For a world that has largely forsaken religion in favour of science to base its attitudes towards food on nothing more than belief and feeling is something that should make us uncomfortable and embarrassed. This is what seems to be happening. It’s alarming. It changes things for me as a writer. No longer is a column about food and agriculture about demonstrating truth — perhaps it never was. Instead, it’s now about staging an attractive argument, like a house that you can picture yourself living in.
California dairy farmers have launched a customer loyalty program to reward consumers for buying real dairy milk. “Moo Money” rewards will be available through the end of April on any milk purchase made in-store or online in California. The California Milk Processor Broad says consumers just need to snap a photo of their receipt and submit online at moomoney.com to receive points toward cash rewards.
Good Food Institute (GFI), a nonprofit group that works with scientists, investors and entrepreneurs to develop meat alternatives, announced the recipients of $3 million to fund their projects. Fourteen winners were whittled down from 66 submissions from 18 countries and will be funded through GFI’s inaugural Competitive Research Grant Program.The resulting research in critical areas of plant-based and cell-based meat R&D will be shared with the entire scientific community and “good food industry,” the organization said.“The tremendous potential for any one of these research projects to accelerate the plant-based or cell-based meat industry demonstrates the phenomenal impact of marshaling funding to this space,” GFI officials said.
Typically when food packaging mentions GMOs it’s to call attention to the fact that their products are devoid of genetically modified organisms. Brands go to great lengths to prove GMO-free status, boldly displaying a “non-GMO” label with a colorful butterfly. Companies whose products do contain genetically modified ingredients tend to keep that detail to themselves. There was a time you’d be hard-pressed to find a brand advertising the inclusion of GMOs. But a new line of chocolate bars, Ethos Chocolate, has just launched with a loud-and-proud “pro-GMO” label.Each of the brand’s four flavors features a fruit the brand claims GMO farming has saved.
New tests required before a New York raw milk dairy will be allowed to resume sales. Sales at the Shunpike Dairy in Millbrook, NY, were suspended Jan. 30 by New York State Department of Agriculture and Markets Commissioner Richard A. Ball. The state agriculture commissioner suspended sales because of possible Listeria monocytogenes contamination of the raw milk produced by Shunpike Dairy.
Frisco, Texas-based Nurture Ranch has launched “Nurture Ranch 1 Steer Ground Beef,” a grass-fed ground beef product made from the meat from just one steer per pack and a code tracing the product history from birth to harvest. Typically, grinding applicable cuts of beef from multiple steers creates ground beef products. Nurture Ranch is marketing its product in grocery stores across the Southeast as “Product of the USA” and as a “cleaner” ground beef product. It is priced at $9 a pound.
Group of 10 bipartisan members of Congress write letter to FDA urging strong action against mislabeled milk and dairy products.
r\Researchers investigate the application of two Food and Drug Administration-recommended food-safety practices by taking a closer look at the estimated 14 percent of at-home meal preparers who use meat thermometers when preparing meat and the 2 percent who use nonpasteurized raw milk in a typical week.Each week, an estimated 2 percent of at-home meal preparers, or 3.2 million people (1.3 percent of the U.S. population age 18 or over) consumed or served raw milk. • Of at-home meal preparers that consumed or served raw milk, 80 percent or 2.6 million people lived with at least 1 other person; 44 percent or 1.4 million had a spouse; 36 percent or 1.1 million lived with at least 1 child; and 28 percent or 0.9 million lived in a household with at least 1 person age 62 or older. • Each week, an estimated 14 percent of at-home meal preparers, or 19.5 million people (7.9 percent of the U.S. population age 18 or over) used a food thermometer when preparing meals with meat, poultry, or seafood. • Of at-home meal preparers who used a food thermometer, 87 percent or 17 million lived with at least 1 other person; 65 percent or 12.6 million had a spouse; 39 percent or 7.5 million lived with at least 1 child; and 30 percent or 5.8 million lived in a household with at least 1 person age 62 or older
People who most intensely oppose genetically modified food think they know a lot about food science, but they actually know the least, according to a peer-reviewed paper published in January in the journal Nature Human Behaviour. GMOs are widely considered safe by scientists, but opponents have said they want more science on the potential harm so that subjective arguments aren't part of the equation. However, previous surveys have shown that providing more scientific facts about GMOs to people doesn't change their minds.The survey, conducted by four universities, asked 2,000 people in Europe and the United States how much they knew about genetically modified food, what their opinion was and how intense it was. The study asked a series of true-or-false questions about science, ranging from basic issues like whether the core of the Earth is hot or cold to questions on genetics, like "Does a non-genetically modified tomato have genes?" The results showed the more strongly people reported being opposed to GMOs, the lower their test score."A lot of people are upset by genetically modified food," said Sydney Scott, a marketing professor at Washington University in St. Louis, one of the schools that ran the study."We have to get people to recognize gaps in their knowledge before we try to teach them new things and have a meaningful discussion," she added.
More and more people are choosing to eat less and less meat. The trend is spawning a rapidly expanding industry for meat substitutes, both plant-based and a new high tech generation grown from animal cells in laboratories. From Bill Gates to Leonardo DiCaprio, investors are betting hundreds of millions of dollars that the appetite for meat alternatives will mushroom.Overall meat consumption continues to increase on a global scale, buoyed by rising affluence in developing economies such as China and Brazil. But while per capita consumption in the U.S., the world’s biggest beef consumer, is also growing, countries such as France, Germany, Spain and Sweden are cutting back on meat. What’s more, there’s a discernible shift in attitudes in wealthy nations, including the U.S. In a 2015 study, two-thirds of Americans said they had reduced their meat intake and a recent Gallup poll showed the number of U.S. vegans had risen by more than 3 million between 2012 and 2018 to about 3 percent of the population.