To Prevent Botulism in Tinned Goods, Scientists and Canners Worked With the Government to Protect the Public
In an era when the Environmental Protection Agency (EPA) and the Food and Drug Administration (FDA) are increasingly compromised, and workers in the American food industry are often poorly paid and under-protected, advocates and commentators must consciously work to dismantle the elitism that so often surrounds cultural discussions about food in the United States.
New bilateral trade agreements between the UK and the USA could see the former being forced to lift restrictions on food imports from the latter, including some products that have up to now been banned.
The FDA announced that it will withdraw its approval for three chemicals used to make grease, stain, and water repelling food packaging and consider banning seven food additives used in both “artificial” and “natural” flavors. This raises much larger questions about one of the agencies with the most control over the safety of what we eat.
TPP's fate in congress is uncertain at best; Long-awaited text reveals gaps between administration claims and actual TPP terms on key congressional, public concerns. Many in Congress said they would support the TPP only if, at a minimum, it included past reforms made to trade pact intellectual property rules affecting access to affordable medicines. But the TPP rolls back that past progress and provides pharmaceutical firms with new monopoly rights for biotech drugs.
Many food and beverage marketers have started playing the clean label and sustainable card. Such terms as “artisan,” “clean,” “earth friendly,” “local,” “pure” and “simple” are being used on product packages and web sites. Avoiding ambiguity is a key issue for staying out of legal trouble.
The "sell by" and "best buy" dates on foods are essentially unregulated and often made up; so companies print whatever date they want.
Common foods like olive oil, fish, honey and fruit juices may not contain the food ingredients you think they do. This is an issue not only of food fraud but of food safety.
Yet another bio-engineered solution without (much of) a problem: inserting extra genes into apples turns off the enzyme responsible for apples turning brown.
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