As more food producers move to selling their foods online, also called “Distance Selling” whether using their own e-commerce site, via facebook, taking orders via SMS, phone, interactive TV, or supplying via on-line shops such as Amazon and others, its essential that labelling compliance is not overlooked. In summary, the same rules apply to foods sold online as they would if your customer walked into a shop to buy it in person.
For foods that are normally pre-packed, i.e, in packaging, the following rules apply:
(a) mandatory food information is still required (I covered in a previous post about food labels back in April), except for the date of minimum durability or use by date, and it must be available before the purchase is concluded and must appear either on the packaging (or it can be provided somewhere else, but you cannot charge your customers any extra for sending them elsewhere to get the information!).
(b) all mandatory particulars, including the use by or best before date, must be on the foods when they are delivered to the customer, i.e, on their doorstep!
For non pre-packed foods, the lawrequires the food business operator to provide information of any allergen in that food. (Again, if there is more information available to your Customer elsewhere, you can direct them there, but cannot charge them any extra for doing so).
In my opinion, the best and easiest thing to do is ensure you treat your online sales the same way as you would for sales through any retail outlet.
I am really encouraging small food and drink producers to set up their own e-commerce site. In Ireland, there is a 90% grant available at the moment for doing this, its called a On-Line Trading Voucher. Check it out today! And when you’ve got it set up, let me know and I’ll add you to the Directory on oonagheats.com !
Bread was first made by the ancient Egyptians as far back as the year 8000BC when grains, cultivated on the fertile banks of the River Nile, were ground by hand to make flat bread. Over the centuries, farmers across Europe started to grow grains for bread as it became a staple in the diet. The oldest record of bread in Ireland was also a flat bread, dating back to the Stone Age. As bread-making made its way west across Europe, the Norman invasion brought new bread making methods to Ireland. Sometime in the 11th Century, fine sieves were used to separate the bran and white bread was born, a privilege of the nobility. Thankfully nowadays, white bread is for everyone and is an everyday staple food.
The first Bakers’ Guild charter in Ireland was granted in 1478 by King Edward IV, from which arose (no pun intended!) many Bakers’ Guilds or Societies in Dublin and elsewhere in Ireland. The Boot Lane Society and Little Britain St. Society were among the most prominent of these, starting in 1847. In Limerick, there are records from 1837 and records in Cork date from the 1860’s. In fact, there were a great many “journeymen” bakers who would travel around the country wherever the work brought them.
Of course, in Ireland, we are very familiar with Irish Soda bread. While we might hink we invented it here in Ireland, there are varieties of soda bread found in many countries. What we do know is that baking soda was introduced into Ireland in the mid 19th Century. The origin of bicarbonate of soda (bread soda or baking soda), a key ingredient, is unclear, with claims that it was invented in France or Germany, depending on what you read. Long before this, potash was used in baking by the native Americans to make their version of soda bread. How it works is that the lactic acid in buttermilk reacts with the alkaline bread soda which creates tiny bubbles and so allows the bread to rise. According to some sources, the reason that soda bread was so popular in Ireland intially was that it didn’t require yeast, which was relatively expensive. Furthermore, yeast bread took time for the bread to prove and rise, whereas soda bread could be made very quickly. It was also better suited to the type of flour which was available at the time.
During the Industrial Revolution, bread tins and milling and baking equipment were developed, meaning that bread could be made on a bigger scale. Other types of bread that grew in popularity over the centuries include the batch loaf and the turnover grinder, which was particularly associated with Dublin.
One of the things that all the bakeries have in common is that the bread is baked every day (well, every night really) for delivery across the country in the early morning so that you can have fresh bread on your table every day. The other, is that the love of bread in the Irish diet remains to this day and truly has stood the test of time. There are some things that just don’t change!
FOR MORE INFORMATION ABOUT THE HISTORY OF BREAD YOU CAN VISIT
Spring is Sprung and its a lovely day here. I hope it is where you are too, though I’m afraid we’re not able to go out too far to enjoy it. I’ve been thinking a lot over the past few days about how I might be able to help my food and drinks producer clients and others during these difficult times. I know there is a lot of information coming at us, it can be overwhelming. I’m not sure I can take another online seminar at the moment to be honest!
Resilience is a trait that I think we all need in spades, especially now. Rearranging our lives, our routines, our work, trying not to lose clients, trying to show agility, compromise, accommodation, its all a bit exhausting.
I wanted to do something practical, something useful and tangible, not more talking, and not just sending out more information as there’s a lot of noise already! So, I’ve set up a new page here on Oonagheats.com where you’ll find a directory listing food and drink producers around the country who are now selling online and delivering. So many have lost their routes to market over the past few weeks since farmers markets, country markets, cafés and restaurants are closed and this is just a little helping hand (I hope) to try and get the word out there.
So if you are a food or drinks producer who has had to move to online sales since farmers’ markets and many retail shops are now closed, or your distribution channels have stopped, please get in touch so I can include you. All I need is your business name, website shop link and the county you’re in.
Foods that are wrapped (or pre-packed) have lots of information for consumers printed on the packaging, including the list of ingredients, the nutritional information storage instructions, the weight or volume, storage instructions, cooking instructions and more. If the food isn’t pre-wrapped for sale, then the only information that’s required are the Allergens.
There might also be marketing information, pictures, offers, games, competitions….a lot to take in! In terms of knowing what is in the food you are eating, the two important pieces are the Ingredients List and the Nutritional Analysis.
So, what has to be on the label? According to EU law, the information that is mandatory and must appear on the label of a prepacked food is:
(a) the name of the food
(b) the list of ingredients (c) allergens or processing aids used in the manufacture or preparation of a food and still present in the finished product, even if in an altered form
(d) the quantity of certain ingredients (listed as a %)
(e) the net quantity (weight or volume)
(f) either the Best Before or Use By date (g) any special storage conditions and/or conditions of use (temperature, time)
(h) the name or business name and address of the food business (i) the country of origin or place of provenance, if applicable
(j) instructions for use, if required
(k) with respect to beverages containing more than 1.2 % by volume of alcohol, the actual alcoholic strength by volume
(l) Nutrition Declaration
The Ingredients List tells you what was used to make the food, and these are listed in order by weight from largest to smallest. In other words, the first ingredient listed is the largest amount, right down to the last ingredient which is the smallest amount.
The whole E number issue can be confusing, and sometimes people may think that E numbers are all bad. In fact, many naturally occurring foods have their own E number like seaweed (carrageenan or agar), silver and gold even! Many other e-numbers are given to the substances that are extracted from natural products like those from vegetable oils used in bread.
The Allergens (if any) are highlighted in the list of ingredients, usually in bold or italics or underlined.
Nutritional Labelling is required on all foods by law unless you’re a very small producer and only selling small quantities locally (i.e., within a 100km radius).
The nutrition panel has to show:
(a) The energy value (in KJ or kcal), and
(b) The quantities of fat (including saturates), carbohydrate (including sugars), protein and salt – in that order!
The food producer can also choose to give the amount of one or more of the following if they wish to: (a) Monounsaturates, (b) Polyunsaturates, (c) Polyols,
(d) Starch,(e) Fibre, (f) Any of the vitamins or minerals.
The Nutrients must be declared per 100g or per 100ml:
Mandatory Information / 100g or ml
Supplementary Information (if desired)
Energy (kJ / kcal)
Fat of which Saturates
of which Monounsaturates of which Polyunsaturates
Carbohydrate of which Sugars
of which polyols of which starch
Vitamins & Minerals (% RI)
All of these must be listed on the label
The producer MAY include all of these if they should wish to (either all or none)
Some food labels also include an additional column to show the Nutrition information per portion. For example, per bag, per slice, per sandwich. This is useful for the consumer who may find it tricky to work it out for themselves, but it’s not a legal requirement. Front of pack labelling is also voluntary – the pack can show the Energy on its own or the Energy, fat, saturates, sugar and salt (all of these).
The terms “Best Before” and “Use By” dates often cause confusion. It’s really important to note that these terms are not interchangeable! “Best Before” generally applies to foods that have a long shelf life and “Use By” applies to perishable foods or foods that, if you eat them after that date, might cause food poisoning. Never take chances with “Use By” dates! Safefood has a great phrase – Best Before is a guideline, Use By is a deadline!
This post is long overdue, but back in October 2019 I was awarded the inaugural Food Hero award from the IQFAs (Irish Quality Food and Drink Awards), sponsored by Aldi Ireland. Needless to say I was absolutely delighted!
The 2019 Irish Quality Food and Drink Awards took place on Thursday 24 October at The Clayton Hotel on Burlington Road, Dublin. Hector O’hEochagáin was MC for the event.The evening was a huge success with food producers and retailers being recognised for their hard work.
Here I am pictured with John Curtin, Group Buying Director, Aldi Ireland and Hector O’hEochagáin.
Last June Bank Holliday was the 12th year of Bord Bia‘s Bloom in the Park, or “Bloom”, as its more commonly known. Having started off primarily as a garden & horticultural show, the food element quickly grew and is now a major part of this annual event.
I really love planned, structured gardens, especially walled gardens, gardens with sculptures, gardens with built features (check out the Crumlin Children’s Hospital one) and among all the beautiful gardens, the stand out one for me was the Vina Dona Paula garden designed by Allen Rudden. I really liked this, it’s exactly what I’d like to have at our house in Leitrim (if you’re looking for a home for it?! just sayin’…). The steel, the girders, the concrete re-enforcement, the paving, the wall flowers, the planting, everything, I thought it was fabulous.
It is always the food side of any event that’s the big draw for me, and several of the gardens had a food or drink theme…
The UCD History of the Irish Diet in Plants concept garden, in their own words “tells the story of the Irish diet from the early settlers to the introduction of farming, how tastes changed with the entry of imported foods, the impact of industrialisation, and the implications of the modern expansive diet.”
Staying with the food & drink garden theme was Blackwater Gin which is made in Waterford. Now that there are so many gins on the market in Ireland (more about that anon), this was a novel way of promoting a gin brand through innovative means: “Built predominantly from reclaimed, recycled and upcycled materials, it features strong shapes, textures and contrasting materials that are softened by lush foliage of semi-shade and shade loving plants”.
The Fingal Bee Positive garden was very topical, all about the importance of bees, pollination & biodiversity:
And so onto the Food Village…so many producers, so many gins and new drinks including poitín, beer, whiskey…but also plenty of new faces as well as familiar ones:
Margaret’s Eggs headed up by the wonderful Margaret Farrelly herself, the head chick in my book! They are always innovating, new brand, new packaging, liquid egg, you name it, change is constant!
I also liked the new mayonnaise from Ballymaloe Foods, who kindly gave me lots of samples to try out! They were sold out of their beetroot by the time I got there unfortunately, though I wasn’t surprised as it’s really good, fresh, not to sweet, not too vinegary, just right. We use the Ballymaloe sauces at home all the time, so handy for the teenagers to cook for themselves coming in from school. I use the relishes in homemade burgers (Ballymaloe recipe of course!), especially the jalapeno for a bit of a kick.
Marjorie O’Malley of Achill Island Sea Salt revealed that they were planning for the grand opening their new Visitor Experience, and which, by the time you read this, will in fact be open for business!
Another great Mayo brand is Velvet Cloud sheep’s milk yogurt and cheese, made on the Flanagan family farm outside Claremorris Co.Mayo, and I was pleased to see Aisling Roche Flanagan (pictured here on the left) there with her children all roped in and working hard, full of enthusiasm. I love this yogurt.
The Velvet Cloud was used up last week (though its widely available in supermarkets, so do yourself a favour and go and get some!), as we made our overnight oats with the lovely blend from the Merry Mill.These are organic and gluten free (if you’re into gluten free that is, not me though, don’t start…!). The Oat Boost blend is a mix of oatflaes and seeds, really good.
Who else…? Mallow Mia Gourmet Marshmallows started life at one of my Start Your Own Food Business courses a few years ago in Donegal, so I’m delighted to see Linda McClean has grown this business from strength to strength.
There were a few really good innovative products among these too, like Spoonful Botanical. This one was one of my favourites – a health food with really great flavours. I don’t believe in sacrificing flavour for health benefits, and this one certainly doesn’t. I wish them every success.
I also talked to The Foods of Athenry, Lough Ree Distillery, Silver Spear Gin, East Coast Bakehouse,Sunshine Juice (lovely fresh tasting fruit and veg juices made by Walshe’s in Carlow), Mescan Brewery, Jackford Irish Potato Gin and many, many more. You can find details about all the exhibitors, including contact details here.
Finally, when I was wilting, Lough Ree Distillery sustained me – there is nothing quite like a G&T to perk you up! This one is made in Lanesborough, Co.Longford. I also bought a wee taster bottle of Silver Spear – I see that featuring tonight actually, it’s Friday after all! Interestingly, a lot of the gin producers there used good old Schweppes as a mixer, none of your fancy tonics, as they felt, and I agree, that some of the others are too flavoursome and can kill the real taste fo the botanicals in the gin itself.
We left exhausted, laden down with purchases, dying to try our new finds, and already looking forward to next year. Bloom goes from strength to strength, it was definitely bigger this year, so much to see and do, a great day out. Wear comfortable shoes!
Just very quickly, having just finished training a great group of early stage food producers in Mayo in November and another group in Leitrim in January & February on the Food Starter programme from Bord Bia, I’m delighted now to bring you my new, very special, one day course which will be held in the Neantóg Kitchen Garden School, hosted by the fantastic Gaby & Hans Wieland.
So if you’ve ever wondered what’s involved, who to talk to, where to start, then take just one day to check out the potential for your food business by coming on this new course!
March 30th, Saturday: Top 10 Tips for starting your own small food business **Guest Lecturer Series**
with Oonagh Monahan from 10:00am – 4:00pm, €100 per person
A unique opportunity to learn from one of Ireland’s leading small business mentors, in a small intimate setting. Get all your questions answered about the what where when and how to set up your own small food business, including the latest in legislation and registration requirements. Case studies will highlight the challenges and satisfaction of small food production.
The certificate arrived in the post the other day so it reminded me to let you know! The Chartered Scientist qualification is awarded to scientists who meet the high standards required and demands a commitment to continuing professional development. It is intended to ensure high and improving standards across all scientific disciplines and reflects best practice in science.
What is a Chartered Scientist?
Chartered Scientist (CSci) status is aimed at those practising science at the full professional level and at those for whom scientific knowledge or practice at that level form an essential element in the fulfilment of their role.
Chartered Scientist status provides valuable professional recognition among fellow scientists across all disciplines and the wider community. It demonstrates high levels of experience and competence to employers, other professionals, and, ultimately, providing reassurance to the consumer that high standards are being met within the industry, particularly on food safety. It is now a recognised title under the EU Directive 89/48/EC.
The IFST awards Chartered Scientist status under licence from the Science Council. The Chartered Scientist award is only available for professional level of membership (Member and Fellow).
One question I’m asked frequently is if I know of any production units that might available to rent. Most people, while they may start off in their home kitchen, want to get out of it as the business starts to take over their space. For others, the house just isn’t an option. One thing is clear though, you need an approved kitchen for food production….unlike these boys we spotted on the street in Croatia!
A number of food units around the country can be rented by the hour, week or longer term. Local Enterprise Offices (LEOs), Councils, the Rural Development Companies and some community and private enterprises have built proper food units finished to food production standard that you can rent – contact your local council, community office or enterprise company to enquire. Bord Bia has published a list of units that can be found on www.bordbiavantage.ie. Its fairly up to date, typos not withstanding (Silgo, really?!)
The only Food Business Incubation Centre at the time of writing is situated at Loughry Campus in Cookstown, Co. Tyrone. The Centre was opened in 1998 and provides the food supply chain with eight purpose-built food processing factory units finished to the highest standards in two sizes, 175m2 and 225m2 (www.cafre.ac.uk). There are also plans afoot to build a second food enterprise centre in Armagh;
Republic of Ireland
The Food Hub in Drumshanbo, Co. Leitrim is a shining example. Operational since 2004, the Food Hub provides 26,000 sq. ft. of premium food production space across 14 independent work units and the Community Kitchen is a timeshare production unit where start-up food businesses can make their foods in a fully-equipped kitchen, paying by the hour (currently €15/hour) with no commitment other than to bring your own ingredients (www.thefoodhub.com);
Moy Valley Resources IRD has clients occupying Enterprise Units at a number of locations around Ballina, Co. Mayo, for a mixture of both food and non-food producers (www.moyvalley.ie);
Enterprise Castlerea in Co. Roscommon is currently developing a new facility which will include a kitchen and units to rent, called An Chistin in the Enterprise Hub; (www.castlereaenterprisehub.ie)
Castlehill Foods has a 900 sq. ft. (84m2) kitchen and food production premises available to hire outside Killala, Co. Mayo (contact Clair O’Connor on (087) 652 6065);
The North Tipperary Food Works in Rearcross, Newport, Co. Tipperary was developed by North Tipperary Food Enterprise Centre (Rearcross) Ltd. An old creamery building was converted into a premium food workspace. There is a timeshare kitchen and production units for rental. At the time of writing, the cost of rental of the timeshare kitchen is €15 per hour + VAT for the fully equipped kitchen which includes gas, water and electricity. The Food Production units cost €550 per month + VAT and as a tenant, you kit them out yourself as well as taking over utility bills (www.northtippfoodworks.ie);
Hour Kitchen is a well equipped facility in Churchtown, Dublin 14.Tel. +353 1 298 0839; E-mail. email@example.com
In Kilkenny, The School of Food offers a commercial Kitchen for small or growing food businesses, professional Chefs or home Cooks to rent on a daily basis. Costs are €90 + VAT @ 23% per day or €45 + VAT @ 23% per half day and includeWaste, Electricity, Sanitizing Solution for Cleaning, Gas, Cleaning Equipment. Contact them at https://schooloffood.ie/incubation-kitchen
Newmarket Kitchen has opened in Bray. Co.Wicklow and offers shared kitchen space on a membership basis. Full details are available on www.newmarketkitchen.ie
Údarás na Gaeltachta has three food units in Co. Donegal (www.udaras.ie);
It’s getting bit cold here these days and the leaves have nearly all fallen off the tress following the recent storms. When I plugged in my phone this morning, the camera uploads flashing by brought me back to my trip earlier this year to Croatia. I had previously visited Croatia in 2003 and spent a week in Dubrovnik. It wasn’t long after the war and, at that time, the evidence of those events could still be seen in the bombed and bullet-ridden buildings up and down the coast. Dubrovnik itself though, being a UNESCO world heritage site, had been fully restored even then.
This time, however, we headed north to the Istria peninsula and we based ourselves in Pula. It was booked on a whim, with little or no research (most unlike me!), but with great anticipation of sunshine, mediterranean seas, Roman ruins, culture, and of course…the food & wine! And we weren’t disappointed.
There are strong influences of Italy, especially in towns like Rovinj, which used to be part of the Venetian Empire at one point. Our our guide told us that her Grandmother had lived in four countries and had never moved house! Such was the history of unrest in the region. The town is lovely, narrow lanes, though hilly. We came across a man grilling sardines on the lane outside his house! We travelled there by boat from Pula, a lovely journey with great views of the coast and islands.
So whats Croatian food like? Well, lots of meat and fish, truffles, honey, olive oil and plenty of influences from Italy, as we were in the Northern part of the country on the Istrian peninsula. Ražnjići and ćevapčići are both local minced meat concoctions. Cevapčići is often served with a roasted red pepper sauce and is really tasty – a but like a cross between and sausage and kebab. We first tried it after a long day kayaking up the coast and cliff jumping and we stopped for lunch in the Safari Bar, Premature, which is located within the Cape Kamenjak nature park – fantastic!
Wherever we went, every time I ordered fish, no matter what type, it seemed to some with baby potatoes and spinach, although someone did tell me afterwards its not actually spinach! It was mostly seabass or mackerel and served simply. Not much by way of choice to be honest. I was getting a bit sick of fish / spuds / spinach after a few days! And though I’m sure I shouldn’t say so, I’m not really a big fan of truffles. Perhaps they’re an acquired taste.
Croatia is a wine producer and while I wasn’t familiar with any Croatian wines before travelling, I was really impressed. The reds in particular were great, and such good value!
We stayed in the Park Plaza on the Pula peninsula – a beautiful report with a good range of restaurants. One of my favourites there was the Hugo cocktail – sparkling wine, elderflower cordial and mint, with some sparkling water. Hard to beat looking out over the Mediterranean on a warm evening!
So would I go back? Yes, definitely, but I think I’d have to find out more about other local foods – there is only so much fish & spinach or ćevapčići I can handle!