All posts in Food intolerance allergies

Custard powder is a pantry favourite across the UK, trusted for turning simple milk into a silky, comforting pudding in minutes. But many home cooks wonder, what is custard powder made of? Understanding the ingredients, the process, and how to use it can help you get the most from this versatile product. In this guide,…

There is often confusion around whether kefir is lactose free. For anyone exploring dairy, digestion, and probiotic foods, understanding the lactose content of kefir can be essential. This comprehensive guide unpacks what kefir is, how fermentation affects lactose, and what “is kefir lactose free” really means in practice. We’ll cover dairy kefir, plant-based kefir alternatives,…

Lupin seeds in food are stepping from the margins of novelty into mainstream kitchens, offering a protein-rich, fibre-packed alternative for cooks and bakers alike. Often overshadowed by familiar legumes, lupins bring a nutty, delicate flavour and a versatile texture that works in nourishing everyday dishes and innovative plant-based recipes. This guide explores what lupin seeds…

Maize gluten remains something of a niche term in many kitchens, yet it sits at a fascinating crossroads of food science, nutrition, and plant-based innovation. In practical terms, Maize Gluten refers to the protein fractions found in maize (corn) rather than the familiar gluten of wheat. Although it does not form the elastic gluten network…

Brie is often celebrated for its delicate flavour and luxurious texture, yet beneath the rind lies a nutrient profile that deserves closer attention. In particular, the protein content—referred to here as brie protein—plays a meaningful role for those who plan meals with a focus on quality protein sources. This article dives into the science, the…

Curds are a fundamental part of dairy, a tangible sign of how milk can be transformed into a soft, crumbly, or creamy texture depending on the method used. In everyday cooking, the word curds can refer to different stages and products, from the fresh, springy morsels of cottage cheese to the firmer, pressed blocks of…

Cashew fruit is a fascinating, often overlooked tropical treasure. While you may be familiar with the cashew nut as a staple in snacks and culinary dishes, the cashew apple—the fruit that bears the nut—deserves its own attention. This article explores the question: Can you eat cashew fruit? We’ll cover what the cashew fruit is, how…

Crab sticks made of a clever blend of fish paste and carefully chosen ingredients have become a staple on many UK tables. From retro seafood salads to modern sushi platters, these pale, pink-tinted sticks offer a flexible, affordable alternative to real crab meat. In this guide, we explore what crab sticks are truly made of,…

What is Humectant Sorbitol? Humectant Sorbitol is a sugar alcohol used across multiple industries to attract and retain moisture. In its simplest sense, sorbitol is a polyol—an organic compound related to sugars—that behaves as a humectant, meaning it binds water and helps keep products soft, pliable and stable. When manufacturers talk about humectant sorbitol, they…

Understanding when allergen information became a formal obligation for food businesses is essential for operators, staff training, and loyal customers who rely on clear safety information. The question itself—on what date were the allergen food information regulations introduced?—points to a pivotal moment in European and British food policy: the introduction and implementation of rules designed…

Cheese string ingredients — the list of components that transforms a simple dairy product into a playful, pull-apart snack — fascinates many food lovers. From curious parents seeking to understand what their children are nibbling to seasoned cooks chasing the perfect melt, knowing the building blocks of Cheese String Ingredients helps you pick better options,…

In today’s varied dietary landscape, questions about what counts as dairy and what counts as plant-based protein are more common than ever. One question that recurs in kitchens, dietary plans, and nutrition talks is: is Tofu Dairy? This article unpacks that query in detail, explaining what tofu actually is, how dairy is defined, and how…

From sizzling fry-ups to comforting bangers on a Sunday, sausages are a staple of British cooking. But beneath the gleaming skins and savoury aromas lies a question that many shoppers ask at the butchers and in online forums: is sausage pork? The answer isn’t a simple yes or no, because there are many different types…

What is E472e? It’s a question asked by curious shoppers, cooks and nutrition fans who want a clearer picture of the additives that appear on modern food labels. In plain terms, E472e is an emulsifier – a chemical helper that helps mix ingredients that don’t naturally blend, such as oil and water. But there’s more…