One of the reasons given is that Toffee Crisps look too similar to Hershey’s products; the orange wrapping might confuse customers who want to buy Peanut Butter Cups.
Hmm. Maybe.
Can you tell the difference between a Reese's Peanut Butter Cup and a Toffee Crisp?
Annoyed fans have claimed that British chocolate tastes better. But is there any data behind that? We had a look.
American chocolate is made to a different recipe, even if it has the same brand-name
Cadbury products in the US are made by Hershey’s. Hershey factories produce Cadbury chocolate under license - but they don’t use the British recipe.
The US definition of chocolate is actually different to the UK definition
To qualify as chocolate in the UK, a product must contain at least 20% cocoa solids.
American chocolate can have half as much cocoa in it and still count; the lower limit is 10%.
There's also much more milk in the UK Dairy Milk bar; it’s the signature ingredient! The first ingredient in the UK version is listed as milk, whereas the US version has more sugar than milk.
If a chocolate bar has less cocoa in it, it will taste less chocolatey, and if it has less milk it will be less rich, so this may be the difference in taste between the two bars. On the other hand...
American-made Dairy Milk does also contains a different blend of chemical emulsifiers, to give it a longer shelf life and replace some of the cocoa butter - so the slightly different flavour and texture could be down to this.
Not to be outdone by her side-boobing co-star, Olivia Munn walked the red carpet at theMortdecai LA premiere in a nice mesh top with some pretty tremendous cleavage. I’m not a fashion person, but I think Munn wore it better.
One of the many reasons to like Olivia Munn, besides her incredible good looks, is I can’t think of one bad thing she’s done. Sure, she’s been in some bad films like Rob Schneider’s Big Stan, but she was pretty good in that film. And we should all be thankful that being in a Rob Schneider film didn’t kill her career. Munn has gone on to have success in both television and film. Munn has the ability to be any kind of sexy she wants.
On The Newsroom she was nerdy sexy, on New Girl she was tough sexy, in the movie Freeloaders she was goofy sexy, in the film The Babymakers she was funny sexy, and of course, in Magic Mike she was topless sexy. I really had no desire to seeMagic Mike, but upon learning the film included Olivia Munn topless, I changed my mind.
Olivia Munn has been on Maxim 's Hot 100 Women list since 2008. No doubt this trend will continue and let’s all hope for another topless scene soon.
Inspired by the popular Channel 4 series Food Unwrapped, a new book by DANIEL TAPPER explores the myths and facts about the things we eat and reveals the often unsettling truth about how they reach our plates.
In our first extract, on Saturday, he revealed how supermarket ham is often made from pink gloop mixed with chemicals.
Today, he reveals even more unpalatable discoveries about other favourite foods . . .
The British Dietetic Association says that, because of its high fructose levels, we should drink only one 150 ml glass of fruit juice a day
NEVER REHEAT TAKEAWAY RICE
Every year, there are around 1.7 million cases of food poisoning recorded in the UK, and a whopping 15 per cent of these result from people eating reheated rice. This is thanks to a bacteria called Bacillus cereus, found in the soil and dust of almost all rice-growing regions around the world. No amount of washing will remove it, and it can even tolerate boiling water.
In dry conditions, the bacteria stay in their spores but, as soon as their surroundings are warm and wet, they begin to grow and breed. Most of the time, this is not a problem, since the rice is consumed so soon after being cooked that they haven’t had time to reproduce. But leave the rice at room temperature overnight and you give them every chance to multiply.
The good news is that rice can be reheated and eaten — but only if it’s been stored and cooked in the correct way. The key, say chefs, is storage and temperature control.
All rice should be kept bone-dry, cooked thoroughly to a temperature of at least 75c and then served immediately. If it is not to be served straight away, it should be kept at 63c or above, or cooled to at least 15c as quickly as possible.
Every year, there are around 1.7 million cases of food poisoning recorded in the UK, and a whopping 15 per cent of these result from people eating reheated rice
The best way to do this is by placing the rice in a colander or sieve and running it under cold water for a couple of minutes. It will then be ready to put straight into the fridge, and this should be done within an hour of cooking.
Reducing the temperature in this way means the bacteria don’t have time to multiply and produce toxins. Nevertheless, it is strongly recommended that properly-stored leftover rice is consumed within one or two days.
Lastly, never reheat rice from a takeaway, as many restaurants make their rice in bulk and then reheat it as and when they need it — and rice should never be reheated twice.
Best of all, cook the correct amount of rice in the first place. Not that that’s likely to happen any time soon.
BIN IT OR EAT IT? THE GUIDE TO MOULDY FOOD
Bread: Bin it. Some people take a pragmatic approach to mouldy bread, bravely cutting away the offending part and toasting the rest in the belief that this will make it safe.
But it can contain strains of a toxic, yellow-green mould called Aspergillus flavus. This produces aflatoxin — which is one of the most poisonous substances known to man and has been linked to liver cancer.
Scarily, this strain of mould is actually pretty common; if you leave a slice of bread out in the open long enough, it’s likely to make an unwelcome appearance, no matter how clean your kitchen is. That’s why it’s never a good idea to eat a slice of mouldy bread.
Hard cheese: Keep it. If only a small amount of white, powdery mould has formed on hard cheese, it’s generally fine to use. A good rule of thumb is to remove about an inch around the affected area before consuming.
Just be sure to keep your knife out of the mould to avoid cross-contamination and always rewrap the cheese in a fresh covering afterwards.
Mouldy nuts can contain aflatoxin, the same potentially deadly substance that’s sometimes found on mouldy bread
Nuts and peanut butter: Throw away. Mouldy nuts can contain aflatoxin, the same potentially deadly substance that’s sometimes found on mouldy bread.
Hard salami and dry-cured ham: Keep them. Such products are often covered in a fine layer of white mould. This is more often than not completely benign, and is almost always introduced by the manufacturer to aid the development of flavour.
However, if you spot anything more than this white dusting, chuck it.
Blue cheese: It depends. The blue veins in cheeses such as Roquefort, gorgonzola and Stilton are key to giving them their distinctive, creamy texture and zingy, salty flavour.
But again, if you spot any other strains of mould that you don’t recognise (particularly if they’re not blue), it’s always best to throw it in the bin.
Yoghurt and sour cream: Throw away. Mould and bacteria can accumulate throughout the product, meaning not all the harmful bacteria will be visible.
Apart from ruining the taste, these moulds can cause numerous health problems, including allergic reactions and respiratory complications.
Firm fruits and veg: Keep them. A tough vegetable, such as a carrot, can have a small amount of white mould on its surface, but still be perfectly edible, mainly because the mould has trouble penetrating deep into the food.
Trim off about an inch around the mould before consuming.
Soft fruits: Throw them. Very soft fruits, such as raspberries and strawberries, are clearly inedible when mouldy, but even those with thick rinds, such as oranges, are easily affected by mould, which can spread quickly through the fleshy interior.
A tough vegetable, such as a carrot, can have a small amount of white mould on its surface, but still be perfectly edible, mainly because the mould has trouble penetrating deep into the food
Hover a magnet over your cornflakes in the morning and you should be able to see a few individual flakes moving around the bowl.
This is because the additives in Britain’s favourite breakfast cereal include iron filings — tiny particles of pure iron metal, which are processed in a way that renders them tasteless.
Iron is just one of the nutrients and vitamins added to cornflakes, and you might wonder why this is necessary. Surely corn is nutritious enough without having to be fortified?
The answer is that much of its natural goodness is removed once the kernels arrive in the factory. First, the husks are discarded to give the cornflakes a smoother texture, then the wheatgerms are squeezed out to give the cornflakes a longer shelf-ife.
This leaves the ‘corn grits’, as they’re known in the industry. Some 90 per cent starchy carbohydrate, these are both lacking in nourishment and largely flavourless, which is why they are then combined with sugar, glucose and salt before being baked in pressure cookers, rolled into flakes and toasted.
At that point, they are sprayed with a combination of nutrients, including folic acid, vitamins A, B, C and D and, of course, iron.
Hover a magnet over your cornflakes in the morning and you should be able to see a few individual flakes moving around the bowl
HOW FRESH IS YOUR 'PURE' ORANGE JUICE?
To slow down decomposition, the big manufacturers give orange juice a 30-second blast of heat at temperatures of up to 95c, and then bubble nitrogen through it to displace any oxygen.
Once treated in this way, it is fed in to huge cold-storage tanks, some containing the equivalent of 40 million one-litre cartons.
While suppliers aim to shift all their orange juice as quickly as possible, it can be stored like this for up to two years without perishing. That’s hardly ‘fresh’ — but the real worry is the high levels of fructose or ‘fruit sugar’ contained in all types of orange juice, whether freshly squeezed or not.
All fructose is metabolised by the liver, so an excess of it contributes to an increase in visceral fat (the kind of fat you find around the vital organs). As a result, heavy fructose consumption can lead to cirrhosis of the liver, obesity, cardiovascular damage and even liver cancer.
Moreover, the damage caused by fructose is very hard to spot, mainly because those suffering from it tend not to look fat.
Increasing fruit juice and smoothie sales, together with the inclusion of fructose as a sweetener in many processed foods, mean that we now consume around three times more fructose than we did 15 years ago, and many believe this is a public health crisis in the making.
So, how much is too much? The British Dietetic Association says that, because of its high fructose levels, we should drink only one 150 ml glass of fruit juice a day.
To slow down decomposition, the big manufacturers give orange juice a 30-second blast of heat at temperatures of up to 95c, and then bubble nitrogen through it to displace any oxygen
Whatever you do, never use fruit juice as a replacement for actual fruit. When you eat a whole piece of fruit, the fructose in it comes equipped with fibre, giving your liver far more time to metabolise it than with fruit juice.
Smoothies are not much better, as when fruit is blended, the insoluble fibre is torn to smithereens.
So, while an apple a day may help to keep the doctor away, be sure not to overdo it on the juicy stuff.
ANYONE FOR BEAVER FLAVOURING?
While you can find products on the market flavoured with 100 per cent fruit, it’s cheaper for manufacturers to produce most of the flavours found in processed food artificially.With the help of a bit of biochemistry, scientists extract aroma-yielding chemicals from thousands of natural sources, such as plants, vegetables and different foods, and then mix them to create specific flavours.
Remarkably, this is often done without the use of any compounds derived from the food they are trying to mimic but, once combined, they capture its aroma perfectly.
Castoreum, an ingredient in raspberry flavouring, is derived from the scent gland of a beaver
For example, strawberry flavouring can be created using hundreds of dauntingly named and unusual aromas. These include: furanyl (a by-product of cooked sugar, said to have an aroma reminiscent of burnt meat); cis-3-hexenal (a colourless liquid distilled from peppermint oil and smelling intensely of freshly cut grass); and 2-methyl butyric acid (a chemical with a sour taste that occurs naturally in beer and tobacco).
If these sound unappetising, how about castoreum, an ingredient in raspberry flavouring? This is derived from the scent gland of a beaver.
WHEN CHEESE ISN'T CHEESE AT ALL
Despite having access to over 700 distinctive regional cheeses (France, by the way, has a paltry 400), we British get through an astonishing 40,000 tons of processed cheeses annually, be it smooth Philadelphia Spread, neon-orange Kraft Singles, or individually-wrapped Laughing Cow Triangles.
Despite having access to over 700 distinctive regional cheeses (France, by the way, has a paltry 400), we British get through an astonishing 40,000 tons of processed cheeses annually
While these three can be called cheese, many others cannot legally be labelled simply ‘cheese’. Instead, they are often referred to as ‘cheese food’, ‘cheese spread’, or ‘cheese product’, because of the amounts of additives and other ingredients used during their production.
These include water (which can account for around 56 per cent of the final product), while cheese, which you might suppose to be the most important ingredient, sometimes accounts for a feeble 10 per cent — just enough to give the product a cheesy flavour.
FIVE UNHEALTHY 'HEALTH' FOODS
The diet industry is booming, and yet we’ve never been fatter. Could ‘healthy choice’ foods like the following have something to do with it?
Granola: This combination of cereal, honey, dried fruit and nuts is commonly considered a healthy and delicious breakfast option. And why not? Most granolas feature energy-giving fibre-rich oats as their primary ingredient. But having oats centre-stage doesn’t automatically make granola a health food, and definitely doesn’t make it low-calorie.
In reality, most granolas are classified as high-sugar, with more than 12.5 g of sugar per 100 g, much of which has been deliberately added to make it taste more palatable than the stuff found in health food shops. And don’t be fooled by the addition of honey — it’s still a sugar.
Low-fat food: Reduced-fat foods may sound great (especially if you’re dieting), but while less fat in your diet can be a good thing, products with these labels usually come at a price. For example, when the fat is removed from a product, its salt and sugar content are often bumped up.
Energy bars: Many energy and protein-rich ‘sports’ bars are marketed as ‘fuel for athletes’, but Brits of all activity levels consume them, wrongly believing they are a form of healthy snack.
In reality, energy bars are simply a portable way of delivering the highest number of calories in the shortest amount of time. Helpful if you’re an endurance athlete — but not if you’re sat in front of a computer all day.
Frozen yoghurt: You may feel virtuous ordering a creamy, white swirl of frozen yoghurt from the ‘real’ yoghurt vendors popping up across Britain: much of it is full of probiotics and it’s a lot lighter than your average dollop of ice cream, right?
Frozen yoghurt may be relatively low in saturated fat, but in terms of calories it isn’t far behind ice cream, especially with toppings
Not so fast. Frozen yoghurt may be relatively low in saturated fat, but in terms of calories it isn’t far behind ice cream, especially with toppings.
Probiotics: Natural yoghurt may be brimming with gut-friendly bacteria but, according to some experts, they become all but useless once exposed to extreme temperatures, by freezing them for instance.
Marathi actress Kshitija Ghosalkar who made her debut with 'IPL — Indian Premacha Lafda' has alleged that she was avictim of sexual advances by a producer who was looking at casting fresh actors for his next film.
Kshitija posted on a social networking site — 'For new girls who enter the film industry, stay away from such cheap producers. Rather than getting a break through such demeaning methods its better not to have any work. The industry is good but some such people are spoiling its name and it is time to put an end to this somehow.' (sic). The post also included snapshots of a conversation between the actress and the debutant director Chandrakant Vhavalkar (screen shot on the right). When we contacted Kshitija, she said, "I called Vhavalkar through a reference after I got to know that he was casting for his upcoming film Dhyaas. Vhavalkar asked for my profile and pictures, which I sent. The director called me late at night last week and told me that he liked the pictures and suggested that he was looking for actresses who were ready to compromise for the role."
Below are the images of producer Chandrakant Vhavalkar and the conversation between Kshitija and him.
Kshitija's confession has put into focus the existence of casting couch in the Marathi film industry. She added, "I did not want to keep quiet about this incident."
Kshitija has also found support from the industry after her posts on the social media. She received calls from director Chandrakant Kulkarni and writer Jayant Pawar who suggested that she register a complaint against Vhavalkar with the Akhil Bharatiya Maharashtra Chitrapat Mahamandal (ABMCM). Kulkarni said, "I support Kshitija and appreciate the fact that she had the guts to talk about it. The entire industry is not bad, but such malpractices have to end." Actor-director Vijay Patkar who is also the president of ABMCM, said, "If the person is found guilty, I will see to it that he cannot function in the industry." We tried contacting Vhavalkar, but he was not available till the time of going to press.
Not only Modi ji all Indian’s are very excited at Obama’s visit especially for republic day .it is very historical moment for the Indians as it is first time ever when an American president is joining us on Republic day .it will be a great day for Indian history. As the Whole world is watching for this special moment and expressing their love feeling for both the political superstars Modi &Obama Even an Ukraine actress Natiliya Kozhenevo is very excited for Modi &Obama friend ship the actress expressed love for both political superstars in a different way .She said, “The terrorism should stop worldwide and that ISI outfit should be finished as they are killing innocent people and that Pakistan should stop border confrontation.”
Nataliya Kozhenova
However model Nataliya kozhenova belongs to Ukraine but she is very touched with Indian culture and crazy for Modi and his working style. So on this Republic day this actress is gonna to flaunt her body with Obama & Modi pictures.
Rare condition: Mila Kunis and Buddy both have heterochromia
A deaf dog with odd-coloured eyes like Mila Kunis has been declared "too ugly to love."
Buddy the lurcher suffers from heterochromia like the Hollywood actress - the condition is harmless but affects the pigment colour of one eye.
But while the Friends with Benefits star has since had surgery to correct the problem, the poor pooch has been waiting at a pound for two years to find a new home.
Around 1,000 more attractive dogs have since been taken in by families, while the only attention Buddy receives is when he visits prisoners behind bars to help with their life skills.
Susan Tonner, manager of the Dogs Trust, in West Lothian said: "Every time a prospective owner visits he leaps with joy in the hope they will stop at his door."
She says they occasionally pause for a moment or two - but quickly move on and set their hearts on one of his neighbours.
Some may be put off by his odd eyes - one is blue and the other brown. while others feel the prospect of learning doggy sign language is a commitment too far.
Still smiling: Buddy the lurcher has been declared 'too ugly to love'
"If someone got to know him like the staff here do they would have an absolutely lovely, loyal dog," she said.
"He is good in cars, he travels really well. We've had him in a house so we know he's house-trained. He is very, very friendly, it just needs somebody to build up some time and trust with him."
The playful pooch was brought into the shelter as a stray, and staff quickly noticed he did not respond to commands like most other dogs.
They established he was partially deaf and started teaching him basic sign language.
Susan added: "We would be looking for a home that would understand deaf dogs or be patient with him.
"If there is something coming towards him that he's not expecting he can be jumpy, so we are looking for someone who understands that and will be calm and reassuring."
Different colours: Buddy has been snubbed by many a loving family
Figures released by the Dogs Trust last week revealed 174 dogs were brought into its shelters over Christmas and New Year - twice the normal rate.
After hearing of Buddy's plight, comedian and dog lover Paul O'Grady, 59, who recently presented a TV series from Battersea Dogs and Cats Home, urged the perfect owner to come forward.
He said: "He will make somebody a lovely pet, he really will. I wish him all the best."
Pauline Waller, who runs K9 Harmony behavioural dog training in Fife, which works with deaf dogs, has vowed to give free advice to anyone who takes Buddy on.
She said: "With any dog there is work...training a deaf dog is not harder.
"You'll use different techniques to train him but the love you will get from him is quite incredible."
Sheer, thigh-skimming, sidebum and sideboob-baring - we've seen some fancy flesh-flashing red carpet frocks in our time.
But THIS one is something else.
Adult actress Mia Li rocked up to a red carpet event on Thursday night wearing a red FRONTLESS dress.
Yes, you read that sentence correctly. It had no front.
It's just TOO much
The brunette porn star appeared to have cut away the entire front section of her frock, in a bid to expose as much flesh as possible.
And despite being at an adult expo event, the star's dress, which barely covered her nipples was most definitely a step too far.
The star teamed her boob-exposing frock with a pair of red peep-toe heels, a slick of red lippy, and a lashing of baby oil.
Boobs everywhere
Mia posed with her hands on her hips on the red carpet, and smiled and pouted up a storm.
But NOTHING could take or attention away from her nearly-naked chest.
At one stage, the brunette star ripped her straps off her bust, and flashed her surgically-enhanced boobs, which she'd decorated with silver butterfly stickers.
Mirror Celeb have decided against sharing that rather distressing image with you.
Oh, classy
Her dress brought so much attention to her, that various other adult stars were seen stopping to have a grope of her exposed chest as they made their way into the conventon.
