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In celebration of National Vegetarian Week, we’ve teamed up with famous food writers, Áine Carlin and Katy Beskow, who’ve shared a few special vegetarian recipes inspired by the ingredients in Bio-D products.
Áine, author of the new book COOK SHARE EAT VEGAN, has selected crispy cinnamon potato tacos with lime and jalapeno soured cream, influenced by the lime in one of our hand soaps, plus gingerbread bites to satisfy those with a sweeter tooth.
Eat. Clean. aims to get people talking about the environment and the impact our everyday tasks can have. We want food lovers all over the country to start thinking more about the impact kitchen products – such as washing up liquid and hand soap – can have on the Earth.
Every year, the UK produces millions of tonnes of single-use plastic, which takes hundreds of years to decompose. It’s harmful to our planet, to people and to wildlife, which is why we’re working hard and leading the fight against plastic pollution.
LittleMissMeatFree, or Katy as she’s usually known, has shared three recipes for us from her most recent Book, 15 Minute Vegan: Comfort Food – all featuring naturally-derived ingredients found in Bio-D products.
Her herby white wine mushrooms on toast contain rosemary and thyme, while her coconut, cucumber and garden mint raita and Instant mango fro-yo contain lime – just like our hand washes.
After cooking up a storm in the kitchen, cleaning up with Bio-D means you’re not only treating yourself with a delicious dish, but also backing the fight against plastic pollution. More than half the Bio-D product range uses 100% recycled packaging, and we’re aiming to make sure all of our packaging is the same by the end of the year.
Plus, did you know we’re the only environmentally-friendly cleaning product manufacturer to pass the test for use in commercial kitchens?
Get involved with Eat.Clean. and tweet us with photos of your take on Áine and Katy’s recipes – make sure to include the hashtag #EatClean so we can see what you’ve been up to.
We've teamed up with Áine Carlin, the UK’s best-selling vegan author and creator of the new book COOK SHARE EAT VEGAN, who has selected two vegetarian recipes for our Eat. Clean campaign inspired by the naturally-derived ingredients in our products!
Crispy cinnamon tacos
with a lime & jalapeño soured cream
SERVES 4 – 6
There are few things in life that give me more pleasure than tacos. With endless filling possibilities, wrapped in either crispy or soft tortillas (both have their virtues), they are the food equivalent of ‘onesize-fits-all’. I’ve never met a person who doesn’t relish wrapping their lips around one and if I ever did, I’m fairly certain we would not get along. If you’re seeking a fail-safe dinner party hit then these crispy cinnamon tatties – my current favourite taco incarnation – are most likely it, though I guarantee most questions will be about the lime and jalapeño soured cream, which is borderline life-changing.
750g salad potatoes, halved lengthways and cut into 5mm thick slices
1½ teaspoons ground cinnamon, plus extra to serve
½ teaspoon cumin seeds
¼ teaspoon ground coriander
1 tablespoon maple syrup
3 tablespoons olive or rapeseed oil
large handful of fresh coriander, roughly chopped
grated zest of 1 lime
sea salt flakes and black pepper
Lime & jalapeño soured cream
150g cashews, soaked and drained
grated zest and juice of 1 lime
1 teaspoon cider vinegar
1 tablespoon pickled jalapeños
sea salt flakes and black pepper
Sweetcorn & radish salsa
100g sweetcorn kernels, preferably raw
4 radishes, finely chopped
1 celery stick, finely chopped
2 spring onions, finely chopped
1 green chilli, finely chopped
grated zest and juice of 1 lime
1 tablespoon roughly chopped flat leaf parsley
1 tablespoon roughly chopped dill
sea salt flakes and black pepper
10–12 taco-sized tortillas
200g rocket leaves
- 1. Preheat the oven to 220°C (200°C fan), Gas Mark 7.
- 2. To make the soured cream, place the cashews in a blender with the measured water, lime juice, vinegar and jalapeños. Season and blend for at least 10 minutes, or until completely smooth. Scrape down the sides with a spatula every few minutes, bearing in mind that the cream will go through several stages until you achieve the desired smooth consistency. Transfer to a bowl and refrigerate until needed.
- 3. Place the potatoes in an ovenproof dish and sprinkle over the cinnamon, cumin and coriander, then drizzle with the maple syrup and 2 tablespoons of the oil. Season generously and toss to combine. Roast in the oven for 35–40 minutes, or until golden and crisp, shaking the pan from time to time. Remove from the oven, season and toss through the chopped coriander and lime zest.
- 4. To make the salsa, place the sweetcorn kernels in a large bowl with the chopped radish, celery, spring onion and chilli. Add the lime zest and juice, season generously and stir to combine. Add the parsley and dill, stir and set aside until needed.
- 5. Heat the tortillas on a lightly oiled griddle pan and keep warm in a clean tea towel.
- 6. Spread each tortilla with a light smear of soured cream, then top with some rocket leaves. Followed by crispy potatoes, sweetcorn salsa and some more soured cream. Finish with a squeeze of lime juice, dust with cinnamon and serve.
Sticky gingerbread bites
SERVES 10 –12
I don’t really play favourites when it comes to baking but I must say I have a serious weakness for gingerbread. More like a tray bake, these small squares are sticky sweet and seriously moist – perfect for eating alongside a festive cocktail. I like to pile them up high on a cake stand and either paint them with edible gold leaf or sprinkle them with gold dust. Demure they are not, and all the better for it.
110g plain flour
50g spelt flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon allspice
pinch of sea salt flakes
1 small banana
1 thumb-sized piece of fresh root ginger,
peeled and grated
120g light brown sugar
1 tablespoon black treacle
1 tablespoon maple syrup
125ml soy milk (or other plant milk)
1 tablespoon water
1 tablespoon olive oil
½ tablespoon balsamic vinegar
3 tablespoons pomegranate juice
1 tablespoon satsuma juice
1 teaspoon pomegranate molasses
3 tablespoons agave nectar
1 tablespoon granulated sugar
1 tablespoon dairy-free margarine
handful of pomegranate seeds
edible gold leaf or dust (optional)
- 1. Preheat the oven to 190°C (170°C fan), Gas Mark 5. Line a 30 x 20cm brownie tin with baking paper.
- 2. Sift the flours, baking powder, bicarbonate of soda, spices and salt into a large bowl.
- 3. Mash the banana to a smooth purée and transfer to a separate bowl along with the grated ginger, sugar, black treacle, maple syrup, soy milk, water, oil and balsamic vinegar. Whisk thoroughly until completely combined.
- 4. Make a well in the centre of the flour, pour in the wet mixture and fold together gently to form a batter.
- 5. Pour the batter into the prepared tin and bake for 30 minutes until lightly golden. Remove from the oven and leave to cool slightly for 10 minutes before removing from the tin and transferring to a wire rack.
- 6. Meanwhile, add the glaze ingredients to a shallow frying pan. Bring to the boil, then reduce the heat to a simmer and cook for 10–15 minutes until reduced, thickened and syrupy.
- 7. While the bread is still warm, pour or brush over the glaze, covering it entirely. Sprinkle over a generous handful of pomegranate seeds and for a final, festive flourish, paint on some edible gold leaf or sprinkle over a little gold dust, if you fancy. Leave to cool completely before cutting into bitesized squares.
We've teamed up with vegan food writer, cookery tutor and chef Katy Beskow, aka LittleMissMeatFree, who has released three recipes from her recent book 15 Minute Vegan: Comfort Food (Quadrille £15, photography: Dan Jones) in support of our Eat. Clean. campaign!
Chestnut mushroom bourguignon
Delight dinner guests with this deep, boozy, herbed bourguignon. Mushrooms absorb lots of liquid, so cook them in a separate pan to the base sauce to keep them at their best.
2 tbsp olive oil
600g (1lb 5oz) chestnut (cremini) mushrooms, brushed clean and halved
6 shallots, halved
1 carrot, sliced
1 clove of garlic, crushed
½ tsp dried thyme
½ tsp dried rosemary
3 tsp plain (all-purpose) flour
200ml (7fl oz/generous ¾ cup) red wine (ensure vegan)
1 tbsp tomato ketchup
150ml (5¼fl oz/generous ½ cup) hot water
Pinch of sea salt and black pepper
- In a frying pan, heat 1 tablespoon of the olive oil and cook the mushrooms over a medium–high heat for 10 minutes until softened and fragrant.
- In a separate large saucepan, heat the remaining olive oil and sauté the shallots and carrot over a medium–high heat for 4 minutes until the carrot begins to soften.
- Add the garlic, thyme and rosemary, and sauté for a further minute, then sprinkle in the flour and ensure the vegetables are well coated.
- Pour the wine and ketchup into the shallot pan, stir through and allow to reduce for 10 minutes, adding the hot water when the sauce starts to thicken.
- Spoon the cooked mushrooms and any juices into the saucepan and season to taste with sea salt and black pepper.
Coconut, cucumber and garden mint raita
Cooling and refreshing, this raita is a vital addition to any Indian-inspired meal and delicious served with Naan chips.
You can find many brands and varieties of coconut yoghurt in supermarkets and health food shops. I’d recommend choosing an unsweetened version for this recipe.
8 tbsp chilled unsweetened coconut yoghurt
¼ cucumber, finely chopped
Handful of mint leaves, finely chopped
Juice of 1 unwaxed lime
Pinch of sea salt
Spoon the coconut yoghurt into a large bowl. Stir in the cucumber, mint and lime juice, and season with sea salt to taste.
Instant mango fro-yo
Frozen mango chunks are available in large supermarkets. Stock up and use them in smoothies, puddings and curries.
When I lived in the city, I loved eating a tub of frozen yoghurt on a hot day. I was lucky to find a wonderful shop (that I passed on my way home from work throughout summer) that sold a vegan version. No matter where you are, stopping and having a moment of calm is good for the mind and body; this instant fro-yo will transport you to somewhere tropical.
Serves 2 generously
200g (7oz/½ cup) frozen mango chunks
5 rounded tbsp coconut yoghurt
Juice of 1 unwaxed lime
Add the frozen mango, coconut yoghurt and lime juice to a high-powered blender and blitz until smooth and creamy. Serve immediately.
Here at Bio-D, we're very passionate about helping to reduce plastic consumption and are wholly in support of World Earth Day this Sunday 22 April – the WED campaign this year is End Plastic Pollution.
You can read a very thought-provoking (and terrifying) blog post by Kathleen Rogers, President of Earth Day Network, here.
We’re really pleased to announce further roll-out of our 100% recycled packaging: all of our 500ml spray bottles are now made from 100% UK post-consumer waste. (And we’re incredibly proud to be the first UK producer of home cleaning products to have taken this step in ensuring our packaging isn’t made from virgin plastics!)
We’re all starting to know the drill by now when it comes to reducing plastics consumption, but here’s our sales manager Emily with her top everyday tips:
BAG IT: I have tons of reusable shopping bags stashed everywhere: in coat pockets, in my desk drawers at work and stuffed in other bags (in bags in bags in bags etc) – basically everywhere I can to ensure I never need to buy plastic bags again.
BOTTLE IT: Like many people, I started 2018 vowing never to buy plastic water bottles or coffee cups. I admit I’ve been caught out once or twice when buying takeaway tea, but I am much more conscious about it, and as with my shopping bag stash, I’ve started leaving reusable bottles and cups at work and in different handbags etc so I’m never without them.
SHOP LOCAL TO AVOID PACKAGING: I try to buy things like fruit and vegetables from local shops, where I can get them in small quantities and they’re not encased in a ridiculous amount of surplus packaging.
CHECK THE LABELS: I avoid products with microbeads and check to see what packaging is made from – there are still very few brands using 100% recycled packaging unfortunately, but many have pledged to improve the situation over the coming years.
Here at Bio-D, we’re committed to seeking sustainable, planet-friendly means of getting our products into customers’ hands. We’re extremely proud to have launched our new packaging, made from 100% recycled materials, earlier this year, and we’re thrilled by the response we’ve had to the new bottles to date.
Here at Bio-D, we’re proud that our products are vegan and are accredited by The Vegan Society. As 2018 and this year’s Veganuary loomed closer, we thought: ‘if our products are vegan, perhaps we should be too!’
Nine of us have signed up for the challenge of trying out veganism this month, led by our sales manager (and committed vegetarian) Emily, and our MD (and committed non-vegetarian) Lloyd.
Happy 2018 everyone! We’re pleased to announce that we’re starting 2018 even ‘greener’ than ever before – as we launch new packaging which is made from 100% recycled materials.
Like many of you, we’re horrified by the ever-growing global issue of plastics waste and the damage it’s doing to our planet - and we want to do our bit to help halt it, before it’s too late.
Looking to get your home spick and span in time for the festive break? We’re offering 15% OFF all of our home sprays and refills this week – our refill system encourages zero waste, which got us thinking about how else we can reduce waste and our impact on the planet this holiday season.
We talked to our ambassadors Sam and Lynsey about how they keep their Christmas as green as possible. Click through to Lynsey's blog for some awesome tips on gift wrapping, and see below for Sam's top festive eco tips, plus a few others we’ve gathered. Happy December all!
The highly respected Ethical Consumer magazine awards their much sought-after ‘Best Buy’ label only ‘to those products whose environmental and ethical record warrant it’.
We’re very proud to have been given the label and spoke to Tim Hunt, the magazine’s co-editor for the below guest post on what the label means for you, the consumer. (You can read more about our other accreditations and external recognition here!)
We were interested to read that the US-based multi-national SC Johnson – the multi-billion dollar company behind brands including Pledge, Mr Muscle and Glade – recently signed an agreement to acquire Ecover and Method.
The news got us thinking about our own position in the cleaning products market and our heritage.