This article examines the latest squabble at the U.S. Department of Agriculture and Food and Drug Administration over the circumstances under which food products can properly be labeled “natural.” Noting that a number of chicken producers inject their “all natural” birds with salt water and broth, a practice some call fraudulent, journalist Andrew Bridges reports that even Michael Jacobson, executive director of the Center for Science in the Public Interest, finds the issue confusing; he was quoted as saying, “It’s worth bringing in the rabbis to analyze these situations because it’s complicated, it’s subtle. You can argue from both sides. It has fine distinctions.” Petitions, comments and lawsuits have been filed over the matter involving foods ranging from poultry, beef and pork to soft drinks and other products containing high-fructose corn syrup. The final word is given to a Consumers Union scientist and policy analyst who observed, “The ‘natural’ thing has always been such a morass.”

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For decades, manufacturers, distributors and retailers at every link in the food chain have come to Shook, Hardy & Bacon to partner with a legal team that understands the issues they face in today's evolving food production industry. Shook attorneys work with some of the world's largest food, beverage and agribusiness companies to establish preventative measures, conduct internal audits, develop public relations strategies, and advance tort reform initiatives.

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