So how did the "99" get its name?

The ‘99’ Flake can trace the roots of its name all the way back to Italy

Nothing seems to anger nostalgic Brits quite like the fact that “99” Flakes don’t cost 99p. Except perhaps the extortionate price of Freddo chocolate bars.

Some people assume that the “99” Flake derives its name from its original cost. However, this isn’t the case.

While the origin of the “99” Flake name is still somewhat shrouded in mystery, there is apparently a logical reason for its title that has nothing to do with the price tag.

The name of the “99” Flake, an ice cream cone traditionally served with a Cadbury Flake perched inside, was reportedly inspired by Italian royalty.

It all stems back to Italian soft ice cream makers working in County Durham in the 1920s who decided to incorporate the Flake into their ice creams in order to increase interest and boost sales.

Their chosen combination proved very popular, so much so that they needed to devise a memorable name for their innovative creation.

In the days of the monarchy in Italy the King has a specifically chosen guard consisting of 99 men, and subsequently anything really special or first class was known as ‘99’ – and that is how ‘99’ Flake came by its name Cadbury states.

While the regal connection of the “99” Flake to the Italian monarchy may sound impressive, there are other theories circulating about how the ice cream obtained its name.

In 1922, a man called Stefano Arcari opened up an ice cream shop in Scotland at 99 Portobello High Street.

He would apparently break a Flake in half and then place it in the ice cream to serve to his customers, taking inspiration from the shop’s address for the ice cream’s name.

It has been a family legend for as long as I can remember that my grandad invented the ‘99’, but the problem is, we have no proof,” Tanya Arcari, Stephen’s granddaughter told the BBC.

My dad always said that my grandad broke a Flake in half – before the short ‘99’ Flakes were manufactured – and stuck it in an ice cream.
We’re not sure of the exact date he did that, but it was not long after he opened the shop in 1922.

Rudi Arcari, Stephen’s son, believes that a representative from Cadbury’s may have then taken the idea.

Others speculate that the “99” Flake was so-called to honour the i Ragazzi del 99, “the Boys of ‘99’.

They were a group of soldiers born in 1899 and so the last to enlist in the First World War.

Some streets in Italy have been named after them in commemoration.

The alternative dairy market grows with vegan popularity increase

As veganism is accelerating towards the mainstream, the demand for plant-based food products (in particular dairy alternatives) has increased.

This is according to a recent market study (Dairy Alternatives Market by Future Market Insights), which predicts that the revenue of the dairy alternatives market will reach US$ 34.6 billion by 2029. In terms of value, the global dairy alternatives market is projected to register a CAGR of 8.3% during the forecast period.

The trend of veganism is a primary factor for this demand and health-related concerns such as allergies from milk and lactose intolerance are playing a vital role in the growth of this market. With the increased exposure to the dangers of dairy products, more consumers are leaning towards non-dairy milk, which, in turn, is providing a significant boost to the dairy alternatives market.

A further reason for this surge in sales is due to consumers’ growing concerns for animal welfare and reducing their impact on the planet.

Dairy alternatives have been competing in the dairy space now for decades, but the competition has intensified as dairy alternatives are expanding in styles, product categories, and types. Growing research and development, product line extensions, and marketing campaigns have led to increased sales of dairy alternatives.

Read the full article here

Scientists confront the dairy v health myths

The evidence base on milk and dairy and its relationship with lifelong health has shifted significantly over the past decade, according to leading nutritionists.

Speaking at ‘Dairy & Health: The Evidence Explained’ in London, nutritionists confronted the milk myths and outlined the positive role that milk and dairy foods can play with regards to heart health, type 2 diabetes, obesity and healthy ageing.

Delegates were told that despite its saturated fat content, milk and dairy foods have shown no significant association with the risk of developing heart disease or type 2 diabetes. Some studies have even shown protective effects.

Nutritionists also outlined that, when consumed as part of a balanced diet, milk and dairy has no negative effects on body weight or body fatness, and may actually help to break the obesity cycle.

Professor Kevin Whelan, professor of dietetics at King’s College London, said: “Milk and dairy foods are often targeted in public health campaigns to tackle obesity, but the latest research challenges this.

“For example, we now know that body weight and fatness is not associated with children who consume higher than average amounts of dairy, including those who drink whole milk as opposed to low-fat products. We also have seen that in adults, consuming dairy as part of a calorie restricted diet can actually aid body fat loss.

“The protein in dairy may help in making us feel full and delay our desire to eat, and the calcium may also reduce the amount of fat that is absorbed in the gut.”

The nutritionists outlined that dietary protein, particularly the type of protein found in dairy, is important for ageing muscles, and the latest scientific evidence on saturated fat, dairy, heart disease and type 2 diabetes was also presented.

Professor Ian Givens, professor of food chain nutrition at the University of Reading, said: “It is often thought that milk and dairy, due to their saturated fat content, can play a part in developing health problems such as cardiovascular disease and type 2 diabetes, but recent studies have shown that’s not the case.”

Dr Anne Mullen, director of nutrition at The Dairy Council, added: “Milk and dairy matters at all stages of life and can help in addressing a number of public health concerns. Whether it’s the heart, type 2 diabetes, obesity or ageing healthily that is of concern, dairy can play an important role in your lifelong health.

“The role of milk and dairy foods in leading a healthy balanced diet is all too often misunderstood, and it’s important we clear up the confusion and confront the myths. The evidence on milk and dairy is well-substantiated, and it’s gathering strength.”

The seminar was held at the Wellcome Collection in London. The conference is part of a month-long roadshow series organised by The Dairy Council and will be held in cities across the UK throughout June to provide the latest evidence-based information for health writers and health professionals. All seminars in this series are CPD endorsed by The Association for Nutrition and have been backed by AHDB Dairy.

Brexit: The Dairy Industry Impact

Amid the Brexit turmoil since the UK’s unforeseen exit from the European Union on 24th June, small and large business owners have unresolved questions about the impact on their firm’s sustainability, productivity and trade.

An EU exit means restricted access to the Single Market unless the UK, like other countries outside the EU, agrees to accept the free movement of people – an unlikely negotiation since immigration was a core argument of the Leave campaign. That said, certain EU trade regulations seen as burdening British businesses have been lifted, and retained membership of the European Economic Area but not the EU, provides access to the internal market and offers tax reductions of around £150 per person.

The dairy industry is central to the EU debate, with 40% of the EU’s budget spent on agriculture and Europe accounting for 73% of Britain’s agricultural exports. The chief executive of Dairy UK, Dr Judith Bryans, has reaffirmed that the UK’s dairy industry is “adaptable, resilient and determined, with the skills and innovation to rise to the many challenges we encounter”. Dairy UK did not take a side in the EU debate; according to Bryans, this is because trade association and dairy firms will “continue to operate in a global dairy market place and demonstrate [their] unwavering commitment to give the public nothing but the best of UK dairy.”

Arla Foods, a Denmark-based company operating in the UK, has been disappointed by the Brexit outcome, but is focused on minimizing negative impact on business by preserving trade between the UK and Europe.

Meurig Raymond, president of NFU, has stated that Brexit will “inevitably lead to a period of uncertainty in a number of areas that are of vital importance to Britain’s farmers.” According to the NFU, the primary destinations of UK food, beverage and animal feed exports were Ireland (£3.4bn), France (£2.1bn) and the USA (£1.9bn), leaving uncertainty over the post-Brexit influence on dairy exports.

The Leave campaign has been quick to assert, however, that the export market is not going to vanish: the demand for Welsh lamb will still exist in France, and Ireland will continue to sell beef to the UK. Whether it is enough to match the £11bn a year generated through agrifood exports to Europe is still uncertain for farmers and individuals in the dairy industry.

Looking to the future for flavours in dairy

Feel the flavour
Flavours of the future won’t just be tasted but will be felt. The food market is really pushing the boundaries with development of new flavours and their delivery for example, Prosecco crisps with a prosecco flavour but also a fizzing in mouth experience.
But also expect to see more flavours that give kokumi, or ‘mouthfullness’.

‘Umami’ and mouthfeel or fullness has become a lot understood over recent years, as a result we are seeing more seaweed being used. However, it also delivers rich salty notes and is a healthy ingredient. Kokumi is only just starting to be understood and we will see more of this in the future.

Far-flung and exotic flavours

Opportunities to travel to increasingly far-flung and exotic destinations is still fuelling consumer desire to try new and unusual tastes.
There are lots of exciting trends inspired by tastes from all over the world and finding their way into restaurants and the wider food industry in Europe.
Food trend inspiration will continue to be found in South America thanks to this summer’s Olympic Games.

But we also have our eyes on Middle Eastern and African cuisines. Their popularity is being driven particularly by celebrity chefs (on the television and in the press) and growing numbers of restaurants specialising in flavours from these regions. Moroccan and Persian-inspired cuisines are also receiving a lot of attention, with a particular focus on Lebanese and Turkish flavours.

Adventurous Millennials

Young Millennials continue to be the key consumer group to target for testing out new flavours and are a highly attractive target group for many food and beverage manufacturers as they are open to try new flavours, be it for curiosity or for positioning themselves ‘in the know’ of new trends.

Products that work well in this group will allow for flavour experimentation and ‘excitement in the mouth,’ such as flavours that change during chewing or when combined with each other, she added.

Adult-only flavours will emerge

Dairy is now opening its options more to being infused with alcohol, addressing the consumers need for more indulgent, premium offerings especially in yoghurts, cream sauces and ice cream.

We can expect to see a lot of ‘adult only’ flavours – less sweet and with alcohol – being launched, but there is no one category which is used to specifically test out new flavour innovations. One flavour can act very differently in different ‘end uses’. For instance you can’t necessarily use the same vanilla in an indulgent ice cream and in a vodka and expect them to taste the same. So producers are actively developing solutions to meet needs across various consumer desires, such as health, indulgence, energy or purity, across many different product forms.

Tag: agrifood

So how did the "99" get its name?

News

The alternative dairy market grows with vegan popularity increase

News

Scientists confront the dairy v health myths

News

Brexit: The Dairy Industry Impact

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Looking to the future for flavours in dairy

News

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