Tag Archives labeling

An FDA administrator has reportedly told a media source that the agency “would object to the use of the term ‘natural’ on a product containing HFCS [high fructose corn syrup].” Food NavigatorUSA.com revealed in an April 2, 2008, article that its reporters had inquired about HFCS using an FDA system designed to assist manufacturers with the labeling process. According to Food Navigator, FDA Supervisor Geraldine June of the Office of Nutrition, Labeling and Dietary Supplements replied in an email that, “The use of synthetic fixing agents in the enzyme preparation, which is then used to produce HFCS, would not be consistent with our (…) policy regarding the use of the term ‘natural.’” “Moreover,” June added, “the corn starch hydrolysate, which is the substrate used in the production of HFCS, may be obtained through the use of safe and suitable acids or enzymes. Depending on the type of acid(s) used to obtain…

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…

A poultry producers coalition has reportedly launched a campaign to end “natural” labeling claims for chickens enhanced with water, salt or binding agents such as carrageenan. Sanderson Farms, Inc., Foster Farms and Gold’n Plump Poultry have asked USDA, which is currently redrafting its rules on “natural” claims, to exclude chicken products that are mechanically injected or tumbled with a marinade solution to improve appearance and moisture retention. The current definition specifies only that products cannot contain artificial ingredients and must be “minimally processed.” The Center for Science in the Public Interest (CSPI) contends that “some unscrupulous poultry producers add as much as 15 percent saltwater–and then have the gall to label such pumped-up poultry products ‘natural.’” U.S. Representatives Dennis Cardoza (D-Calif.) and Charles Pickering (R-Miss.) claimed in a recent press release that approximately 33 percent of fresh chicken sold to consumers was altered via injection or “vacuum tumbling.” They also argued…

“Americans are largely unaware of GM foods, both of its presence in their lives and of its wide application in food production,” according to a survey conducted by the Rutgers Food Policy Institute. Less than one-half of survey respondents (48 percent) knew that GM foods are available in supermarkets, and less than one-third of them (31 percent) believed they had ever eaten GM products. Other survey findings showed that participants want food labeling to clearly indicate pesticide use, GM status and country of origin. See Associated Press, March 24, 2005.  

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