Category: News

Don’t we just love deep-fried foods? We can hardly resist the distinct aromas, flavors, and mouthfeel of deep-fried foods, luring us with their golden color and crispy texture. Just envisioning a crispy fried chicken or a fried mantou bread can make your mouth water. But did you know that the frying oil used to fry these foods play a significant role in producing the desired end results? In this article, between soybean, sunflower, and palm oil, let’s find out which of these is the best for deep-frying.

What happens during deep-frying?

Deep-frying is often described as heating of food at 150 – 190^oC in an oil immersion.  During deep-frying, the frying oils undergo physical and chemical changes due to the presence of oxygen and moisture. Reactions such as hydrolysis, oxidation, ring formation and polymerization take place during deep-frying¹. As a result of these reactions, the degradation of the frying oil takes place. The degradation of the oil hinges on its fatty acid composition. As shown in Figure 1, the stability of the oils that contain higher amount of polyunsaturated fatty acids such as soybean and sunflower oil, degrade faster than palm oil. While palm oil contains only 10% polyunsaturated fatty acids, soybean and sunflower contains 61% and 62% respectively². Unlike polyunsaturated oils, palm oil contains less linolenic acid which is highly susceptible to oxidation during frying. For polyunsaturated oils to be used for deep frying, these oils need to undergo partial hydrogenation to increase the oils’ stability, which is unfortunately harmful as it causes the formation of trans fatty acids. Today, oils with lower stability such as sunflower and soybean are commonly blended with palm oil to gain higher melting point for better frying application.

Chefs together, can change the world!

Earlier this year, the Chefs’ Manifesto, together with several partner networks, conducted a survey titled, ‘Chefs’ Pledge’. The intent was to learn from participants, what the top practical actions are that chefs can take to actively engage in transforming food systems, to ensure good food for all. Based on the Chefs’ Manifesto Thematic Areas, the aim was to further narrow and focus the SDG roadmap for chefs.

Drum roll please… the results are in!

The survey was conducted from late February through to May, inviting participants via social media, direct email, through our partner networks and various campaigns.

For each of the Chefs’ Manifesto 8 Thematic Areas, participants were asked to rank in order which action, taken from the Chefs’ Manifesto Action Plan, would enact the most change for food systems transformation once implemented. The following is an analysis of the results.

The results show the actions that received the highest percentage of number one ranked votes. A further, more detailed analysis of all the ranked actionable outcome will be available via PDF soon.

(Please note, any discrepancy in the percentage figures is accounted for by respondents who may have skipped a question.)

Demographics

The Chefs’ Manifesto surveyed respondents from in excess of 50 countries, with a wide variety of skills and expertise, with a common goal: to make positive transformation to our food systems and provide good food for all. Survey participants identify as being engaged as one of the following: a chef; a cook; a culinary student; other (Figure 1).

Move over kale, there’s a new superfood in town. Explore the facts vs fiction to decide if kelp is the best change you’ll make for your health in 2021.

It seems like every year, there is a new ‘superfood’. Whether it is a lack of research or just clever marketing, it is difficult to truly define if the latest superfood trend is actually good for you or not. As kelp emerges from underwater forests and onto our plates, we are facing the health claims of this new nutrient-rich alternative with suspicion. Should we really be swapping kale for kelp?

Kale: It’s not easy being green

After a lot of convincing, Kale has finally been accepted as a health food staple. Whilst it is one of the most nutrient-dense plant foods in the world and looks decorative on a plate, it’s bitter-tasting leaves have been a challenge for those who don’t see value in trying to make it taste good for the health benefits. Featured on the menu of every trendy café you visit, kale boasts an array of superfood health claims:

• Boosts your immune system
• Very high in antioxidants
• Cancer-fighting claims
• Helps you feel fuller for longer
• May help lower cholesterol
• May aid in weight-loss

The list goes on, but where has it gone wrong? Kale has faced a lot of backlash from health professionals, claiming that eating raw kale is not good for you and could be the most contaminated vegetable on supermarket shelves. A study revealed about 60% of kale samples tested positive for a type of human carcinogenic, featuring on The Environmental Working Group’s “Dirty Dozen” list. Furthermore, according to the IIN kale’s nutrient-dense profile may also affect the thyroid, blood-clotting and function of the gut. So, for those with related health conditions, there really can be too much of a good thing.

Kale Smoothies – A staple for superfood enthusiasts

Kelp: The understated vegetable of the sea

Kelp is not a staple in Western cultures like it has been for many years in Japan and across Asia, but this could be about to change. A strong competitor to the health benefits of kale, kelp is now sliding into a range of everyday dishes such as soups, salads, smoothies, snacks and even seasonings. Chef Jamie Oliver has even referred to seaweed as “the most nutritious vegetable in the world” and claims it has credited to his weight loss. The hype around kelp as a new superfood closely echoes that of kale:

• Disease and cancer-fighting claims
• Weight-loss benefits
• High in antioxidants
• Featuring a range of nutrients
• Rich in vitamins and minerals

But much like kale, there has been early signs of disclosure that kelp’s superfood properties may not be suitable for everyone. Once again, addressing the possible affect on the thyroid and the blood, kelp also absorbs heavy metals which can be hazardous for our health. As the kelp demand begins to take off, there are also questions around sustaining the supply long-term. Kelp forests have been greatly impacted by the increasing ocean temperatures and seabeds are vanishing in places such as south-east of Tokyo, “in what experts warn is a glimpse into the apocalyptic future facing Japan and its fishermen” says The Guardian.

Kelp in Fine Dining by @chefwilliameick, Instagram

The facts of the fad

Here is a comparison showing a handful of the nutritional elements for kelp and kale:

View the source of the full nutritional table here.

Based on these nutritional facts, it is clear that both kelp and kale are rich in health benefits and either would be a healthy addition to your meals, based on your dietary requirements. It could be viewed from this table that either vegetable is slightly more favourable nutritionally than the other, as it is measured by the individual and our differing dietary requirements.

So, is kelp the new kale?

Depending on the evolving addition of kelp in everyday recipes and your dietary needs, we conclude that whilst both kelp and kale have their pros and cons, either would be a healthy addition to your diet in moderation. Preference of taste and texture is also a factor here, for some may prefer to add kale’s strong, earthy taste to a dish rather than the oceanic flavour which kelp may bring. Knowledge is truly the key to identifying whether a superfood is really ‘super’ for you. If a new food trend is actually beneficial to what our body needs, the health benefits will hold their weight in facts.

Tell us what you prefer – kelp or kale?

Following a tumultuous 2020 Australian chefs have become further united as each state & territory organisation under of the Australian Culinary Federation umbrella joins to form a single-entity professional organisation representing chefs across the nation.

The amalgamation of each of the regions will see stronger pathways for collaboration, interstate transfers, upskilling and career development, resulting in a more robust and cohesive industry overall.

Australian Culinary Federation national president Karen Doyle explains, ‘Never has there been a more important time to galvanise the Australian hospitality industry. The new amalgamation will make it quicker and easier for the industry to get back on its feet, following what has been the most challenging year since the federation began 27 years ago.

‘With one dream, one team and one voice, we will be taking industry standards to new heights and will be stronger in lobbying government and stakeholders on key issues affecting our industry. Together, we will raise the bar higher so that diners can experience an even better world-class offering than before,’ she said.

The new structure encompasses eight designated regions; Tasmania, Victoria, NSW ACT & Regions, South Queensland, North Queensland, Northern Territory, Western Australia and South Australia, which will each be managed by dedicated committees of volunteers to deliver an array of networking events, classes and competitions.

New initiatives for the association include:

A united brand identity – a new logo, featuring the design elements of a white chef’s hat to symbolise professionalism and prowess, and the kangaroo as a symbol of national progress of he association (they only move forward), with colours representative of Australia’s diverse cultural heritage in recognition of the ACF’s ongoing commitment to inclusiveness.

Membership – an increased number of individual membership categories, multi-year memberships, new training provider and corporate memberships, and discounted membership for establishments.

Digital Badging – the ACF has developed a digital badging system powered by Learning Vault which recognises membership levels and longevity, event attendance, chef certification, sponsorship levels, and participation at and achievement in our competitions.

Education – the ACF is developing a micro-credential and learning platform for members, with more than 100 courses to support best practice in our field – these courses are non-accredited, but endorsed by the association.

Certification – The ACF’s Chef Certification Program offers six certification levels: Qualified Cook, Professional Chef, Pastry Chef, Chef de Cuisine & Culinary Educator. Certification enhances chefs’ reputations by providing an assurance that they have the knowledge and skills required for a position.

Reciprocal agreements with World Chef’s Global Hospitality Certification Program are in place and fast tracking pathways have been developed.

ACF Star Rating Service – In order to receive an ACF star rating, products must meet objective testing criteria as determined by a customised panel of chefs with extensive and diverse culinary experience. ACF testers give unbiased, expert opinions.

Sponsorship – Following restructuring of its sponsorship categories, the ACF is pleased to announce a new Principal Partner agreement with Tabasco, complemented by continued Principal Partnership with Nestlé Professional.