ALDI Stores countrywide have recalled their ‘Fiesta Fajita Dinner Kit‘ from sale, having discovered information missing from the products allergy advice label.
The Supermarket chain has identified that the products seasoning mix contains low levels of almond protein, which was not initially listed on the food label.
If you have purchased the above product and have an allergy to almonds or other nuts, do not eat it.
Customers are now being advised by ALDI not to eat the product if they have an allergy or intolerance to almonds, and are requesting that the product be returned to any of their stores, where a full refund will be processed.
The company is presently contacting the relevant allergy support organisations, latter who will inform their ‘at risk’ members of this product withdrawal.
No other Aldi food products are known to be affected.
The ABP Food Group, which has processing plants close to the towns of Nenagh and Cahir, in Co Tipperary, will be the first European company to supply beef to the US in 17 years, with first shipments expected to commence in March 2015.
The is the first deal to supply Irish beef to the American market, since a 15 year ban was lifted just late last year.
According to ABP, this deal was facilitated by Pallas Foods a subsidiary of Sysco Corporation and will see ABP supply Sysco Metro New York and Sysco Boston with beef, which will be sold to restaurants and steak houses initially, thus providing grass fed, hormone free Irish beef onto the plates of US consumers.
Sysco is an American multinational corporation involved in both the marketing and distribution of food products to hospitality businesses such as restaurants, hotels and inns, including healthcare and educational facilities and boasting 194 distribution facilities and 425,000 customers.
For their part, ABP Group is one of Europe’s leading privately owned food processors, with operations spanning Ireland, the UK and Continental Europe controlled by its founder Larry Goodman. Here in Ireland ABP operate six large beef-processing facilities and is one of Europe’s leading beef exporters, while accounting for around a quarter of our national annual animal kill.
The US consumes some 11.5 billion kg of beef each year, 10% of which comes from imports and later today International chefs will cook Irish beef at a special event to be held at a Michelin starred restaurant in Manhattan.
The deal was announced today as part of the trade promotional visit being headed up by the Minister for Agriculture Mr Simon Coveney and Bord Bia.
A ruling, made following the Employment Appeals Tribunal sitting here in Thurles in November 2014 last, has found that three employees were entitled to redundancy payments.
The findings were based on a 24-hour, part-time working week, including entitlements to holiday pay.
The three former employees of Abrakebabra are now expected to receive over €12,000, following the termination of their employment at one of the chain’s Tipperary franchises in 2013.
Iryna and Igor Yurevych resident in Thurles, Co Tipperary had worked at the fast food outlet, owned by Samantha McElligott, for some nine years between 2004 and 2013, while their work colleague, Lina Karkaziene, had also been employed by the company for five years, latter also ending in 2013.
The appeals were made without legal or trade union representation and the respondent chose not to attend the Employment Appeals Tribunal hearing.
According to the case report; this ruling is subject to each of the complainants having held insurable employment under the Social Welfare Acts.
The Labour Court had determined previously that the three employees be awarded €1,000 each as part of earlier separate claims latter taken under the Organisation of Working Time Act 1997.
One of Tipperary’s leading hotels, the Cashel Palace, situated at Main Street, Cashel on some 28 acres of ground, has closed its doors with the loss of some 30 permanent jobs.
The four star family owned and managed late Queen Anne style hotel, first opened its doors in 1962. Its award-winning restaurant, “The Bishop’s Buttery,” was awarded a Michelin star in 1982 and 1983 and an Egon Ronay star in 1982.
All staff were called to a meeting with their management this morning and were informed that reluctantly the facility would cease trading with immediate effect.
It is believed that from here Guinness porter was first accidentally conceived in the early to mid 1700’s at this same facility. The story goes that the estate manager, Arthur Guinness’s father Richard Guinness was in charge of supervising the brewing of beer for the estates employees of the then resident protestant Archbishop Arthur Price. A servant had been dispatched from the estate to purchase and convey the necessary beer making materials from a brewery stores here in Main Street, Thurles. Somewhere later in the brewing process, back in Cashel, some of these ingredients, possibly barley, was accidentally over roasted, thus providing that unique burnt flavour known to us today as porters ale or Guinness porter and described by the then Archbishop to guests as being “a brew of a very palatable nature.”
This latest closure further highlights the continuous failure by government and Fáilte Ireland to make any real worthwhile tourism investment in mid Tipperary, with hotel after hotel either closing down or entering into receivership.
Take a look at the Fáilte Ireland website this evening;
” Tourism brings much-needed foreign exchange, creates jobs and contributes to a better quality of life for Dubliners. The Grow Dublin Taskforce was established by Fáilte Ireland in late 2012 with the aim of reversing the downward trend in tourism to Dublin, which had begun in 2007, and driving growth to Dublin City and Region in the period to 2020.”
No ‘Grow Tipperary Taskforce,’ only the continuous trend of raiding Tipperary’s heritage for the benefit of an over priced Dublin tourism economy, e.g. Faddan More Psalter, Derrynaflan Hoard, Book of Dimma, Two Mile Borris Viking Silver Coin Hoard, Carrick-on-Suir 17th Century Gold Coin Hoard etc.
Fundraiser With A Difference – A Book Of Your Recipes Will Cook Up A Storm.
Ms Eileen Coffey, a member of the Suir Haven Cancer Support Centre here in Thurles is embarking on a fundraising effort “with a difference.”
She intends compiling a “Book of Recipes” mainly with contributions from as many Celebrities or High Profile people as possible and of course contributions where possible from family and friends. She promises you it will be different, so hopefully you will all come on board with her and help her to “make that difference”.
Eileen Coffey appeals for your help directly here on Thurles.Info:-
“I personally lost my own father, Paddy Corbett as a result of Cancer and I was very fortunate to have Suir Haven recommended to me where I found empathy, compassion and understanding. Now I feel is the right time where I can give back something. Unfortunately I know only too well that too many of us can identify with someone close to us that has lost their battle to cancer or is living with cancer, so let’s channel our energy into doing something positive.”
We can make that difference!
“The idea is that every person who contributes their recipe(s) will make a small donation to have it published – I know that we are constantly being targeted for donations/sponsorship, but this time you can donate whatever you wish – even €5 or €10 from each contributor of a recipe will “start the pot simmering” (100 contributions @ €5.00 = €500 instantly). All proceeds will go to Suir Haven. The book will be on general sale in March 2015 when hopefully it will “cook up a storm.”
You might like to perhaps dedicate your recipe to someone you know and loved who has died from Cancer or give a short personal statement on how a Cancer Support Centre has helped you yourself! If you are a Food Provider you can recommend ingredients from your product range in your recipe.
Time is of the essence!
Time is of the essence, so if would like to contribute please act straight away. Deadline for receipt of your contributions is Friday December 12th, 2014.
You can email your recipe to me at email@example.com and your donation can be lodged directly to a bank account specially set up for this project. I sincerely thank you all, in anticipation”
Bank Account Details: (please ensure to use your name/company name as a narrative to identify payee.)
Allied Irish Bank, Thurles: Account Name: Eileen Coffey Suir Haven.
Sort Code:93-53-01. Account Number:22626074. BIC: AIBKIE2D. IBAN: IE77AIBK93530122626074.
So instead of an “Ice Bucket Challenge” – Let’s have a “Receipe Challenge”