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News & Views Old Bengal owner very ‘app-y’

several months. After toying with dif- ferent ideas, the budding entrepre- neurs, who call themselves Dimension, settled on promoting local businesses using a specially designed mobile phone application.

Diners can now download a menu from The Old Bengal restaurant in Beaconsfield straight to their mobile phone, thanks to students taking part in the Young Enterprise scheme.The initiative challenged teenagers to set up and run their own business over

Using online software, the group - made up of students from Dr Challoner’s High School, Beaconsfield High School and Dr Challoner’s Grammar School - created the app for the restaurant.

Old Bengal owner, Juber Akther says,”We often help local charities and groups, so when we heard that this group needed support, we were

pleased to help. It has allowed us to get some good publicity.”

Dimension was crowned best overall company, with awards for most inno- vative, best presentation and best report at a Young Enterprise awards ceremony earlier this year.

North Yorkshire council promotes action on food additives

Asian Spice, a curry restaurant in Bentham, North Yorkshire, has become the first to sign up to a new scheme aimed at cutting down on artificial food colours. North Yorkshire County Council’s trading standards service has launched the scheme in response to research which links food colouring additives to hyperactivity and behav- ioural problems in children.

All Asian Spice’s dishes are now pro- duced without any artificial colour- ing. “Many Indian restaurants prepare their dishes using artificial colours because customers wrongly believe that authentic dishes are brightly coloured, or that it enhances the fla- vour,” says the restaurant’s owner, Mr Mohammed Ullah.

“There is also a widely held miscon- ception that the redder a dish is, the hotter it is. Our food retains its natu- ral colour, without compromising on taste. We are grateful that our efforts have been recognised.”

Spice Business Magazine

Six food colours – Sunset Yellow (E110), Quinoline yellow (E104), Carmoisine (E122), Allura Red (E129), Tartrazine (E102) and Ponceau 4R (E124) – are often used in dishes prepared by Asian restaurants in the UK where the visual appearance of distinctly coloured dishes is considered a characteristic quality.

Studies by researchers at Southampton University have linked the colours to hyperactivity and behavioural prob- lems, and since January 2010 it has been a legal requirement for pre- packed drinks and foods which contain them to carry a warning that the addi- tives “may have an adverse effect on activity and attention in children.” The requirement does not apply however to restaurant or take-away foods.

“This scheme is an effort to give con- sumers the confidence that they can eat out without having to unknowingly consume these unnecessary food


colours,” comments County Councillor Chris Metcalfe, Executive Member for Trading Standards.

The use of artificial colours in restau- rant and take-away foods is regulated, subject to maximum limits.However there is no legal requirement to declare that they have been used. Councillor Metcalffe adds, “This scheme will, we hope, encourage local food businesses to remove the additives completely.”





July/August 2011

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