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Meet The Man Building A Plant-Based Food Empire

Forbes | Posted on December 8, 2016

Matthew Kenney is a pioneer of high-end plant-based cuisine. He won America’s Best New Chef Award from Food & Wine magazineand was twice nominated Rising Star Chef by the French Culinary Institute. He guides a fast-growing lifestyle brand that trains chefs to cook sustainably. And, he may be about to be very, very rich. Recently, he announced the exciting expansion of his culinary education programs to the international market, launching a series of pop-ups across Europe and Australia in 2017. Starting in New York City, it will move on to Sydney, Paris, Barcelona, and London. His culinary academy has graduated nearly four thousand students so far. Last month he inked a contract to open a restaurant at the Neiman Marcus flagship store in Beverly Hills; there are other deals in the works, including an international five-star hospitality company. According to his chief operating officer Adam Zucker, business is flat out booming.


Decline In Meat Protein Consumption Raises Concern For Public Health

Food Navigator | Posted on December 8, 2016

The US Department of Agriculture has proposed revisions to the regulations on nutritional labels for meat and poultry that would bring the sector in line with changes already pushed through by the country's Food and Drug Administration.   Earlier this year, the FDA updated its nutrition regulations to reflect current scientific thinking on dietary recommendations. The FDA does not, however, oversee the fresh meat and poultry sector and the USDA, the department responsible, has now proposed changes that would align its nutrition facts label requirements with the broader food sector.  Specifically, the USDA's Food Safety and Inspection Service is proposing to provide daily reference values (DRVs) and reference daily intake (RDI) values based on dietary recommendations on-pack. The format and appearance of the nutrition facts label will be amended and the size of a single-serve container will be redefined


Decline In Meat Protein Consumption Raises Concern For Public Health

Texas A&M | Posted on December 8, 2016

A 14 percent decline in U.S. consumer meat consumption over the past decade has caused alarm with one Texas A&M AgriLife scientist who warns the effects could be dire for overall human health and child development. Dr. Guoyao Wu, distinguished professor in the department of animal science at Texas A&M University, said U.S. consumers have been overwhelmed with misinformation about protein and fats in meats, which in turn has led to many consuming less meat or no meat at all.“Obesity rates have gone up the last 20 years, while consumption of meat has declined,” Wu said. “So I don’t believe that we can blame obesity on eating meat. Rather I think excessive portion sizes and lack of exercise are more likely the causes of obesity.”


Tyson Foods venture fund to finance alternative proteins

Meatingplace (registration required) | Posted on December 8, 2016

Tyson Foods announced it has launched a venture capital fund focused on investing, among other things, “commercializing delicious, safe and affordable alternative proteins.”  Tyson will make available $150 million to the fund, which has been named Tyson New Ventures LLC. The fund will concentrate on three areas in the foods space: commercializing delicious, safe and affordable alternative proteins; tackling food insecurity and food loss through market making and other commercial models; and tapping the internet of food to promote more precise and productive resource application, safety and consumer empowerment in the food chain. Tyson New Ventures will invest in these entrepreneurial food businesses and leverage Tyson Foods’ expertise to boost their development. The first investment involves Tyson Foods’ previously-announced five percent ownership stake in plant-based protein producer Beyond Meat.


Consumer views of food may have broader fallout

Meatingplace (free registration required) | Posted on December 8, 2016

The way Americans view how food is created, prepared and consumed has the potential to affect the nation’s social, economic and political future, according to a new Pew Research Center report.With public tastes shifting and polarizing in the last 20 years, the research center noted that how consumers view organic and genetically modified (GM) foods are demonstrated in key behaviors and attitudes on food in general.The Pew survey found that 55 percent of Americans believe that organically grown product is healthier than conventionally grown produce, with 41 percent saying that there is no difference. The survey also found that 40 percent of American consumers say that most (6 percent) or some (34 percent) of the food they eat is organic.


House Ag releases SNAP report, eyes overhaul

New York TImes | Posted on December 8, 2016

The GOP majority on the House Agriculture Committee released a two-year review of the program that stops short of making specific policy recommendations, but hints at areas where Republicans could focus: strengthening work requirements and perhaps issuing new ones, tightening some eligibility requirements or providing new incentives to encourage food stamp recipients to buy healthier foods. "There's nothing off the table when it comes to looking at solutions around these areas where we think improvements need to be made," the committee chairman, Rep. Mike Conaway, R-Texas, said  The report, based on 16 hearings by the committee, recommends better enforcement of some SNAP work programs in certain states, and finds that 42 states use broad eligibility standards that some Republicans have criticized as too loose. It encourages more incentives to get people to buy healthy food with their food stamp dollars, addressing criticism that recipients use public money for junk foods. The report cites Agriculture Department data showing that 10 percent of foods typically purchased by SNAP households are sweetened beverages.


British Medical Journal stands behind article by “Big Fat Surprise” author Nina Teicholz

Meatingplace (registration required) | Posted on December 6, 2016

There was plenty of controversy leading up to the federal 2015-2020 Dietary Guidelines issued last January, much of it surrounding the recommendations by an advisory panel around meat consumption. Prior to the guidelines being published, Nina Teicholz, author of “The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Die”, published an article in the BMJ (formerly The British Medical Journal) questioning the scientific rigor of the expert panel recommendations. Her article touched off a storm of protests by members of the 2015 Dietary Guidelines Advisory Committee (DGAC) and advocacy and research groups that have long championed a diet high in carbohydrates and low in saturated fats. The groups called for the BMJ to withdraw the article. Today, after a long review, the BMJ publicly declared, “independent experts find no grounds for retraction of The BMJ article on dietary guidelines.”


Americans Don't Trust Scientists' Take On Food Issues

NPR | Posted on December 5, 2016

If you're curious about what people really think about some of the hottest of hot-button food controversies, the Pew Research Center has just the thing for you: a survey of attitudes toward genetic modification, organic food and the importance of eating healthfully. The survey results are published in a 99-page report that can keep you occupied for days. But if you're pressed for time, here are some of the most interesting highlights that caught our eye. 1. A lot of Americans don't care what scientists think about GMOs. 2. Food sympathies don't follow political sympathies. 3. Food issues don't divide people into neat little camps.


US National Organic Standards Board votes to ban new genetic engineering tech from organic foods

Natural News | Posted on December 5, 2016

the United States’ National Organic Standards Board (NOSB) unanimously voted to amend the current US standards for organic foods. Their update will place a ban on ingredients that are derived from new genetic engineering techniques from being used in certified organic products.  The NOSB vote also serves as a recommendation from the organization to the US Department of Agriculture’s National Organic Program. The board says it will do its best to ensure that genetically modified ingredients that are produced using new genetic engineering technology will not find their way into certified organic foods and beverages. Dana Perls, the senior food and technology campaigner for Friends of the Earth, told TriplePundit, “The NOSB is clear that GMOs do not belong in organic. In the absence of strong federal regulations on the labeling and commercialization of genetic engineering, the organic standard continues to provide consumers with a transparent and clear way to avoid GMOs in the food they eat.”  One of the new methods of genetic engineering that the NOSB is particularly concerned with is called “synthetic biology.”  According to Friends of the Earth (FOE), this new technique designs and creates new organisms that can produce something they would not normally produce, or it can also be used to edit DNA and prevent certain traits from being expressed.


Topless Women Tell Dairy to Stop Stealing Babies’ Milk

PETA | Posted on December 4, 2016

A troupe of topless female PETA supporters with “Milk Is for Babies—Dump Dairy” written on their chests gathered outside the B.C. Dairy Industry Conference in Vancouver on Wednesday. They pointed out that, just like humans, cows produce milk only to feed their babies and that farmers forcibly impregnate cows over and over again on what the industry calls a “rape rack.” Newborn calves are torn from their mothers within 24 hours, and the males are sold for meat while the females are condemned to endure the same vicious cycle as their mothers until they’re killed at around 5 years of age.


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