Nourish the Thought

Your Five Senses- High Fructose Corn Syrup, cont.

A few months ago, I wrote about High Fructose Corn Syrup.  As a mother, I was posing the question as to whether this is something consumers today are concerned about or not?  I wondered then and still wonder now, if there will be a push to remove or reduce HFCS from food items as was done with Trans Fat.

Well since that post, there have been some new developments that cause me to put out the question again.  I am sure most have seen the new TV spots about HFCS - they are quirky to say the least, but at the same time simplistic. Where they created and released due to pressure from consumers, the government, other parties or just the industries way of trying to make a statement about an ingredient they previously haven't had to make statements about?

The most recent news about HFCS, just came to my attention this week.  A national restaurant chain, Jason's Deli, based in Texas, claim to have removed HFCS from their menu. They also claim to be MSG and Trans Fat Free.  The specific statement is -

Jason’s Deli, a restaurant specializing in selling freshly made sandwiches, salads and soups, has eliminated high fructose corn syrup from its culinary items.

Effectively immediately, all of the restaurants owned by the Beaumont, Texas-based deli chain will feature high-fructose corn syrup (HFCS)-free versions of breads, dressings, desserts and many other food items.

Who will be next? Will there be another chain to follow this lead? Maybe it will be a grocery store item?

 

Our Five Cents - Labeling Laws...for or against; or just unaware

The world has seen its' share of food contamination scandals and American consumers have endured their share of skepticism and cause for concern.

Unfriendly words like, melamine, E. Coli and others have popped up in our vernacular.  Tainted food supplies have become a growing reality.  Milk from China, peppers from Mexico, Spinach from California and beef from Nebraska to name a recent few

Is COOL (Country Of Origin Labels) really cool?  Yes and no in my opinion.  Foods that fall under the COOL guidelines:  meat (whole cuts and ground); fish and shellfish; fruits and vegetables; nuts and ginseng.

Michael Pollan has weighed in with his 5 cents.  Here's the loophole catch - food can be produced under control in one area but then processed and/or packaged in another. 

• Raw chicken at the grocery store will have a label, yet that same raw chicken that has been roasted in the grocery deli does not need a label. 
• Raw peanuts would need a label, roasted peanuts would not.
• Cantaloupe would require a label, however if the store cuts it up for sliced fruit or in a salad it does not need a label.
• I may love New Zealand lamb and look for it in stores, but once it is processed the control is lost.
• This also only distinguishes from country to country vs. state to state within the USA.  Food can be produced in one state and then packaged in another.  How do we track that properly?

Processed foods seem to have been the source of recent scares.  Perhaps, as COOL matures, we can figure out a more robust, practical and relevant application.  It's a good start, but we need more detail to food labeling measures so they can accurately advise the consumer and be relevant in today's world.  Would love to hear your thoughts.