First Bout of Research for Brief 4

1.Salad dressings can quickly turn a salad into a high-calorie item. Consider this from a 2010 "Los Angeles Times" article: Large dinner salads can easily have from 5 tbsp. to 10 tbsp. of dressing. Because vinaigrette dressings are oil-based and creamy dressings are creamy thanks to mayo, heavy cream or eggs, you could average 500 calories and 50 g of fat in your salad on dressing alone; factor in cheese, avocado, bacon bits, and processed meats, and your salad could approach 1,000 calories. The article recommends switching some oil for mustard, and swapping blended tofu for creamy items. The key, notes the article, is "to reduce the high calorie and fat ingredients, and bump up ingredients that add flavor and texture."

This supports Heinz's nutritional values of Salad Cream as well as reinforcing the brand's choice on lowering the cholesterol/fat content of the sauce.

2.

Nutrition Facts
Serving Size 1 tbsp (15g)
Amount Per Serving
Calories from Fat 35 Calories 50
% Daily Values*
Total Fat 4g				6%
			Saturated Fat -
Cholesterol 6mg				2%
Sodium 170mg				7%
Total Carbohydrate 3g				1%
			Dietary Fiber -
			Sugars 3g
Protein 0g
Vitamin A - Vitamin C -
Calcium - Iron -
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Read more: http://www.livestrong.com/article/286431-salad-dressing-nutrition-information/#ixzz1ed4gqNeL

3. A creamy, yellow condiment based on an emulsion of about 25-50 percent of oil in water, emulsified by egg yolk and acidified by spirit vinegar, and with other ingredients which may include sugar, mustard, salt, thickener, spices, flavouring and colouring.

4. It was introduced in the United Kingdom in the 1920s.

5. It is used as a salad dressing and a sandwich spread.

6. Due to the higher cost of ingredients during periods of rationing in the United Kingdom a flavour similar to mayonnaise was achieved in the creation of salad cream.

7. In the UK it has been produced by companies including H. J. Heinz Company and Crosse & Blackwell.

8. Heinz Salad Cream was the first brand developed exclusively for the U.K. market.

9. When first created in the Harlesden (London) kitchens of Heinz in 1925 the preparation was done by hand. The jars were packed in straw-lined barrels- 12 dozen in each.

10.  The work schedule was 180 dozen jars a day- with a halfpenny a dozen bonus if the workforce could beat the target.

 

11. Heinz and Crosse & Blackwell brands are available in most supermarkets in Canada.

12. Salad cream was not readily available in the United States until the 21st century; however with the large population of British expatriates, especially in the Northeast, it is becoming more common.

13. Many supermarkets sell national and store brands of salad dressing which resemble salad cream.

14. Heinz Salad Cream is also available in Light and Extra Light varieties for even lower fat content.

15. Sizes Available: 285g Glass Bottle, 295g Handy Pack, 425g Squeezy Plastic Bottle, 460g & 600g Top Down Squeezy Plastic Bottle

16. Lifestyle

Suitable for vegetarians.

Allergy advice

Contains: Eggs and Mustard

Free From: Artificial Colours, Artificial Flavours and Artificial Preservatives

Nutrient	Per 100g
Energy - KJ	1394kJ
(Calories)	336kcal
Protein	1.6g
Carbohydrate	20.4g
(Of which sugars)	(17.5g)
Fat	27.0g
(Of which saturates)	(2.0g)
Fibre	0.3g
Sodium	0.7g
Salt Equivalent	1.7g

17. Unscrew cap.  Remove foil seal.
Shake before use.

18. Often people forget this - Storage Information
After opening refrigerate and eat within 8 weeks and by Best Before End date.

19. Heinz Salad Cream was the first Heinz product developed specifically for the UK market in 1914. It took 8 years to perfect, but was definitely worth the wait, as it is now the UK's favourite salad cream!

20. Heinz Salad Cream Original has 66% less fat than the standard mayonnaise market leader. It is available in Light & Extra Light varieties, making it the perfect choice for anyone watching their weight.

21. Salad cream will go on just about any food substance.

22. When buying salad cream it is important to note that both the manufacturer and the container itself both have a huge impact on the taste.

 

23. The salad cream container itself comes in two basic forms; the traditional glass and the new modern squeezy bottle. Although rare now it is possible and strongly advised to go with the glass. The reasons for this are that the glass bottle contains a thicker sauce.

24. It soon rose to popularity with the working class masses in Britain throughout the 20th Century and became almost a part of the staple diet along with potatoes and rice pudding.

25. From the early 1990s until 2000 the popularity of salad cream waned for a cultural reason rather than of one of taste and perception. Mayonnaise came along with its decadent Spanish¹ roots and began its hostile takeover.




26. The problem with salad cream at that point was its working class associations and with British society as it was then, many people turned to mayo almost as a part of an attempt to climb the social ladder.


27. salad cream is starting to make a comeback and like guerrilla warfare it is staying small, gaining a cult following and is administering a social change. It is, after all, one of Britain's best kept secrets and the world's first socialist sauce.

28. A third of Britons are said to have a bottle of salad cream in their homes

29.the nation consumes 14,200 tonnes every year, with East Anglians the biggest fans.