- The "Egg Processing Market Outlook, 2030" has been added to offering. The egg processing market is projected to reach USD 40.62 billion by 2030, growing at a CAGR of 6.78% from 2025-2030 The global egg processing industry is experiencing significant growth, driven by increased demand for convenience foods and the nutritional benefits of eggs. This sector involves transforming whole eggs, egg whites, and yolks into versatile products like liquid and powdered eggs, which are crucial for industrial applications in bakery, foodservice, and other food manufacturing. Liquid eggs lead the market due to their ease of use and longer shelf life, ideal for large-scale production. Processed eggs reduce labor costs and spoilage risks, streamlining food manufacturing by offering consistent quality. Their versatile role in creating baked goods, sauces, and ready-to-eat meals illustrates their integral position in the food industry. Health-conscious consumers fuel demand for specialized egg products like low-fat egg whites, driving the growth of protein-enriched foods. Egg alternatives are gaining traction as plant-based diets rise, further broadening the market's scope and demonstrating a shift towards sustainable products. Increasing awareness of food safety and sustainability challenges the industry to innovate, emphasizing advanced technologies like pasteurization to prevent contamination. Sustainability is a pressing concern, with a focus on reducing waste and environmental impact through energy-efficient methods. Demand for value-added products, such as organic and ethically processed eggs, is set to rise as consumer preferences target premium foods. The market dynamics feature key players like Cal-Maine, Inc., Kewpie Egg Corporation, and Rose Acre Farms. Cal-Maine is repurposing processing facilities to enhance egg production, Kewpie has expanded in Australia to boost condiment sales, and Rose Acre is pioneering sustainable power solutions in its operations. North America dominates the egg processing market, backed by an advanced food processing infrastructure and strong consumer demand for convenience foods. The presence of major companies and stringent food safety standards contribute to the region's leadership in innovation and production capabilities. Market drivers include rising convenience food demand and health consciousness, while safety and environmental concerns pose challenges. Technological advancements in processing, like automation and innovative packaging, and the shift towards plant-based products are notable trends shaping the industry. Inorganic egg products are prevalent due to their cost-effectiveness and long shelf life, accommodating wide industrial use. The scalability and nutritional value of processed eggs fortify the sector's relevance in large-scale food manufacturing. The study offers insights on market segments, challenges, and trends, providing comprehensive data for stakeholders, industry consultants, and manufacturers aiming to refine their market strategies. Key Attributes: Report Attribute Details No. of Pages 201 Forecast Period 2024 - 2030 Estimated Market Value (USD) in 2024 $27.62 Billion Forecasted Market Value (USD) by 2030 $40.62 Billion Compound Annual Growth Rate 6.7% Regions Covered Global Key Topics Covered: 1. Executive Summary2. Market Dynamics2.1. Market Drivers & Opportunities2.2. Market Restraints & Challenges2.3. Market Trends2.4. Supply Chain Analysis2.5. Policy & Regulatory Framework2.6. Industry Experts Views3. Research Methodology3.1. Secondary Research3.2. Primary Data Collection3.3. Market Formation & Validation3.4. Report Writing, Quality Check & Delivery4. Market Structure4.1. Market Considerate4.2. Assumptions4.3. Limitations4.4. Abbreviations4.5. Sources4.6. Definitions5. Economic /Demographic Snapshot6. Global Egg Processing Market Outlook6.1. Market Size By Value6.2. Market Share By Region6.3. Market Size and Forecast, By Geography6.4. Market Size and Forecast, By Product Type6.5. Market Size and Forecast, By Application6.6. Market Size and Forecast, By Nature6.7. Market Size and Forecast, By End User7. North America Egg Processing Market Outlook7.1. Market Size By Value7.2. Market Share By Country7.3. Market Size and Forecast, By Product Type7.4. Market Size and Forecast, By Application7.5. Market Size and Forecast, By Nature7.6. Market Size and Forecast, By End User7.7. United States Egg Processing Market Outlook7.8. Canada Egg Processing Market Outlook7.9. Mexico Egg Processing Market Outlook8. Europe Egg Processing Market Outlook9. Asia-Pacific Egg Processing Market Outlook10. South America Egg Processing Market Outlook11. Middle East & Africa Egg Processing Market Outlook12. Competitive Landscape12.1. Competitive Dashboard12.2. Business Strategies Adopted by Key Players12.3. Key Players Market Share Insights and Analysis, 202412.4. Key Players Market Positioning Matrix12.5. Porter's Five Forces12.6. Company Profiles Charoen Pokphand Group Co., Ltd. Kewpie Corporation Bouwhuis Enthoven B.V. Eurovo S.R.L. Sanovo Technology Group Rose Acre Farms, Inc. Cal-Maine Foods, Inc. Ovodan Foods A/S Showa Sangyo Co., Ltd. Rembrandt Foods Ovobel Foods Limited Taiyo Kagaku Co., Ltd. Ovobrand S.A. Industrias Bachoco, S.A. de C.V. Interovo Egg Group Farm Pride Foods Ltd. Grupo Mantiqueira Almarai Company Fakieh Group Foodchem International Corporation WATTPoultry For more information about this report visit About is the world's leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends. Attachment Egg Processing Market CONTACT: CONTACT: Laura Wood,Senior Press Manager press@ For E.S.T Office Hours Call 1-917-300-0470 For U.S./ CAN Toll Free Call 1-800-526-8630 For GMT Office Hours Call +353-1-416-8900Sign in to access your portfolio
