Tradicionalni recepti

Turska: šta oznake zaista znače i koja je najbolja?

Turska: šta oznake zaista znače i koja je najbolja?

U Velikoj Britaniji za Božić se pojede onoliko ćurki koliko i ostatak godine zajedno. Često ćete čuti kako ljudi kažu da ne vole posebno pureće meso, ali to je vjerojatno zato što ga nisu najbolje probali.

Kao i kod većine mesa, postoji velika razlika u načinu uzgoja i uzgoja purana, što će napraviti razliku između bajnog ili zaboravljenog obroka. Pametno odabrana i pravilno skuhana puretina trebala bi biti prava poslastica - jedan od vrhunaca Božića - i nadamo se da će vam ovaj komad dati potrebne informacije o odabiru kvalitetne ptice koja postaje upravo takva.

Iz svog iskustva posjećivanja mnogih farmi, držim da su svinje i purani moje omiljene životinje s kojima mogu provoditi vrijeme, zbog svojih zabavnih i nestašnih osobnosti. Premda priznajem da su sve domaće životinje živa bića, neke su prilagođenije svom okruženju od drugih, a purani su jako prilagođeni. Oni su pametne životinje i vrlo znatiželjni, što znači da im je zaista potrebna stimulacija i pažljivo upravljanje kako bi ostali mentalno i fizički zdravi.

METODE POLJOPRIVREDE

Uzgoj purana slijedi vrlo sličan protokol uzgoja pilića, a u prvim tjednima ptice čak izgledaju isto. Mladunci se nazivaju živinama. Izlegu se otprilike mjesec dana nakon polaganja, nakon čega ih grije toplinska lampa. Kako rastu, premještaju se u grijane štale (ili ponekad u šatore), a kako im raste perje, temperatura staje se polako smanjuje kako bi se kompenzirala.

Život koji ćuretina vodi znatno će se razlikovati ovisno o marki ili prodavaču za koje je purana namijenjena. Najjeftiniji, nesretni purani živjet će cijeli svoj život u tamnim gužvama u kojima neće vidjeti prirodnu dnevnu svjetlost. Na drugom kraju spektra, sretnici žive u šumama, dobro se vježbaju i nemaju kraja druženju i stimulaciji. Razlika u životu koju ćurka vodi je obično će se odraziti na cijenu ptice.

Paul Kelly uzgaja purane na slobodnom uzgoju

Jeftini 'komercijalni' purani s razlogom se uzgajaju u prepunim tamnim stajama. Slabo svjetlo sprječava ih da se bore zbog dosade, gužva osigurava proizvođaču minimalne troškove smještaja, a nedostatak vježbe znači da se ptice brže debljaju, opet smanjujući troškove proizvodnje.

Purani u cijelom svijetu obično spadaju u sljedeće poljoprivredne kategorije:

  1. Standardni zatvoreni intenzitet Ovo je najosnovnije i može imati problema sa prenatrpanošću i lošom dobrobiti.
  2. Zatvorena viša dobrobit To su ptice koje se uzgajaju u štalama gdje se bolje brine o njihovoj dobrobiti i mogu izraziti svoje prirodno ponašanje. Potražite pouzdane logotipe na proizvodima, kao što su „RSPCA odobreno“ ili „Certificirano humano“.
  3. Slobodan domet Ovo je regulirani pojam u Europskoj uniji, što znači da ptice moraju imati pristup na otvorenom barem polovicu svog života i minimalni dopušteni prostor od četiri četvorna metra vanjskog prostora.
  4. Organski Obično organske ptice imaju isti način života kao ptice na slobodnom uzgoju, ali se hrane 100% organskom hranom.

Jamie i njegov tim za hranu ne bi ohrabrivali ljude da kupuju ćuretinu koja je ništa manje od dobrobiti. Primjer za to bi bio RSPCA odobren u Velikoj Britaniji ili Australiji ili certificiran humani u SAD -u. To znači da je staja mnogo prostranija, kvalitetom zraka dobro se upravlja, a ptice imaju obogaćenje, poput grgeča, omogućavajući im da izraze svoje prirodno ponašanje, što zauzvrat smanjuje razinu stresa.

Međutim, puretina koju zaista potičemo ljude na kupnju je na slobodnom uzgoju. Pristup vanjskim prostorima toliko je važan za purane jer su prirodno vrlo znatiželjni i potrebno ih je stimulirati. Kvaliteta prostora za slobodni uzgoj može varirati, a najbolje ptice dolaze s farmi na kojima ima puno prostora i pašnjaka ili šumskih područja za njihovo istraživanje. Ptice sa slobodnog uzgoja teže sporije rasti, što znači da imaju više okusa, više masti u mišićima i bolju, čvršću teksturu. Iz tog razloga, manje je vjerojatno da će se purani na slobodnom uzgoju osušiti kad ih skuhate.


Paul Kelly i jedna od njegovih višestruko nagrađivanih golubova

Po našem mišljenju, najbolja puretina koju smo doživjeli dolazi od proizvođača poput Kelly's Turkeys. To je zato što rade tri stvari koje su izvanredne za proizvođače purana: Prvo, koriste samo tradicionalnu pasminu naslijeđa, koja se odlikuje crnim perjem koje je odraslo do pune zrelosti. Drugo, njihovi purani žive u prostranim šatorima u šumi gdje se mogu igrati na okvirima za penjanje, družiti se u prirodnom okruženju, pa čak i istraživati ​​šumu u potrazi za ličinkama, bobičastim voćem i koprivom-to je vrhunsko u slobodnom uzgoju. Treće, nakon što su humano zaklani, osuše se, što omogućava da se aroma i tekstura razviju na način koji se nikada ne događa u komercijalnijim sistemima.

Kao i uvijek sa proizvodima životinjskog porijekla, uvijek preporučujemo da kupite najbolje što si možete priuštiti i da idete prema kvaliteti nad količinom. Ćurka je proizvod za koji dobrobit i način uzgoja imaju izravan utjecaj na kvalitetu i okus mesa. Nakon što ste probali vrhunsku pticu sa slobodnog uzgoja, malo je vjerojatno da ćete se vratiti na bilo što drugo. A ako ćurku kupujete samo jednom godišnje za Božić, onda je to razlog više da se zamijenite nečim posebnim!


Šta zaista znače etikete "slobodnog uzgoja", "organskog" i drugog?

Autor Francis Lam
Objavljeno 20. januara 2011. 19:30 (EST)

Dionice

Kad sam počeo s neurednim raskidom s jeftinom piletinom, jedna od neposrednih komplikacija koje sam pronašao bila je, pa, kako definirate "jeftinu piletinu"? (I, šire, šta je "dobra" ili "održiva" piletina?) Pod jeftinom piletinom, mislio sam na neku vrstu, doduše, nejasne kombinacije piletine koja se loše tretira dok je živa i koja je upitnog zdravlja, i za pticu i za čovjeka koji okrutno zaklani koji je proizveden na način koji šteti okolišu - a sve je to endemsko za industriju kojoj je prioritet niska cijena. Ali s izrazima poput "održivosti", pa čak i "organskog", koji se bacaju htjeli i ne htjeli, teško je znati na što uopće mislimo. A posebno je teško jer su trgovci shvatili da je sve više ljudi spremno platiti više novca za proizvode s tim riječima.

Dakle, kada kupujete piletinu, šta zapravo znače oznake poput "slobodnog uzgoja" ili "pašnjaka"? Koje piliće odgovaraju svemu što želite, a za koje znate da biste mogli napraviti neku vrstu kompromisa? Pozvao sam dvojicu stručnjaka, Toma Schnellera, koji predaje identifikaciju mesa i mesarstvo na Kulinarskom institutu u Americi (i čovjeka koji me je naučio kako slomiti piletinu), i Marka Kastela, suosnivača Instituta Cornucopia, grupe za zastupanje porodična poljoprivredna gazdinstva i žestoki čuvar "organske" proizvodnje.

Prvo što mi je gospodin Kastel rekao bilo je nekako obeshrabrujuće: "Pa, neke od tih oznaka samo znače sve što trgovac želi da znači." Neki izrazi, poput "organskog", imaju pravne definicije i stvarnu primjenu. Drugi imaju definicije, ali nemaju mnogo infrastrukture za provođenje, a neki su, ipak, potpuno vezani za zakon. Evo kvara.

Mnogi potrošači imaju maglovit osjećaj za nevjerojatno pretrpane tvorničke uvjete industrijske proizvodnje piletine, ako ne i potpuni užas nad njima, pa je "slobodni uzgoj" postao vruć izraz za prodaju tim ljudima, osmišljen da smiri njihove strahove od gužve "kuća za odrastanje" (i naknadnu gustoću bolesti i, ako volite ovakve stvari, nesreću ptica).

"Slobodni uzgoj" ima službenu definiciju: "Proizvođači moraju dokazati Agenciji da je peradi dozvoljen pristup izvana."

Definicija "vani" je klimava, znači li to da postoji prozor kroz koji bi pilići teoretski mogli progurati? Da li ptice zaista prolaze kroz to? A izvana bi moglo biti veličanstveno valjano brdo ili bi moglo biti. parking. Neki proizvođači u svoje odrasle kuće uključuju ograđeni dio otvorenog betona s dovoljno prostora za možda 5 posto od tisuća pilića u toj kući, što bi tehnički moglo zadovoljiti termin. (Iako g. Kastel vidi naznake da bi Obamina administracija mogla ovo riješiti.)

Šef kuhinje Schneller primijetio je, međutim, da nisu sve operacije cinične. "Pilići bi mogli imati više prostora, pristup suncu. Ipak, neće se hraniti hranom, pa to nije pitanje ukusa ili prehrane. Možda bi bilo humanije."

Ono što neki proizvođači i poljoprivrednici nazivaju "pašnjakom" piletina mnogo je više u skladu sa onim što mnogi misle da dobijaju sa slobodnim uzgojem. To znači da se ptice noću zapravo drže u komorama, ali su ostavljene da se hrane tokom dana na travi, sjemenkama, crvima itd. Možda se hrane i žitaricama, ali u ishrani imaju pristup većoj raznolikosti hrane, a rezultat je mnogo bogatije aromatizirano meso i jaja - i pticama mnogo humaniji život. Uzgoj pilića na ovaj način je također mnogo skuplji, zbog količine potrebnog prostora i toga što ograničava broj pilića koje možete odjednom uzgajati. Štaviše, pilići svojim kljucanjem mogu brzo pretvoriti polje u mjesečev pejzaž, pa će se pravi pašnjaci često premještati po vrlo velikom pašnjaku jer je za površine koje su iskidali potrebno vrijeme za ponovno oživljavanje.

Nažalost, "pašnjak" još nije pravni izraz, pa potrošači moraju sami istraživati ​​o markama koje koriste ovu oznaku.

Ovo je jedan od klasično pogrešnih marketinških pojmova za svu hranu. Iako to nije sasvim tačno bilo šta može se nazvati "prirodnim", izraz nema nikakve veze s načinom uzgoja piletine. To jednostavno znači da ptici nije ništa dodano nakon klanja - bez arome, bez slanih rastvora, bez bojenja itd. U nastojanju da obuzda zabunu oko ove oznake, USDA zahtijeva od marketinških stručnjaka da kažu konkretno šta misle kada koriste izraz, poput "bez umjetnih aroma" ili nešto slično.

Prirodno poboljšano

Prema riječima kuhara Schnellera, ovo je pojam koji ulazi u sivu zonu. Piletina se može napumpati čorbom napravljenom od kostiju te životinje. Ali to bi također moglo značiti da se dodaje šećer ili "prirodna aroma", što god to moglo značiti.

Nema hormona nema antibiotika

Zapravo, po zakonu, hormoni uopće nisu dozvoljeni u proizvodnji piletine, pa su etikete s natpisom "bez hormona" samo čisti marketing. Antibiotici su malo zeznutiji, jer su dopušteni u konvencionalnoj proizvodnji piletine (ne organskoj), ali teoretski toliko prije nego što se ptice pretvore u hranu da u gotovom proizvodu ne bi trebalo biti ostataka antibiotika.

Ovo je još uvijek rijetka, ali sve popularnija tehnika. Velika većina piletine je „prerađena u vodi“, što znači da se meso hladi u hladnim bazenima. Ali s toliko mesa koje prolazi kroz ove bazene, voda mora biti klorirana da bi ubila bakterije, pa to možda i ne želite. (Realno, dobit ćete mnogo više klora ako slučajno ispijete malo vode u bazenu, ali ipak.) Hlađenje zraka je dugotrajniji i skuplji proces, ali piletina preskače uranjanje klora. Mnogi kuhari izvještavaju da ptice hlađene zrakom imaju bolji okus i kožu koja postaje hrskavija. Šef kuhinje Schneller nazvao je to "definitivnom pozitivom".

Šta je sa klanjem?

Konvencionalni pilići se kolju na način koji uključuje elektrificiranu vodu, što teoretski postoji za "udobnost" pilića. (Ideja je da će ih skok naopako u bazen odmah šokirati i omamiti, prije nego što prođu kroz mehaniziranu liniju ubijanja.) Ali mnogi izvještavaju da to ne funkcionira uvijek tako da možete zamisliti horor priče. Superheroj za dobrobit životinja Temple Grandin radi s nekoliko kompanija na prelasku na proces koji uspavljuje piliće prije klanja, a ako vas to zanima, marke su Bell & amp Evans i Mary's Chickens.

Ali ne očekujte uskoro označavanje na ovoj stranici. Jedan od najvećih problema sa jasnoćom o tome kako je vaša piletina zaklana je činjenica da niko ne želi da se podsjeti da je piletina koju kupuje morala biti ubijena. "Zaklano bez terorisanja ili mučenja ptice!" nema li baš marketinški propust kakav ima, recimo, "potpuno prirodno" ili "čisto kao anđeoski dah".

Halal Košer

Ovi se izrazi odnose samo na muslimanske i jevrejske vjerske kriterije, koji uglavnom upravljaju klanjem ptica. Etikete moraju dodijeliti vjerske vlasti, a ne vlada.

Međutim, neki ljudi inzistiraju na kvalitetnijem i humanijem postupanju s pticama s ovim oznakama. I šef kuhinje Schneller i gospodin Kastel rekli su da ove tvrdnje mogu biti istinite. Schneller je primijetio da jednostavna činjenica dodavanja još jednog sloja nadzora, a posebno, dugotrajnije klanje koje se obavlja ručno (za razliku od strojeva koje koriste veliki proizvođači), može usporiti proces dovoljno da proizvođači mogu primjetite više da ide po zlu. Kastel je primijetio da je jedan od principa proizvodnje košer mesa vrlo oprezan da životinja nije bolesna. Stoga je vrlo korisno da netko posebno traži lezije i znakove bolesti kod ptica. Iako živi blizu mjesta najvećeg košer -skandala u istoriji - paker koji je optužen za zlostavljanje životinja, iskorištavanje radnika i niz drugih zločina - uvjeren je da je etiketa i dalje uglavnom vrijedna povjerenja.

Na kraju, Schneller također dodaje da se košer ptice obično peru solju, pa u izvjesnom smislu dolaze prethodno začinjene i na taj način mogu imati bolji okus.

Organic: Najbolja etiketa od svih?

Gospodin Kastel čvrsto vjeruje da je u ovom trenutku "organsko" najbolja i najmoćnija oznaka u proizvodnji piletine (ali ne obavezno označitelj apsolutno najkvalitetnijeg i najhumanijeg tretmana za to, predlaže vam da upoznate uzgajivača piletine).

To je termin s pravnom težinom i USDA ga provodi. Za piletinu to znači da 100 posto njene hrane (osim možda mineralnih dodataka) mora biti certificirano organsko, što samo po sebi znači da je uzgojeno na polju koje nije vidjelo kemijska gnojiva, fungicide, herbicide ili genetski modificirane organizme najmanje tri godine.

Osim hrane za životinje, u ekološkoj proizvodnji zabranjene su i određene tehnike uzgoja. Budući da antibiotici uopće nisu dopušteni, pilići se ne mogu sadržavati u doslovnoj gustoći krila do krila koju konvencionalni proizvođači koriste s tim nabijanjem, bilo bi nemoguće spriječiti bolest bez lijekova.

Po zakonu, organska piletina također mora biti "na slobodnom uzgoju", a iako taj pojam ima problema, veći resursi za pregled i certificiranje organskih proizvođača znači da će se ta karakteristika barem u određenoj mjeri ispitati kod organske ptice.

"Općenito, možete vjerovati organskoj etiketi, pogotovo ako napravite dodatni domaći zadatak da pogledate proizvođača. To je jedina etiketa koja ima legalni ugriz", kaže Kastel. Ipak, najbolji način da saznate o piletini koju kupujete je da se sretnete s farmerom na tržnici i zamolite ga da vam dozvoli da posjetite njegove kokoši. "Obično su vrlo entuzijastični oko toga. Dobri poljoprivrednici ponosni su na ono što rade. Dočekat će posjetitelje. A ako to ne učine, pronađite drugog farmera."  

Francis Lam

Francis Lam je urednik značajki u Gilt Tasteu, pruža komentare u boji za emisiju Cooking Channel Hrana (ografija), i tvitove na @francis_lam.


Zbunjenost oznaka hrane: "Najbolje do", "Prodati do", "Upotreba do" ne znači mnogo, kažu stručnjaci

Šta zaista znače „najbolje do“, „iskoristi do“ i „prodaj do“ na etiketama prehrambenih proizvoda?

— - Svi smo vidjeli oznake „najbolje po“, „iskoristi do“, „uživaj uz“ i „prodaj do“ na etiketama za hranu, ali šta oni zaista znače?

Dr. Michael Hansen kaže da zna.

"Oni ne znače ništa", rekao je. "To je problem."

Hansen, viši naučnik iz Consumer Reports -a, časopisa koji testira i pregleda potrošačke proizvode, kaže da potrošači pogrešno vjeruju da datumi ukazuju na rok trajanja proizvoda. Nemaju, rekao je.

“Ono što većina ljudi misli je da je hrana loša nakon tog datuma i da je ne bi trebali jesti - to bi mogla biti opasnost. Zato imaju tendenciju da ga izbace ”, rekao je.

Ali “GMA” Investigates saznaje da, uglavnom, datum prikazan na ambalaži nije konačan datum na koji se hrana može sigurno konzumirati. Umjesto toga, prikazani datum je zadnji dan kada je proizvod vrhunske kvalitete, kako je utvrdio proizvođač, prema Hansenu i izvještaju Vijeća za obranu prirodnih resursa iz 2013. godine - akcijskoj grupi koja radi na zaštiti zdravlja i okoliša - - i Harvard Harvard Clinic Law and Policy Clinic.

Smjernice za datiranje etiketa razlikuju se od države do zemlje. Neke države uopće nemaju smjernice. Jedini proizvod koji ima federalno reguliran datum upotrebe je dječja hrana.

U saopćenju, Udruženje proizvođača prehrambenih proizvoda priznalo je da "trenutna praksa ne služi na odgovarajući način svim potrošačima".

U priopćenju je udruženje dodalo kako se među mnogim partnerima nastoji "poboljšati trenutna praksa kodnih veza, s ciljem stvaranja jedinstvenog globalnog standarda".

Kako se trenutno koriste, datumi ne daju mnogo korisnih informacija, rekao je Hansen.

"Tamo vlada potpuna zabuna", rekao je.

On i drugi vjeruju da zabuna dovodi do velikog rasipanja i da potrošači gube novac.

U svojoj knjizi "American Wasteland" autor Jonathan Bloom rekao je da četveročlana porodica svake godine odbacuje hranu u vrijednosti do 2.300 dolara.

Nije poznato koliko je tog otpada nastalo zbog zabune na etiketama, ali stručnjaci kažu da su sigurni da je to dio problema. U mnogim slučajevima, hrana je i dalje sigurna za jelo nakon tih datuma.

Prema Vijeću za odbranu prirodnih resursa, mlijeko može biti dobro i do jedne sedmice nakon datuma odštampanog. Prema USDA, jaja mogu biti dobra u roku od tri do pet tjedana od datuma kupovine, a određena dobra iz konzerve, poput supe i boranije - mogu biti neotvorena na policama do pet godina.

Pomaknite se prema dolje za popis drugih proizvoda i rok trajanja.

Upitan kako potrošač može znati kada je hrana pokvarena, Hansen je rekao da bi ljudi trebali „koristiti zdrav razum.

“Hrana će ili mirisati ili imati loš okus prije nego što dođe do te mjere da će vam pozliti. Samo koristi zdrav razum ”, rekao je.

Rok trajanja uobičajenih namirnica

- Šunka iz konzerve (stabilna na policama), može se skladištiti dvije do pet godina. Nakon otvaranja, može se čuvati tri do četiri dana u frižideru.

- Pirinač i sušena testenina mogu se skladištiti do dve godine. Nakon kuhanja, mogu se držati tri do četiri dana u hladnjaku.

-Konzervirana roba s visokom kiselinom, uključujući neke sokove, voće i hranu s umacima ili preljevima na bazi octa, može se skladištiti 12 do 18 mjeseci. Nakon otvaranja, mogu se držati u hladnjaku pet do sedam dana.

- Neotvorena, kuhana (prerađena) živina može se držati tri do četiri dana u hladnjaku nakon kupovine. Nakon otvaranja, može se čuvati tri do četiri dana u frižideru.

- Neotvorena slanina može se čuvati do dve nedelje nakon kupovine, a do otvaranja do 7 dana u frižideru.

- Neotvorena, obrađena, potpuno skuvana šunka može se čuvati u frižideru do 7 dana. Nakon otvaranja kriške se mogu čuvati najviše tri dana, a cijela šunka sedam dana.


Razgovor o Turskoj: Šta zapravo znače etikete poput "mladih, ”" svježih i “prirodnih ”?

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Razgovor o Turskoj: Šta zapravo znače etikete poput "mladih, ”" svježih i “prirodnih ”?

Bez obzira na to da li se#8217 šetate prolazom supermarketa ili pregledavate ponudu trgovina mješovitom robom i#8217 uoči Dana zahvalnosti, obavezno ćete vidjeti ćurke sa širokim spektrom oznaka: “mlada, ” “svježa, ” &# 8220premium ” i druge razlike za koje mislite da ih razumijete …, ali vjerojatno ne razumijete ’t.

Ako ste izbirljivi u pogledu onoga što jedete, znajući šta znače oznake može napraviti veliku razliku — na primjer, samo zato što je puretina označena “svježa, ” to ne znači da je zaklana na farmi jutros i kamionom niz ulicu do trgovine.

Naše kolege u Consumer Reports su objasnili različite oznake u prošlosti na koje možete naići, kao i druge prodajne objekte poput NPR -ovog bloga The Salt, na koji smo se također uputili radi smjernica.

Nakon što odredite veličinu svoje ptice za odmor, vodič u nastavku bit će vam od pomoći pri konačnom odabiru:

Sveže: Opet, ova ptica jutros nije visila na farmi sa svojim braćom, to samo znači da puretina nikada nije bila ispod 26 ° F. Ova oznaka može biti i “Nikad zamrznuta. ”

Frozen: Uglavnom govori sam za sebe. To znači da se perad držala na 0 ° F ili ispod. “Prije smrznuto ” se također može koristiti za značenje iste stvari.

Slobodan domet: Je li vaša ćurka slobodno trčala po ravnicama? Možda, a možda i ne. Ova oznaka znači da je životinja dobar dio svog života provela na otvorenom. No, kako bi stekli tu razliku, Ministarstvo poljoprivrede SAD -a zahtijeva samo da svaki dan bude dostupan vanjski prostor u neodređeno vrijeme svaki dan. ” Četiri sata dnevno? Možda. Pet minuta? Može biti.

Organski: Hrana se mora proizvoditi bez većine konvencionalnih pesticida i sintetičkih gnojiva i bez antibiotika, hormona rasta, genetskog inženjeringa ili zračenja da bi se dobila ova oznaka, a životinje su morale imati pristup na otvorenom. Također je potrebna prehrana organskom hranom bez nusproizvoda životinjskog porijekla. Naša braća i sestre iz Consumer Reports -a preporučuju kupovinu organskog proizvoda zbog nedostatka antibiotika.

Ne primjenjuju se hormoni: Pazite na ovu oznaku — njena tvrdnja ne znači ništa, s obzirom da su hormoni već zabranjeni u proizvodnji peradi. To je#8217 poput etikete koja kaže, “Ova Turska nije krava. ”

Ne daju se antibiotici: To znači upravo ono što piše. Ne postoji sistem verifikacije, ali USDA je odgovorna za pravilno korištenje potraživanja.

Prirodno: Consumer Reports ima problema s ovom oznakom, što znači da puretina ne sadrži nikakve umjetne arome, boje, kemijske konzervanse ili sintetičke sastojke. Oznaka nije provjerena tvrdnja i ne govori ništa o tome je li životinja jela prirodnu prehranu ili kako je odgojena. Budući da ne postoji vladina definicija za tu riječ, zahtjev se temelji samo na riječi procesora.

Bez kaveza: Ne purani se uzgajaju u kavezima, a prema ASPCA više od 95% svih komercijalnih purana živi na otvorenim kućama. Dakle, opet, ovo je u osnovi besmislena oznaka.

Young: Ova ptica nije živinski ekvivalent teletine —, to samo znači da je ubijena u istim godinama kao i većina drugih purana, što je između 16 i 18 tjedana. Ne postoji definicija USDA za “mlade ” ćurke, ali ako je puretina starija od godinu dana kada je zaklana#8217s, mora biti označena sa#8220godišnjak#8221 ili “ zrela. ”

Premium: Je li ovo najbolje meso? Opet, etiketa je prilično bezvrijedna. Bilo koja kompanija može izabrati da svoje ptice nazove “premium. ”

Baštinska pasmina: Ovu ćete oznaku pronaći na tradicionalnim pasminama životinja koje se uzgajaju radi podrške biodiverzitetu. Oni su relativno skupi i teško ih je nabaviti, ali možete naručiti nasljedne pasmine putem interneta.

Želite više vijesti za potrošače? Posjetite našu matičnu organizaciju, Consumer Reports, za najnovije informacije o prijevarama, opozivima i drugim pitanjima potrošača.


Turska: šta oznake zaista znače i koja je najbolja? - Recepti

Ova puretina koju je lako pripremiti zasigurno će biti zvijezda vašeg stola za Dan zahvalnosti.

Dan zahvalnosti je pred vratima, a kuhari posvuda u Americi pripremaju se za veliku gozbu. Istaknuti dio svakog obroka za Dan zahvalnosti je puretina, ali može biti jedan od najtežih dijelova za savršenstvo. Često je previše suh, prepečen i potrebno ga je ugušiti u umaku od umaka i brusnica da bi bio jestiv. Ovaj Dan zahvalnosti, međutim, budite sigurni, jer smo ovdje u The Daily Mealu stvorili jednostavan recept za pečenje puretine koji će vam ostaviti sočnu i vlažnu pticu-držite umak.

Prvi korak je da salamurite svježu (ne smrznutu) puretinu. Ovo uključuje natapanje puretine u slanoj otopini dovoljno dugo da se sol infiltrira u meso, što rezultira sokovnikom i ukusnijom puretinom. Možete kupiti gotova rješenja za spajanje ili ih sami izraditi. Prvo uklonite unutrašnjost (možete ih spremiti da napravite juhu za nadjev: stavite u lonac, prelijte vodom, posolite i pirjajte oko sat vremena). Stavite ćuretinu (sa grudima prema dolje) u rastvor salamure, vodeći računa da se šupljina napuni. Stavite u vrećicu za sušenje, dobro zatvorite i stavite u hladnjak preko noći.

Ne zaboravite da s sirovom puretinom rukujete oprezno. Uvijek koristite odvojene daske za rezanje i pribor i izbjegavajte kontakt s drugom hranom. Operite ruke sapunom i toplom vodom pre nego što dodirnete bilo šta drugo.

Sat vremena pre pečenja izvadite ćuretinu iz frižidera i stavite u posudu za pečenje da se osuši i uklonite hladnoću s mesa. Ovo pomaže puretini da se brže skuha i potiče ravnomjerno zapečenje i hrskanje.

Budući da punjenje vaše puretine produžava vrijeme kuhanja, umjesto toga odlučujemo se s aromatičnim sastojcima. Unutrašnjost puretine napunite pola luka (oguljenim i narezanim na četvrtine), polovicama limuna, nekoliko zdrobljenih režnjeva češnjaka i začinskim biljem poput peršina, žalfije, ružmarina i majčine dušice. Natrljajte kožu otopljenim maslacem ili maslinovim uljem i pospite crnim paprom (izostavite sol jer je procijeđena). Poverite svoju ćuretinu tako što ćete zavezati noge zajedno s kuhinjskim koncem i gurnuti vrhove krila ispod.

Ćuretinu pecite 30 minuta na 500 stepeni. Zatim prekrijte područje grudi aluminijskom folijom, smanjite vatru na 350 stupnjeva, dodajte 2 šalice vode ili juhe u posudu za pečenje i kuhajte dok unutarnja temperatura ne dosegne 165 stupnjeva. Opšte pravilo je oko 13 minuta po kilogramu. Često pecite, kako biste pospješili zapečenje, ali držite vrata pećnice zatvorena između pečenja kako toplina ne bi pobjegla.

Kad puretina dostigne željenu temperaturu, izvadite je iz pećnice i nagnite pticu tako da unutrašnja tekućina iscuri u posudu. Podignite cijelu puretinu i premjestite je na čistu dasku za rezanje. Ćurku savijajte folijom i ostavite da odstoji 30 minuta prije rezanja. Rezervirajte kapljice za sos.

Za umak prenesite kap po kap u lonac i izbacite višak masnoće. U posebnoj zdjeli umutite kukuruzni škrob i vodu (tek toliko da se kukuruzni škrob upije) i umiješajte u kapljice. Neprestano miješajte dok se smjesa ne zgusne. Umak začinite solju, biberom i začinskim biljem po ukusu.

Slijedite ove jednostavne savjete i ovaj siguran recept za laganu i ukusnu pečenu puretinu koja će zasigurno biti zvijezda vašeg stola za Dan zahvalnosti.

Emily Jacobs urednica je recepta u dnevniku The Daily Meal. Pratite je na Twitteru @EmilyRecipes.


Upoznajte svoje pile: šta USDA oznake peradi zapravo znače

Miki Kawasaki je oporavljajući se iz istorije umjetnosti i bivša bibliotekarka koja je svoj pravi poziv pronašla usred rastuće scene hrane u Washingtonu, DC. Živi u Bronxu i radi kao menadžer kopija robne marke za Fresh Direct i kao slobodni pisac hrane.

Dozvolite mi da postavim scenu: odlazite u supermarket po piletinu. Trebalo bi biti lako. Ne, trebalo bi bez napora. Ali umjesto toga, zateknete se pred policama pitajući se. Ne treba li ići s bijelim ili tamnim mesom, na koži ili bez kože-obično sam se odlučio za recept i donio sam tu odluku prije vremena. To je izbor između različito označenih pakiranja, ograđenih u vlastite pododjeljke unutar peradarske kutije. Postoji jasno zapakirana marka trgovine koja mi neopisanim fontom kaže da je to "sve prirodno" (postavljajući pitanje šta neprirodno izgledaju pileća prsa ili batak). Zatim, tu je i veliko ime behemoth, koje ima ilustraciju farme nadoknađene upadljivom značkom, uzvikujući da ova piletina nema kaveze i da je uzgojena bez hormona. Sljedeća polica i nekoliko cijena raste je isporučitelj specijaliteta, koji dolazi s impresivnom listom vjerodajnica. Organic! Slobodan domet! Odgajan bez antibiotika! Kako djevojku izabrati?

To nije očigledan izbor, posebno s različitim informacijama i mišljenjima. Čini se da za svaki prokleti izvještaj koji čujemo o peradarskoj industriji postoji i oštro pobijanje.

Ali postoji jedno tijelo koje postavlja osnovna pravila za raspravu: USDA. Njegova Poljoprivredna marketinška služba (AMS) nadgleda jezik koji se koristi za plasman i prodaju mesa i drugih poljoprivrednih prehrambenih proizvoda u SAD -u. Što se tiče peradi (koja uključuje piletinu, puretinu, patku, gusku i druge uzgojene ptice), ona postavlja zakonski primijenjene definicije pojmova koje ćete vjerojatno vidjeti na ambalaži i osigurava da ih se proizvođači pridržavaju. AMS je vaš konačni autoritet kada je u pitanju odvajanje organskih ptica od prirodno uzgojenog uzgoja od kaveza.

Sam Jones-Ellard, stručnjak za javne poslove u AMS-u, objašnjava da agencija ove certifikate stvara "na zahtjev industrije" s ciljem "rada s industrijskim partnerima na razvoju novih oznaka i programa, kako bi zadovoljili njihove potrebe i zadovoljili potrošačke potražnje. " Drugim riječima, provjeravajući da li se proizvod pridržava osnovnih standarda, potrošači dobivaju bolju ideju o tome što kupuju, a proizvođači mogu bolje plasirati svoje proizvode.

No, iako bi oznake AMS -a mogle reći nešto o vašem mesu, neki tvrde da su mnoge od ovih definicija beskorisne ili neodređene. Deborah Krasner, autorica Dobro meso, misli da "etikete USDA -e nisu bitne, jer se proizvode za industrijsko meso proizvedeno u tvornicama." Mnogi veći proizvođači mogu platiti da USDA potvrdi njihovo poslovanje (a oni to čine - divovi poput Perduea čak su stvorili čitave oglasne kampanje oko USDA programa koji je jedinstven za njih i samo za njih). Ali verifikacija je skup, intenzivan i potpuno dobrovoljan proces koji može djelovati na štetu-ili barem isključivanje-malih proizvođača. Toliko da će mnogi poljoprivrednici koji zadovoljavaju ili čak premašuju osnovne standarde koje postavlja AMS odustati od certifikacije svojih proizvoda upravo iz tih razloga.

Zato ćete htjeti s rezervom uzeti USDA -in sistem marketinga mesa. It's not comprehensive and it's more likely to carry weight in the aisles of your supermarket than, say, your local farmer's market. But for those poultry items that are checked by the AMS, here's a guide to what the agency certifies, and what those certifications actually mean.

Grading

Poultry grades cover the physical features of a bird, such as the plumpness of its meat, the distribution of fat underneath the skin, and even its bone structure. It also checks for attributes that are the result of post-slaughter handling, like tears in the skin and the presence of feathers. Basically, it's a seal that ensures that your meat looks good and hits all of the visual cues we look for in an ideal bird.

After inspection, the AMS grader gives a grade of A, B, or C, which can be applied to either the whole carcass or the individual, cut up parts. Grade A poultry is the highest ranked, with rounded, full meat, a consistent layer of fat, clean skin, and an absence of major physical deformities, tears, or discolorations. When graded as such, it will have a "USDA A Grade" shield on the packaging.

But poultry grades don't really establish much that differentiates products at the retail level. With beef, grades can say a lot about physical characteristics like fat content or marbling, and labels like "prime," "choice," and "select" actually refer to distinct tiers of meat. But with poultry, you're unlikely to see anything other than A grade meat sold as either the whole bird or in parts. Some producers may try to get away with using the prime/choice/select label on their packages. But under the AMS definition, these can be used to describe any poultry that is of A grade quality—B and C grade meat is generally reserved for ground or processed products. just don't count on it to be marketed as such.

Free Range

Breeds raised for meat tend to be fast growing creatures that can put on muscle quickly while still young and tender. Most chickens are 13 weeks old or younger at the time of slaughter ducks are generally no more than 16 weeks. Getting to full size in such a short period means they have to eat well during their brief lifespan. And yes, that means they poop a lot, too.

When kept indoors in limited space, as much conventionally raised chickens are, things can easily turn unsanitary and unhealthy. Patrick Martins, founder of Heritage Foods USA, argues that indoor confinement makes birds more prone to sickness, namely because they're so young they haven't developed much of an immune system. And while conventional poultry farming often takes the view that outdoor ranging increases a flock's chance of exposure to pathogens, he suggests that this is in fact a misguided claim which suggests that "biodiversity is a threat they're saying the opposite of what is true."

Sure, the free range ideal conjures images of a pastoral alternative—images of roomy, outdoor living spaces and great green pastures. But the AMS definition of free-ranging or free-roaming? Not quite so idyllic. In fact, it only states that animals have "continuous and unconfined access to pasture throughout their life cycle." For poultry, this encompasses a whole range of scenarios, making the free range label vague at best. On the one end, you have free range birds that spend the majority of their time at pasture, pecking at the earth and moving across different grassy patches regularly. But a free range bird could also be one that spends most of its time inside a barn with hundreds or thousands of other compatriots—there may be a door to the outside, but there's no guarantee that your bird will ever venture out there, or that there's even much grass or soil to be found if it does.

The moral? Keep in mind that USDA-verified free range chicken is not required to spend any amount of time in fresh air, nor are there any strict regulations regarding the density of its living space. And be wary of terms that have no legal definition, such as "barn roaming" and "pastured"—these have no enforcement, and may mean whatever the producer or processor decides.

Cage-Free

The cage-free label is something that is relevant only for egg laying hens, which are caged to make egg collection more efficient. Caging typically doesn't have any place in raising poultry for meat. and yet you'll still find the cage-free label on a whole lot of poultry products. It may sound more humane, but it's really just an advertisement of the practices all poultry producers are already employing anyway. Under the AMS definition, cage-free simply means that the birds were able to "freely roam a building, room, or enclosed area."

No Antibiotics Administered

Poultry is often raised in sizeable flocks, so when disease strikes, it can quickly get passed from bird to bird. In order to control the spread of illness-causing bacteria, and to encourage birds to grow faster, producers might preemptively introduce antibiotic medicines into a flock's feed, rather than trying to isolate the affected animals. Practices like these have garnered controversy for numerous reasons, including the concern that trace residues of these medicines may remain undetected in a bird's system by the time it reaches slaughter.

The AMS identifies poultry that has been raised without antibiotics as that which has "never received antibiotics from birth to harvest." The National Chicken Council emphasizes that "A no-antibiotics program is not some magical program for producing disease-free birds. Rather, it's a program which intends to raise birds without antibiotics and labels those which are successfully raised without antibiotics as 'raised without antibiotics.'" Farmers still have to contend with sick birds within their flocks, and must remove any that require antibiotic treatment from the program and label them accordingly.

No Hormones

Administering growth hormones and steroids to poultry has been illegal in the United States since 1959, after it was found that the hormonal treatments that were most widely used in birds at the time could affect humans in ways that, well, an excess of hormones tends to. Yet many poultry producers still advertise that their flocks never receive hormones (this must accompanied by the statement "Federal regulations prohibit the use of hormones," although you'll usually find it in very fine print). Simply put, this is another example of producers bragging about practices that are already mandated by law.

Naturally Raised

Also known as the "Never Ever 3," naturally raised poultry is given entirely vegetarian feed and receives neither antibiotics nor hormones. This means that their diet consists primarily of of grains and plant matter (corn, wheat, barley, oats, and sorghum are common), and is free of the sorts of slaughter byproducts that have been known to wind up in chicken feed as an unspecified "animal protein."

If these standards matter to you, take care! "Naturally raised" poultry is NOT the same as "natural" poutrly. In the USDA's view, any natural meat, poultry, or egg product is simply one that is minimally processed and doesn't have any artificial flavorings, colorings, or preservatives added after slaughter. Most meat products qualify as natural under this definition, so it's a pretty meaningless adjective.

Organski

Like other farm animals covered under the National Organic Program, organic poultry must be both naturally raised and free ranging. Their feed also has to be certified organic—that is, free of GMOs, pesticides, and chemical fertilizers. To qualify, birds must be brought up within these standards beginning on the second day of their life right up until slaughter.

In the scope of practices that the AMS enforces for poultry, the organic label could be considered the most comprehensive, since it covers aspects of feed and living conditions. It doesn't necessarily ensure a better tasting bird, but it at least covers the bases in terms of making sure that there's been some scrutiny put into how it was fed, treated, and raised.

The Pecking Order

USDA certifications may say a thing or two about how a bird raised for meat lived its life. But it's debatable whether they really carry any weight when it comes to describing the ultimate flavor you're going to get on your plate. Whereas grades and other labels can tell you something about the tangible qualities of a piece of beef, there really isn't a similar system in place for poultry—the age and class of the bird might help provide some clues, but things really don't go much deeper than that.

For anyone with an interest in the ethics of raising poultry, however, the AMS's standards are a step toward increased clarity. That said, it's worth keeping in mind that there's a number of third party organizations that work with poultry producers, and sometimes also with the AMS, to establish a consensus for issues that matter to consumers. For example, the National Chicken Council's definition of humane treatment has been used as a standard for the "humanely raised" label in certain programs overseen by the agency. Keep an eye out for those sorts of labels but, again, do your research rather than take them at face value.

As Krasner suggests, choosing poultry should be a matter of knowing what the optimal conditions may be, and understanding how what's available to you stacks up in comparison. "I think if you know what the ideal is—free range, pastured, fed on organic grains—then you can intelligently scale down from that on occasions when something else is needed," she says.

Back in the fluorescent-lit supermarket aisle by the poultry case, that pastoral ideal feels like it belongs to some far-off world. But this remote distance between the farm and the shopping cart is precisely why the USDA and others offer a vocabulary to fill in the blanks. It's a vocab that's not always precise, for sure, but it is there to help navigate an industry that is big, complex, and crowded with competitors grabbing for your attention.


2 comments for &ldquo Ground Poultry: What’s in that turkey burger? &rdquo

Mechanically separated meat isn’t all that bad, it’s still meat, no bones, maybe more connective tissue – but with it being reduced to such small particles of connective tissue it doesn’t really present much in the way of increased toughness of the product. This meat reduces the amount of waste, and while it may not sound as appetizing, is really not that bad of a product, and it is not as widely used as people would have you believe.

Also, with regards to hotdogs and the like – there isn’t every any eyeballs or weird stuff like that ground up into the meat… that’s not allowed – urban legend only these days – though before “The Jungle”- Sinclair (something that could be on the list of your books to read) things were different. Let me know if you have any questions.

You can also not have any mechanically separated beef due to concerns over BSE.

any questions? ask! Don’t just take my word for it either!

Thank you for the informative comment, Corey. Great information as always!

In this case, there is nothing harmful about the product ingredients (conventional vs. organic chicken aside), but, like you suggested, it’s about the appeal of the food. The idea of MSP or ground poultry doesn’t sound appetizing to me so I will avoid it. But other people may not care so much.


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Podijelite All sharing options for: What Do Those 'Healthy' Food Labels Really Mean?

In the last few weeks, multiple class-action lawsuits have been filed against KIND snack bars alleging they're not quite as healthy — the nirvana of healthful tastiness — as the company claims. The bars themselves are covered in statements marking them as gluten- and GMO-free as well as " all natural ." Its slogan — "ingredients you can see and pronounce" — implies a healthfulness that many consumers feel processed foods lack. Yet the Nutrition Facts label, tucked away on the back of the package, tells a different story: One almond-and-coconut bar contains 18 percent of the recommended daily fat intake and 25 percent of saturated fat, in addition to three teaspoons of sugar. All this in a snack bar that contains less than nine percent of the recommended daily calories.

Between 2011 and 2014, more than 150 class-action lawsuits were filed because of food-labeling practices.

One lawsuit recently filed in California alleges that Kind bars are "misbranded in violation of the Federal Food, Drug and Cosmetic Act" since they are sourced with GMO crops, use highly processed foods, and are not actually legally "healthy" according to FDA guidelines. On March 17, the FDA sent a warning letter to Kind, telling the company its products were misbranded: The "labels bear nutrient content claims, but the products do not meet the requirements to make such claims."

Yet Kind is hardly the first to print misleading claims on its packages. In 2009, Kellogg was forced to pull a health claim stating that its Frosted Mini-Wheats were "clinically shown to improve kids' attentiveness by nearly 20 percent." Just last month, the Academy of Nutrition and Dietetics got into PR hot water after Kraft put an AND-sponsored "Kids Eat Right" logo on its American "cheese product." While the Academy maintains that it was never meant to be an endorsement, consumers often think otherwise. Between 2011 and 2014, more than 150 class-action lawsuits were filed because of food labeling practices.

Quaker Oats labels in 2001 and 2015. Photos: Darren McCollester/Getty Geri Lavrov/Getty

Why is it so difficult to choose a healthy food?

Health-conscious shoppers are often attracted to bright labels announcing that a product is "healthy" or a "good source of calcium." (A 2010 study of package labels found that nutritional marketing is used most often on "products high in saturated fat, sodium, and/or sugar" as well as foods marketed toward children.) Often referred to as nutrition marketing, the practice is eerily effective. Though there's some dissent over whether the practice causes harm to consumers, a 2005 report by the Nutrition Foundation found that health claims "increase consumers' expectations about the healthiness of a product and produce more positive attitudes toward its nutritional value." Unfortunately, this so-called " health halo " resulting from beneficial nutritional claims remains even when paired with warning statements (such as a product being high in saturated fats). Once we think a product is healthy, we tend to ignore evidence to the contrary.

Depending on its size, a supermarket carries between 15,000 and 60,000 items on its shelves, and the average time spent walking up and down the aisles of the local supermarket, according to the Time Use Institute , is only 41 minutes. The way our brains can process 60,000 pieces of information in less than an hour is by making almost split-second decisions about what to put in our carts and what to leave behind. One 2011 study found that consumers make choices in as little as one-third of a second. That means that it takes more time to walk through the grocery store than for you to decide what you actually want to eat.

What does that label really mean?

While some label definitions are regulated by the FDA, some are not — and often, it's hard to tell the difference. Here are the claims that go unregulated by the FDA:

"Lightly sweetened": Though terms like "sugar-free" are regulated by the FDA, this term is up to the manufacturer's discretion.

"Natural": While it may imply a product that is made with whole ingredients and minimal processing, the term has no legal definition. However, manufacturers have been sued by consumer groups or made to remove the term from products made with artificial ingredients.

"Made with real. ": This phrase is often used to describe products made with "real fruit" and while the product must have some fruit somewhere to not be considered misbranded, there are no limits as to how much fruit it must be "made with."

"Multigrain": People often see this term as synonymous with "whole grain" but it simply means that there is a mixture of grains used — none of which have to be whole.

Though many of us grew up with Nutrition Facts labels and even claims like "soluble fiber in oatmeal helps reduce cholesterol," they're both fairly new additions to the grocery aisle. It wasn’t until the 1967 Fair Package Labeling Act that the net quantity of packaged foods had to be clearly and accurately stated. (Finally, customers could look at two identical cereal boxes and see that one had 18 ounces of food inside and the other only 15.) But it took another 23 years before the 1990 Nutrition Labeling and Education Act required foods to have Nutrition Facts labels. The act also standardized serving sizes and terms like "low-fat." Since the NLEA also allowed dietary supplement manufacturers to use structure-function (referring to a structure or function of the human body like bones, as opposed to what affects the bones, like "osteoporosis"), health claims, food manufacturers argued that they, too, should be able to do the same.

Unlike the makers of dietary supplements, food manufacturers who use health claims don't have to print the standard disclaimer that claims "[have] been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease." That said, if a food is high in sodium but wants to market itself as "a good source of fiber," it needs to have a disclosure statement (something like "See nutrition information for saturated fat content") on the front of the box, too.

Unfortunately, these warnings do little to dissuade consumers. And as long as foods don’t cross the line into a "disease statement" (implying that the fiber in oatmeal can treat — rather than "help reduce" — high cholesterol, for example), manufacturers can use these claims without alerting the FDA or gaining approval ahead of time.

That said, some products that have taken this freedom too far. In 2009, Kellogg discontinued an immunity claim printed on boxes of Rice Krispies cereal. Used even on Cocoa Krispies, the box not only claimed that the cereal contained "25 percent of the daily value of antioxidants and nutrients" but that it also helped "support your child’s immunity." Since structure-function claims can only be in reference to a structure or function of the human body, Kellogg likely could have gotten away with replacing "immunity" with "immune system." As written, it sounded too much like the cereal was meant to treat a disease.

Quaker Oats labels in 2001 and 2015. Photos: Darren McCollester/Getty Geri Lavrov/Getty

What kind of claims are there?

In addition to structure-function claims, companies use information about ingredients ("made with real fruit"), FDA regulated terms like "good source of," and third-party labels like the American Heart Association’s (AHA) Heart Check label, to draw health-conscious consumers into buying their product. Ovo third-party labels run the gauntlet from transparency to secrecy. One of the oldest, the Heart-Check label, was established in January 1995. According to Dr. Rachel Johnson, professor of nutrition at the University of Vermont and a spokesperson for the AHA, "72 million U.S. adults — or 30 percent of the population — say they always or usually use the Heart-Check label." Though the Heart-Check label has gotten flack in the past for endorsing products high in sugar, the American Heart Association recently revised its guidelines to fit with the current dietary advice.

Then there are proprietary, algorithm-based health symbols. Often used by grocery chains, the reasons why some products can have a "Guiding Star" symbol (used by the Hannaford grocery chain) or the NuVal system, which gives products a score between 1-100, are shrouded in secrecy.

Proprietary, algorithm-based health labels, found on many grocery-store labels, are often shrouded in secrecy.

Another popular symbol, the Whole Grain Stamp, is sponsored by the Whole Grains Council. Kelly Toups, its program manager, says that the logo was introduced "a week after the 2005 Dietary Guidelines were released," piggybacking on the government recommendation for consumers to get at least half of their grain consumption from whole grains. Today the stamp is on more than 10,000 different products in 44 countries. Some consumer groups complain that products using whole and non-whole grain can still use the logo. While there is a 100% Whole Grain Stamp (which requires products contain 16 grams of whole grains per serving), the other stamp only requires eight grams per serving of whole grains, regardless of other ingredients.

Is it enough to follow the letter of the law?

Even with wording that follows FDA guidelines, companies may be doing less to educate consumers and more to lead them astray. Congress became invested enough to create a committee made from members of the Center for Disease Control, Institute of Medicine, and FDA, and a 2010 report published by that committee highlighted a number of issues with FOP labeling.

What does that label really mean?

These labels must meet specific FDA regulations in order to appear on a food product:

"High in" or "Excellent source of": Must have 20 percent or more of the recommended daily value of the given nutrient per serving.

"Good source of" or "Contains": Must have 10-to-19 percent of the recommended daily value of the given nutrient per serving.

"Fortified" or "Enriched": Can only apply to vitamins, minerals, dietary fiber, and potassium. Must contain 10 percent or more of the recommended daily value than a comparable food.

"Antioxidant": To qualify as an antioxidant, a food must have a recommended daily intake, scientific evidence of antioxidant properties, and enough of the nutrient per serving to qualify as a "good source of" the antioxidant.

"Healthy": These foods must meet a long list of requirements including being low in fat, sodium, cholesterol, and contain at least 10 percent of the recommended daily value for important nutrients like vitamin C or calcium.

"No added sugars": While a product may contain sugar, no sweeteners were added during processing.

"Light": Food must be low-calorie, low-fat, and have sodium content reduced by 50 percent compared to similar products.

"Low-fat": Food must have three grams or less of fat per serving.

"Low-calorie": Food must have 40 calories or less per serving.

Some of the problems: The criteria for categories like "low-fat" and "low-calorie) exclude healthy foods like peanut butter. Fortified foods (those with added nutrients) may have more nutrients but be less healthy overall. And though fortification of foods like milk (adding vitamin D) or salt (adding iodine) can reduce diet-related illnesses, some foods take the practice too far. Breakfast cereals in particular are egregious fortifiers. In 2014, the Environmental Working Group published a report listing potential health effects of consuming too much vitamin A, niacin, and zinc through a diet heavy in fortified foods.

Even the FDA has recognized that "random fortification of foods could result in over- or under-fortification in consumer diets and create nutrient imbalances in the food supply." Luckily, there is a clause in the fortification rules — sometimes referred to as the "jelly bean rule" — that prohibits food manufacturers from adding nutrients to junk foods, fresh whole foods, candy, and carbonated beverages.

Dr. Ellen Wartella, chair of the 2010 committee that studied FOP labels, doesn’t believe things have changed in the marketplace since the study took place five years ago. "We were told work on FOP would come after the revision of the Nutrition Facts panel and my understanding is that that’s still going on," she says. Wartella mentions that when the Nutrition Facts panel first appeared on food labels in the 1990s, a public education campaign went along with it. "When that was going on, there was a relatively high use of the Nutrition Facts panel," she says. Now people have tossed it aside in favor of the easy-to-read information placed on the front of the box. Wartella adds, "There’s so much information on the front of the pack that there’s sometimes difficulty discerning the most important information."

Reflecting on the committee recommendations, Wartella says, "We wanted to harmonize or coordinate the front-of-pack info with the Nutrition Facts panel." Hopefully the edit would not only present clearer information to consumers, but also increase the likelihood that they’d turn the package around.

Unless consumers are educated enough to know the nuances of "good source of" and "healthy," the various rating systems, and fortification versus naturally occurring nutrients, the melee of the grocery aisle is likely to continue. While occasional Kind bars may get called out for abusing the privilege, it doesn’t mean those following the rules are less confusing to consumers.


Agreeing on a phrase

Looking to stem the tide of still-edible food that ends of in landfills, the FDA is backing a voluntary industry effort to standardize the "best if used by" wording on packaged food, saying it should curb consumer confusion thought to contribute to about 20% of food wasted in U.S. homes.

The agency cited consumer research that found "best if used by" most effectively communicates the message the agency wants to relay -- that while the product's quality is optimal up to the specified date, the item is still safe to eat after that time so long as it's properly stored.

"We expect that over time, the number of various date labels will be reduced as industry aligns on this 'Best if Used By' terminology," Yiannas said. "This change is already being adopted by many food producers."

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What Do ‘All Natural’ And ‘Organic’ Really Mean? Expert Tips On Decoding Food Labels

NEW YORK (CBSNewYork) – While you may think you’re making some healthy choices at the supermarket by picking products that say “all natural” or “lightly sweetened,” experts warn that such claims can be misleading.

“When it comes to losing weight is gluten free the way to go?” one shopper asked.

“Hey should I get organic? Natural?” asked another.

“What does ‘all natural’ really mean anyway?” asked a third.

One thing is for sure: Consumers seem confused when it comes to food labels.

“Marketers are very, very clever,” said dietitian Nicolette Pace. “What they do is catch trends… and they know what sells.”

According to a recent survey by the International Food Information Council, 80 percent of grocery shoppers say information on packaging seems conflicting.

“It’s really the front of the box versus the back of the box,” Pace said.

The front of the box, says Pace, is all marketing. She says the back of the box is “where the real nutrition information is.”

One of the biggest false claims today, she says, is the term “all natural.”

“And then on the back you’ll have BHT and all kinds of preservatives,” Pace said.

BHT is a controversial food additive. Manufacturers can do this because labels are unregulated.

“Organic, now that’s a big one. It’s on everything,” Pace said.

Unless used by a trustworthy company, Pace says the word “organic” may just be a ploy. As are the phrases “grass fed,” “free range,” “lightly sweetened” and “made with real fruit.”

“‘Made with real fruit’ means, if you’re lucky, maybe a tablespoon of real fruit,” Pace said. “It’s pretty much jam.”

“Uncured” bacon, Pace says, is actually cured, but with something other than sodium nitrate.

“What they use is celery juice,” Pace said.

“Gluten free” is written on just about everything now – even products that never contained wheat.

“If you do not have any need for gluten free, stay away,” Pace said. “It has the same amount of carbohydrates.”

So here’s how to decipher labels:

  • If natural is important to you, look for a product with five or less ingredients.
  • “USDA Organic” is a term that is regulated by the government and therefore trustworthy

Pace says skip “reduced” or “low fat” items altogether.

“They will add carbohydrates. When you take out something, you have to put something back, you’re not going to put back air,” Pace said.

Experts also say look at the ingredients on the label. They have to be listed in descending order of weight, so you want to look for healthy choices at the top of the list.


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