Weekend reads: Do you know what's in that?
The Street has a slide show of "15 Food Companies That Serve You 'Wood.'" The ingredient cellulose that's found in many foods (frozen waffles, ice cream treats, cake mixes and more) is actually virgin wood pulp. Three and a half percent of meat can actually be cellulose and for non-meat products that it's in, there is no regulation.
Get ready to say "ewwwww." MSNBC reports about the perfectly legal practice of food reconditioning. Producers can take foods that have been mislabeled or contaminated and repackage them. I can see repackaging food that has been put in the wrong packaging. That makes sense. But apparently, it's also OK to heat-treat foods that have tested positive for salmonella. I'm all for not wasting food, but some things should got thrown away.
Burger King has reformulated its French fries according to Reuters. They're thicker, have 20 percent less sodium than the old fries, and have a new coating that will make them crisper and keep them hot longer. There's no word on what's in that new coating, though. Does anyone else think that the possible health benefit of having less sodium might be cancelled out by whatever chemicals are in a coating that seems to insulate the fries?
We're still a long way off from getting foods made with genetically modified organisms (GMOs) labeled, but this Forbes articles tells you how to discern which foods aren't made with GMOs until that time comes.
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