Latest news with #YeoValley
The Sun
21-05-2025
- Health
- The Sun
Brits say weaning is the hardest part of parenting as mums and dads share their top 10 worries
WEANING is the hardest part of parenting, according to research. A POLL of 1,000 parents with kids aged six months to four years, found more than half (53 per cent) named this the biggest challenge with half only having a 'vague idea' of when they should start the process 3 3 And two thirds were worried their child would be allergic to something. But 36 per cent managed this by introducing one allergen at a time, and more than a quarter (26 per cent) were sure to follow official guidelines. Furthermore, 36 per cent were afraid their child would choke, with other concerns including ensuring they had a balanced diet and got all the nutrients they needed. With all this in mind, the most effective weaning foods are yogurt, smashed banana and mashed sweet potato – after 77 per cent felt confident they knew what to introduce first. And, 44 per cent of babies enjoyed their first experience of solid food, after a few tries. Family food author Rebecca Wilson is working with Yeo Valley Organic, which commissioned the study and put together a guide of the top tips for weaning. She said: 'Weaning can be a tough process but it's lovely to see parents felt confident and had a plan in place. 'It's encouraging to see so many are aware of nutrients their children need and yogurt banana and sweet potato are perfect for the introduction of weaning. 'The importance of limiting babies' intake of free-from sugar is very important to not only maintain strong dental health, but also ensure children do not get used to highly sweet flavours, thus enabling enjoyment of a varied nutritious diet including non-sugary flavours like bitter greens and acidic vegetables. 'By mixing real fruit with no added sugar into a bulk ingredient like yogurt, rather than solely offering puréed fruits on their own which contain a very high amount of free-from sugar, you're able to expose babies to a varied flavourful diet without exposing them to an unhealthy high sugar level.' The research went on to find other worries weaners had included concerns that they would reject the food (31 per cent) and managing mess and food waste (21 per cent). With 17 per cent spending more than five hours a week cleaning up after messy mealtimes. While 23 per cent wanted to avoid too much salt or sugar and the same amount were anxious about getting portion sizes right. As a result, a quarter found the whole period of their lives more stressful than they expected it to be. But looking back, 47 per cent wish they'd known that weaning is different for every baby, and that it's normal for babies to reject foods at first (39 per cent) – and it doesn't mean they won't learn to enjoy them. And 75 per cent did feel supported during the process by the people around them, according to the OnePoll stats. Yeo Valley Organic's nutritionist, Alice Mayor, added: "It's easy to feel discouraged if your baby isn't taking to solids straight away, but persistence and patience are key. 'As the research shows, yogurt is a great option to introduce more solids and textures into a diet as well as mashing up banana and blending veggies. 'Some babies dive right in, while others need more time to explore. 'Mealtimes should be a fun and relaxed experience, not a battle and there may be mess, but this is often a sign your child is enjoying themselves. 'Trust that your baby will get there at their own pace and try to enjoy the messy and funny moments along the way.'
Daily Mirror
04-05-2025
- Business
- Daily Mirror
UK's best supermarket Greek yogurts ranked by Brit shoppers including Yeo Valley
Which? has revealed which is the best UK supermarket yoghurt in a blind-folded taste test conducted by a 64 people, comparing well-known brands and supermarket-owned products Yoghurt can be found in supermarkets around the world, and there are a lot of different flavours. Despite the classic brands that everyone knows, supermarkets also come with their own products. In a survey conducted by Which?, a group of blindfolded tasters named the best supermarket Greek yoghurt, and surprisingly, Yeo Valley, a British staple, did not scoop the top spot. A group of 64 people tried 12 different Greek-style yoghurts, including popular brands like Yeo Valley and Tim's Diary, as well as supermarket-branded options, such as Morrisons, Tesco, Sainsbury's, Asda, Co-op and M&S. Each yoghurt was given to the panel in a random order so they didn't know what brand they were trying each time. The final results were based on appearance (20%), aroma (15%), texture (15%) and most importantly, its flavour (50%). Yoghurt is a good source of protein, which is important to incorporate into our diets as it supports the immune system. Greek yoghurt also contains a higher fat content compared to natural yoghurt. The winner of the survey was Tim's Diary Greek Style Natural Yoghurt, scoring a 75% of overall satisfaction. The yoghurt scored the highest points on the flavour, with more than half relishing its tangy tartness. The site explained: 'This thick and creamy yoghurt looked good and had a satisfying texture. It was well-liked by our tasting panel and achieved the top overall score in our test.' Despite being the most expensive product, the panel loved its 'satisfying texture'. Yeo Valley's yoghurt is only available in certain supermarkets, such as Waitrose, Sainsbury's and Ocado, with prices ranging from £2.50 to £4.50. Results: UK's best supermarket Greek yoghurt Tim's Diary Greek Style Natural Yoghurt - 75% Yeo Valley Organic Greek Style Natural Yoghurt - 72% Morrisons Greek Style Yoghurt - 71% Ocado Greek Style Yoghurt - 71% Co-op Greek Style Natural Yoghurt - 70% M&S Greek Style Live Yoghurt - 70% Waitrose Essential Greek Style Yoghurt - 70% Asda Creamy Greek Style Yoghurt - 69% Sainsbury's Greek Style Natural Yoghurt - 68% Tesco Greek Style Yoghurt - 67% Just behind Yeo Valley by one per cent, Morrisons' Greek Style Yoghurt and Ocado's Greek Style Yoghurt scored 71% in satisfaction. Both brands received a high score on their thickness and creaminess. Sold at the same price, Morrison's yoghurt took the second place because of its tanginess. Which? nutritionist Shefalee Loth explained: 'Greek and Greek-style yoghurts tend to be higher in fat and saturated fat than standard natural yoghurts, but these differences are usually small, so don't forgo your Greek-style yoghurts on concerns around fat.' 'There are low-fat and fat-free versions available, and these are fine if you prefer the taste, but yoghurt isn't really a big source of fat in our diet.' She added: 'The healthiest option is to choose unflavoured yoghurts that don't contain added sugars, and then add fruit for taste and sweetness.'
Yahoo
08-02-2025
- Health
- Yahoo
How to turn eggs into a traditional British pub snack
At Yeo Valley's Good Food and Eating Well conference last year, Christine Storry of the Dynamic Food Board, a UK body that promotes sustainable, local food procurement, estimated that 'more than 700 million eggs are wasted in the UK each year'; that's roughly 45,000 tonnes, or almost equivalent to the weight of the Titanic. She also noted that only 22% of us know how to test if an egg is fresh and safe to eat. To keep them at their best, store eggs in a cool place at a stable temperature below 20C, because fluctuating heat and direct sunlight can affect their quality. To test a raw egg's freshness, put it in a bowl of water: if it sinks and lies flat, it's fresh; if it stands upright, it's safe but needs eating soon; and if it floats, it's past its best, so feed it to the compost monster. If you have a surfeit of eggs, you can boil them to prolong their life for a further four or five days in the fridge, but to preserve them for even longer, I like to make pickled eggs using a few spices to give them lots of flavour. I grew up in a small village in Dorset where there wasn't a whole lot to do: when we weren't cycling around and rambling through the forest, my best friend, Luke, and I would frequent Thorncombe sports club, where we'd play endless games of darts and pool. As minors, our main refreshment was a pint of Coke with a bag of salt-and-vinegar crisps and a pickled egg. Pickling is one of the simplest forms of preservation, and pickled eggs are a true British classic. Like most pickle recipes, they taste much nicer when you make them yourself. Free-range or organic eggs, half-decent vinegar and an interesting combination of herbs and spices will take your pickled eggs to a whole other level. I tested a few different flavour combinations beyond a classic pickled egg, using up some spices from my kitchen cupboards. One batch I made with beetroot cooking liquid instead of water, which I'd saved from a boiling some beetroots that morning, and then infused it with cumin and fresh dill; I also made a batch with turmeric, peppercorn and ginger, and another spicier batch with lots of chilli flakes and a lime, which was my favourite of the three, though the beetroot and turmeric eggs were both very pretty. 6 eggs 2 heaped tsp sugar 1 level tsp sea salt 150ml vinegar – apple cider, malt or wine vinegar150ml water, or beetroot cooking liquid Optional aromatics1 garlic clove, peeled1 dried chilli, or 1 heaped tsp chilli flakes2 tsp mixed spices, such as mustard seeds, peppercorns, star anise, cardamom, curry powder, cumin, coriander seeds, turmeric)2 sprigs fresh herbs, such as bay leaf, thyme, oregano, coriander, or 1 tsp dried herbs Other optional ingredientsSliced ginger Lime or lemon wedges Beetroot stalks Put six eggs in a saucepan, cover with cold water and bring to a boil. After two minutes, turn off the heat and leave for eight minutes. Drain, put the eggs back in the pan, then cover again with cold water. Once the eggs are cool enough to handle, peel them all. Put the sugar and salt in a 500-600ml pickling jar, pour 150ml hot water over top and stir to dissolve. Add the vinegar, then gently drop in the six peeled hard-boiled eggs and your chosen optional aromatics (use whatever you have). Seal the jar, making sure the eggs are submerged, then refrigerate for up to a month. They're ready to eat immediately, but, to guarantee the best flavour, leave them to pickle for at least a few days.
The Guardian
08-02-2025
- Lifestyle
- The Guardian
How to turn eggs into a traditional British pub snack
At Yeo Valley's Good Food and Eating Well conference last year, Christine Storry of the Dynamic Food Board, a UK body that promotes sustainable, local food procurement, estimated that 'more than 700 million eggs are wasted in the UK each year'; that's roughly 45,000 tonnes, or almost equivalent to the weight of the Titanic. She also noted that only 22% of us know how to test if an egg is fresh and safe to eat. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. To keep them at their best, store eggs in a cool place at a stable temperature below 20C, because fluctuating heat and direct sunlight can affect their quality. To test a raw egg's freshness, put it in a bowl of water: if it sinks and lies flat, it's fresh; if it stands upright, it's safe but needs eating soon; and if it floats, it's past its best, so feed it to the compost monster. If you have a surfeit of eggs, you can boil them to prolong their life for a further four or five days in the fridge, but to preserve them for even longer, I like to make pickled eggs using a few spices to give them lots of flavour. I grew up in a small village in Dorset where there wasn't a whole lot to do: when we weren't cycling around and rambling through the forest, my best friend, Luke, and I would frequent Thorncombe sports club, where we'd play endless games of darts and pool. As minors, our main refreshment was a pint of Coke with a bag of salt-and-vinegar crisps and a pickled egg. Pickling is one of the simplest forms of preservation, and pickled eggs are a true British classic. Like most pickle recipes, they taste much nicer when you make them yourself. Free-range or organic eggs, half-decent vinegar and an interesting combination of herbs and spices will take your pickled eggs to a whole other level. I tested a few different flavour combinations beyond a classic pickled egg, using up some spices from my kitchen cupboards. One batch I made with beetroot cooking liquid instead of water, which I'd saved from a boiling some beetroots that morning, and then infused it with cumin and fresh dill; I also made a batch with turmeric, peppercorn and ginger, and another spicier batch with lots of chilli flakes and a lime, which was my favourite of the three, though the beetroot and turmeric eggs were both very pretty. 6 eggs 2 heaped tsp sugar 1 level tsp sea salt 150ml vinegar – apple cider, malt or wine vinegar150ml water, or beetroot cooking liquid Optional aromatics1 garlic clove, peeled1 dried chilli, or 1 heaped tsp chilli flakes2 tsp mixed spices, such as mustard seeds, peppercorns, star anise, cardamom, curry powder, cumin, coriander seeds, turmeric)2 sprigs fresh herbs, such as bay leaf, thyme, oregano, coriander, or 1 tsp dried herbs Other optional ingredientsSliced ginger Lime or lemon wedges Beetroot stalks Put six eggs in a saucepan, cover with cold water and bring to a boil. After two minutes, turn off the heat and leave for eight minutes. Drain, put the eggs back in the pan, then cover again with cold water. Once the eggs are cool enough to handle, peel them all. Put the sugar and salt in a 500-600ml pickling jar, pour 150ml hot water over top and stir to dissolve. Add the vinegar, then gently drop in the six peeled hard-boiled eggs and your chosen optional aromatics (use whatever you have). Seal the jar, making sure the eggs are submerged, then refrigerate for up to a month. They're ready to eat immediately, but, to guarantee the best flavour, leave them to pickle for at least a few days.
