French legislators are warning food companies that describe their vegetarian or vegan foods using terms usually associated with meat to find new ways to label such products to prevent consumer confusion. The French parliament has banned the use of such terms as “steak,” sausage,” “burger,” “fillet,” “ham slices” and “chicken” when marketing foods that have no animal protein in them, such as “vegetarian sausages” and "vegan bacon.” The new provisions — which also include dairy alternatives like soy and tofu products marketed as “milk” or “butter” — were sparked by a European Court of Justice ruling last year specifically barring the dairy alternative names
A group of companies at the forefront of the plant-based protein movement is pushing back against calls by the U.S. Cattlemen’s Association (USCA) and others to change how they label their products. The Good Food Institute (GFI) is among those asking USDA to reject a petition from USCA urging the agency to limit the terms “beef” and “meat” to products made from slaughtered cattle, versus those originating from plants. GFI and its partners contend that USCA’s action is an attempt to reduce competition from a growing lineup of plant-based protein products and foods made from animal cells, or “clean meat.”In a letter to USDA’s Food Safety and Inspection Service (FSIS), GFI said the USCA proposal asks the agency to go beyond its statutory authority because the label designations would not actually protect consumers.
Brussels wants to make it illegal for food and drink multinationals to sell inferior versions of well-known brands to customers in eastern Europe, after studies suggested hundreds of products were involved in the practice. An EU directive banning so-called “dual food” was announced on Wednesday following longstanding complaints from member states in central and eastern Europe. Coca-Cola, Pepsi, HiPP baby food, Birds Eye, Lidl and Spar have denied accusations of selling lower quality goods in the east bearing identical branding to products sold in western Europe. Persil and Ariel have been accused of selling a less effective washing product formula in eastern Europe, a claim they also refute. The European commission will next month provide member states with a methodology for testing multinational brands, so that the real culprits can be identified.
The GAO said USDA has developed standards limiting the amount of salmonella and campylobacter permitted in certain meat and poultry, such as ground beef, pork carcasses and chicken breasts. But it has not developed standards for other products that are widely available, such as turkey breasts and pork chops. Further, USDA's process for deciding which products to consider for new standards is unclear because it is not fully documented, which is not consistent with federal standards for internal control, GAO said.
Lower prices for producers on nearly every type of meat are forecast by USDA for this year which means lower prices for consumers. The reason is bigger supplies of almost every type of meat. “We’ve got beef, pork, broilers increasing production year over year,” says Seth Meyer, USDA Outlook Board Chairman. Meyers says turkey production is the only exception, down just a little. Meyers says overall meat production this year should be higher by more than 3%. And that translates to lower prices for most livestock producers.
Hundreds of residents in Great Falls, Mont., gathered on Saturday night to voice concerns about a proposal to build a large multi-species slaughter facility in the area. Canadian company Friesen Foods, having purchased 3,000 acres of undeveloped farmland in the area, has proposed to build the “Madison Food Park.” The facility, as the company has described, would be a state-of-the-art, robotically controlled, environmentally friendly, multi-species food processing plant for cattle, pigs and chickens and related further processing facilities for beef, pork and poultry.
While local school boards, Parent Teacher Associations, and most recently the Trump administration weigh in on food served in schools, the dialogue around flavored milk is more multifaceted than in years past. There is opportunity for both plain and flavored milk in schools. Once scrutinized for its sugar content, flavored milk is now being viewed for its role in overall health, academic achievement, and — most recently — food waste reduction.Flavored milk has all of the major nutrients found in plain milk — including calcium, vitamin D, and potassium, which are all underconsumed nutrients of concern according to the most recent Dietary Guidelines for Americans.
As the sale of cell-cultured foods become closer to a reality, lawmakers in Missouri want to protect its livestock and poultry producers. If you don’t know what cell-cultured foods are, another name to which I have heard them referred is laboratory-grown meat. However, the latter name is exactly what the legislators don’t want to hear or seen used in the Show Me State.Bills in both the state’s Senate and House of Representatives have been proposed that if passed, would prohibit companies from advertising and promoting those products as meat.Rep. Jeff Knight has proposed Missouri HB 2607, while Sen. Sandy Crawford has proposed Missouri SB 977. The bills are identical, and read as follows: “Currently, no person advertising, offering for sale, or selling a carcass shall engage in any misleading or deceptive practice including misrepresenting the cut, grade, brand or trade name, or weight or measure of any product. This act also prohibits misrepresenting a product as meat that is not derived from harvested production livestock or poultry.”
The National Cattlemen’s Beef Association(NCBA) and the National Farmers Union (NFU) are the latest two organizations to call on USDA to establish labeling requirements that better inform consumers about the difference between products that come from food animals and those that were created in a laboratory.
Infant and childhood food allergy has now been linked to a mix of environmental and genetic factors that must coexist to trigger the allergy, reports a new study. Those factors include genetics that alter skin absorbency, use of infant cleansing wipes that leave soap on the skin, skin exposure to allergens in dust and skin exposure to food from those providing infant care. The good news is factors leading to food allergy can be modified in the home environment.