Enjoy these food-centric Headlines 05.25.2012
Soda Tax Heads for November Ballot in Richmond, CA
Caroline Scott-Thomas
http://www.foodnavigator-usa.com/Regulation/Soda-tax-heads-for-November-ballot-in-Richmond-CA/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=vlyaQkNPK90hzGuiBd4ddysSOH6BvCYY
May 18, 2012
On November 6, voters in Richmond, California will decide whether to apply a penny-per-ounce tax to sugar-sweetened beverages after city council members voted 5-2 this week to include the measure on the ballot, despite strong opposition from the beverage industry. The tax is intended to raise money for projects to tackle childhood obesity, and the ballot includes a companion advisory to the tax, recommending its use for sports programs and health education for young people. It would add a one- cent per ounce surcharge on sugar-sweetened sodas and other sugary drinks that contain less than 10% fruit juice. The American Beverage Association is a long-time opponent of soda taxes, claiming that it is unfair to single out one part of the diet as the sole cause of obesity, and that such a tax would be ineffective and regressive, disproportionately affecting the poor. Opponents also include local business owners and grocers who claim the tax will put them at a disadvantage compared to those in nearby cities. Other cities and states have proposed taxing sugary soft drinks, but proposals have been quashed before they made it as far as the current Richmond bid, most recently in Philadelphia and Hawaii.
The Value of Facebook’s IPO
Doug J. Peckenpaugh, Culinary Editor
http://www.foodproductdesign.com/blogs/doug/2012/05/the-value-of-facebooks-ipo.aspx
May 18, 2012
When Facebook entered our online realm in earnest in 2006, it catalyzed an evolution that has seen it rise to the fore of the social-network universe. Facebook has never remained static, but in the wake of today’s IPO, it will undoubtedly institute myriad changes to continue its evolution. Some of these changes are predicted to help business network collaboration—features that elevate the capabilities of businesses using Facebook to better network and with supply-chain partners and consumers in general. This latter point is a key feature that can help ingredient and finished-product manufacturers, as well as every level of foodservice, get a better reading of impending market changes and streamline the site into their marketing and public relations. Facebook is already a fantastic vehicle for getting a barometer reading for the food industry. Engaging with consumers on Facebook via testing concept ideas, soliciting feedback, and gauging interest in emerging trends, among others, holds immense potential. Much like Twitter, Facebook also lets companies keep tabs on the competition by monitoring activity on specific company pages, watching to see what drives the big spikes in activity. The coming months will prove pivotal for Facebook as the world waits to see what it does with its new level of capital.
Can You Patent A Steak?
Jacob Goldstein
http://www.npr.org/blogs/money/2012/05/22/153273500/can-you-patent-a-steak?sc=fb&cc=fp
May 22, 2012
Oklahoma State University says that it has worked with an outside meat expert to discover a new steak. It’s hiding somewhere inside a part of a cow that’s now commonly used for hamburger. The steak has a name—the Vegas Strip Steak ™–and a marketing campaign. But, because OSU is still waiting on its patent, they are being cagey about the details. The patent claims the kind of knife strokes that you make in order to create this cut of meat. There does seem to be a precedent for this sort of thing. One guy patented cuts of meat that became Steak-Umm and KFC’s popcorn chicken. The basic idea is to get restaurant chains interested in the steak, and to work with big packing plants to sell the steak to the restaurants. OSU would charge a licensing fee to the packing plant.
Fresh Produce Study: Americans Eat More Vegetables Than 5 Years Ago
Rachel Tepper
http://www.huffingtonpost.com/2012/05/22/fresh-produce-study_n_1536314.html?ref=food
May 22, 2012
More than 90 percent of Americans think equal access to fresh produce is very or somewhat important, according to a new survey by the W.K. Kellogg Foundation. The foundation, which surveyed 800 American adults, also found that three quarters of all Americans support doubling the value of SNAP benefits—formerly known as food stamps—at farmers’ markets. Interestingly, 70 percent of those surveyed said they had bought fresh produce from a farmers’ market or stand in the past year, and more than 68 percent said they ate more whole grains, fruits and vegetables than they did five years ago.
Are Healthy Foods Really More Expensive? Not Necessarily, Say USDA Researchers
Caroline Scott-Thomas
http://www.foodnavigator-usa.com/Market/Are-healthy-foods-really-more-expensive-Not-necessarily-say-USDA-researchers/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=vlyaQkNPK93iG280NkaqKuIoJ9F8J1hm
May 21, 2012
Value for money often has been measured on a price per calorie basis, meaning that foods like donuts, potato chips and confectionery are cheaper per calorie than, say, broccoli or strawberries. However, according to a new USDA study, the perception that healthy food is more expensive only stands up if calculated on this cost per calorie basis. When price per portion or price by weight is considered instead, healthier foods like vegetables, fruit, grains, and skim milk tend to be less expensive than foods high in saturated fat and sugar as well as many protein-rich foods like meat, fish and poultry. However, in terms of meeting the government’s dietary guidelines, it is most expensive to meet the recommendation for fruits and vegetables because of the relatively high recommended amount.
River Ranch Fresh Foods Recalls Bagged Salad Due to Listeria Contamination
http://www.huffingtonpost.com/2012/05/21/river-ranch-fresh-foods-bagged-salad-recall_n_1534306.html?ref=food
Bagged Salad Recall Expands Over Listeria Concerns
http://www.foodproductdesign.com/news/2012/05/bagged-salad-recall-expands-over-listeria-concern.aspx
March 21, 2012
A California lettuce grower has expanded a recall of some bagged salad after routine sampling detected listeria contamination. No illnesses have been reported. The voluntary recall by River Ranch Fresh Foods of Salinas initially included lettuce shipped California and Colorado. The company said Monday it had expanded the recall to the entire nation.
Tainted Spinach Detected by Program Budget Cuts Will Ax
Gretchen Goetz
http://www.foodsafetynews.com/2012/05/produce-testing-program-set-to-shut-down-prompts-spinach-recall/
May 24, 2012
The discovery of Salmonella in bagged organic baby spinach that led to a nationwide recall Tuesday has been attributed to a small government testing program that, ironically, is set to be eliminated in the 2013 federal budget plan. The Microbiological Data Program, a network of 11 labs that screen fresh produce for pathogens, discovered the contamination during routine testing, according to a program employee. Industry members have claimed that the program—originally only a monitoring system but now relied on by FDA for recall tip-offs—has overstepped its bounds and caused unnecessary harm to fruit and vegetable producers. But those involved in the small program argue that its impact is huge. MDP does a lot with the little money it has. In addition to prompting at least 19 produce recalls in the past two years, MDP testing can also help pinpoint the source of an outbreak linked to fruits or vegetables. Although the demise of MDP as a USDA program looks certain, there has been talk among government officials of migrating the program over to FDA to be funded by that agency, which is in charge of all other aspects of produce safety.
iPhone App for Food Allergies in Australia
http://www.foodnavigator-asia.com/content/view/print/638150
May 22, 2012
GS1 Australia has launched an iPhone app that gives consumers access to extended labeling product data as part of 2012 Food Allergy Awareness Week. The new app requires consumers to scan a product’s barcode to receive comprehensive product data, including allergen information, ingredient lists, nutritional content, daily intake information and dietary information such as Kosher, Halal, and vegan. It will also provide preparation, usage and storage instructions, country of origin, product descriptions and images.
7 Bad Foods That Are Actually Good for You
Katherine Tallmadge
http://www.washingtonpost.com/lifestyle/wellness/7-bad-foods-that-are-actually-good-for-you/2012/05/22/gIQA7EsiiU_print.html
May 22, 2012
Gluten and wheat are the most demonized ingredients beyond high fructose corn syrup and hydrogenated oil. Yet decades of studies have found that gluten-containing foods, such as whole wheat, rye and barley, are vital for good health and are associated with a reduced risk of diabetes, heart disease, cancer and excess weight. Only about 1 percent of the population, or less, cannot tolerate gluten and must eradicate from their diet.
Eggs also don’t deserve their bad reputation. Cholesterol in food is a minor factor contributing to high blood cholesterol for most people, and studies have not confirmed a correlation between eggs and increased heart disease risk. Interestingly, some of the biggest egg eaters in the world, the Japanese, have low cholesterol and heart disease rates because they eat a diet low in saturated fat.
Potatoes have been blamed for increasing blood glucose levels, insulin resistance, excess weight and Type 2 diabetes. A recent Harvard study that followed large populations and their disease rates linked potato eating with being overweight. But the study lumped all potato products together, including potato chips and French fries, very fattening versions of potatoes usually eaten in large portions alongside hamburgers, hot dogs and sodas. Potatoes are a great source of potassium, Vitamin C and fiber.
Avoiding fruits could actually damage your health. Even though they contain simple sugars, most fruits have a relatively low glycemic index. Fruit is high in water and fiber, which help you feel full with fewer calories.
Soy, though popular for centuries in many Asian cuisines, is sometimes seen as dangerous after studies found elevated rates of breast cancer among rats when they were fed a concentrated soy derivative. But studies looking at whole soy foods in humans have not found a connection. The evidence is so strong for protection against heart disease that the FDA allowed a health claim for labels on soy food products.
Alcohol is feared because of the potential for abuse and alcoholism and complications such as liver disease. But decades’ worth of research shows that moderate alcohol consumption can reduce deaths from most causes, particularly heart disease, and it raises good cholesterol. Wine may have additional benefits because its grapes are filled with nutrients called polyphenols, which reduce blood clotting, inflammation and oxidation.
Fried-foods. While it’s true that frying food usually increases its caloric content, that doesn’t necessarily make it unhealthful. As long as food is fried in healthful oil instead of butter, shortening, or trans fat, and it’s eaten in moderation, it isn’t less healthy. In fact, fat-soluble vitamins A, D, E, and K, heart-healthy, cancer-preventive carotenoids such as beta-carotene, lycopene and lutein/zeaxanthin, need fat in order to be absorbed by the body.
Italy Earthquake Destroys Millions of Dollars Worth of Cheese
Alberto Arsie and Colleen Barry
http://www.huffingtonpost.com/2012/05/21/italy-earthquake-cheese_n_1533761.html?ref=food
May 21, 2012
SANT’AGOSTINO DE FERRARA, Italy—The 6.0-magnitude quake north of Bologna that killed seven people and toppled centuries old buildings also caused enormous damage to the region’s world-renown cheese production. The Coldiretti Italian farm lobby said 400,000 wheels of Parmesan and Grana Padano cheese were damaged when the racks where they are aged collapsed. Many of the wheels looked unscathed, but workers were still trying to determine what could be salvaged before mold sets in. The quake struck at 4:04 a.m. Sunday when most residents in the quake zone were asleep. But factories in the region were at work despite the economic crisis that has sent Italy into recession and despite the hour, and many collapsed. In terms of economic impact, the artisanal cheese sector appears to be the hardest hit. At least 10 percent of Parmesan production has been impacted, according to early estimates by the Parmigiano-Reggiano Cheese Consortium. In all, some 10 collective Parmesan aging warehouse and cheese production sites sustained damage in the quake.
Nearly a Quarter of Teens Diabetic or Pre-diabetic, Report Says
Janice D’Arcy
http://www.washingtonpost.com/blogs/on-parenting/post/nearly-a-quarter-of-teens-diabetic-or-prediabetic-report-says/2012/05/21/gIQAh2MVeU_blog.html?wpisrc=nl_health
May 21, 2012
More evidence that children’s health is in dire need of attention: According to the June issue of Pediatrics released today online, almost a quarter of teens have diabetes or pre-diabetes. That’s up from 9 percent a decade ago. The authors, affiliated with CDC set out to examine why American teens have become more susceptible to cardiovascular disease—the leading cause o death among US adults. They found little significant change in the last decade for teen rates of hypertension or abnormal cholesterol or percentage of overweight and obese teens, but at 34% that figure remains troubling. It was the spike in diabetes and pre-diabetes that stood out. Because researchers did not focus exclusively on diabetes, they did not break out the different types of severity of the conditions they found. One author hopes that this report will trigger further examination of the trend.
Restaurant Portion Size: Nearly All Entrees Exceed Nutrition Recommendations
Laura Schocker
http://www.huffingtonpost.com/2012/05/22/restaurant-portion-size_n_1534458.html?ref=diet-and-nutrition
May 22, 2012
A whopping 96 percent of America’s chain restaurant entrees fell outside the range of the USDA’s recommendations for fat, saturated fat and sodium per meal, according to a new analysis from the RAND Corporation, published in the journal Public Health Nutrition. If you are eating out, your chances of finding a truly healthy entrée are painfully low. Sodium in particular was problematic—according to the report, the average dinner entrée packs 1,512 mg, more than the CDC’s recommended adequate intake for an entire day. While the average calorie total was a more reasonable 674, fat and saturated fat counts were well above limits at 32g and 12 g, respectively. The researchers reported that appetizers often had more calories, fat and sodium than any other item on the menu. While fast food restaurants are often the most vilified chains the truth is that family-style restaurants actually had significantly more calories, fat and sodium than their drive-thru counterparts.
Five Food and Nutrition Trends of the Next 25 Years
Cooking Light Magazine
May 2012
Angie Corcoran, MS, RD, CDN
On-site vegetable and fish “farms” will be inside your local grocery store. Some grocery stores will have on-site aquaponics systems.
Nicolas Genovese, PhD, Division of Animal Science
Tissue Culturing will yield healthier meat. Aseptic cultivation in dedicated facilities will ensure meat-lovers’ access to a delicious product free of contamination and cruelty.
Betsy Bingham-Ramirez, Med, RD
Produce will grow very, very quickly. We’ll be able to grow our own fruit or vegetable overnight through genetically modified seed.
Dan Crossley, Sustainability Advisor, Forum for the Future
You’ll be able to virtually meet a chicken. You’ll be able to scan the barcode on the box of eggs you buy in the grocery store and see a photo of the chicken that laid those eggs on our smartphone. Or you’ll be able to scan a product and watch a live video stream of production from the factory of origin.
Australian Researchers published in January edition of the journal Obesity
If things carry on this way, most adults will be obese by 2025. If rates of weight gain observed in the first 5 years of this decade are maintained, obesity prevalence will have increased by 65% and normal-weight adults will constitute less than 1/3 of the population.
Gross Ingredients in Processed Foods
Sarah Klein
http://www.huffingtonpost.com/2012/05/11/gross-ingredients-processed-foods_n_1510516.html?ref=diet-and-nutrition
May 14, 2012
First it was pink slime. Then it was crushed cochineal beetles in your favorite strawberry-flavored Starbucks drinks. Briefly, it was tuna scrape. Any day now, it’s going to be meat glue. According to Michael Doyle, Ph.D., director of the Center for Food Safety at the University of Georgia, “I’m beginning to see now that consumers are pushing back. They want more transparency. Pink slime was a great example. It wasn’t whether the food was safe or not, but ‘Hey they’re putting ammonia in my ground beef, and I don’t like that.’” Understandable, considering ammonia is usually associated with household cleaners or fertilizers. But not liking ammonia in ground beef is entirely different from ammonia in ground beef hurting our health. The power of the public to make changes to Big Food has been largely fueled by social media. Consumer safety organizations are also putting pressure on food processors. The Center for Science in the Public Interest (SCPI) is calling for improved food policies that promote sustainable food and changes to the food industry. But before big changes happen, there are likely to be more stomachs turned over other ingredients. An overhaul of food labeling is most likely still a while off. In the meantime consumers’ increased curiosity into food production could result in a return to cleaner eating. Easier said than done, given how many processed foods have miles-long ingredients lists, many of which are surprising, scary or downright unnecessary. Even the savviest label readers may not truly understand what they’re eating. Here are a few examples of food ingredients, what they are and where they’re found:
Castoreum comes from beaver perianal glands. FDA defines natural flavoring as any substance extracted, distilled or otherwise derived form ‘natural’ materials, such as plant or animal matter. Some natural berry flavors are enhanced by castoreum.
Ammonium Sulfate is a salt compound comprised of nitrogen. It is used in some fertilizers and some breads, like the rolls at Subway.
L-Cysteine is an amino acid made form human hair or duck feathers. It is used as a dough conditioner in some bread products to improve texture and extend shelf life.
Silicon Dioxide also known as silica is found as quartz or sand. It is used in various fast food options such as Wendy’s chili or Taco Bell’s meat fillings as an anti-caking agent,
Titanium Dioxide is a chemical related to the mined metallic element titanium. It is found in sunscreen or as a food lightener in salad dressings, coffee creamers or frostings.
Azodicarbonamide is a processing agent. It is found in plastics like yoga mats or the soles of your shoes and in some hamburger buns.
Shellac is secretion from a bug native to Thailand. It is used as coating on shiny sweets such as jellybeans. Look for it on ingredients lists as “confectioner’s glaze”.
Cellulose is wood pulp. It can be found in shredded cheese, salad dressings and chocolate. It is used as a food thickener in the place of the more expensive oil and/or flour.
Magical Thinking and Food Revulsion
Posted by Peter Smith
http://blogs.smithsonianmag.com/food/2012/04/food-revulsion-magical-thinking/
April 25, 2012
Many of the food outrages you’ve been reading about recently—pink slime, insects coloring your Starbucks’ Strawberries and Crème Frappuccino, or the political frenzy over dog eating—all revolve around revulsion. They are foods more disgusting than they are dangerous. What do they all have in common? Magical thinking. Carol Nemeroff is a professor of social and behavioral sciences at the University of Southern Maine, who has studied how we react to drinks in which a dead, sterilized cockroach has been dipped or how we react to fudge in the shape of dog feces. These studies she suggests demonstrate two kinds of magical thinking. The law of contagion describes how, in the absence of any perceptible differences we get grossed out by a food’s history of contact. The law of similarity describes how we get grossed out when something benign resembles something disgusting.
Sugar Becomes New Bogeyman as Fats Take a Back Seat in New Consumer Survey
Elaine Watson
http://www.foodnavigator-usa.com/Market/Sugar-becomes-new-bogeyman-as-fats-take-a-back-seat-in-new-consumer-survey/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=vlyaQkNPK938i3bBtBwqOxT9x5xSf74l
May 24, 2012
While consumer concerns about fats appear to have waned somewhat, the percentage of Americans blaming sugars for their expanding waistlines has almost doubled since last year, according to 2012 International Food Information Council (IFIC) Food & Health survey. Asked, “What source of calories are most likely to cause weight gain?” (from a choice of ‘carbs’, ‘sugars’, ‘fats’, ‘protein’, ‘all sources are equal’, and ‘not sure’), 20% of consumers selected ‘sugars’ compared with only 11% in 2011. There was also a sharp rise in the number selecting ‘carbs’ as the source (19% in 2012 compared with just 9% in 2011). There was a corresponding drop of 10% in consumers selecting ‘all sources are equal’.
Anti-Obesity Proposal Fails Again at McDonald’s
Reuters
http://www.huffingtonpost.com/2012/05/24/mcdonalds-obesity-proposal_n_1543383.html?view=print&comm_ref=false
May 24, 2012
OAK BROOK, Ill.—McDonald’s Corp. investors soundly rejected a shareholder proposal that would have required the world’s biggest fast-food chain to assess its impact on childhood obesity. The shareholder proposal, which also failed last year, returned amid growing concern over the social and financial costs of obesity in the US and around the world. America is one of the fattest nations on earth, and the Institute of Medicine, in a 2006 report requested by Congress, said junk food marketing contributes to an epidemic of childhood obesity that continues to rise. McDonald’s executives defended the brand and its advertising. CEO Jim Skinner, who will retire on June 30 said, “We’re proud of the changes we’ve made to our menu. We’ve done more than anybody in the industry around fruits and vegetables and variety and choice.” In the time since the last shareholders vote McDonald’s has changed the contents of its popular Happy Meals for children—reducing the French fry portion by more than half and automatically including apples in every meal. As one of the largest and most influential companies in the restaurant industry, McDonald’s often bears the brunt of criticism from consumers, parents and healthcare professionals.
Gulf Oil Spill: Fishermen Reel from Seafood Troubles
Cain Burdeau and Jay Reeves
http://www.huffingtonpost.com/2012/05/24/gulf-oil-spill-fishermen-_n_1542032.html?ref=food&ir=Food
May 24, 2012
Lafitte, La.—Usually folks are upbeat and busy in May when shrimpers get back to work in Louisiana’s rich waters. This spring, though, catches are down, docks are idle and anxiety is growing that the ill effects of the massive BP oil spill may be far from over. Detailed data from “trip tickets” fishermen fill out when they unload at docks reveal steep drops in Barataria, though it’s far from bleak everywhere along the Gulf Coast. In Barataria, the number of shrimpers in the water has remained steady, but the fall season was off by about 7 million pounds from an average of 18.1 million pounds between 2006 and 2009. Blue crab catch was off by 2.7 million pounds from an average of 9.5 million pounds between 2006 and 2009, the data showed. Fresh water from a historically high Mississippi River could have contributed to some of the drop off in productivity. Another factor may be that some areas in the estuary were closed due to oil contamination. Fishermen blame the spill. While catches were off, prices were high. The Louisiana data shows fishermen actually made as much or more in 2011 than they had in previous years. Meanwhile in Texas the oyster and crab hauls were down slightly from 2003-2009 averages, but drought could have been a cause there per a Texas official. Florida’s data showed no major swings in harvests of oysters, crabs and shrimp. Truly identifying any effect of the spill—if any—on marine stocks won’t be possible from landings data for several years, according to Chuck Wilson, executive director of the Louisiana Sea Grant College Program, a university-based group of agents and researchers.
Ketchup Bottle Solution: MIT’s LiquiGlide Finally Fixes Our Condiment Problem
http://www.huffingtonpost.com/2012/05/23/ketchup-bottle-solution_n_1539716.html?ref=food
May 23, 2012
MIT PhD candidate Dave Smith and his team of mechanical engineers and nano-technologists from the Varanasi Research Group, have finally solved our ages-old debate on how to best get condiments out of the bottle. Previous to this invention, the extraction of ketchup from the bottle has been a point of pride for some. Each method is different. According to its website, Heinz 57 recommends applying “a firm tap to the sweet spot on the neck of the bottle—the 57.” Our children may never have to know this trick, thanks to LiquiGlide. The super slippery, non-toxic coating keeps condiments like ketchup, mayo and mustard from sticking to the sides of glass and plastic bottles, and allows them to slip right down to our food.
Stand Back When Snapping Turtles Crop Up In the Garden
T. Susan Chang
http://www.npr.org/blogs/thesalt/2012/05/25/153691415/stand-back-when-snapping-turtles-crop-up-in-the-garden?ft=1&f=1053
May 25, 2012
Late Spring in a New England vegetable garden is usually a time for the last asparagus, the crisp lettuce and arugula, and the first sprouting of warm-weather crops like peppers and zucchini. What you don’t expect to see planted in your beds are snapping turtles. The appearance of these uninvited garden guests was no fluke. It’s been happening a lot lately as their natural habitats shrink. It’s nesting season and female snapping turtles leave their watery habitats behind once a year to lay eggs and from a turtle’s point of view, a recently cultivated raised garden bed looks like a pretty ideal spot. After finding a promising site, female snapping turtles scuffle the dirt with their hind legs and lay a clutch of 15 to 50 eggs. After a couple of hours she’ll leave, and she won’t come back till next year. Turtle Rescue League encourages residents to create “turtle gardens”—what look like ordinary raised beds for flowers or vegetables, left unplanted for turtles to discover and use as nests. The eggs are very delicate and the embryo within can be killed if turned or jarred. If you wait until the turtles hatch, they can be removed in a box to a lake or stream. You can also contact your local conservation society to arrange for pickup and proper incubation.
Eating Invasive Species to Stop Them?
Posted by Peter Smith
http://blogs.smithsonianmag.com/food/2012/05/eating-invasive-species/
May 15, 2012
The idea that armies of hungry knife wielding “invasivores” could eradicate exotic invasive flora and fauna has taken hold in popular culture and among conservation scientists. There at least two invasive species cookbooks. Eating invasive species might seem like a recipe for success: Humans can devastate a target population. Just look at the precipitous decline of the Atlantic cod. Perhaps Asian carp and lionfish could be sent the way of the passenger pigeon. However, as ecologist Martin A. Nunez cautions in a forthcoming article in Conservation Letters, edible eradication strategies could backfire and might even lead to a greater proliferation of the target species. Harvesting plants or animals for food doesn’t always correspond with ecological suppression. While the eat-‘em-to-beat-‘em effort calls attention to unwanted species, in the long run, Nunez says popularizing an introduced species as food runs the risk of turning invasives into marketable, regional specialties.