Meat + Poultry - February 2016 - 14

WA S H I N G T O N

An unanswerable question,
naturally
Back in November, the Food and Drug Administration
(FDA) posed a question to the food industry: "Tell us what
a natural food is, and how should it be labeled?"
Originally, the industry had only until Feb. 10 to
come up with an answer. Not surprisingly, industry and
other people and organizations interested in the doings
of FDA said they needed more time to answer. FDA
reconsidered the deadline and extended it by three months
to May 10. While it was nice of
the government to extend the
deadline, it's not really helpful.
When you ask a question to which
there is really no answer, 90 more
days to think about it isn't going
to solve the problem. The debate
about what a natural food is and
how it should be labeled has been
kicked around by the government
and industry for years. Nobody
is any closer to an answer that
makes sense today than they were
several years ago.
In fact, the more the question is
considered, the more complicated
What makes
and unanswerable it becomes.
labeling of
Foods that are genetically
foods as
engineered or containing items
that are created by using genetic
"natural"
engineering could be included
even more
in the labeling. Currently, FDA's
confusing is
definition of "natural" means the
product doesn't contain synthetic or
that "natural"
artificial ingredients that would not
is sometimes
be considered further processed.
confused,
FDA doesn't think the word
"natural" should apply to any health
especially by
or nutrition benefit that might
the public,
come from the food. And methods
with "organic." to produce food or technologies
used to process or make food, such
as pasteurization or irradiation, are not considered part of
what should or shouldn't constitute "natural."
The agency is asking the public to weigh in on whether
"natural" should be defined, how it should be defined, and, if
possible, how the word "natural" could be used on food labels.

14

MEAT+ POULTRY | 02.16 | www.meatpoultry.com

One thing FDA admits upfront is that defining a
"natural" food product from the perspective of food science
is difficult because the food probably has been processed
and is no longer "a product of the earth." Wouldn't that
eliminate "natural" right away? That said, FDA has never
developed a definition of "natural" or its derivatives.
This complicated debate is taking place because FDA
received three citizen petitions asking that the agency
define "natural" for use in food labeling and one citizen
petition requesting the agency prohibit the term "natural"
on food labels. Also, some federal courts, as a result
of litigation between private parties, have requested
administrative determinations from the FDA regarding
whether food products containing ingredients produced
using genetic engineering or foods containing high
fructose corn syrup may be labeled as "natural."
And although FDA has not had rulemaking to establish
a formal definition for the term "natural," the agency has
had a longstanding policy concerning the use of "natural"
in human food labeling, which I mentioned above.
What makes labeling of foods as "natural" even
more confusing is that "natural" is sometimes confused,
especially by the public, with "organic."
Natural labeling has always been thought of as rather
simple but vague. Organic labeling is more complicated,
with actual definitions to meet. For a food to be labeled
as "organic," it must be produced by methods that are
approved. USDA organic production methods integrate
cultural, biological and mechanical practices that foster
recycling of resources, promote ecological balance and
conserve biodiversity. For example, synthetic fertilizers,
irradiation and genetic engineering cannot be used.
The other thing is that use of an organic label requires
USDA certification. Organic is probably the most heavily
regulated food system with the most requirements and
restrictions. Organic product certifying agencies verify
organic integrity, from the land where organic products
come from, to processing plants and retail stores.
Organic processors are also subject to inspections, both
announced and surprise.
None of these requirements exist for "natural"
products. It will be interesting to see what comments are
submitted for defining "natural" - and then what definition,
if any, FDA comes up with.
B E R N A R D S H I R E | m e a t p o u l t r y @ s o s l a n d.c o m


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Meat + Poultry - February 2016

Table of Contents for the Digital Edition of Meat + Poultry - February 2016

Meat + Poultry - February 2016
TABLE OF CONTENTS
COMMENTARY - Proud to be a partner
BUSINESS NOTES - TYSON LEGEND DIES
AI CONCERNS RISE IN INDIANA
CAGE-FREE EGG BANDWAGON GROWS LARGER
COBB-VANTRESS TO INVEST $22M IN FEED MILL
NAFTA PARTNERS SIGN AI AGREEMENT
WALMART TO CLOSE 269 STORES
SIMMONS ANNOUNCES EXPANSION
WASHINGTON - An unanswerable question, naturally
COVER STORY - CULTIVATING PARTNERSHIPS
THE SAUSAGE REPORT - Sausage du jour
Transcending tradition
The numbers
Banking on hot dogs
FOOD SAFETY - A dangerous directive
CDC: SALMONELLA A GROWING THREAT IN GROUND BEEF
PACKAGING SOLUTIONS - In pursuit of packaging
AT HOME, A HIGH DEMAND FOR CASE-READY
INGREDIENT ISSUES - All over the map
SMALL BUSINESS MATTERS - Sizeable obstacles
MEAT-MINDED - TAKIN' BACON TO NEW PLACES
INNOVATION INSIGHT - EPIC future
LABOR - Reducing workplace violence
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat + Poultry - February 2016 - TABLE OF CONTENTS
Meat + Poultry - February 2016 - 2
Meat + Poultry - February 2016 - 3
Meat + Poultry - February 2016 - 4
Meat + Poultry - February 2016 - 5
Meat + Poultry - February 2016 - 6
Meat + Poultry - February 2016 - 7
Meat + Poultry - February 2016 - COMMENTARY - Proud to be a partner
Meat + Poultry - February 2016 - 9
Meat + Poultry - February 2016 - CAGE-FREE EGG BANDWAGON GROWS LARGER
Meat + Poultry - February 2016 - NAFTA PARTNERS SIGN AI AGREEMENT
Meat + Poultry - February 2016 - SIMMONS ANNOUNCES EXPANSION
Meat + Poultry - February 2016 - 13
Meat + Poultry - February 2016 - WASHINGTON - An unanswerable question, naturally
Meat + Poultry - February 2016 - 15
Meat + Poultry - February 2016 - COVER STORY - CULTIVATING PARTNERSHIPS
Meat + Poultry - February 2016 - 17
Meat + Poultry - February 2016 - 18
Meat + Poultry - February 2016 - 19
Meat + Poultry - February 2016 - 20
Meat + Poultry - February 2016 - 21
Meat + Poultry - February 2016 - 22
Meat + Poultry - February 2016 - 23
Meat + Poultry - February 2016 - 24
Meat + Poultry - February 2016 - 25
Meat + Poultry - February 2016 - 26
Meat + Poultry - February 2016 - 27
Meat + Poultry - February 2016 - 28
Meat + Poultry - February 2016 - 29
Meat + Poultry - February 2016 - THE SAUSAGE REPORT - Sausage du jour
Meat + Poultry - February 2016 - 31
Meat + Poultry - February 2016 - 32
Meat + Poultry - February 2016 - 33
Meat + Poultry - February 2016 - 34
Meat + Poultry - February 2016 - 35
Meat + Poultry - February 2016 - Transcending tradition
Meat + Poultry - February 2016 - 37
Meat + Poultry - February 2016 - 38
Meat + Poultry - February 2016 - 39
Meat + Poultry - February 2016 - The numbers
Meat + Poultry - February 2016 - 41
Meat + Poultry - February 2016 - Banking on hot dogs
Meat + Poultry - February 2016 - 43
Meat + Poultry - February 2016 - 44
Meat + Poultry - February 2016 - 45
Meat + Poultry - February 2016 - 46
Meat + Poultry - February 2016 - 47
Meat + Poultry - February 2016 - 48
Meat + Poultry - February 2016 - 49
Meat + Poultry - February 2016 - 50
Meat + Poultry - February 2016 - 51
Meat + Poultry - February 2016 - FOOD SAFETY - A dangerous directive
Meat + Poultry - February 2016 - 53
Meat + Poultry - February 2016 - CDC: SALMONELLA A GROWING THREAT IN GROUND BEEF
Meat + Poultry - February 2016 - 55
Meat + Poultry - February 2016 - 56
Meat + Poultry - February 2016 - 57
Meat + Poultry - February 2016 - 58
Meat + Poultry - February 2016 - 59
Meat + Poultry - February 2016 - PACKAGING SOLUTIONS - In pursuit of packaging
Meat + Poultry - February 2016 - 61
Meat + Poultry - February 2016 - AT HOME, A HIGH DEMAND FOR CASE-READY
Meat + Poultry - February 2016 - 63
Meat + Poultry - February 2016 - 64
Meat + Poultry - February 2016 - 65
Meat + Poultry - February 2016 - INGREDIENT ISSUES - All over the map
Meat + Poultry - February 2016 - 67
Meat + Poultry - February 2016 - 68
Meat + Poultry - February 2016 - 69
Meat + Poultry - February 2016 - 70
Meat + Poultry - February 2016 - 71
Meat + Poultry - February 2016 - SMALL BUSINESS MATTERS - Sizeable obstacles
Meat + Poultry - February 2016 - 73
Meat + Poultry - February 2016 - 74
Meat + Poultry - February 2016 - 75
Meat + Poultry - February 2016 - MEAT-MINDED - TAKIN' BACON TO NEW PLACES
Meat + Poultry - February 2016 - 77
Meat + Poultry - February 2016 - INNOVATION INSIGHT - EPIC future
Meat + Poultry - February 2016 - 79
Meat + Poultry - February 2016 - 80
Meat + Poultry - February 2016 - 81
Meat + Poultry - February 2016 - 82
Meat + Poultry - February 2016 - 83
Meat + Poultry - February 2016 - 84
Meat + Poultry - February 2016 - 85
Meat + Poultry - February 2016 - LABOR - Reducing workplace violence
Meat + Poultry - February 2016 - 87
Meat + Poultry - February 2016 - SHOWCASE
Meat + Poultry - February 2016 - 89
Meat + Poultry - February 2016 - NAMES IN THE NEWS
Meat + Poultry - February 2016 - 91
Meat + Poultry - February 2016 - CLASSIFIEDS
Meat + Poultry - February 2016 - 93
Meat + Poultry - February 2016 - 94
Meat + Poultry - February 2016 - 95
Meat + Poultry - February 2016 - 96
Meat + Poultry - February 2016 - ADVERTISERS
Meat + Poultry - February 2016 - THE INSIDER
Meat + Poultry - February 2016 - 99
Meat + Poultry - February 2016 - 100
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