EIN Presswire: Food Safety Featured Press Releases

General Mills Daily Report Launched by EIN News

Tue, 10 Jan 2012 10:27:00 +0000

Washington, January 10, 2012 /EINPresswire.com/ EIN News, a leading media monitoring company published by the IPD Group, has announced the launch of General Mills Daily Report.

For more details see:

- General Mills Brands News - http://generalmills.einnews.com/news/general-mills-brands
- General Mills Daily Report - http://generalmills.einnews.com/

About the publisher of General Mills Daily Report, EIN News (http://www.einnews.com/)

EIN News has developed one of the world's leading real time news indexing services. Its systems continuously scan the web, indexing news from thousands of worldwide sources. The data is then filtered according to specific needs, and the processes are supervised by a team of professional news editors.

Thousands of industry, government and private institutions rely on EIN News for their media monitoring needs. Combining both intelligent search technologies and the human element, EIN News delivers the most efficient, yet personalized media monitoring, news aggregation and syndication services on the market.

EIN News is positioned as the leading news index on the planet.

For more information about EIN News:

David Rothstein
Chief Executive Officer
EIN News (an IPD Group Service)
http://www.einnews.com/contact
http://www.einnews.com

Pavrex, A Wooden Export Specialist, Offers Exclusive Items To Private Labels

Thu, 08 Dec 2011 08:40:40 +0000

Kitchen utensils supplier, Pavrex, is now ready to expand its product offerings to customers throughout the UK and the US. The household woodware distributor designs products so stores can sell them under their own private labels.

/EINPresswire.com/ WARSAW, POLAND -- Pavrex, a kitchen utensils supplier located in Europe, announces that it is ready to expand its product offerings to customers throughout the United Kingdom and the United States.

Pavrex has been providing chain stores throughout Europe with private label wooden kitchenware since 2002. The company is now focusing on expanding its products into markets throughout the United Kingdom and the United States. Stores that stock Pavrex items don't sell them under the Pavrex name, instead the company delivers ready and assorted products under the store's own private label. Although Pavrex distributes to a number of stores around Europe, that doesn't mean that customers can find the same products in store after store. The company will produce some designs that are exclusive to individual chains.

"For years, chains around Europe have been selling our products in their stores, with great success. We're very excited about the prospect of expanding to new UK and US markets and we know that our customers will appreciate the opportunity to offer their clients excellent wooden kitchen products at a great price," said Renata Pawlowska, wooden export specialist and President Pavrex (http://www.pavrex.com/).

Pavrex's products include wine racks, bread bins, kitchen utensils, mug trees and other wooden items. Chain stores around the UK and Europe can take advantage of the household woodware distributor's professional designers and scalable production. Additionally, store chains can feel good about selling Pavrex's items in their own stores because the company has made the effort to become certified by the Forest Stewardship Council.

"Chains who work with Pavrex and add our exclusive items to their current product offerings can rest assured that they're giving their customers the chance to purchase excellent products at amazing prices. Because we're able to provide exclusive products to our distribution partners, stores can also feel good about offering their customers products that can't be found anywhere else. If you're interested in adding Pavrex items to your current product line, take a look at our entire product catalog on our website. If you have something in mind and you don't see it on our site, let us know. Our amazing team of designers can probably help create something you and your customers are sure to love -- and use -- for years to come," said Pawlowska.

About Pavrex:
Since 2002, Pavrex, a wooden export specialist, has been distributing high quality household woodware such as bread bins, mug trees, paper towel holders and more. Although the company is mainly a kitchen utensils supplier for UK and other European markets, it has the resources available to help bring a customer's own design to fruition. Additionally, the household woodware distributor has taken the extra step to become certified by the Forest Stewardship Council to help ensure that its products are eco-friendly.

Media Contact:
PAVREX
Renata Pawlowska
pavrex@pavrex.com
17 Zupnicza Street
03-821 Warsaw, Poland
+48 22 870 18 32
http://www.pavrex.com/

Press Release Courtesy of Online PR Media (http://bit.ly/uz0UvO)

A World of Flavours meets in Moscow

Mon, 17 Oct 2011 09:05:55 +0000

/EINPresswire.com/ This year's World Food Moscow welcomed a host of new national exhibitor groups who all looked to the exhibition to expand their business interests and exports to the world's largest country. World Food Moscow celebrated its 20th anniversary from 13th -16th September 2011 at the Expocentre, Moscow with over 55 national and regional groups, and 1420 exhibitors from 65 countries.

The new national groups included: Chilean Seafood, Taiwan Frozen Seafood, Citrus Growers of South Africa, Paiiz, Estonia, German Meats, Singapore Food Manufacturing Association and the Indonesia Ministry of Industry. All who used World Food Moscow as a vital platform to communicate directly with potential customers and importers, and gain a greater foothold in the Russian market.

Over the 4 days of the exhibition, 44,971 people including wholesalers, distributors, retailers and restaurateurs visited the exhibition to taste, touch and smell the latest food and drink products that are available to the Russian market. As the Russian economy continues to grow (predicted to be 4.4% in 2011) so does the nations appetite for a greater variety of products; equally as an increasing amount of Russians are travelling abroad their awareness and demand for foreign food products is increasing. (Russian tourists took a record 60 million trips abroad in the first half of this year).

A schedule of events took place alongside the exhibition, which included various roundtables on meat and dairy, seafood and fruit and vegetables in the Russian market. A Tasting Contest, the 5th Russian Food Forum and the New Product of the Year competition all added to the comprehensive schedule, and recognised the best products available at the exhibition. The winner of the new product of the year was a Lithuanian cheese, Dziugas Cheese.

Tony Higginson, Head of Sales, ITE Group commented, "For international companies the Russian market represents a wealth of opportunity and this is reflected in the growth of national groups who are participating at World Food Moscow. This exhibition is a fantastic platform to get feedback on how products are likely to be received and to learn about the Russian market place. Now in its 20th edition, World Food Moscow really does represent the world of food in one exhibition".

World Food Moscow Exhibitor, Olivera Curcin Andjelic, Export Promotion Adviser, Serbia Investment and Export Promotion Agency, "We have been exhibiting since 2006, it's our traditional event and we have been very satisfied with the results over the past years. We have had a high demand from the Serbian companies to exhibit and we have stands in the various pavilions. The Russian market is very important to Serbia; there are lots of possibilities to place our products here".

World Food Moscow Exhibitor, Daniel Soares, Responsable Marketing Export, Interfel "We exhibit for one reason, the Russian market is our primary market for exporting to. This is our 5th year of participating at World Food Moscow; we get to represent France here and met Russian importers. We will be here next year".

World Food Moscow Exhibitor, Jacques Pomerleau, Canada Pork International, "World Food Moscow is one of the best trade shows to meet all the Russian buyers. The show has been so far amazing, it has been very busy since this morning and our stand is full. We need to be present here as Russia is our 3rd largest market".

The next edition of World Food Moscow will take place on 17th - 20th September 2012 at the Expocentre, Moscow.

Notes to Editors

The Organiser

World Food Moscow is organised by ITE Group Plc, a leading organiser of international exhibitions and conferences in fast-developing and emerging markets. The Group comprises 25 offices worldwide and organises over 200 events every year in 12 countries. For more about ITE, please see the website: http://www.ite-exhibitions.com.

ITE's portfolio of food exhibitions includes events in the following countries: Russia, Ukraine, Kazakhstan, Azerbaijan, Uzbekistan, India and Turkey. For more information about any of these events, please see the website: http://www.food-exhibitions.com.

World Food Moscow:
Date: 13-16 September 2011
Venue: Expocentre, Moscow, Russia
Edition: 20th
Frequency: Annual
Exhibitors: 1,420
National & regional groups: 55
Countries represented: 65
The exhibition is divided into the following product sectors:
Meat and Poultry:
Fish and Seafood:
Fruit and Vegetables:
Confectionery and Bakery:
Groceries
Oils, Fats and Sauces
Frozen Products
Preservation
Dairy
Tea and Coffee
Drinks
Equipment & packaging
Frozen foods
Halal food products
Kosher food products
Organic & health foods
Tinned foods
Tobacco
Private label, private label goods
Services,trade promotion organisations

For more information about this news release, including photographs and quotes, please contact us:
Vicky Aitken
Marketing Executive
ITE Group Plc
Tel: +44 207 596 5200
Email: vicky.aitken@ite-exhibitions.com

Service Foods Announces More Complaints Tips

Fri, 09 Sep 2011 10:06:21 +0000

Service Foods makes it easier for cooks to reduce mealtime complaints.

/EINPresswire.com/ Service Foods makes it easier for cooks to reduce mealtime complaints. Service Foods is so confident that they can reduce complaints, in fact, that the company is offering a series of mealtime complaint-reduction trips.

According to a representative of Service Foods, complaints can occur when busy cooks serve substandard, low quality meats. As products sit in packaging in the meat case at the store, the meat can age out too much. The natural flavor disappears, and it can be replaced with a undesirable strange flavor profile. According to Service Foods, complaints from children are common when you serve substandard meats. Kids may not have the words to describe why they don't like the meats, but they're certainly willing to express their displeasure. By serving meats from Service Foods, complaints can be reduced. Service Food meats are all natural and organic, meaning the meats have no chemicals or water or colorings that could change the taste. And the meats are flash-frozen right after cutting, so they won't taste strange to your children.

If you're facing different types of complaints, Service Foods may still be able to help you. Some families have mealtime boredom. The same meals, served in the same way, week after week, can be incredibly boring and hard to look forward to. When it comes to these complaints, Service Foods has the answer right on the Web. Just go to http://www.servicefoods.com/ and you'll find a long list of recipes to try. Some of these recipes are made in demonstration format, so you can watch the video and get step-by-step instructions on how to prepare the meals. By following these recipes from Service Foods, complaints relating to boredom can certainly be reduced.

While Service Foods knows complaints at mealtime can never be totally eradicated, as picky kids will always be picky kids with concerns, the company is doing everything possible to tackle the problem and get cooks the help they need.

Media Contact:
Mike Cohen
Service Foods Complaints Tips
(678) 947-9040
http://servicefoodscomplaints.blogspot.com/

PR courtesy of Online PR Media: http://bit.ly/r1yokj

Black Box Fever Sweeps Brazil

Fri, 02 Sep 2011 19:22:59 +0000

Food safety technology Endocube to make huge impact in Brazil.

/EINPresswire.com/ Brazil--September 02, 2011--Food safety & Energy Saving is mentioned everyday by politicians and government agencies throughout the world, from imported foods from China to recalls from major brands. And constant increases in utility costs.

Since the inception of refrigeration, monitoring has been based on air temperatures, but the only concern to owners, chefs and the EHO in the food service industry is food temperatures. But until now food safety has been to the detriment when applying energy saving technologies.

Two highly acclaimed British Inventors Harry Banham & Guy Lamstaes, who are listed in the top 50 people to save the planet, last year had their NEW Energy Center in the UK opened by HRH Queen Elizabeth 11 and HRH Prince Philip, where a number of their technologies being developed was presented to the Royal Couple.

"It is estimated that approximately 20% of the World's Energy is consumed by refrigeration," said Banham.

Banham, the inventor of the Endocube, a little black box containing a specially devised food wax, have now made it possible for the food service industry to keep food safe, and save Energy by controlling refrigeration on the food temperatures rather than fluctuating air temperatures. And with utility costs sky rocketing in South America. Endocube is going to make a massive impact to helping small businesses.

The Endocube is now being used widely throughout Europe from independent restaurants to major utility companies with rebate programs. The Endocube has been certified recently by HCAAP in Australia, but now that more government agencies are looking for alternative methods to save energy, the Endocube is set to sweep through South America.

" The benefits are not only food safety," said Banham, " but because the compressor doesn't start until the food actually needs it to, the reduction in unnecessary running time is often over 50%." The devise, which is NSF certified for the U.S market, will not only keep food at the required temperatures but will also save energy by as much as 30% or more in some cases, other benefits include the reduction of wear and tear on equipment which will also reduce the cost of maintenance and food spoilage from over cooling, as these benefits contribute to huge expenses added to the overheads of any food service business or organization.

The Endocube has been patented globally and the manufacturers have also introduced an information website for companies to see the benefits and calculate the energy savings. www.endocubeinfo.com

Refrigeraotrsaver, the Sales & Marketing arm for Endocube, say South American countries will see huge benefits from installing Endocube, as the cost per KwH is sometime double that of many North American states.

For media inquiries please call

Spencer Freedman 631 780 7080 or email spencer@refrigeratorsaver.com

PR courtesy of PressReleaseDistribution.com

###

Hancock Lobster Sweeps Fancy Food Show Awards

Wed, 27 Jul 2011 13:53:25 +0000

Maine company receives an unprecedented three gold sofi™ Awards - the specialty food industry's most coveted accolade. Sofi stands for Specialty Outstanding Food Innovation. No other company has ever won three sofi™ Awards in a given year.

/EINPresswire.com/ Cundy's Harbor, ME - via GourmetWire.com - Hancock Gourmet Lobster Co. has once again been awarded top industry honors for its innovative products. At a ceremony in Washington, DC, the Maine company received an unprecedented three gold sofi™ Awards - the specialty food industry's most coveted accolade. Sofi stands for Specialty Outstanding Food Innovation. No other company has ever won three sofi™ Awards in a given year.

"We are delighted, honored and humbled by these three wins and we appreciate getting the recognition for our great gourmet products", said the company's founder and president Cal Hancock.

The company picked up the "Best in Show" award with the sofi™ Gold for "Best Product Line". "Winning for an individual product is really big, but winning for Best Product Line is huge", said Hancock, "it's the Foodie World's most prestigious award, and I'm thrilled to have it".

The Orr's Island Oyster Stew won a gold sofi™ Award in the "Outstanding Soup, Stew, Bean or Chili" category. It is made with fresh plump oysters, heavy cream, butter and spices mixed with celery and garlic. The Oyster Stew wonderfully showcases the all natural, ocean fresh taste of oysters and makes this product outstanding.

The Lobster Risotto on the Half Shell won a gold sofi™ Award in the "Outstanding Perishable Foodservice Product" category. Foodservice products are packaged especially for institutional use such as restaurants, hotels, resorts, etc. The Lobster Risotto is also available in retail packaging. The dish combines sweet Maine lobster with a delicate, rich beurre blanc sauce mixed with arborio rice to form a delicious appetizer or entree. Made with the freshest ingredients, including cream and milk from local Maine dairies, these are handmade, beautifully presented and perfectly pre-portioned in real scallop shells. Topped with panko bread crumbs mixed with lemon herb butter, these scallop shells are a beautiful reminder of the Maine coast. This product defines Hancock's innovative approach to gourmet food.

Gold sofi™ Award winners were selected from more than 2200 gourmet product entries in 33 categories by a national panel of specialty food buyers. Winning a gold sofi™ Award exposes companies to a wide array of potential customers, because the specialty food industry looks at the results of this prestigious competition to discover emerging trends and innovative gourmet products. Hancock Gourmet Lobster Co. received its first gold sofi™ Award in 2003 and was honored with its seventh, eighth and ninth gold sofi™ Awards at the Washington Convention Center in Washington, DC on July 11th.

"Winning a gold sofi™ Award has always meant getting greater recognition in the gourmet food world and in the media", said Hancock. "It has helped us grow our business and helps us continue making great gourmet products for all of our customers. To celebrate each of our products won a Gold sofi Award at the NASFT Food Show we're putting them on sale."

Hancock Gourmet Lobster Co. has been nominated for the awards numerous times in its 10-year history, taking home gold sofi™ Awards for Pemaquid Point Lobster Pot Pies (2003); Cundy's Harbor Lobster Stew (2007), Port Clyde Lobster Mac & Cheese (2008 and 2010), Spruce Head Smoked Scallop Lobster Bisque (2008) and Linekin Bay Lobster Corn Chowder (2010). The company was previously a sofi™ Award finalist for its Nubble Light Lobster Wellington (2005) and for Best Product Line (2008).

About Hancock Gourmet Lobster Company
Hancock Gourmet Lobster Company was founded in 2000, and is located in Cundy's Harbor and Topsham, Maine. The company creates gourmet Maine lobster and seafood products that are all natural, contain no preservatives and are made from the finest ingredients. Hancock Gourmet works hand in hand with the local community of hard-working lobstermen and lobsterwomen. Hancock Gourmet Lobster Company has received many prestigious awards and has been featured in several national magazines, newspapers, blogs and food TV shows. Products can be found at gourmet food markets, in catalogs nationwide, or directly though the company. For more information, please visit HancockGourmetLobster.com.

If you'd like more information about Hancock Gourmet Lobster Company, or to schedule an interview with Cal Hancock, please call 800-552-0142 or e-mail Cal directly at cal@HancockGourmetLobster.com.

Media Contact:
Cal Hancock
Hancock Gourmet Lobster Co.
207-725-1855
http://www.hancockgourmetlobster.com

PR courtesy of Online PR Media: http://bit.ly/nQHIvy

Black Box Fever to Sweep U.S.

Tue, 12 Apr 2011 07:27:51 +0000

Endocube inventors poised to sweep U.S. market.

London, UK--April 12, 2011--

Food safety is mentioned everyday by politicians and government agencies throughout the world, from imported foods from China to recalls from major brands.

Since the inception of refrigeration, monitoring has been based on air temperatures, but the only concern to owners, chefs and the EHO in the food service industry is food temperatures.

Two highly acclaimed British Inventors, Harry Banham and Guy Lamstaes, are listed among the "50 People who Could Save the Planet" by the Guardian newspaper, and last year had their energy center in the UK opened by HRH Queen Elizabeth II and HRH Prince Philip, where a number of their developing technologies were presented to the Royal Couple.

"It is estimated that approximately twenty percent of the world's energy is consumed by refrigeration," said Banham.

Banham and Lamstaes, inventors of the Endocube, a little black box containing a specially-devised food wax, have now made it possible for the food service industry to keep food safe, by controlling refrigeration on the food temperatures rather than fluctuating air temperatures.

The Endocube is now being used widely throughout Europe, from independent restaurants to major utility companies with rebate programs. The Endocube has been certified recently by HCAAP in Australia, but now that more government agencies are clamping down on food safety requirements across North America, the Endocube looks likely to sweep the U.S.

"The benefits are not only food safety," said Banham, "but because the compressor doesn't start until the food actually needs it to, the reduction in unnecessary running time is often over fifty percent."

The device, which is NSF-certified for the U.S. market, will not only keep food at the required temperatures, but will also save energy by as much as thirty percent or more in some cases.

Other benefits include the reduction of wear and tear on equipment, which will also reduce the cost of maintenance and food spoilage from over-cooling, as these benefits contribute to huge expenses added to the overhead of any food service business or organization.

The Endocube has been patented globally and the manufacturers have also introduced an information website for companies to see the benefits and calculate the energy savings: www.endocubeinfo.com

Media Contact:

spencer@refrigeratorsaver.com
631 780 7080

Manufacturer Contact:

guy@universalmasterproducts.com

PR courtesy of PressReleaseDistribution.com

###

Will Barcodes And Smartphones Make Food Labels Obsolete

Wed, 06 Apr 2011 12:53:09 +0000

/EINPresswire.com/ April 05, 2011 - San Francisco CA - Printed food labels with their space limitations do not have the capacity to provide the detailed information today's consumers require. Electronic product information does not have the same space limitation and with its more flexible format has the greater potential to meet the needs of today's consumers.

With the rise of online grocery shopping, smartphones and the ability of phone apps to interpret this information, consumers are rapidly migrating to electronic product information. Imagine using your smartphone to automatically alert you if a scanned product contains ingredients you want to avoid or using your computer to enter a UPC code to retrieve all the information you need to make an informed decision before buying.

Unfortunately the lack of regulations and standardization make electronic product information inconsistent and in some cases risky for consumers. The frequency with which products change ingredients and how these changes are addressed is a major stumbling block to the supremacy of electronic product information. Whether it will displace conventional food labels is largely dependent on the creation of regulations and standardized data to deal with the issue of accuracy.

GS1 (Global Standard One) USA and GS1 Canada, which regulate barcodes in North America, are aware consumers use mobile devices to access more detailed information about products and are aware of the problem with standardization. Barcodes themselves have very little data attached to them but they can allow users to access "Electronic Product Catalogs" which may contain such information as electronic ingredient lists. GS1 USA and GS1 Canada has formed B2CAlliance to build consumer confidence in this information.

Strangely absent from this business to consumer alliance are the consumer and the FDA. The potential risk of a one sided solution and the importance of electronic product information to the future of commerce requires input from more than one organization. The FDA certainly will want to maintain its authority over food labels, electronic or conventional. In any event the FDA has already been petitioned to regulate some electronic versions of food labels.

The issue of accuracy if properly addressed will turn electronic labels into a superior alternative to conventional food labels. The technology is here but the regulatory structure unfortunately is not.

Radical Change to Food Labeling Will Help Protect Consumers with Food Allergies.

Wed, 02 Feb 2011 12:50:39 +0000

/EINPresswire.com/ The FDA is considering a petition filed by a food safety app. developer, Dwayne Ratleff. He is requesting the FDA to establish a regulation that would require food companies to display the advisory statement "Ingredient Information Has Changed" on the front panel of any packaged food when one or more of the 8 major allergy causing ingredients has been added to a product which previously did not contain them.

When food companies change ingredients in products, they often do so without alerting the consumer of the change. For most, this change goes unnoticed or is a minor inconvenience. This is not so for the 2% of adults and 5% of children and infants in the U.S. that have food allergies. According to information taken from the FDA web site each year in the U.S., it is estimated that a life-threatening allergic reaction called anaphylaxis results in 30,000 emergency room visits, 2,000 hospitalizations and 150 deaths. Out of necessity, individuals with food allergies are more vigilant and check food ingredients more frequently than the general population.

When Dwayne was doing research on his food safety app. , he noticed that all allergy sites stressed the need for checking each product's ingredients every time, no matter how time consuming the task. What concerned him most were the many stories of normally vigilant consumers who had lapsed once with a familiar product they had used for a long period of time with no problems, only to have a sudden and unexpected reaction to a new ingredient.

Dwayne states, "It became obvious to me that because of the potential harm these allergens pose to consumers, more effort to alert the public was required than simply changing the ingredient listing. Prompting consumers that a change has occurred in a food's ingredients would add a new level of safety that presently does not exist".

San Francisco Board Votes to Restrict Fast Food Toys

Thu, 04 Nov 2010 15:39:10 +0000

Nov. 4, 2010 /EIN Presswire/ -- San Francisco is taking the "happy" out of Happy Meals for McDonald's, and the company is pretty steamed about it.

With an 8-3 vote, the Board of Supervisors banned toys from meals that have more than 600 calories, 640 milligrams of sodium, and more than than 35 percent of calories are from fat. The vote is preliminary and requires a second vote.

Mayor Gavin Newsom says he will veto the bill, but there may be enough votes on the Board to override that veto.

If the measure passes it would be effective from December 2011 and would be the first ban of of its kind in the nation.

A McDonald's spokesperson said, "We are extremely disappointed with this decision. It's not what our customers want, nor is it something they asked for. Public opinion continues to be overwhelmingly against this misguided legislation. Parents tell us it's their right and responsibility, not the government's, to....to choose what's right for their children."

But Supervisor Eric Mar, who sponsored the measure, said, "This is a tremendous victory for our children's health. Our children are sick. Rates of obesity in San Francisco are disturbingly high, especially among children of color."

For more fast food news, visit Fast Food Industry Today (http://fastfood.einnews.com), a fast food media monitoring service from EIN News.

Doubt Cast on Safety of Gulf Seafood

Thu, 04 Nov 2010 15:13:56 +0000

Nov. 4, 2010 /EIN Presswire/ -- Is Gulf of Mexico seafood safe to eat?

Earlier this week two federal agencies, the Food and Drug Administration (FDA) and the National Oceanic and Atmospheric Administration (NOAA), gave Gulf seafood products their stamps of approval. Testing the waters and sealife, they said they found no health risks.

But many independent observers are not so sure.

The FDA and NOAA cited tests for a compound in chemicals used to disperse oil from the BP spill. Those who dispute the findings say that the tests ignored other chemicals that are also highly toxic.

Samples taken immediately after the spill showed serious fish kills and toxic pollution deep below sea level and up to eight miles from the spill site. Many believe that the tides and currents have carried the poisonous brew even further.

Other concerns include the potential for dispersants to mutate into new chemical forms and to evaporate and fall back to earth as rain.

Gulf residents exposed to the chemicals used to clean up the oil are still reporting health problems six months after exposure. This is a condition that also affected Alaskans contaminated in the cleanup of oil from Prince William Sound after the Exxon Valdez disaster.

BP is investing tens of millions of dollars in partnership with Gulf states to promote fish and shellfish products as safe. The science of that claim remains an open question, even after the FDA and NOAA seals of approval.

For more food industry news, visit Food Industry Today (http://food.einnews.com), a food industry media monitoring service from EIN News.

Debate Brews on Legalization of Raw Milk

Thu, 04 Nov 2010 14:41:42 +0000

Nov. 4, 2010 /EIN Presswire/-- Some consumers want the freedom to drink natural, locally grown milk instead of industrialized, pasteurized milk, and that desire is is spurring debate against laws that prohibit the sale of raw, unpasteurized milk.

Proponents of raw milk are willing to take on the possible dangers of drinking the beverage because they believe it is a healthier, better-tasting option. They also argue cheese, yogurt and ice cream made from raw milk has a richer taste than products made with pasteurized milk.

A group of legislators in Wyoming are pushing for the legalization of raw milk sales within the next year, but health officials oppose the effort, saying legalized raw milk sales would lead to more food-borne illnesses.

Raw milk can contain harmful bacteria like salmonella and E.coli and has been tied to several outbreaks of food-borne illnesses this year.

For more food safety news, visit Food Safety News Today (http://foodsafety.einnews.com), a food safety media monitoring service from EIN News.

Lead Found in Imported Candy

Thu, 04 Nov 2010 14:40:32 +0000

Nov. 4, 2010 /EIN Presswire/-- The California Department of Public Health urged consumers to not eat Casa De Dulce Salted Plums w/Chile after finding high levels of lead in the Taiwanese product.

According to a California Department of Public Health analysis, the candy contained lead levels of 0.78 parts per million.

The Heritage Candy Company in Van Nuys Calif., the distributor of the salted plums, has initiated a recall of the product.

For more food safety news, visit Food Safety News Today (http://foodsafety.einnews.com), a food safety media monitoring service from EIN News.

FDA Needs $5 Billion to Ensure Food Safety

Thu, 04 Nov 2010 14:34:33 +0000

Nov. 4, 2010 /EIN Presswire/-- The Food and Drug Administration needs approximately $5 billion to ensure the safety of the nation's food supply, according to David Acheson, former FDA Associated Commissioner for Foods.

The food industry has been hit with a rise in outbreaks of food-borne illnesses in beef and poultry, causing increasing concerns about regulatory agencies receiving proper funding. With the change in legislative power to Republicans in the House of Representatives, the FDA will not be granted an increase in funding anytime soon.

Acheson feels the United States food supply is one of the safest and that the adoption of the new food safety bill would help keep it that way. He also noted the FDA is making progress on food safety by paying more attention to imported goods, making more thorough inspections and using more advanced technologies.

For more food safety news, visit Food Safety News Today (http://foodsafety.einnews.com), a food safety media monitoring service from EIN News.

Food Safety Act in Jeopardy of Stalling Out

Wed, 03 Nov 2010 15:54:06 +0000

Nov. 3, 2010 /EIN Presswire/ -- Food safety advocates were mulling the results of Tuesday's elections for signs that may help or hurt passage of food safety legislation this year.

The bill, S. 510, already has passed the House. A similar version is pending in the Senate. Sen. Tom Harkin of Iowa, chairman of the Senate health committee, said before the election that 90 senators have expressed support for the measure.

Nevertheless, with a full agenda waiting the lame duck session that will convene later this month, many food safety groups are concerned there may not be time to move the bill through the Senate and get it to the President's desk. The measure's fate would be uncertain at best with the congressional lineup elected Tuesday.

Senate Majority Leader Harry Reid had scheduled a cloture vote on the bill before the Senate recessed to campaign.

It seems long ago, July 2009 in fact, that the House passed its version of the food safety bill. The Senate bill modifies the House bill to reduce regulatory burdens on small farms and food facilities but is roughly similar in its major provisions.

If the bill isn't enacted, the Obama administration is expected to attempt to invoke many of its regulations through administrative action.

For more food safety news, visit Food Safety News Today (http://foodsafety.einnews.com), a food safety media monitoring service from EIN News.