12/04/2013: Coeliac UK launches its Gluten-free Chef of the Year Competition; developing a HACCP program for the industry; food losses and waste in the context of sustainable food systems

Coeliac UK launches this year’s Gluten-Free Chef of the Year competition at the Wessex Salon Culinaire, asking entrants to showcase their skills by making gluten-free substitutes such as bread or pasta at the live final. 

For the fourth year, the competition is being run in association with the Institute of Hospitality and the Craft Guild of Chefs with the judging to be once again headed up by celebrity chef and Coeliac UK’s Food Ambassador Phil Vickery.

The competition is for professional cooks and catering college students to design a three course gluten-free meal for two people. Entrants’ menus must include at least two courses which include a gluten-free element, such as pasta, pastry, sponge, cake, bread, batter etc which must be made from scratch on the day of the live cookoff by the three finalists in each group. The live cookoff will take place at the Unilever Food Solutions Culinary Business Development Centre, Leatherhead in November 2013.

Closing date for entries is 5pm on 20 October 2013

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More than 40 participants traveled to the International Grains Program April 1-4, 2013 to attend a course focused on establishing a hazard analysis and critical control points (HACCP) program for the feed industry. 

The Kansas State University International Grains Program teamed up with the American Feed Industry Association (AFIA) and the National Grain and Feed Association (NGFA) to hold this successful course.

Throughout the course participants looked at the feed-industry regulations, learned the seven HACCP principles and how to develop and implement an effective HACCP program.

"The course provided the basic tools for feed millers and how to implement all the principles of HACCP step-by-step," says Carlos Campabadal, IGP feed manufacturing program specialist course manager.

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The UN Committee on World Food Security (CFS) in its thirty-ninth Session (October 2012) requested the High Level Panel of Experts for Food Security and Nutrition (HLPE), to undertake a study on ‘Food losses and waste in the context of sustainable food systems’ to be presented to the Plenary in 2014.

Until 30 April 2013, the HLPE is running an open e-consultation on the scope of this report, and the pertinence of main questions. References of global and national studies and data on the subject, especially on food waste, are also welcome.

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The 40 participants for the NGFA-AFIA-KSU HACCP course held at the International Grains Program Conference Center pose for a group picture during the first day

 

09/04/2013: Colin Tutt to assume new role in CBH; food losses and waste in the context of sustainable food systems; oregano against hyperacidity

The CBH Group announced today that general manager operations Colin Tutt will be taking on a newly established role within the business from July this year, marking a transition to retirement.

Mr Tutt will be commencing as the inaugural general manager Global Supply Chain from 1 July with the charter to investigate new ideas from around the globe for grain handling and storage as well as overall supply chain management. 

"I have been with CBH for almost 40 years and loved every minute of it. I have described my time heading up operations as the best job in WA, and it is, but it is time for change. The grains industry is changing so rapidly and I am not getting any younger. This job needs some new energy and new perspective," he said.

"This new role allows me to transition from the day-to-day functionality of our supply chain to a more strategic consultative role but remain in the business providing support to the team for the medium term."

Mr Tutt will continue to provide support to the operations team in addressing below rail issues and will assist marketing and trading to identify ways to get grain to global markets by focusing on supply chain innovation beyond Western Australia. 

"Colin's wealth of experience and his breadth of knowledge of this business are undisputedly enormous, so ensuring we can transition slowly and provide the right amount of support to the new general manager of operations is very important," Andy Crane, CBH group chief executive officer said.  

The CBH Group will commence recruitment for Mr Tutt's successor in the general manager operations role in due course.

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The UN Committee on World Food Security (CFS) in its thirty-ninth session requested the High Level Panel of Experts for Food Security and Nutrition (HLPE), to undertake a study on ‘Food losses and waste in the context of sustainable food systems’ to be presented to the Plenary in 2014. This report has to be policy oriented, practical and operational.

Until 30 April 2013, the HLPE is running an open e-consultation on the scope of this report, and the pertinence of main questions. References of global and national studies and data on the subject, especially on food waste, are also welcome.

The HLPE also wishes to inform that a public call for candidatures to the Project Team for this report is currently open until 30^th April 2013.

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Phytogenic feed supplements with oregano have proven to be effective for preventing and treating hyperacidity in the rumen of dairy cows caused by concentrated feed (acidosis).

Companies such as Dostofarm offer herbal preparations in powder form to be added to the feed. The added flavour causes the animals to produce more saliva and thus sodium bicarbonate: A substance that increases the pH-value in the rumen, neutralising excess gastric acid. Hyperacidity in the rumen is a common problem when high milk yields and weight gain are required.

The symptoms of affected rumen mucosa are often not directly perceptible. Typical signs are a lack of appetite and abnormal faeces, flatulence, sores and decreased fertility. There are no known problems with resistance to phyto-supplements, and they do not affect the flavour of the animal products. A welcome side effect: When added to the total mix ration (TMR), the preparations reduce heating and improper fermentation of the feed. Thus, the oregano supplement is a simple but effective measure to reduce costs.

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