ani Hari, the infamous "Food Babe" who says that we shouldn't eat anything that we can't pronounce, has a new emulator: Panera Bread. It pains me to write this article because I love Panera Bread. They know me by my name at the restaurant at which I typically eat. However, their management and marketing team have decided that mocking science is the best way to sell food, and this loyal customer is going to fight back.A few years ago, Panera launched a "clean food" campaign. That sounds innocent, but the implication is clear: Our food is clean, and their food is dirty. Scaring people about the safety of our food supply is a dishonest tactic shamelessly deployed by organic activists and companies such as Whole Foods and Chipotle. In both cases, that strategy backfired. The very companies that Whole Foods accused of selling dirty food are now beating Whole Foods at its own game. And things went even worse for Chipotle. After it bragged about going GMO-free, Chipotle poisoned its customers with E. coli, Salmonella, and Norovirus. So, from a purely strategic viewpoint, Panera is making a huge, unnecessary gamble. If and when a food poisoning outbreak happens at one of their restaurants, it's going to make their "clean food" campaign a target of derision. Now, Panera Bread has decided to up their anti-science tactics. On Twitter, they are mocking big, scary-sounding words from chemistry -- a page straight out of the Food Babe's playbook.They are taking aim at butylated hydroxyanisole, more commonly known as BHA, a widespread artificial preservative. Is there anything wrong with BHA? No. The FDA says it's safe.But it doesn't matter what the FDA or scientific data says. Panera Bread is declaring war on "artificial" ingredients because it knows that there is money to be made hyping the widespread, unscientific fallacy that "natural is better." And if it has to throw science under the bus to make a few extra bucks, well... that's just business. It's nothing personal.*
Bananas genetically modified by Queensland researchers to be vitamin A-enriched are being grown in Uganda, in a breakthrough hoped to save the lives of thousands of east African children.
Our partnerships with states are especially critical when it comes to fresh fruits and vegetables, which are covered under FSMA’s produce safety rule. States have a long history of successfully working with their farming communities. That’s why we leverage relationships with state-based partners to achieve many of our goals. Today we’re announcing an additional step in these efforts. The FDA is awarding $30.9 million in funding to support 43 states in their continued efforts to help implement the produce safety rule. This is the largest allocation of funds to date, made available by the FDA to help state agencies support FSMA produce safety rule implementation and develop state-based produce safety programs. The availability of funding to states to support the produce safety rule was first announced in March 2016. Bids were open to all states and U.S. territories. In September 2016, we announced the awarding of $21.8 million to support 42 states with implementation of the produce safety rule. The $30.9 million we’re announcing today represents the second year of funding from the FDA to the states. Additional information on state awardees can be found here.
It seems the cattle-beef business has changed little in the past 200 years, or has it? I mean every other business seems to have changed. Look at the communications business. It has evolved beyond Alexander Graham Bell’s wildest imagination. The iPhone didn’t arrive until 10 years ago, and now over 2 billion people world-wide have one. Moreover, it’s a computer in their hand that is more powerful than the one that took Neil Armstrong to the moon. In fact, you can compare the beef industry’s maturation to Henry Ford’s Model T marketing when he told his customers that they could have their Model T painted in any color they wanted as long as it was black. If I am going to “lament” the lack of beef industry innovation, I must surely offer some of my thoughts on what I think can best serve our future.First, we must rid ourselves of the defensive, knee-jerk reactions to all things animal rights. It’s tough, I know. But, we must get proactive to point out the obvious lies of the animal rightists, and just as importantly if not more so, point to the positive aspects of cattle-beef production. We are good at pointing the accusing finger of blame, but tepid in offering cogent alternatives.Second, we must begin a more vigorous program of beef’s nutritional value supported by scientific evidence. Holy cow, the American Medical Association is now recommending hospitals take processed meat off menus. Where is our response?
Domino's Pizza, the recognized world leader in pizza delivery and digital ordering platforms, realizes that Cow Appreciation Week may exist only in the minds of those who truly love cheese as much as we do, and that's OK. Domino's love of cheese runs deep – it takes thousands of cows and dairy farmers to offer the variety of cheeses that Domino's does. And now, Domino's is celebrating its appreciation of cows and all things dairy by offering customers 50 percent off menu-priced pizzas when ordered online, beginning today and running through Sunday, July 16.
Among the key findings revealed was that the overall high level of multi-drug resistance of Salmonella found in Europe could be traced mainly to two serovars, namely S. Typhimurium and monophasic S. Typhimurium. With salmonellosis the second most commonly reported foodborne disease in the EU, the high level of resistance in some of the causal bacteria is cause for concern. However, the study also found microbiological resistance to ciprofloxacin – a first-line treatment to invasive salmonellosis infections in humans - was low in Salmonella species in fattening pigs (4.7 percent), pig meat (4.3 percent), and beef (2.5 percent). For Salmonella, levels of resistance ranged from moderate to extremely high to tetracyclines and sulfonamides in fattening pigs, and generally lower in calves. Salmonella from pigs were less resistant to ciprofloxacin and nalidixic acid than those isolated in calves. There was no evidence of resistance to carbapenems in Salmonella from either species.
The first known shipment of cooked chicken from China reached the United States last week, following a much-touted trade deal between the Trump administration and the Chinese government. But consumer groups and former food-safety officials are warning that the chicken could pose a public health risk, arguing that China has made only minor progress in overhauling a food safety regime that produced melamine-laced infant formula and deadly dog biscuits. Chicken from China will not be labeled, and a representative from Qingdao Nine-Alliance Group, the first exporter, did not specify the name brand it’s being sold under. The privately owned chicken company, one of the largest in China, already supplies markets in Asia, the Middle East and Europe. Exports of poultry, largely chicken and duck, are expected to swell under the terms of a May trade deal that would send more U.S. beef to China and expand Chinese poultry sales into the United States. The U.S. Department of Agriculture recently proposed a rule allowing China not only to cook, but also raise and slaughter the birds that it ships here as chicken nuggets and flash-steamed duck breasts.
Well it’s been a long two years, and our egg windfall is leading to the cheapest egg prices in at least a decade, according to a recent USDA report. This news is a sad trombone for cage-free egg producers, who’ve been having a tough time selling their higher-priced wares. The CEO of Cal-Maine Foods—America’s largest egg producer—bemoaned the cage-free surplus at a conference in early June. According to Buzzfeed, CEO Dolph Baker said, “Right now, there is a much greater demand for commodity eggs at these low prices than there is for cage-free eggs.” In essence, egg farmers are nervous that they’re making all the elaborate structural changes to abandon battery cages, only to have shoppers turn up their noses. “90% of consumers stand in front of the egg case, and they pick conventional caged eggs because they’re economical,” Chad Gregory, CEO of the egg industry’s lobbying group United Egg Producers, told BuzzFeed News. To further toss water on the cage-free parade, most consumers aren’t totally clear on what the concept really entails (see our in-depth look at this phenomenon from last year). If the average Joe is unwilling to shell out extra cash for what they think cage-free means (ie, idyllic, pastoral bliss), just imagine of how they’d feel if they had the whole picture.
Scientists have discovered a link between a major mechanism of antibiotic resistance and resistance to the disinfectant triclosan which is commonly found in domestic products.
Steven Walton said he thought his daughter was a vegetarian, but she corrected him. She does not consider herself a vegetarian because she eats her mother’s meatballs whenever she visits.His daughter’s stance reflects a general attitude that people have, said Walton, general manager of HealthFocus International. People, especially those in the United States, do not wish to be labeled, which means a broader market may exist for plant-based protein beyond people who claim to be vegetarian, vegan or “flexitarian” (those who eat meat sparingly, such as once per week). “We love diets, but we do not claim that we are on a diet,” Walton said June 28 in Las Vegas during a presentation at IFT17, the Institute of Food Technologists’ annual meeting and food exposition. “We love to dabble, but we are not a vegetarian.” Walton pointed to a 2016 U.S. study from HealthFocus International, St. Petersburg, Florida, showing 13 percent of respondents said they considered themselves vegetarians and 1 percent said they considered themselves vegan. He said while only 17 percent of Americans said they were eating a plant-based diet either exclusively or predominantly, another 60 percent said they were cutting back on meat-based products.So despite the low percentages for people claiming to be vegetarian or vegan, “plant-based eating is a game-changing trend,” he said.Instead of marketing heavily to vegetarians and vegans, food companies could promote plant-based protein products for the five reasons consumers in the Health Focus International study gave for eating protein: healthy diet, weight management, building muscle, increased energy and protein keeps them full for a longer time.