1.Szőlőcukor Pasztilla

With its name meaning “grape-sugar (dextrose) pastilles” in Hungarian, this is one of the healthiest sweets on offer – the package states that “regular consumption of grape sugar tablets is good for children, athletes and heart patients.” That’s all well and good, but do these slightly chalky pellets satisfy sweet tooth? The answer is yes, with the mint variety offering a quite refreshing taste after a meal, while fruit-flavored szőlőcukor options like lemon and strawberry provide a pleasant guilt-free treat.

2. Negro

Hungary is not a very politically correct country; were these soothing lozenges marketed in Great Britain or the USA, protests would surely follow at retail locations within a few days. However, this widely popular Hungarian-made hard candy – infused with honey, mint, or fruit – is actually named after Italian confectioner Pietro Negro, who invented it in Hungary while living here during the 1920s; meanwhile, the suspiciously dark-tinted figure on every package is supposed to represent “the chimney sweep of the throat.”

3. Tejkaramella

“Milky caramel” is pretty much what it sounds like – a creamy type of fudge that tastes like soft toffee, which may be a little dry when first chewed, but soon the sugary goodness melts across the palate and smiles follow. While a few Hungarian confectioneries create cubes of this crowd-pleasing treat for mass consumption, the best tejkaramella is prepared at the homes of Hungarian grandmas nationwide; considering that the recipe only calls for sugar, milk, and butter, it’s not a difficultdo-it-yourself sweet.

4. Téli Fagyi

Hungarians aged over five years old generally react with revulsion when offered this strange confection – with its name translating to “winter ice cream”, this unrefrigerated sugar bomb mainly consists of cocoa-flavoured mousse topped with a thin layer of chocolate within a typically stale cone, creating a cloyingly unpalatable texture and taste that often inspires expectoration soon after the first bite. Nonetheless, this Hungarian-made specialty is still found by the checkout counter at many supermarkets.

5. Balaton

The biggest lake in Hungary (and Central Europe) is honoured with this namesake candy bar that is simple yet scrumptious, made of wafers pressed together with cocoa-cream layers and then coated in milk chocolate or dark chocolate. With its sunshiny wrapper imagery showing bright beams illuminating shimmering water, one bite of this omnipresent delight evokes memories for Hungarians who grew up going to Lake Balaton every summer, buying one of these candy bars anytime they could cadge a few coins from their parents.

6. Maci

With its charmingly retro wrapper emblazoned with a drawing of a cute little bear (“maci” is Hungarian for “teddy bear”), along with Budapest’s name proudly added at the top, this peanut-infused milk-chocolate bar is not only a fairly tasty goody, but it also makes a great cheap gift for visitors to bring home to family and friends after a trip to Hungary’s capital. The chocolate itself is nothing special, but since each bar weighs in at a hefty 100 grams, a single Maci is perfect for splitting among friends.

7. Vadász

“If you want something really good!” says the label of every Vadász bar, and considering that every Vadász bar is made with a generous portion of alcohol, the manufacturers can’t be accused of false advertising. With its name meaning “hunter” in Hungarian, this tasty tidbit is available in either the “sweet and bitter” flavour with dark chocolate or the “black forest” variety with milk chocolate, and both options are filled with cherry cream and a noticeable splash of booze, making it an excellent wintertime treat.

8. Krumplicukor

Generally reviled as the country’s least-desirable candy, the name of krumplicukor is Hungarian for “potato sugar”, and things don’t get much better from there. Like szőlőcukor, krumplicukor is marketed as a relatively healthy indulgence, but most people that watch their weight would probably prefer to skip sweets altogether rather than bite into this odd-smelling concoction left over from Communist times. If it’s really fresh, krumplicukor is in fact edible – but if it’s gone stale, it becomes a flat jawbreaker.

9. Dunakavics and Francia drazsé

As the Hungarian answer to M&M’s, this duo of palatable pellets encased in a candy shell remains beloved here ever since its creation in Budapest 50 years ago. However, these two types of candies appear and taste dramatically different; Francia drazsé are simple spheres of chocolate, while Dunakavics are roasted peanuts with a lumpy sugar coating that, at a quick glance, can kind of resemble a hardened piece of already-chewed gum. Regardless, both of these multicoloured confections are popular with very good reason.

10. Eredeti Szerencsi

Anyone allergic to nuts should steer clear of Eredeti Szerencsi candy bars – their primary ingredients include hazelnut cream, chopped almonds, honey-flavoured cashews, and peanuts. However, folks who enjoy these hearty kernels will definitely savour this old-school delight that also contains a thin crispy wafer and is liberally covered in dark chocolate, and still wrapped in golden foil like some delicacy delivered from Willy Wonka’s factory. Its easy-to-hold contoured shape is especially appreciated.

11. Sport

Although it’s not as strong as Vadász, this alcohol-flavoured chocolate bar is a major presence in candy aisles at shops all across Hungary. A layer of dark chocolate envelops a light cocoa-fondant filling enhanced with the essence of rum, making it a pleasant pick-me-up… but contrary to its name, this doesn’t seem like the most beneficial snack that athletes could possibly nibble on. Nonetheless, the compact-yet-satisfying size of Sport bars can be perfect for assuaging a passing craving for something sweet.

12. Medvecukor

People who really like licorice might just become fans of Medvecukor – meaning “bear sugar” (don’t worry, no ursine beasts are involved in the creation of this candy) – but even people with a predilection for this root-based flavour will probably find the texture off-putting, to say the least. Sold in long semi-gelatinous strands, the first couple of bites are agreeably chewy, but soon it dissolves into slippery shreds of rubbery treacle, until the process of actually swallowing it presents a test of endurance.

13. Kojak

Named in honour of the iconic TV detective with an affinity for Tootsie Pops played by Telly Savalas in the 1970s, this cocoa-coated vanilla sucker has continually been a cherished sweet among Hungarians for decades. The chocolate tastes somewhat artificial, and the dense vanilla centre has a tendency to get stuck between teeth, but for those patient enough to let the entire glob literally melt in the mouth, Kojak pops present an easy way to sate a sweet tooth without purchasing an entire candy bar.

source: welovebudapest.com

And now back to international brands. Can you match the sweets and their description?

Key:

1. d

2. a.

3. e.

4. b.

5. c.

serves: 6-8
preparation time: 1 hour plus freezing time

Ingredients:

• 2 litres good-quality vanilla ice cream
• 50g almonds, toasted and chopped
• 1 pack ready-made caramel Swiss rolls
• 125ml sweet dessert wine (or use cherry juice from tin)
• 45ml cherry jam
• 125ml hazelnut chocolate spread
• 100g glacé cherries, chopped
• half a tin of black cherries, chopped
• 180g dark chocolate, broken into pieces
• maraschino cherries, to decorate

Preparation:

1. Line one large round bowl or two smaller bowls with three layers of plastic wrap.
2. Allow a quarter of the ice cream to soften Stir in the toasted almonds and spoon into the lined bowl. Cover with a layer of sliced Swiss roll. Sprinkle with the wine and spoon some jam onto the cake. Place in the freezer until firm.
3. Allow another quarter of the ice cream to soften slightly. Mix the chocolate spread into it and spoon onto the frozen layer. Cover with another layer of cake, sprinkle with sweet wine, and cover with the remaining Return to the freezer and freeze until firm.
4. Allow the remaining ice cream to soften slightly. Add the glacé cherries and black cherries to the ice cream. Spoon onto the cake and then freeze overnight.
5. To serve melt the chocolate and leave to cool. Remove the ice-cream bombe from the freezer and turn it out onto a platter. Remove the plastic wrap. Pour the melted chocolate over the top of the bombe, or slice and serve each portion with a drizzle of melted chocolate. Top with maraschino cherries.

On April 2, 1912, the National Biscuit Company announced to their sales team that they were introducing three “highest class biscuits,” in a grouping they called the “Trio.” Two of the cookies, the Mother Goose Biscuit and Veronese Biscuit, didn’t sell particularly well and quickly disappeared from the shelves. The third, the Oreo Biscuit, did. “Two beautifully embossed chocolate-flavored wafers with a rich cream filling,” the Oreo Biscuit was sold in a yellow tin with a glass cover for approximately 30 cents a pound (about $7.13 today). While it went national in April, it was just a month before that the National Biscuit Company first registered the product with the US Patent and Trademark Office (registration number 0093009). It is commonly stated the given date of registration was March 6th, which is why that is National Oreo Day.  However, a simple patent and trademark search reveals that oft-repeated date is incorrect. In fact, it was actually filed on March 14, 1912 and registered on August 12, 1913.

So how did they come up with the idea of the Oreo?  By using the time-honored business practice of stealing the idea from a competitor and then marketing it better than the original. You see, there was another popular cream-filled sandwich cookie that came before the Oreo, made by Sunshine Biscuits. Sunshine Biscuits was a company run by Joseph and Jacob Loose and John H. Wiles, the former of which were originally part of the great bakery conglomeration of 1898 (the one that formed into the National Biscuit Company).

Wanting a more personal approach to baking and not wanting to be lost in the bakery conglomerate, Loose liquidated his assets and helped form Sunshine Biscuits. (The company actually was the third largest cookie baker in the US when it was acquired in 1996 by Keebler. To this day, the Sunshine brand still appears on Cheez-its, among other products.)

In any event, in 1908, four years before the Oreo, Sunshine debuted the upscale, and soon to be very popular, Hydrox biscuit, which the Oreo was a pretty blatant rip-off of, cream filling, embossing and all. Of course, Nabisco denies this is where the idea for the Oreo came from, but the evidence at hand strongly indicates otherwise.

As for the name, there has never been a firm answer for why the National Biscuit Company chose “Oreo,” though there are several theories. There is speculation that “Oreo” is derived from the French word for gold – “or,” since the original packing was gold and the item was meant to be a “high-class” confectionery. It could also come from the Greek word for mountain or mound – “oros,” since an Oreo is a “mountain” of a cookie. It has also been speculated that maybe it was named for the cookie itself, two “O” shape cookies sandwiching the cream, O-cream-O.

The identity of the designer behind the distinctive emboss on top of each cookie – or what the emboss signifies – has also become part of the Oreo mystery. The first design was simple enough – with the name “Oreo” and a wreath at the edge. In 1924, the company augmented the original design to go with a 1921 name tweak – from “Oreo Biscuit” to “Oreo Sandwich.” The 1924 design added a ring of laurels and two turtledoves. Twenty years later, in 1952, is when today’s elaborate, beautiful, design first appeared.

But what does the design signify, if anything? Historians believe the circle that encases the word “oreo” with antenna-type symbol on top was an early European symbol for quality. Cookie conspiracists believe that the antenna symbol is actually a Cross of Lorraine, a symbol identified with the famed Knights Templar. The “four-leaf clovers” that surround the name could be just that or it could be the cross pattee – a geometric pattern of four triangles radiating outwards that is also associated with the Knights Templar and the Freemasons. It’s up to the individual what they want to believe, but this author thinks the Oreo cookie is a delicious Da Vinci Code style map leading to a treasure buried a thousand years ago… Or as I like to call it, the probable plot to National Treasure 3.

Now, who designed the emboss? Evidence points to William Turnier. However, while Nabisco admits that a man by the name of William Turnier worked for them for fifty years, they deny that he developed the 1954 design. That said, his son and drawn proof indicate otherwise. Turnier joined the company in 1923, working in the mail room. He eventually worked his way up to the engineering department, helping make the dies that made the cookies, the industrial-sized cookie cutters as it were.

So where’s the evidence? In the home of Bill Turnier, William’s son, perched on a wall is a framed 1952, line drawn blueprint of the modern Oreo design. (If you’re curious, Why Blueprints are Blue) Underneath the blueprint, it is written “Drawn by W.A.Turnier 7-17-52,” two years before the design would find itself on the Oreos sold in stores. Despite this evidence, the Kraft (who now owns Nabisco) Corporate Archives only says that Turnier was a “design engineer” and he received a Suggestion Award in 1972 for an idea “that increased the production of Nilla Wafers on company machinery by 13 percent.” So can Bill shed any light on what his father was thinking when he seems to have drawn the design? Not really, though he did admit that the design, while beautiful and resembling more mysterious symbols, probably had nothing to do with the Knights Templar. His father wasn’t a Mason either.

As for the stuff between the intricately-designed cookies, the filling- it was made partially of lard – pig fat – until 1997. In 1994, Nabisco embarked on a nearly three-year revamping process of the filling to take the lard out. In charge of this was Nabisco’s principal scientist Sam Porcello, otherwise known as “Mr. Oreo.” By that point, Porcello was already a cookie legend, holding five Oreo related patents, including Oreos encased in white and dark chocolate. By December 1997, the Oreo cookie was lard-free, but there was another problem – the lard had been replaced by partially hydrogenated vegetable oil; yes, the very much not good for you trans fats. As the Chicago Tribune put it, “Later, research showed that trans fat was even worse for the heart than lard.” Finally, in January 2006, healthier (and more expensive) non-hydrogenated vegetable oil was put into Oreos instead. Today’s filing is additionally made with loads of sugar and vanilla extract creating a cookie that still is delicious, but slightly better for you. Or, perhaps more aptly, less bad for you.

1. IT STARTED AS A DRINKING CHOCOLATE BUSINESS.

Before it was an international corporation, Cadbury got its start as a humble grocery store. In 1824, John Cadbury opened a shop in Birmingham, England where he sold, among other goods, cocoa and drinking chocolate he ground by hand. The beverage was initially marketed as a health drink, and it was often served with lentils or barley mixed in. He opened up a full-fledged chocolate factory in 1841, and by the following year he was selling 11 types of cocoa and 16 varieties of drinking chocolate. Solid “eating chocolate” only came about years later as a way for the company to utilize the cocoa butter left over from the cocoa-making process.

2. CADBURY MADE CHOCOLATE FOR QUEEN VICTORIA.

The Cadbury company was just a few decades old when it was deemed fit for royalty. John Cadbury and his brother and business partner, Benjamin, received a Royal Warrant to assume the role of “manufacturers of cocoa and chocolate to Queen Victoria” in 1855. Today the company continues to hold a Royal Warrant from Queen Elizabeth II.

3. THE COMPANY INVENTED THE HEART-SHAPED CHOCOLATE BOX.

Heart-shaped chocolate boxes are nearly as old as the commercialization of Valentine’s Day itself, and that’s thanks to Richard Cadbury. By the mid-19th century, exchanging gifts and cards with loved ones had become a popular practice around the holiday. Chocolate became part of the tradition by way of Cadbury’s romantic chocolate boxes. Richard, son of company founder John Cadbury, had the brilliant idea to package his confections in heart-shaped boxes embellished with cupids and roses in 1861. Customers could use the fancy boxes to store keepsakes long after the contents were consumed.

4. “RATION CHOCOLATE” WAS SOLD DURING WORLD WAR II.

Like many European businesses, Cadbury was forced to make sacrifices during the Second World War. When the British government banned fresh milk in 1941, the company stopped production on its Dairy Milk bars. Ration Chocolate, made from dried skim milk powder, was released as a cheap substitute.

5. THE FIRST CADBURY EGG APPEARED IN THE 19TH CENTURY.

Cadbury’s connection to chocolate eggs traces back to its early history. While experimenting with moldable chocolate formulas, Cadbury came up with a hollow Easter egg in 1875. The first versionshad a plain, dark chocolate exterior with sugar-coated chocolate drops filling the inside. In 1923, Cadbury debuted a cream-filled chocolate egg, but it wasn’t until 1971 that the Cadbury Creme Egg we know today, with its white-and-yellow fondant center, became an official part of the lineup.

6. CADBURY WON—AND LOST—THE TRADEMARK TO THEIR SIGNATURE PURPLE.

Cadbury first adopted its signature purple packaging in 1914 as a tribute to Queen Victoria’s favorite color. After a four-year legal battle with Nestle (which uses a similar shade in their Wonka candy line), Cadbury won the right to trademark Pantone 2685C in 2012. But their victory was short-lived—Nestle successfully appealed the ruling the following year and “cadbury purple” became free for all to use once more.

7. ROALD DAHL WAS INSPIRED BY THE COMPANY.

Years before he became a world-famous author, Roald Dahl taste-tested sweets for Cadbury. The company sent shipments of their chocolates to Dahl’s boyhood school for students to sample and the experience sparked the young boy’s imagination. When writing about his inspiration for Charlie and the Chocolate Factory in a draft of a speech, he recalled:

“It was then I realised that inside this great Cadbury’s chocolate factory there must be an inventing room, a secret place where fully-grown men and women in white overalls spent all their time playing around with sticky boiling messes, sugar and chocs, and mixing them up and trying to invent something new and fantastic.”

His musings came in handy years later when he sat down to write his most famous novel.

8. THE IDEA FOR FLAKE CAME FROM A FACTORY WORKER.

Flake, the crumbly bar made from thin layers of chocolate, is one of the most unique products in the Cadbury family. Rather than being dreamt up by a recipe developer, it was discovered by an employee by mistake. One day a worker responsible for filling the molds noticed something unusual about the excess chocolate spilling over the sides. The ribbons of liquid chocolate cooled into light, flaky bars quite different from anything else on the market. The company ran with the concept, and in 1920 the Cadbury Flake bar made its commercial debut.

9. CADBURY PRODUCTS ARE SOLD IN 40 COUNTRIES.

Cadbury may forever be associated with its British home, but the brand extends far beyond the UK. Their chocolates can be found in countries across the globe including Thailand, Argentina, Egypt, and Saudi Arabia. Regional specialties include Cadbury Oreo Eggs sold in Canada and Cadbury Glow that’s marketed as a Diwali gift in India.

10. THE CHOCOLATE TASTES DIFFERENT IN THE U.S.

If Cadbury chocolate tastes better in its British homeland than it does in the United States, that’s not in your head—products sold under the same label are made with different ingredients in the two countries. The UK product is made from milk, sugar, cocoa mass, cocoa butter, vegetable fat, and emulsifiers, while U.S.-made Cadbury chocolate also includes lactose, soy lecithin, natural and artificial flavorings, and lists sugar as the number one ingredient. Unfortunately for Cadbury purists, finding the real stuff in the States is next to impossible. Hershey, the manufacturer of the products sold in U.S. markets, forced a ban on British Cadbury imports in 2015.

11. CADBURY WORLD HAS BEEN OPEN SINCE 1990.

Fans in search of a more immersive look at the company and its history can visit Cadbury World in Birmingham, UK. The space features over a dozen interactive zones, including a 4D chocolate adventure, a chocolate-making exhibition, and a full-sized replica of the street where John Cadbury opened his first shop in 1824. If the original location is too far out of your way, Cadbury also runs a sister attraction in New Zealand.

source: mentalfloss

Who or where?

1. He opened a shop in Birmingham where he sold, among cocoa and drinking chocolate he ground by hand.

2. Her favorite color is purple and Cadbury’s signature purple was a as a tribute to her.

3. The writer of Charlie and the Chocolate Factory, who was inspired by the Cadbury Company.

4. You can visit Cadbury World here.

5. There has been a ban on British Cadbury imports here since 2015.

Key

1. John Cadbury

2. Queen Victoria

3. Roald Dahl

4. Birmingham, England and New Zealand

5. United States

Ingredients for 8 pancakes:

For the filling:

Scant 1/2 cup/100 ml milk

3 tbsp sugar

3/4 cup/100 g ground walnuts

2 tsp candied orange peel

1/4 cup/40 g raisins

2 tbsp rum

For the  chocolate sauce:

11/4 cups/300 ml milk

2/3 cup/120 g sugar 

2  tsp vanilla sugar   

3 1/2 oz/100 g coverture

2 egg yolks

2 tbsp cocoa powder

2 tbsp flour  

2 tbsp rum

4 tsp/20 g butter

Make pancakes  and keep them warm. To make the filling: bring the milk and sugar to the boil, then add the nuts. Simmer the mixture, stirring all the time, until it thickens and a custard forms. Add the candied orange peel, raisins, and rum. Fill the pancakes with the custard. Fold the pancakes over twice, into a fan shape, and arrange them on a serving dish. Keep them warm.

To make the sauce:

Mix together 200 ml of the milk with the sugar, and vanilla sugar. Bring to a boil and melt the chocolate in the hot milk. Whisk together the remaining cold milk, egg yolks, cocoa powder, and flour until foaming, then add it to the chocolate mixture, stirring all the time. Bring the sauce to the boil again, then remove from the heat and add the rum and softened butter. Pour the chocolate sauce over the pancakes and serve immediately.

source: itshungarian.com

INGREDIENTS

Sponge:

2 eggs

6 dkg sugar

6 dkg flour

½ tsp baking powder

1 dkg cocoa powder

Syrup:

1 dl water

5 dkg sugar

Cream:

50 dkg cottage cheese

1 dl sour cream

2,5 dl whipping cream

20 dkg icing sugar

1 tbsp gelatine

1 pkg vanilla sugar

1 tsp vanilla extract

lemon zest

1 tbsp lemon juice

Coating:

10 dkg milk chocolate

10 dkg dark chocolate

2 tbsp oil

BAKING

Preheat oven to 170°. Put parchment paper into a 26-cm springform. For the sponge, beat the egg whites with the sugar. Carefully fold the flour, cocoa powder and the baking powder into the egg mixture. Spread it into the pan, and bake for about 10-15 minutes. For the cream, mix the gelatine with the water, heat it, and set aside to cool. Mix the cottage cheese with the icing sugar, vanilla sugar, vanilla extract, the zest of a lemon, and the lemon juice. Carefully fold the cooled gelatine and the whipped cream into the mixture. Remove the parchment paper from the cooledsponge and pour the sugar syrup on it. Cover it with the cream, then put it into the fridge. For the coating, melt the chocolate with the oil over steam. When it is cooled, pour it on top of the cottage cheese and put the cake back to the fridge before serving.

source: Daily News Hungary

Here are 10 uncommon facts about the iconic treat. Oreos are the world’s best selling cookie, and enough of them are made every year to circle the globe 4 times when stacked. Still, so much about them is little known. Here are 10 uncommon facts about the iconic treat.

Number 10. It takes just under an hour to make one. 59 minutes, to be exact. In whipping up a year’s worth, the company goes through roughly 20 million pounds of cocoa and mixes close to 50 million pounds of sweet, creamy filling.

Number 9. The cookies can reveal a lot about the person eating them. According to a 2004 survey conducted by Kraft Foods, those who twist are apt to be sensitive. Energetic people tend to dunk, and those who just dive right in and take a bite possess great self-confidence.

Number 8. The Double Stuf variety does not, in fact, contain twice as much filling. A high school math class took measurements and ran the numbers back in 2013. They found the cookies billed as double really only have 1.86 times “the stuf”.

Number 7. Oreos really are addictive. For lab rats, anyway. In a 2013 study, the cookies proved to be as popular among test rodents as cocaine or morphine. The researchers concluded the high fat and high sugar combo triggers the brain’s addiction hotspots.

Number 6. Hydrox is not an Oreo knockoff. The somewhat name-challenged cookies debuted in 1908, years before Oreos arrived on the sandwich cookie scene.

Number 5. Flavor makers can get incredibly creative. The cookies are sold in many countries, and keeping everyone happy can require catering to local tastes. Unique varieties include Green Tea, Alfajor, and Filed Cupcake.

Number 4. There may be a deeper meaning behind the cookie’s stamped design. People who specialize in motifs and such have drawn similarities between visual elements on the cookie and some of historical importance. Those include symbols associated with the Freemasons and the Knights Templar of Crusades fame.

Number 3. Nobody knows why they’re called Oreos. However, there are some theories. A popular one is that the name is somehow connected to ‘or,’ the French word for gold, as the cookies were originally wrapped in a gold package.

Number 2. The cookie has an honorary street in New York City. It’s located in Chelsea at 15th and 9th, which happens to where the very first Oreo cookie was made.

Number 1. They’re new to Russia. While people in the U.S. have been enjoying the cookie since 1912, the official Russian debut of the Oreo didn’t occur until 2015. Which lesser known fact about Oreos do you find most interesting?

Tesco Removes Sweets, Chocolates From All Checkouts

This move is part of an ongoing effort to help customers live healthier lives.

January 6, 2015

Do you find the temptation of sweet treats at the checkout just too hard to resist?

Tesco stores in the United Kingdom are no longer selling sweets and chocolates at checkouts, a move that the retailer says will help customers lead healthier lives.

Tesco first removed sweets and chocolates from the checkouts at larger stores in 1994, but the products are now gone from checkouts at all stores, including the 2,000 Tesco Metro and Express convenience stores in England, Scotland, Northern Ireland and Wales.

The move comes as new research based on ClubCard data from Tesco reveals that families with young children have, on average, the least healthy shopping baskets. In contrast, older adults are the healthiest shoppers. Tesco research found that nearly two-thirds (65%) of customers said removing confectionery from the checkouts would help them make healthier choices when shopping. Research also showed that 67% of parents told Tesco that having no confectionery near the checkout would help them make healthier choices for their children.

“Our customers told us that removing sweets and chocolates from checkouts would help them make healthier choices, so from today [January 5] our checkouts will be sweet – and chocolate-free zones,” said David Wood, managing director of health and wellness for Tesco, in a press release issued yesterday. “We hope this will make our customer’s lives easier, as taking sweets and chocolates off the checkouts will really help parents with young children. The response we’ve received from parents has been overwhelmingly positive, so it’ll be interesting to see if other supermarkets follow our lead and do the same thing.”

Sweets and chocolates have been replaced by a variety of healthier snacks including dried fruit, nuts and cereal bars. Removing sweets and chocolates from checkouts is part of a much wider ongoing effort from Tesco to help its customers live healthier lives.

Health campaigners and parents’ groups welcomed Tesco’s move. Katie O’Donovan of Mumsnet said: “Popping into a shop with a small child in tow can sometimes feel like navigating an assault course. If you’ve made it to the checkout in one piece it can be really frustrating to then be faced with an unhealthy array of sweets designed to tempt your child. It’s really positive to see a supermarket responding to the views of their customers and trying to make life a little bit easier.”

source: nasconline.com

Match the verbs with their objects – studying the text will help you.

1. to resist                  a) healthy choices

2. to lead                    b) a move

3. to remove               c) temptation

4. to make                  d) views

5. to issue                   e) response

6. to receive               f) a shop

7. to welcome            g) healthy lives

8. to pop into              h) a press release

9. to respond to          i) sweets

——————————————————————- 

Key:

1. c)   2. g)  3. i)  4. a)  5. h)  6. e)  7. b)  8. f)  9. d)