Food Business News - September 25, 2012 - 16

New York approves large soda ban
NEW YORK — The New York Board of Health has voted to ban the sale of large sodas and sugary beverages at restaurants, concession stands and other venues in the city. The regulation, which was proposed this past May by Mayor Michael Bloomberg, puts a 16-oz size limit on cups and bottles of non-diet soda, sweetened teas, and other beverages determined to be high in calories. “This is the big gest step a city has taken to curb obesity,” Mr. Bloomberg said. “Simply by proposing limits on sugary drinks, New York City pushed the issue of obesity — and the impact of sugary beverages — onto the national stage. The Board of Health’s passing this proposal means that New Yorkers will soon consume fewer junk calories and eventually begin turning the tide of the obesity epidemic that is destroying the health of far too many of our citizens.” Of the nine members of the Board of Health, eight voted to approve the measure while one board member abstained. The National Restaurant Association said the ban unfairly targets restaurants and is a “misguided tactic to impact the obesity problem.” “There is no scientific support that this beverage ban’s size and caloric limit will impact obesity rates,” said Joy Dubost, Ph.D., R.D., director of nutrition and healthy living for the National Restaurant Association. “It is also bewildering that the ban restricts restaurants from serving sweetened beverages in sizes larger than 16 ounces, but individuals can purchase anysized beverage from a convenience or grocery store. This ban will punitively impact thousands of New York’s restaurant owners — the majority of which are small businesses.” FBN

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Cargill, DSM discussing cultures business sale
MECHELEN, BELGIUM — Cargill has conﬁrmed it is in talks with Royal DSM regarding the sale of its global cultures and enzymes business. Cargill said the proposed sale is “in line with its strategy to re-focus its texturizing business.” Cargill’s cultures and enzymes business has manufacturing facilities in Wisconsin and La Ferte-Sous-Jouarre, France. It processes cultures and enzymes for the dairy and meat categories and employs approximately 200. FBN

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September 25, 2012

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Food Business News - September 25, 2012

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