As if the Grocery Manufacturer’s Association (GMA) didn’t do enough to help propagate the corruption of the U.S. food system this year (the GMA was recently accused of improperly collecting millions of dollars of funding against GMO labeling for the Washington state anti-GMO labeling campaign), it was reported last week that the organization will submit a petition to the Food and Drug Administration (FDA) requesting that genetically modified foods be labeled as “natural.”
It was in a Dec. 5 letter that the GMA announced its charge and plans to petition the FDA by the end of the year. According to the FDA’s priority list, the agency will seek to create voluntary guidelines for the labeling of GMO food products at this time.
Use of the term “natural” has been a hotly-debated topic as of late; companies from Kellogg to Chobani to Naked Juice have faced lawsuits for their use of the term on its labels. And, according to a New York Times report, GMA has noted that there are 65 other pending class-action suits around the U.S.
Perhaps this has to do with the fact that the term “natural” has yet to be
(David Gumpert) This would seem to embody the USDA’s advisory, “Know your farmer, know your food,” right? Not exactly.
For the USDA and its sister food regulator, the FDA, there’s a problem: many of the farmers are distributing the food via private contracts like herd shares and leasing arrangements, which fall outside the regulatory system of state and local retail licenses and inspections that govern public food sales.
In response, federal and state regulators are seeking legal sanctions against farmers in Maine, Pennsylvania, Wisconsin, Minnesota, and California, among others. These sanctions include injunctions, fines, and even prison sentences.
Food sold by unlicensed and uninspected farmers is potentially Read more…
Reading alphabet soup can be confusing. The FDA, USDA and EPA all seem to cross over each other when it comes to what happens with food.
Recently, the EPA made a ruling on the use of a chemical that’s used for a variety of products, including sanitizing cleaners for facilities of food industry providers and restaurants. The chemical will show up in processed foods.
An August 22, 2012 Courthouse News edition contained a short article entitled “More Ammonia Now Allowed in Processed Food.” It was a reference to the EPA’s latest revision for limits using Didecyl Dimethyl Ammonium in the carbonate or bicarbonate form (DDACB). Focus on ammonia.
The former limit of 240 ppm (parts per million) was raised to 400 ppm. A petition to raise the allowed limit was issued to the EPA by a principle provider of Read more…
A new report from the World Bank states what has been obvious for months: food prices have spiked so high that the costs represent a threat to the ability of many people to feed themselves. The organization also offered solutions it would like to implement, but none of them comes close to a solution to the mammoth problem. And solutions cannot come from elsewhere either. Food shortages are too great, and the nations that might offer aid have become hog-tied by moves toward austerity.
In the latest edition of its Food Price Watch report, World Bank Group President Jim Yong Kim commented:
Food prices rose again sharply threatening the health and well-being of millions of people. Africa and the Middle East are particularly vulnerable, but so are people in other countries where the prices of grains have gone up abruptly.
Maize prices were up 25% from June to July, as was the price of wheat. Soybean prices rose 17%. The price of internationally traded commodities moved 1% above the previous high in February 2011. The geographic areas hurt most Read more…
Food prices hit record highs in February 2011 and stoked protests connected to the Arab Spring wave of civil unrest in some North African and Middle Eastern countries. They then receded, but started to grow again in January.
The index, which measures monthly price changes for a food basket of cereals, oilseeds, dairy, meat and sugar, averaged 215,9 points in March, up from a revised 215,4 points in February, FAO data showed.
Its cereal price index averaged 227 points in March, up from February, with maize prices showing gains, supported by low inventories and a strong soybean market, the FAO said.
“You can see prices in the near term rising even further,” FAO’s senior economist and grain analyst Abdolreza Abbassian said before the index update.
The FAO also confirmed its earlier forecast for world wheat output to fall 1,4% from Read more…
(NaturalNews) After garnering nationwide attention for being secretly added to processed hamburgers and beef products, including those served in school lunchrooms, “lean finely textured beef,” aka “pink slime,” is reportedly on its way out from the menu offerings of McDonald’s, Taco Bell, and Burger King. But according to Mother Jones, the U.S. Department of Agriculture (USDA) plans to keep ordering this imitation, ammonia-laced product for use in its National School Lunch Program (NSLP), a taxpayer-funded government food program that serves low-income students.
Pink slime gained much notoriety after being featured in the acclaimed 2008 documentary Food Inc.. Robert Kenner, the film’s director, revealed an inside look into Beef Products International (BPI), a South Sioux City, Neb.-based processing plant that produces most of the nation’s supply of pink slime. The product, which is composed of bovine connective tissue and random beef scraps doused in ammonia and formed into a paste, is commonly used as a beef filler because it is low-cost and supposedly less risky compared to conventional ground beef.
You can watch a disturbing clip from Food Inc. featuring footage from the BPI plant and commentary by BPI founder Eldon Roth at the following link:
A strip of muscle tissue produced in a test tube in a Maastricht University lab. (Maastricht University)
Would you eat mystery meat grown in a lab if doing so was better for the environment? The debate may seem abstract, but scientists could turn a test-tube burger into reality by October.
The $330,000 project being conducted by Mark Post, chairman of physiology at Maastricht University in the Netherlands, involves a cow’s stem cells and funds from an anonymous private investor.
Post has already created several small strips of muscle tissue that, once he makes thousands more, will be mashed together to create a burger patty. The first sandwich could be ready this fall, he said during a presentation at the annual meeting of the American Assn. for the Advancement of Science in Vancouver, Canada.
Though companies such as Tyson Foods and JBS have asked about possible meat substitutes, much of the