Fast Food Rivals: Logo Mashups

Many of the fast food chains that we know and love are not only famous for their food and drink, but for the logo that represents them, too. The familiar golden arches of McDonalds, the iconic two-tailed mermaid of Starbucks… Instantly, we know exactly what brand we’re dealing with and the type of refreshments we can expect.

For many, these logos are cultural icons, emblems of a lifestyle that we’ve become accustomed to. But how deep into our subconscious are these logos ingrained? Would we still recognise them if they weren’t quite the same?

As a brand, the recognisability of your logo is a key component for driving success, this is why you’ll hardly ever see drastic changes made over the years. A perfect example of this is the Coca Cola logo: despite a slight deviation in the late 1800’s, the logo has remained largely the same. A classic case of if it ain’t broke, don’t fix it some might say.

But we wanted to mix things up.

Rivalry in any industry is inevitable, and no more so than in the food industry. But what if rival brands wanted to collaborate? Could they really work together from a branding point of view? We took this totally hypothetical situation and decided to have a little fun, so we’ve “mashed up” some of the most well-known fast food logos out there to see just how malleable they really are… and we have to say, our brains are now a little fuzzy because of it! Check them out below and let us know what you think…

McDonalds Vs Burger King

Cadbury Vs Hershey’s

Baskin Robbins Vs Dairy Queen

Starbucks Vs Tim Hortons

Domino’s Vs Pizza Hut

Chick-Fil-A Vs KFC

Krispy Kreme Vs Dunkin’ Donuts

Greggs Vs Pret-A-Manger

Subway Vs Jimmy Johns

Pepsi Vs Coca Cola



If you wish to share any of these images, please credit www.cda.eu as the source.
*PLEASE NOTE: We are not affiliated with any of the brands mentioned, the images created were purely for illustrative purposes only.

The Breakfast of Champions: A Closer Look at What World Class Athletes Eat

They say that breakfast is the most important meal of the day, and there’s nothing quite like a hearty breakfast to get things going. Whether that’s a full English or some fruit and a coffee, finding what works for you will mean that you’re able to get on with things to the best of your ability. But not all breakfasts are created equal. Oh no.

Unlike us regular folk, professional athletes need a certain diet suited to their daily routine to maintain peak physical fitness. But what works for one athlete may not work for another.

With that in mind, we did some digging to see what some of our favourite champions eat to get them started in the morning, and we have to say, some are pretty surprising indeed!

Cristiano Ronaldo



As one of the worlds biggest names in football, you might think that Cristiano Ronaldo would have quite a large appetite when it comes to the amount of calories he needs to consume. And you’d be right. Ronaldo’s breakfast is large with a typical calorie content of almost 1200! A wholesome affair, a typical breakfast for Ronaldo will be well rounded with European meats and cheeses, yoghurt, fruit such as avocado and carbs in the form of bread and pastries – all washed down with a coffee and juice. Perhaps not what you’d expect from someone of his sporting prowess, but well balanced nonetheless.

Caster Semenya



This world champion middle distance runner is breaking records all over the place! This breakfast surprised us the most. If you’re not quite sure what Bogobe is, then you’re probably one of many. Bogobe is a native dish from Botswana that roughly translates to “stiff porridge”, it’s also affectionately known as “slap-pap”. And while it doesn’t sound all that appealing, it’s known to be a tasty dish whilst also providing lots of carbs but low in calories. Perfect for anyone looking for a serious energy boost. It’s also worth noting that on the day Caster posted a picture of her breakfast on Twitter , she broke a world record! If that’s not reason to give Bogobe a try, I don’t know what is!

Serena Williams



Another breakfast that’s high in healthy carbs. As a professional tennis player, Serena needs to be agile yet strong. Serena eats a low fat breakfast that’s high in healthy sugars, loaded with fibre, and has a good dose of essential vitamins and minerals, is the perfect choice to give her that long-lasting energy boost when needed.

Hafthor Bjornsson



Hailed as one of the strongest men on the planet, this Icelandic giant definitely has to work hard to maintain his status as a man mountain, especially with Hollywood hot on his heels too. It may come as no surprise that this absolute beast of a man has an appetite to match. To stay in tip-top shape for competitions, Hafthor relies on a diet high in healthy protein and breakfast is nothing short of a feast. On an average day, Hafthor will consume in the region of 2700 calories, and that’s just for breakfast! His meal will usually consist of 8 eggs, 500g of lean beef, 500g of sweet potatoes for that energy boost as well as oats, fruit, nuts and leafy greens – all washed down with plenty of juice to keep his sugar levels up. Enough food to feed a small family!

Tiger Woods



Though golf wouldn’t usually be considered a physical sport, professional golfers still need to maintain healthy muscles and be able to endure the same level of performance over a long period of time. Low calorie, high protein diets work well. So, it looks like Tiger’s breakfast is just right with an egg white omelette and vegetables, helping to balance out the meal with just the right amount of carbs.

Muhammad Ali



If you want to fly like a butterfly and sting like a bee, you’ve got to eat right! And Ali definitely made sure he did that! To maintain his status as heavyweight boxing champion of the world, he would consume a hefty breakfast to ensure he had the energy for some high-octane action in the ring. It’s said that a particular favourite was steak and eggs, and he even consumed two steaks and a dozen eggs in one sitting with a bit of toast for good measure! Not your typical breakfast for a champion of his calibre, but it certainly worked!

The UK’s Favourite Biscuit 2019: REVEALED

As a nation of biscuit lovers, it stands to reason that the good people of the UK have a favourite. Some folk will opt for a humble Digestive, others fancy a Lotus Biscoff with their coffee. Whichever you choose, there’s always going to be someone that disagrees… but by how much is the question? With National Biscuit Day on the 29th of May, we’ve surveyed over 1000 people in the UK to determine which biscuits we value most right here and now in 2019. So without further ado, let us present to you our poll results… You might find the winner to be a little controversial! UK's Favourite Biscuit 2019 - CDA

Jaffa Cake is The UK’s Favourite Biscuit 2019

So the gelatinous, tangy deliciousness that is the Jaffa Cake has come out on top! But some might say it’s not even a biscuit, and legally they’d be right. In 1991, the courts ruled in favour of McVities when they fought to have the Jaffa Cake classified as a cake for tax purposes. If a biscuit is covered in chocolate it becomes a luxury item, therefore the standard 20% VAT is applied, however this doesn’t apply to cakes. So while legally it is a cake, the people have spoken and have ruled that the Jaffa Cake is indeed a biscuit… and their favourite one at that! With a whopping 17.8% of the votes, Jaffa Cakes beat out Shortbread for the top spot which has 13.6% of the votes. The biggest loser this year was the Chocolate Hobnob with 7.5% of the votes, dropping from 2nd place to 7th. The Chocolate Digestive also took a tumble, falling from 1st place to 4th overall with 11.8% of the votes. There were also some non-movers and some new entries, with the Ginger Nut and Plain Digestive holding on to their 8th and 9th places, respectively. The Lotus Biscoff made an entrance, coming in 11th place, will the new found popularity of this cafe culture favourite see it rise further up the ranks in years to come? Only time will tell!

European Food Names Literally Translated

Ever been dining abroad or at a posh restaurant and fancied ordering something really exotic? It all sounds lovely, but what is it?

The names of certain foods from around the world can leave you a little perplexed if you’re not completely sure what it is you’re ordering, but finding out what the names mean can be somewhat off putting and you might just lose your appetite…

Linguistics are a strange thing, so we decided to dig a little deeper into some of the names given to traditional foods from different European countries such as France, Denmark and Germany. We then took those names and literally translated them into English. Some are hilarious, some are disturbing but we’re pretty certain they all taste absolutely delicious! Who doesn’t want to eat a dead grandma or a poo satchel for lunch, right?

Peruse our delicious continental menu below and let us know what you think…

What Did I Just Order?

On the Menu

Tantalise your taste buds with our specially-selected array of European delights, creating a delicious food fusion, perfect for those who aren’t all that fussy:

To Start 

Amuse-Bouche = Mouth Amuser

Nothing amuses your mouth more than a cute, perfectly formed little treat on a cocktail stick. Basically a bite-sized ‘Hors D’ouvre”, which when translated literally, means “outside of work” – because nothing says party time quite like tiny French food.

Strozzapreti = Priest Strangler

When spaghetti just doesn’t cut it, it’s time to step up your pasta game and why not opt for one with murderous intentions? It’s alleged that Strozzapreti got its name from the greedy Italian priests who, upon receiving the dish from locals, gobbled it down so fast, they choked! 

 

Main Course

Tote Oma = Dead Grandma

The UK has black pudding, Germany has dead grandma. Essentially, it’s minced up blood sausage which is then fried with onion and bacon. Tote Oma is also known as “Verkehrsunfall”, which when literally translated, means “traffic accident”. It’s not looking good for this dish.

Balg-Bhuachair = Poo Satchel

Scottish cuisine isn’t something you’d often consider a delicacy, but if you’re feeling adventurous, then a poo satchel might just be your bag. In Scots-Gaelic, you’d actually be ordering a nice dish of mushrooms. Might need some garlic with this one though.

Blote Billen In Het Gras = Bare Buttocks in the Grass

If anything is going to set your heart racing, it’s Blote Billen In Het Gras from The Netherlands. It’s not however, as exciting as it sounds. The dish consists of mashed potatoes and veg, which is then topped with green beans and “white” beans, which are thought to resemble someones plump rump poking out of the grass. Yum!

Soufflé Au Fromage = Cheese Breath

What could be more delightful when eating a lovely romantic meal with your significant other? This French dish is a lighter than air baked egg dish that puffs up in the oven. Soufflé literally translates as “breath” and “au fromage” is “with cheese”. Maybe not a good choice for a first date…

 

Side Orders

Brændende Kælighed = Burning Love

Although this Danish delight sounds like you’re ordering a plate of heartburn, it’s actually mashed potatoes which are topped with diced bacon and onions, then served with pickled beetroot. It’s not clear where the name came from, but this dish is meant to conjure feelings of “Hygge”. It must be served piping hot too. Obviously.

Patatje Oorlog = War Fries

If you’ve got the munchies while in The Netherlands, then this odd concoction might be the one for you. When we say odd mix, we mean it; peanut butter, mayonnaise, diced onion and ketchup all make an appearance. The name derives from the messiness of the toppings and the fact it looks like a condiment battleground. Our guess is that the flavours are at odds too!

 

Dessert

Pets de Nonne = Nun’s Farts

These heavenly French pastries are light and crisp, with a delicious cream filling. The lightness and out of this world taste is said to have inspired the rather tongue-in-cheek name. However, it’s said that those who attended convent school are the only one’s to really know the truth behind the name…

Papo de Anjo = Angel’s Double Chin

Many desserts have biblical references in their name and with good reason. These Portuguese balls of deliciousness are no exception. They’re thought to have been given their name because they were originally sold by nuns and monks to pay for food and repairs of the monasteries and convents. We can only assume the double chin element is a nod to what will happen when you over indulge on them.

Éclair au Chocolate = Chocolate Lightening

Choux pastry has to be one of the greatest things to come out of France (as far as sweet treats go anyway). Everyone loves a nice chocolate eclair, right? Pastry, cream and lots of dreamy chocolate poured on top, what’s not to love?! Éclair literally translates as “flash of lightning” and we can see why they might associate that with this dessert… We’re more than happy to demolish one in next to no time.

How Meaty is Your Sausage?

The UK is a nation of sausage lovers, there’s no doubt about that. Whether it’s breakfast, lunch or dinner you can always rely on them. But when it comes to the Great British banger, do we really know what we’re getting? 

Traditionally, sausages were made from the less desirable cuts of meat as a means of reducing food waste. Over time however, using better quality meat in sausages is something that the general populous have come to expect. But…

How much meat is in sausages?

The answer is… it varies. It’s estimated that 86% of households in the UK buy sausages every month, so it stands to reason there are going to be variations across different brands and price points.

But does luxury really mean luxury? 

There are guidelines in place for minimum meat content, it’s expected that sausages should contain at least 42% meat, though the minimum is a shocking 32% if the packaging is labelled as generic sausage. It doesn’t need to be “meat” either; ear, snout and cheek are allowed in pork sausages but will generally be labelled as “head meat”. Yum!

We wanted to find out just how much banger you were getting for your buck and if the sausages we consider good quality really are all they claim to be. So, we set about on our research quest in a bid to discover just how meaty our favourite sausages are and whether they really are as great as we think.

We’ve taken the offerings from the top 8 UK supermarkets including the likes of Sainsburys, Asda and Waitrose, comparing meat content and prices across their basic, standard, premium and reduced fat “thick pork sausages”. We also did the same for some well known brands and we have to say… the results were quite surprising if a little worrying in some instances!

For example, Richmond sausages are one of the most popular sausages brands and will often be the go-to choice for many, but with just 42% meat content and at £2 for a pack of 8 on average, they’re one of the worst value for money when it comes to meat content. When comparing these to lesser known brand, Denny and Sons, whose sausages contain 60% meat and cost just £1.10 on average for 8, it begs the question, is brand awareness more important than quality?

Worryingly, supermarket basic own brand sausages also fared better than Richmond, with Asda’s offering the lowest meat content at just 51%. But at £1 for a pack of 8, they’re literally half the price. Not so surprisingly, the basic sausages from Waitrose contain a somewhat respectable 67% meat and yet, are still cheaper than Richmond at £1.70 for a pack of 8. 

At the other end of the scale, those we consider premium are often lauded as being the best of the best when it comes to meat content, but is this really the case?

Of the branded premium pork sausages we looked at, Edwards of Conwy pork sausages contained just 70% meat and at £3 on average for 6 sausages, it also makes them one of the more expensive. In terms of supermarket premium sausages, we were surprised to see Waitrose fall short when compared to the others, containing 87% meat they had the lowest amount (10% less than many of the other supermarket offerings), again they were also the highest price at a hefty £3.79 for just 6 sausages, making them the worst value across the board.

By comparison, 5 out of the 8 supermarkets we researched offered premium sausages that contained 97% meat, with Aldi offering 6 premium pork sausages for just £1.99. This might raise a few questions, such as: “is the quality of the meat compromised? Or, should we pay less attention to the branding and take a closer look at what it is we’re really eating? Either way, eating sausages made from higher levels of meat is surely better than the substitute products making up the rest of it, right? With this in mind…

What are sausages made from? 

Aside from the meat, there’s a whole concoction of other ingredients that go into them and not all of them are particularly pleasant or good for you (not that sausages are considered a healthy option anyway). The main filler ingredient for most sausages is rusk. Rusk is a twice-baked biscuit-type food with little to no nutritional value. Once baked, it’s broken down and mixed in with the meat to “bulk it out”. It was originally made from stale bread which is why many store-bought sausages aren’t gluten free, however this is starting to change as yeast-free alternatives continue to be introduced to sausage production.

Other ingredients can include chemical additives and preservatives such as sodium nitrite (which is considered to be carcinogenic and a possible cause of cancer), potassium, sodium triphosphates and carmine – which comes from the grinding up of tiny beetles and gives processed meats it’s pinky-red colour. Then there’s the skin of the sausage, they’re most commonly made from the intestine of a pig, however they can also be made using collagen, cellulose or even plastic in some cases.

In addition, a mixture of herbs and spices will be added by the manufacturer, this mix is often a closely guarded secret and historically was done as a way to disguise the taste of poor quality meat used, however it’s more about preference these days.

One major thing to look out for when buying sausages is the amount of salt and water used to make them, your daily salt intake should be kept to a minimum and over-consumption can lead to a number of health problems. Also, many cheaper sausages often have water added to them to make them appear fuller and more substantial than they truly are. However, when cooking, this water will dissipate, leaving you with not much sausage and a messy frying pan!

So, the bottom line… 

Higher meat content will usually mean better sausages, BUT… higher meat content doesn’t necessarily mean better value, so check your prices!