Quick bites: foodie news

Thérèse Henkin fea­tures news and new prod­ucts from the culi­nary mar­ket.

Australian Women’s Weekly NZ - - CONTENTS -

Su­per fad?

Wa­ter­melon is be­ing hailed as the new su­per­food by some, but food ex­perts pre­dict it’s just a fad. While the fruit it­self is a de­li­cious low-calo­rie snack, it’s the wa­ter­melon juice and seeds that are get­ting all the at­ten­tion. The juice is com­pet­ing with the co­conut wa­ter mar­ket, amid claims that it’s packed with elec­trolytes and L-Cit­rulline, an amino acid that re­duces mus­cle sore­ness and boosts per­for­mance. But di­eti­tians say that wa­ter is still the best way to re­hy­drate and while wa­ter­melon seeds are filled with fi­bre, much like any other seeds, they have no ex­tra­or­di­nary health ben­e­fits.


A new mo­bile app will help Ki­wis be con­scious seafood con­sumers. The Best Fish Guide 2017 app de­vel­oped by For­est & Bird pro­vides an in­sight on how 87 dif­fer­ent fish species are caught and the im­pact this has on the en­vi­ron­ment. Based on in­de­pen­dent re­search, the guide uses a traf­fic light sys­tem to or­gan­ise seafood choices from best to worst. The aim is to en­cour­age only the con­sump­tion of seafood farmed and fished sus­tain­ably. Visit best­fishguide.org.nz or down­load the app from Ap­ple or An­droid app stores.


Spice up cock­tails with new Danc­ing Sands Sa­cred Spring Dry Gin. In­fused with eight care­fully se­lected botan­i­cals, in­clud­ing manuka, and made with crys­tal clear Golden Bay spring wa­ter it’s a clas­sic gin with a Kiwi twist.


A gluten-free life­style has just got eas­ier. Iconic Kiwi bread Vo­gel’s has ex­panded its Gluten-free Gourmet Buns range to in­clude a de­li­cious new whole­meal op­tion. These soft breads are dairy-free too.


Nestlé claims to have found a way to re­duce sugar in choco­late by as much as 40 per cent. The food gi­ant has de­vel­oped a process that al­ters the struc­ture of sugar so it tastes sweeter in lesser amounts. While not re­veal­ing the ex­act process, Nestlé says it com­pares to mak­ing sugar crys­tals that are hol­lowed.

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