PG. 18
PG. 26
PG. 34
MILLENNIAL MARKETING: THE
THE DAIRY DEBATE IN THE MEDIA
DAY IN THE LIFE WITH CHEF ADRIAN MARTIN
COMPLETE NATURAL RECOVERY TOUR
The Dair y q ua r t e r ly ac t i v i t y u pdat e f o r co m pa n y s ta k e h o l d e r s
04
| M ay 2018
The Dairy | May 2018
Dear all,
Welcome to the fourth issue of The Dairy – Summer 2018. 2018 has proved to be a busy and challenging year so far as we continue to manage the detractors debate around dairy in the diet. In February, I appeared on a number of radio shows following an article in the Sunday Times on the rising influence of social media influencers on diet. These included; Newstalk Breakfast, Today FM’s Drive Time, RTE’s Sean O’Rourke and various regional radio stations. The outcome from these interviews was extremely positive as the NDC outlined Ireland’s nutritious
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grass-fed dairy product portfolio and its role in population health. In light of this and recent veganbased debates on radio and television, the NDC has taken the initiative to develop a communications team of credible experts such as a vet, GP, dietician, farmer and industry representatives. The eight individuals will be trained in both traditional media and social media skills in order to provide a panel of individuals who can speak on behalf of dairy’s benefits from an economic, health, welfare and social point of view. The NDC has commissioned and published a Dairy Nutrition Forum dealing with the topic of Dairy Alternatives and how they compare from a Nutrition perspective. In summary, despite fortification with calcium and other nutrients, plant-based alternatives lack vital components for population health. Cow’s milk and dairy alternatives are not nutritionally equivalent. This research has been distributed to industry stakeholders and an extensive list of Health Professionals. In March a total of ten culinary students (five from France and five from Ireland) were selected to take part in the 2018 finale of Dairy Chef. This competition was organised in a partnership with the Embassy of France in Dublin, Dublin Institute of Technology (DIT), the National Dairy Council (NDC) and the French Dairy Council (Cniel). Culinary students from top colleges in France and Ireland were invited to champion their institution by creating a three-course menu celebrating Irish and/or French dairy produce. Each dish had to include dairy as the main ingredient. There was an exciting build-up to this year’s annual HealthFest, the NDC flagship event for transition year students. We had two Government-led photocalls to promote this year’s event, one with Minister
The Dairy | May 2018
for Education, Richard Bruton and most recently we had the pleasure of meeting An Taoiseach Leo Varadkar who took part in a photocall with students and some of the speakers. This year’s event was held in the new venue of Sport Ireland, National Indoor Arena and was another huge success with nearly 3,000 students in attendance. To help spread the message of healthy eating, nutrition and the importance of dairy as part of a balanced diet, we launched an exclusive competition open to primary schools participating in the School Milk Scheme. Schools were invited to create a short poem, Limerick, song or jingle about why the school loves School Milk. The winning and finalist schools’ entries were featured on the Ian Dempsey Breakfast Show during National School Milk Week (23rd-27th April) and the winning school, St. Lukes National School (Cork) won school milk for the year, as well as getting to record the jingle this summer in Today FM. The issue of sustainability is receiving considerable focus globally with significant challenges identified for the dairy industry. This year, a Greenpeace report called for meat and dairy consumption to be cut in half by 2050 in order to avoid dangerous climate change. While other official recommendations are less extreme, it is widely accepted that livestock contributes to the world’s greenhouse gas emissions. Population awareness about the environmental impacts of such foods is often cited among the drivers of veganism, and vegan campaigners argue for the complete elimination of all animal products from the food chain. Despite widespread opinions about the environmental impact of dairy, scientific research suggests that dairy can continue to play an important role in sustainable diets for future generations. With
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this in mind, the NDC has embarked on a journey to assess the available science and communicate such important messages to relevant stakeholders. I do hope you enjoy the current issue and as always, we welcome any comments or suggestions you may have.
Zoë Kavanagh Chief Executive
CONTENTS NDC HAPPENINGS
06
PG 06
PG 12
12
THE COOK-OFF!
HEALTHFEST 2018
Culinary students from top colleges
The flagship event for transition
in France and Ireland were invited
year students was another massive
to champion their institution by
success his year. Nearly 3,000
creating
menu
students packed the Indoor Arena
celebrating Irish and/or French dairy
at the National Sports Campus.
produce. Each dish had to include
This full day seminar is designed
dairy as the main ingredient.
to educate young people about
a
three-course
the importance of healthy eating, PG 10
physical activity and mental health in a practical, engaging and fun
PG 18
18
THE COMPLETE NATURAL RECOVERY TOUR The Recovery Tour is designed to educate the millenial audience on the importance of dairy in their diet and the three r's of recovery - refuel, repair, rehydrate.
PG 20 THE COMPLETE NATURAL TAKES TOUR DE PICNIC
NATIONAL SCHOOL MILK WEEK 2018
environment.
To help spread the message of
PG 16
healthy eating, nutrition and the
THE COMPLETE NATURAL TEAM
Cycle and Run to Electric Picnic, is back
importance of dairy as part of a
In light of our ongoing focus on
for its tenth anniversary.
balanced diet, the National Dairy
the millennial generation, we felt
Council
exclusive
it was important to start working
primary
with some social media influencers
schools participating in the School
to promote the nutritional benefits
Milk Scheme.
of dairy to their large audience of
launched
competition
open
an to
followers.
The Complete Natural (NDC) is the title sponsor of this year’s Tour de Picnic. Tour de Picnic, the annual Charity
NUTRITION NEWS
PG 22 NDC TACKLES CHALLANGES
READY, STEADY - COOK!
22 SUSTAINABILITY
The issue of sustainability is receiving considerable focus globally with significant challenges identified for the dairy industry.
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PG 25
PG 28
NEW PUBLICATION DAIRY ALLERGY AND INTOLERANCE FACTSHEET As cutting out dairy could lead to
nutritional
inadequacies,
this factsheet points out that consultation dietitian
with
following
a
registered
diagnosis
is
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THE MODERN DAIRY RECIPES Annie Bell, chef and cookery writer has written a new dairy-themed cookbook, The Modern Dairy, and she has shared a selection of her recipes with the NDC.
essential. PG 34 PG 24
PG 26
DAY IN THE LIFE
DN FORUM: PERFORMANCE NUTRITION PLANT VERSUS ANIMAL PROTEIN
THE DAIRY DEBATE IN THE MEDIA With Veganism, featuring regularly
The NDC catches up with Chef Adrian Martin to discuss his role, the challenges and the skills he
Outlined in this publication are the
in newspapers and magazines and
differences between animal and
online, it’s become hard to escape
plant protein sources, taking a look
this growing trend. At the NDC, we
at the differences in amino acid
want to be at the heart of this debate
composition (the building blocks of
ensuring the dairy message isn’t
protein).
forgotten within the growing plantbased movement.
uses to make a success of it.
The Dairy | May 2018
NDC HAPPENINGS
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NDC LAUNCHES DAIRY INSPIRED CONTEST TO CELEBRATE THE TASTE OF FRANCE TO CELEBRATE GOร T DE FRANCE / GOOD FRANCE 2018 CULINARY STUDENTS TAKE PART IN DAIRY INSPIRED CONTEST In March, a total of ten culinary students (five from France and five from Ireland) were selected to take part in the 2018 finale of Dairy Chef. The competition was organised in a partnership between the Embassy of France in Dublin, Dublin Institute of Technology (DIT), the National Dairy Council (NDC) and the French Dairy Council (Cniel). Culinary students from top colleges in France and Ireland were invited to champion their institution by creating a three-course menu celebrating Irish and/or French dairy produce. Each dish had to include dairy as the main ingredient. The competition was inspired by Goรปt de France / Good France 2018 an annual opportunity for the world to celebrate the best of French cuisine on March 21st.
The Dairy | May 2018
The first prize was a week-long “stage” within the prestigious kitchen of the Ministry for Foreign Affairs, Paris, France and the joint runners up won a “stage” at Michelin Star Restaurants, Chapter One owned by chef Ross Lewis and Restaurant Patrick Guilbaud owned by chef Patrick Guilbaud. All winners got the chance to experience a special weekend of gastronomy and culture of France and Ireland. French Ambassador to Ireland, H.E. Stéphane Crouzat said “As part of the March 2018 France-Ireland Gastronomy Month and France’s global Good France initiative for gastronomy, this culinary competition is a unique opportunity for French and Irish students to showcase their talents in front of a jury of their peers. Our two countries share a passion for good food and quality produce and I invite all members of the FranceIreland network for Culinary Arts, Hospitality and Tourism as well as any culinary arts student interested to take part in this challenge and create a unique Franco-Irish menu celebrating the best of our gastronomies.” The cook-off event was held on Good France Day (Goût de France) on 21st March at Cathal Brugha Street in Dublin. For the finale, each Franco-Irish pair of students was given a mystery basket of ingredients. They were asked to produce three-course meals of their choices with dairy produce included in each course. The judging panel for the competition comprised H.E Stéphane Crouzat, Ambassador of France to Ireland, chef Ross Lewis of Chapter One, chef Guillaume Lebrun from Restaurant Patrick Guilbaud and Ms Cathy Curran of the National Dairy Council. Winners from Ireland include Adam Leahy (Athlone Institute of Technology), Keith Moroney (Cork Institute of Technology), James Gavin (Dublin Institute of Technology), Rourke Griffin (Letterkenny Institute of
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Technology) and Derek McClelland (Waterford Institute of Technology).
The Dairy | May 2018
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March 2018; Ten culinary students (five from France and five from Ireland) participate in cook-off in DIT Cathal Brugha St.
TEN CULINARY STUDENTS COOK DAIRY INSPIRED DISHES IN THE FINALE OF DAIRY CHEF 2018
The Dairy | May 2018
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The Dairy | May 2018
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Pictured at the launch of School Milk Week 2018: Minister Michael Creed with Zoë Kavanagh CEO National Dairy Council
NATIONAL SCHOOL MILK WEEK 2018 TO HELP SPREAD THE MESSAGE OF HEALTHY EATING, NUTRITION AND THE IMPORTANCE OF DAIRY AS PART OF A BALANCED DIET, THE NATIONAL DAIRY COUNCIL LAUNCHED AN EXCLUSIVE COMPETITION OPEN TO PRIMARY SCHOOLS PARTICIPATING IN THE SCHOOL MILK SCHEME.
The Dairy | May 2018
LAUNCH Schools were invited to create a short poem, Limerick, song or jingle about why their school loves School Milk, and the winning school, St. Luke’s National School in Cork won free School Milk for all pupils for the 2018/2019 school year, a School Trip to Airfield Estate and a sports equipment voucher. The seven finalist schools each received a €500 sports equipment voucher.
MEDIA & PROMOTION School Milk competition entries were featured on the Ian Dempsey Breakfast Show (Today FM) during National School Milk Week. The competition featured two school entries each day, culminating with the announcement of the overall winner on Friday. A four-page feature on School Milk appeared in the Irish Independent during National School Milk Week. Adverts also appeared in the Irish Independent and Schooldays.ie with the objective of highlighting the benefits of school milk and targeting parents as well as schools.
RECRUITMENT DRIVE
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The National Dairy Council launched a recruitment campaign for the 2018/2019 school year to coincide with National School Milk Week. The objective of this campaign is to increase the number of participating children in schools that are registered and also to encourage new schools to take part. The campaign will run from mid-April to end of May. UCD have been engaged by the Department of Agriculture, Food and the Marine to carry out a research study into the School Milk Scheme to identify the barriers to participation and areas for improvement. This research will involve schools, suppliers and delivery agents.
EDUCATIONAL & RESOURCES Montessori, primary and secondary schools that participate in the scheme received packs of free educational resources to educate pupils about the importance of dairy and a healthy balanced diet, physical activity and where dairy foods
comes
included
from.
Resources
nutrition
booklets,
Funpacks, DVD’s, stickers, lesson plans and activity sheets.
The Dairy | May 2018
HEALTHFEST 2018 THE FLAGSHIP EVENT FOR TRANSITION YEAR STUDENTS WAS ANOTHER MASSIVE SUCCESS HIS YEAR. NEARLY 3,000 STUDENTS PACKED THE INDOOR ARENA AT THE NATIONAL SPORTS CAMPUS. This full day seminar is designed to educate young people about the importance of healthy eating, physical activity and mental health in a practical, engaging and fun environment. A recent study indicates that there is a “startling drop-off” in fitness among secondary school students after the Junior Cert. The findings, gathered as part of the 2017 Irish Life Health’s school fitness challenge, are likely to be of concern to parents and policy-makers. The results of the study of more than 30,000 students throughout Ireland and a survey of physical education (PE) teachers shows a firm trend towards neglecting fitness in exam years and in particular after the Junior Cert. HealthFest Speaker and fitness expert Karl Henry said “Regular activity can have a very positive impact on how you feel about yourself,” said Karl. “It’s about improving your energy and motivation. It’s
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about the fun and camaraderie of group or team-based activities. It’s about how good you can feel with each achievement along the way. But most of all it’s about the real difference this can make to your health now and in the future”. This year’s HealthFest didn’t disappoint with interactive sessions with the experts including leading fitness expert Karl Henry, leading Irish independent dietitian Orla Walsh, Chef Adrian Martin who demonstrated some of his favourite dairy dishes and special guest speaker, Eoghan McDermott of 2FM who spoke to the students about the importance of looking after their mental health and wellbeing. The MC for the event was Michael Carey, a radio and TV presenter and Mr Social Media for TG4.
The Dairy | May 2018
Pictured at the launch of HealthFest 2018 at the Department of the Taoiseach: Teddy Cashman,
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Chairman National Dairy Council; An Taoiseach Leo Varadkar, Karl Henry and Zoë Kavanagh, CEO National Dairy Council with students from Newpark Comprehensive School (Blackrock, Co. Dublin)
We were honoured and delighted to have An Taoiseach Leo Varadkar to launch this year’s event, who said, “It’s essential that teenagers are informed about the importance of healthy eating and making time for exercise. I know it’s not always easy to do so, particularly if you are studying hard for exams. But it’s important to remember that getting out and about for some exercise helps to clear your head, it gives you more energy and it’s a great stress buster. Developing good habits in our teens can help us to maintain a healthy attitude to food and physical activity as we progress through life. This year’s HealthFest aims to encourage secondary school students to stay fit and healthy by eating well and looking after their physical and mental wellbeing.”
The Dairy | May 2018
Chef Adrian Martin live cooking demonstration HealthFest 2018, with student participation
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Eoghan McDermott (above) discussing Mental Health at HealthFest
IRISH DAIRY, THE COMPLETE NATURAL HEALTHFEST 2018
The Dairy | May 2018
Karl Henry (above) leading a fitness challange at HealthFest 2018
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The Complete Natural Dairy Bar was serving fresh smoothies to students throughout the day Cliona McCarthy, Stephen Dalby and Dr. Marianne Walsh (all NDC) at The Complete Natural stand at HealthFest taking students through strength test and nutritional benefits of dairy.
The Dairy | May 2018
MEET THE COMPLETE NATURAL INFLUENCERS In light of our ongoing focus on the millennial generation, we felt it was important to start working with some social media influencers to promote the nutritional benefits of dairy to their large audience of followers. We wanted to choose young women who represent healthy living, exercise and a healthy balanced diet. These four influencers will be working with us over the coming months to educate their followers about the nutritional benefits of dairy and the role dairy plays within their diets, as well as attending our events and creating unique content for The Complete Natural website.
LOUISE COONEY A Fashion, Lifestyle and Travel blogger, Louise studied Communications and Marketing but her blog has been her full time job since 2017. In 2016, she won Best Fashion Blog in the Blog Awards Ireland 2016, Best Influencer in the Gossies 2017 and 2018. She has 103k followers on Instagram, and posts regularly about the nutritional benefits of dairy and the role dairy plays in her diet. Louise spent much of
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her childhood on her grandfather’s dairy farm in Co. Limerick and is really excited to be working with The Complete Natural.
AOIFE HANNON Aoife Hannon has a BSc Sport in Exercise Science, an MSc in Physiotherapy, and is a qualified PTTI Pilates Instructor. Aoife is a also a former Miss Ireland and has over 10,000 followers on Instagram and regularly posts inspiring fitness videos on her YouTube Channel, educating and inspiring her followers on how to incorporate exercise into their lives. Her most recent blogs on The Complete Natural website include Osteoporosis: Reducing risk with diet and exercise and The Benefits of Pilates.
The Dairy | May 2018
DOIREANN GARRIHY Doireann Garrihy is a Radio Broadcaster on Dublin station Spin 1038. She is one half of the Zoo Crew, which broadcasts weeknights from 7pm-10pm. Doireann kicked off her radio career with AA Roadwatch, reporting on both Breakfast Republic and The Eoghan McDermott Show on RTÉ 2FM. Doireann rose to attention across social media, becoming known for her uncanny impressions of well-known Irish bloggers and personalities and as such, has amassed a major social following. Her Instagram account boasts over 137,000 followers and she has over 72,000 followers on Facebook. Organic reaches of the posts far surpass these figures reaching over 2 million people on some posts. Speaking to her followers she describes, how her mother had a hip replacement at 51 due to Osteoarthritis and as a result her family are extra conscious of their calcium intake and keeping their bones strong and healthy.
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NATHALIE LENNON Natalie is a Personal Trainer, Online Coach and fitness & lifestyle blogger with over 55,000 followers on Instagram. She is especially passionate about the role dairy can play in your diet after she unknowingly put herself at risk for early osteoporosis by exercising at such high levels and forgetting to fuel her body with enough nutrients to look after her bones. Nathalie posts nutritional benefits of dairy on her Instagram account and creates content for The Complete Natural including workout videos and healthy recipes.
The Daity | May 2018
THE COMPLETE NATURAL LAUNCHES
THE RECOVERY TOUR
THE RECOVERY TOUR IS DESIGNED TO EDUCATE THE MILLENNIAL AUDIENCE ON THE IMPORTANCE OF DAIRY IN THEIR DIET AND TO FOCUS ON THE 3R’S OF EXERCISE RECOVERY – REFUEL, REPAIR AND REHYDRATE. We have designed a special Dairy Bar (a converted milk float) for The Recovery Tour, which kicked-off at WellFest 2018 and will be visiting the Dublin 7s tag rugby tournament, Hell & Back, Tough Mudder, Tour de Picnic and Rás na mBan. Irish Dairy - The Complete Natural is the consumer facing representation of the National Dairy Council.
Keeping with the theme of recovery, free smoothies will be served to participants and spectators at each of the events. The smoothies will be designed to ensure they deliver on the 3 R’s – Repair, Refuel and Rehydrate with a delicious mix of fresh milk, yogurt and mixed fruits, you can try the Berry Boost or the Re-Pear Smoothie.
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Festival goers share on SnapChat their Recovery Fuel from WellFest 18
Pictured at WellFest 2018 The Complete Natural Panel after their talk on WellTalk Stage: Will Matthews (host) with Nathalie Lennon (TCN Ambassador & Personal Trainer), Orla Walsh (Dietician) and Aoife Hannon (TCN Ambassador & Pilates Instructor
Orla Walsh (Dietician) enjoying a Berry Boost Smoothie at The Complete Natural Dairy Bar at WellFest 18
The Dairy | May 2018
Dairy is the perfect partner for training and sport and will keep all the participants at these events well fuelled for the challenges they face at these sports festivals” Zoe Kavanagh CEO of the National Dairy Council said “We are really excited to announce the Complete Natural Recovery Tour, dairy is such a great food to support exercise and training and we have worked with a number of Ireland’s major athletes and sports people over the years who are great supporters of dairy in the diet”.
THE RECOVERY TOUR LINEUP WELLFEST WellFest is Ireland’s largest, health, fitness and wellness festival and the first stop on The Complete Natural Recovery Tour! This event was held in Royal Kilmainhaim Hospital on the 12th & 13th of May. DUBLIN 7s RUGBY TOURNAMENT The event itself includes Men’s Open 7s, Women’s Open 7s, Mixed Tag and Men’s Social 7s. There will also Live Music, DJ, Fancy Dress and Food Festival – Old Belvedere Rugby Club, Ballsbridge 25th & 26th June 2018. HELL & BACK Ireland’s Toughest Mental & Physical Endurance Challenge, is the country’s largest and most popular obstacle course run. Participants must complete a 10-15KM trail route crossing rivers and lakes, climbing hills and mountains and crawling through bogs and swamps. 16/17 June 2018 and 29/30 September Kilruddery Estate, Bray. Co Wicklow TOUGH MUDDER Tough Mudder is 10-mile obstacle course of mud! Taking place on 21/22 July at Loughcrew Adventure Centre Oldcastle, Co. Meath Ireland. TOUR DE PICNIC The Complete Natural is also title sponsors of the year’s Tour de Picnic which is a charity cycle or run to Electric Picnic in Stradbally Co. Laois (read more next page).
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The Dairy | May 2018
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April 2018; Eoghan Murphy TD Minister for Housing, Planning and Local Government kicked off the launch of the tenth Tour de Picnic this week alongside athlete Jenny Egan .
The Dairy | May 2018
THE COMPLETE NATURAL TAKES ON TOUR DE PICNIC IRISH DAIRY THE COMPLETE NATURAL (TCN) IS THE TITLE SPONSOR OF THIS YEAR’S TOUR DE PICNIC. TOUR DE PICNIC, THE ANNUAL CHARITY CYCLE AND RUN TO ELECTRIC PICNIC, IS BACK FOR ITS TENTH ANNIVERSARY AND PROMISES TO BE BIGGER AND BETTER THAN EVER FOR 2018. Eoghan Murphy TD Minister for Housing, Planning and Local Government kicked off the launch of the tenth Tour de Picnic this week alongside athlete Jenny Egan – the most successful active canoeist in the country, also an enthusiastic cyclist and avid fan of Electric Picnic. A keen cyclist, Eoghan Murphy intends to cycle the full 80km route, assuming no major government business crops up to conflict with the cycle date of 31st August! Zoë Kavanagh said “We are really excited to announce our title sponsorship of this year’s Tour de Picnic particularly as it celebrates its 10th Anniversary. Dairy is such a great food to support exercise and training and we have worked with a number of Ireland’s major athletes and sports people over the years who are great supporters of dairy in the diet. We are also delighted to be supporting the three charities for this year’s Tour - Jack and Jill Children’s Foundation, ISPCC and Headway Ireland” For its tenth birthday celebrations, Tour de Picnic organisers are shaking it up a bit. Volunteers still have a choice between an 80km cycle or a 15km run, however the new route will cycle along a new Greenway and Blueway. After departing Tallaght Stadium, the cycle will ascend towards the Blessington Greenway and will continue on meandering through some of Ireland’s biggest dairy farms and the picturesque village of Brannockstown. The last hurdle will embark along the prospective Barrow Blueway before reaching Stradbally. There will be some much-needed sustenance along the way in the form of dairy treats and milk fuelling stops! The Tour de Picnic sponsorship forms part of the Complete Natural Recovery Tour which will run across the summer months. The Recovery Tour is designed to educate the millennial audience on the importance of dairy in their diet and to focus on the 3Rs of exercise recovery – Refuel, Repair and Rehydrate. For more information please visit https://www.giv2go.com/tourdepicnic
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The Daity | May 2018
NDC TACKLES SUSTAINABILITY CHALLENGES THE ISSUE OF SUSTAINABILITY IS RECEIVING CONSIDERABLE FOCUS GLOBALLY WITH SIGNIFICANT CHALLENGES IDENTIFIED FOR THE DAIRY INDUSTRY.
This year, a Greenpeace report called for meat and dairy consumption to be cut in half by 2050 in order to avoid dangerous climate change. While other official recommendations are less extreme, it is widely accepted that livestock contributes to the world’s greenhouse gas emissions. Population awareness about the environmental impacts of such foods is often cited among the drivers of veganism, and vegan campaigners argue for the complete elimination of all animal products from the food chain. Despite widespread opinions about the environmental impact of dairy, scientific research suggests that dairy can continue to play an important role in sustainable diets for future generations. With this in mind, the NDC has embarked on a journey to assess the available science and communicate such important messages to relevant stakeholders. On 1st & 2nd February, the International Dairy Federation held a conference in Seville, addressing sustainability issues for the Dairy Industry. This was attended by NDC team members, who also invited freelance journalist.
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Among the topics covered were ‘how the world would look without animal foods’ and ‘whether dairy could form part of a sustainable diet’. Livestock contributes to 18% of global greenhouse gas emissions, with 2.7% coming from milk production. The conference highlighted that the overall impact of dairy must therefore be weighed against its nutritional value when modelling the most sustainable options for feeding the world’s expanding population. As cows convert human-inedible materials such as grass into nutrientdense, affordable sources of protein, dairy was acknowledged as an important source of nutrition in sustainable diets. Researchers from the US Department of Agriculture and Virginia Tech presented an in-depth analysis of the impacts of removing animals from the US food chain and warned that changing one facet of a complex eco-system has ripple effects and unexpected collateral impact. They explained that as much of the land in the US is unsuitable for high value fruit and vegetable crops, over 57% of the additional food produced
The Dairy | May 2018
would have to come from grains such as corn and soybean. The overall reduction in greenhouse gas emissions from the removal of animal foods was lower than expected at just 2.6 %. In addition, given that the plant-only system increased the probability of population deficiencies of important nutrients, it was not considered a viable option. French Epidemiologist, Dr Nicole Darmon presented a series of studies conducted by her team, which identified more sustainable food choices. The analysis incorporated the four pillars of sustainability: Environment, Health, Economy and Culture. Based on statistical modelling of the French diet, they found that the population could reduce greenhouse gas emissions by around 30% by eating more fruit and vegetables, eating less (but not eliminating) meat and drinking less alcohol. Maintenance of dairy consumption was recommended to ensure nutrient sufficiency. Other talks at the conference focused on consumer perceptions of dairy, the impact of farm efficiency on climate, the role of dairy in the global economy and the issue of animal welfare. The role of dairy in providing emergency aid programmes to tackle malnutrition in developing countries was also highlighted. Following the event, an article entitled ‘Veganism, not the most environmentally friendly diet’, was
published in the Irish Mail on Sunday (11 February). This was written by Danielle Barron, the journalist that accompanied the NDC to the conference. NDC Nutritionist, Marianne Walsh also wrote an article entitled ‘Sustainable Diets – an important role for dietitians’, which is due for publication in ‘Professional Nutrition & Dietetic Review’, a magazine which is circulated to over 2,400 dietitians, practice nurses and GPs. The article provided a case for dairy in sustainable nutritious diets. The NDC will continue to address sustainability with a symposium for health professionals in November and through a multi-country project on climate, funded by the European Commission.
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The Dairy | May 2018
NUTRITION NEWS PERFORMANCE NUTRITION – PLANT VERSUS ANIMAL PROTEINS This latest edition of DN Forum is produced for health professionals working with athletes who may be considering a ‘plant-based’ diet. Outlined in this publication are the differences between animal and plant protein sources, taking a look at the differences in amino acid composition (the building blocks of protein). It is important for
health
professionals
to
recognise and advise that animal sources of protein contain all
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of the essential amino acids, whereas plant sources often lack one or more. Therefore, for those considering a plant-based diet, consuming larger quantities and different sources of plant protein needs to be considered. This publication also highlights the role of milk, due to its rich protein content, as a popular choice in recovery nutrition. This information resource will be distributed to members of the INDI and to sports and fitness professionals
throughout
the
year. To request a copy of this publication email info@ndc.ie.
The Dairy | May 2018
NEW PUBLICATIONS ON ALLERGY, INTOLERANCE AND THE ALTERNATIVES Lactose intolerance is a very common condition but in Ireland and other northern European countries only about 4-5% of the population are affected. Depending on the level of tolerance, most people can consume some lactose with no or minor symptoms – typically the amount in a 250 ml glass of milk. This information resource will be distributed at various conferences throughout the year, including the Irish Nurses and Midwives Organisation’s Annual Conference, as well as throughout GP surgeries. You can download this factsheet from our website; to request copies email info@ndc.ie
DAIRY ALLERGY & INTOLERANCE FACTSHEET Cow’s milk protein allergy and lactose intolerance are the two main hypersensitivities relating to dairy. Although they are often confused, they are two very distinct conditions requiring expert diagnosis. As cutting out dairy could lead to nutritional inadequacies, this factsheet points out that consultation with a registered dietitian following diagnosis is essential. The factsheet outlines information on milk allergy and intolerance, including the symptoms, diagnosis, prevalence and their management. Milk protein allergy is most common in young children but usually disappears by 3-5 years of age; avoidance of milk and milk products is necessary while the allergy persists. Lactose intolerances occurs in those who have low levels of the enzyme needed to digest the naturally occurring sugar in milk, known as lactose. This information resource will be distributed at various conferences throughout the year, including the Irish Nurses and Midwives Organisation’s Annual Conference, as well as throughout GP surgeries. You can download this factsheet from our website; to request copies email info@ndc.ie.
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The Daity | May 2018
THE DAIRY DEBATE IN THE MEDIA MANAGING DETRACTORS 2018 HAS DEFINITELY BEEN THE YEAR FOR VEGANISM, IN FACT SOME PEOPLE WOULD SUGGEST IT HAS GONE MAINSTREAM, FEATURING REGULARLY IN NEWSPAPERS AND MAGAZINES AND ONLINE, IT’S BECOME HARD TO ESCAPE THIS GROWING TREND. At the National Dairy Council, we have been instrumental in being at the heart of this debate ensuring the dairy message isn’t forgotten within the growing plant-based movement. The main activist group for the vegan movement in Ireland is called Go Vegan World, they have been placing large billboard posters all over Ireland showing emotive pictures of animals.
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On 11th February, NDC engaged in a Sunday Times article outlining the threat to dairy consumption by online “Social Influencers” with no nutritional training. This recent phenomenon coupled with the Go vegan campaign incorrectly undermines dairy from both a nutrition and animal welfare perspective. The Sunday Times article caught the attention of Radio Broadcast and the NDC was invited to participate in discussions / debates throughout February. These included: Newstalk Breakfast; Today FM’s Drive Time; RTÉ’s Sean O’Rourke and regional radio stations. The outcome from these interviews was extremely positive as the NDC outlined Ireland’s nutritious grass-fed dairy product portfolio and its role in population health.
The Dairy | May 2018
TV3’s Pat Kenny show also featured the Go Vegan campaign and dairy’s defence. The NDC participated in a Live Audience discussion and again presented the voice of balance, carefully outlining the role of dairy in Ireland. The NDC has also worked with RTÉ to advise them to ensure the NDC is invited to participate in shows like Claire Byrne as we found the coverage in January unbalanced and devoid of any sensible dairy voice. In light of this increasing noise in the media, the NDC has taken the initiative to develop and train a group of credible experts comprising a vet, GP, Dietician, Farmer and Industry representatives. The eight individuals were trained in both traditional Media and Social Media skills in April in order to provide a range of individuals who can speak on behalf of dairy’s benefits from an economic, health, welfare and social point of view. The NDC’s Reputation App is a further example of tools developed to equip the industry to deal with a broad range of topics in an informed and consistent manner. The key point is we have a great story to tell and must not let marginal voices lead the debate and potentially influence policy. We also need to be balanced and factual and acknowledge the need to be a “learning-industry” which adapts to the pressures of climate change and animal welfare.
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The NDC is best-placed to provide leadership in this challenge as we truly understand the needs of 98% of the dairy consuming population. Our Marketing Campaign “Irish Dairy, The Complete Natural” has gone back into market on the 9th April. It is targeted at millennials and research showed that 74% trust the campaign and feel it would make them consume more dairy in the future. For further details please visit www.thecompletenatural.ie.
The Daity | May 2018
THE MODERN DAIRY RECIPES BY ANNIE BELL Dairy is a nutritional powerhouse. It offers the richest natural source of calcium and has a host of other vitamins, minerals and high-quality nutrients. As more and more studies show that fat is more friend than foe, the time has come to reintroduce and reinvent it. Annie Bell, chef and cookery writer has written a new dairy-themed cookbook, The Modern Dairy. In The Modern Dairy, Annie explains the science behind this food's goodness and how to source the very best produce, with recipes that celebrate it in healthy ways and reflect the way we cook and eat today. She has shared a selection of recipes with the NDC which can be found on thecompletenatural.ie, here are a few of our favorites.
MEXICAN SMOKY CHICKEN AND PEPPER STEW Dried ancho chilli provides a smoky savoury hit in this juicy chicken stew, with lots of paprika and red peppers that work in unison. The flavours are clean and sharp; soured cream is a natural consort, softening the juices without being remotely rich. Serves 4 FOR THE STEW
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1 dried ancho chilli sea salt, black pepper 1.4–1.6kg free-range chicken thighs and drumsticks 2 tablespoons extra virgin olive oil 1 large onion, peeled and chopped 2 long red peppers, cores and seeds removed, cut into thin strips 5–7cm long 3 garlic cloves, peeled and finely sliced 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon dried mint or oregano 400g can chopped tomatoes TO SERVE 4 teaspoons soured cream 4 tablespoons diced avocado coarsely chopped coriander
The Dairy | May 2018
Place the ancho chilli in a small bowl, cover with boiling water and soak for 20 minutes, turning it over halfway through. Drain, pull out the core and coarsely chop, discarding the seeds. Set aside. Heat a large cast-iron casserole over a medium heat, and season the chicken pieces on each side. Add a tablespoon of the oil to the pan and colour the chicken on both sides, working in batches, removing the pieces to a bowl as you go. Tip out the fat, add the remaining tablespoon of oil, turn the heat down a little and fry the onion and peppers for 6–8 minutes until starting to colour, stirring occasionally. Stir in the garlic, spices, mint or oregano and chopped chilli and fry for a further couple of minutes until fragrant and lightly golden. Add the canned tomatoes, and stir the chicken into the sauce, pressing the pieces down to almost cover them. Bring to a simmer, then cover and cook over a low heat for 1 hour, turning the pieces halfway through. Divide the chicken between warm plates or shallow bowls, skim the excess oil off the surface of the sauce, taste and, if wished, simmer to reduce and concentrate the flavour a little before ladling it over the chicken. Serve with a dollop of soured cream, some diced avocado and chopped coriander scattered over.
SOURCE OF VITS C, B3 Energy 555 Kcal | Fat 39.6g | Sat fat 12.3g | Carbs 12.8g | Sugar 9.3g | Protein 34.7g | Salt 0.4g
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Mexican Smoky Chicken and Pepper Stew by Annie Bell, from The Modern Dairy. Published by Kyle Books UK. Photography: Con Polous
The Daity | May 2018
ABONDANCE AND ALMOND PEPPER RAREBITS Marcona almonds take the place of bread in this rarebit mix, and Abondance stands in for cheddar. I fell for this mountain cheese from the French Haute-Savoie years ago, so it is great to see it travelling further afield and widely available in many supermarkets. Made from unpasteurised cow’s milk, it has the same pleasingly supple texture of other mountain cheeses of that ilk, such as Beaufort. It melts beautifully and is both more understated and elegant than gruyère, with a gentle fragrance that hints at fruit and flowers, and hazelnuts.
Serves 6 6 red and yellow peppers, stalks trimmed, halved through the stalk, and seeds discarded 3 tablespoons extra virgin olive oil sea salt, black pepper 1 tablespoon lemon thyme leaves or finely chopped marjoram 300g cocktail tomatoes, coarsely diced
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50g roasted Marcona almonds 120g Abondance, cut up 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 tablespoon gin
Preheat the oven to 200°C fan/220°C/gas mark 7. Arrange the peppers in a roasting pan, drizzle over 2 tablespoons of the oil, season and toss to coat, then turn, cupped-side up, and scatter over the thyme or marjoram. Roast for 20 minutes, then fill with the tomatoes, drizzle over the remaining oil, season with a little salt and roast for a further 20 minutes. In the meantime, whizz the almonds to a coarse powder in a food processor. Now add the cheese, mustard, Worcestershire sauce and gin and continue to whizz to a paste. This can also be made well in advance, then covered and chilled. Dot the rarebit mixture over the peppers (a little over a heaped teaspoon for each one) and return to the oven for 10–15 minutes until golden. Serve straight away. HIGH IN VITS A, C | SOURCE OF VITS E, B6 Energy 249 Kcal | Fat 17.9g | Sat fat 5.7g | Carbs 10.1g | Sugar 9.3g | Protein 8.9g | Salt 0.5g
The Dairy | May 2018
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Abondance and Almond Pepper Rarebits by Annie Bell, from The Modern Dairy. Published by Kyle Books UK. Photography: Con Polous
The Daity | May 2018
CHOCOLATE, PEAR AND CHILLI CAKE Cakes are inclined to fall into an all-or-nothing scenario when it comes to dairy, either insanely rich and buttery or fiercely right on and made with grated vegetables and oil. So I wanted a truce between the warring factions, and here the sponge takes its cue from a carrot-style cake, with just a little buttery crumble scattered over. But the real treat is the chilli that spars masterfully with the chocolate, courtesy of a dribble of Tabasco. Should you want to shout about it, then the chilli syrup provides added pep. Makes 1 × 20cm cake/Serves 10 FOR THE CAKE
FOR THE CRUMBLE
3 Conference pears
50g unsalted butter, diced, plus extra for greasing
170g light muscovado sugar
the tin
1 tablespoon lemon juice
80g plain flour
170ml groundnut or vegetable oil
80g light muscovado sugar
2 medium free-range eggs 70ml smooth orange juice
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1⁄2 –1 teaspoon Tabasco, depending on taste 200g plain flour 30g cocoa 2 teaspoons baking powder 50g dark chocolate chips Peel, quarter and core the pears, then thinly slice across. Toss these in a large bowl with a couple of tablespoons of the sugar and the lemon juice and set aside for 10 minutes. In the meantime, preheat the oven to 180°C fan/200°C/gas mark 6 and butter a 20cm cake tin with sides 7cm deep and a removable base. Whisk the oil, eggs and orange juice in a large bowl with the Tabasco to taste, and any juices given out by the pears. Whisk in the remaining sugar. Sift the flour, cocoa and baking powder together and whisk into the mixture, then stir in the pears and chocolate chips. Transfer the mixture to the cake tin. Put the ingredients for the crumble in the bowl of a food processor and whizz until the mixture resembles fine crumbs. Scatter this over the surface of the cake and bake for 50–60 minutes until golden and risen, and a knife inserted into the centre comes out clean or with no more than a smear of chocolate on it. Run a knife around the edge and leave to cool. Serve the cake with a teaspoon of the chilli syrup (below), if wished.
The Dairy | May 2018
CHILLI SYRUP (OPTIONAL) 1 medium–hot red chilli, core and seeds discarded, cut into fine 1–2cm lengths 50ml smooth orange juice 50g caster sugar If using, put all the ingredients into a small saucepan, bring to the boil and simmer over a very low heat for 5 minutes. Transfer this to a bowl and leave to cool. HIGH IN VITS A, C | SOURCE OF VITS E, B6 Energy 555 Kcal | Fat 39.6g | Sat fat 12.3g | Carbs 12.8g | Sugar 9.3g | Protein 34.7g | Salt 0.4g
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Chocolate, Pear and Chilli Cake by Annie Bell, from The Modern Dairy. Published by Kyle Books UK. Photography: Con Polous
The Dairy | May 2018
DAY IN THE LIFE Chef Adrian Martin TV Chef, Bestselling Cookbook Author
1.
How did you get into your job?
I actually started off working at the age of 14 in a restaurant as a commie chef. Peeling spuds and
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stemming spinach were my jobs. The restaurant was open Wednesday to Sunday and I worked every day. I used to arrive in after school to work through late into the night as I loved it so much.
I then went to college to study professional cookery, baking and pastry and culinary arts while still working my full-time chef job. I left that restaurant after a 6-year stint and worked as head of pastry in a Michelin starred restaurant in Dublin. At the age of 21 all my mates were chefs and all wanted to travel to Australia at the time. It didn’t really appeal to me so I let them go and I stayed behind. I decided I’d travel Ireland instead.
I wanted to do product development for companies so I emailed hundreds of businesses such as butchers, restaurants and artisan food stores. I used to spend a week in each location. This job allowed me to travel and work in every county in Ireland but also brought me out of my shell as a person. I figured out that actually I was a sociable person after all and I wasn’t all that shy after all those years stowed away in a kitchen. It took me a while to adapt but now you can’t stop me talking. I documented my travels on a Facebook page and website with photos and recipes.
I then got the opportunity to cook on TV3 where I haven’t looked back and have been a regular on TV for the last three years. I suppose ending up on TV3 was the breakthrough point for me into a whole world of work that I never ever thought I’d do.
The Dairy | May 2018
2.
What are your responsibilities?
My responsibilities are a lot different to the kitchen work today. Everything is done through official meetings and following a diary. A lot of days working from home on a laptop, and then other days trial and testing recipes for cookbooks, magazines, adverts and websites. My responsibilities include making sure everyone is responded to online, on emails or by phone. Making sure each event/demo I work at runs as smooth as possible. When it comes to demos, making sure the demo kitchen is organised and I have my ingredients sorted. When it comes to TV I like to do my research as much as possible on the dishes I cook, prepping the food in advanced so that the 8-minute slot on TV runs smoothly.
3.
What does an average day look like?
I’m not a morning person at all. I normally try to organise everything for the afternoon-evening as it’s when I come alive. I normally get up around 9.30 or 10.00am. If I have something on early, I’ll always sleep early the night before and have a nap during the day afterwards.
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What I love about my job is that every day is different. Some days are full of planning meetings which are important, others could be for a magazine or newspaper column shoot where I work with a stylist and photographer. We normally cook and photograph enough recipes for a month in a day so it can be pretty intense. Other weeks I travel and demonstrate cooking and healthy eating in schools across Ireland. These require a lot of very early mornings, carrying, organising equipment and ingredients and long car journeys. Other weeks I have cookery demos at festivals, fundraisers and shows. These vary according to time of year. They require a good bit of preparation and traveling also. For TV I normally leave a full day free for the preparation and research before I do the show. I’m well used to it at this stage but it’s still good to have a little bit of nerves. I then have weeks where I’ve to create recipes and video content for social media to fulfil my brand ambassador role with Manor Farm. It’s a very mixed and matched kind of diary as you can see. It’s always good to leave a week rest in there now and again.
The Dairy | May 2018
4.
What is the best thing about your job?
The best thing about my job is the cooking. The reason why I became a chef is due to the obsession with cooking. It’s endless the things you learn and pick up from it. I try when I get time to go into certain restaurants for a good brush up on my skills and get stuck into a good service.
5.
What are the challenges?
The challenges are keeping an eye on the diary and making sure nothing clashes. Other challenges are IT skills such as typing which I wouldn’t be the greatest at.
6.
Where do you see yourself in five years?
Continue what I’m doing here in Ireland, I’m currently on my second book so who knows, I could have a few books out by then. I also have a dream of opening a restaurant or cookery school somewhere in the countryside in Ireland (ideally my home place
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in Cavan). If I have one of those in the next five years I’ll be a happy man in my kitchen. April 2018: Chef Adrain cooking demonstration at HealthFest 2018
7.
What skills do you think you need to succeed in your role?
I think the cookery skills are vital. You really can notice a massive difference in someone who trained as a chef and someone who’s chancing their arm. Just to the speed and accuracy you acquire through working in kitchens can be a huge skill. Another one I find vital for me is communication. Being able to get up in front of a crowd and speak confidently and clearly. And finally combining both the communication skill and cookery skill all in one. Being able to cook and talk at the same time. Not an easy thing to master.
The Dairy | May 2018
CHEF ADRIAN'S CODDLE RECIPE THE ULTIMATE COMFORT FOOD Ingredients 1 large onion, sliced 2 carrots peeled and chopped 6 slices of smoked streaky bacon rashers, chopped 2-3 large waxy potatoes, peeled and cut in 1cm slices 8 sausages 500ml chicken stock 2 sprigs thyme 100g pearl barley A good handful of fresh parsley, roughly chopped Sea salt
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A generous knob of butter
Method 1.
The ultimate comfort dish. Disclaimer, all the traditionalists will have to excuse the frying of the
sausage. I just can’t bear to look at a naked sausage in my stew.
2.
Preheat the grill to high.
3.
Place a large casserole pan over a medium high heat and add a drop of oil. Fry the bacon and
sausages until golden brown on all sides. Remove to a plate lined with kitchen paper to drain off any
fat. 4.
Place the onions into the casserole dish, add in the thyme, bacon and sausages, pearl barley and
finish with a layer of potatoes across the top. Pour over the stock and place the pot, covered with a
lid, over a high heat and bring to the boil. Lower the heat and simmer for 20-30 minutes.
5.
Remove the lid from the dish and spoon pieces of butter over the potatoes. Season beautifully with
the sea salt and transfer to the oven to cook for 10-15 mins. We want a crispy top to the potatoes.
6.
Serve with crusty bread and the chopped parsley.
The Dairy | May 2018
We hope you enjoyed this edition of The Dairy. For further information on any of the content shared, please visit ndc.ie or contact us on +353 1 290 2517 or hello@ndc.ie.
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