Mango Smoothie


  • 150 g frozen mango
  • 150 ml coconut water
  • 1 tbsp lemon juice
  • 1 tsp or to taste liquid honey
  • Some red currents and 1 wedge of lemon to garnish

KFC Launches Edible Coffee Cups in the UK

KFC is set to launch mood-enhancing, edible coffee cups across their restaurants in the UK.

After getting their caffeine fix, KFC consumers will be able to chase down their java with white chocolate-lined cookie wafer cups that are also, curiously, infused with mood-enhancing scents meant to evoke memories of summer holidays and warm weather.

Scents like coconut sunscreen, freshly cut grass, and wild flowers.

“Things that make everyone smile,” said Brandy Wright of The Robin Collective, the group of food scientists that developed the edible packaging.

Dubbed the ‘Scoff-ee’ cup, the product looks convincingly like styrofoam with its wafer-like biscuit texture, lined with a heat-resistant white chocolate lining.

Over time, the lining slowly melts and softens the biscuit into a “melt-in-the-mouth” snack.

KFC UK’s edible cups supposedly smell like sunscreen, grass and other scents that evoke memories of summer.

The cups will be introduced to promote the launch of Seattle’s Best Coffee in KFC restaurants across the US.

It’s not the first time a fast food chain has created edible packaging to generate buzz. In Brazil, burger chain Bob’s wrapped their sandwiches in edible paper wrapper and invited customers to take a bite out of their burgers without unwrapping their meal.

Source: New York Daily News

European Food Safety Authority Sets Vitamin A Dietary Reference Values

European Food Safety Authority (EFSA) has set population reference intakes for vitamin A as part of its review of scientific advice on nutrient intakes. Draft proposals for vitamin E, phosphorus and vitamin B12 will be open for public consultation over the coming weeks.

The Panel on Dietetic Products, Nutrition and Allergies (NDA) set daily population reference intakes (PRIs) for vitamin A of:

  • 750 μg for men and 650 μg for women.
  • 250 to 750 μg for infants and children.
  • 700 μg for pregnant women, which is higher than the adult PRI to allow for needs of the foetus and the growth of maternal tissues.

Analysis of data in EFSA’s Comprehensive Food Consumption Database and Nutrient Composition Database shows that in the EU average vitamin A intake ranges between 409–651 μg/day for children aged 1 to 3; 607–889 μg/day for children aged 3 to 10; 597–1,078 μg/day for adolescents (10 to 18 years); and 816–1,498 μg/day for adults.

Vitamin A is important for the maintenance of healthy vision, and the growth and integrity of cells in body tissues. The most specific clinical consequence of deficiency is xerophthalmia, an eye condition that typically affects young children. Vitamin A deficiency is also associated in some low-income countries with respiratory infection, diarrhoea and increased mortality.

Vitamin A is a fat soluble vitamin obtained from the diet either as preformed vitamin A (mainly retinol and retinyl esters) in foods of animal origin, or as provitamin A carotenoids in plant-derived foods. Foods rich in vitamin A include meat, butter, retinol-enriched margarine, dairy products, eggs, and vegetables and fruits such as sweet potatoes, carrots, pumpkins, dark green leafy vegetables, sweet red peppers, mangoes and melons.

Source: EFSA

Custard Dessert with Fruits


1½ cups 0% fat milk
1/4 cup plus 2 tbsp sugar
2 tsp finely grated orange zest
1/2tsp finely grated lemon zest
1 tsp vanilla extract (essence)
1/4 tsp salt
4 egg yolks

Raspberry Sauce

2½ cups raspberries
2 tbsp confectioners'(icing) sugar
2 tbsp cold water
2 tbsp cornstarch


  1. Preheat an oven to 325°F.
  2. In a medium bowl, combine the milk, sugar, orange and lemon zest, vanilla, salt and egg yolks and whisk until blended.
  3. Divide among four 3/4-cup custard cups. Place the cups in a shallow baking dish and add enough hot water to reach 1 inch up the sides of the cups.
  4. Bake until a knife inserted in the center comes out clean (the center will still jiggle a little), 1 hour 10 minutes. Cool completely before serving, about 1 hour.
  5. To make the raspberry sauce, press the raspberries through a fine-mesh sieve into a small saucepan to remove the seeds. Place the pan with the resulting puree and juice over medium heat, add the confectioners’ sugar and simmer for 2 minutes. In a small jar, combine the water and cornstarch and shake to mix well. Add to the raspberries and simmer, stirring frequently, until the sauce has thickened, about
    3 minutes. Remove from the heat and cool.

  6. To serve the dessert, top each custard with an equal amount of the raspberry sauce.

Makes 4 servings.

Source: Cooking for Healthy Living

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