Whole Foods to assign welfare ratings

By January 1, 2011, Whole Foods announced it will implement an animal welfare rating program in all stores. Point-of-sale signs will inform customers of how meat-animals were raised as stated by John Mackey, founder of the company.
Whole Foods will commence marketing vegan foods under their private label, according to an article in USA Today.
In the interview, Mackey also indicated that wellness clubs will be introduced in five prototype stores. The company is at pains to justify high prices and to dispel the “Whole Paycheck” image by product differentiation and appealing to their core constituency.

European commission report to launch debate

The European Commission adopted a report that outlines a series of animal welfare labeling options, meant to facilitate an in-depth political debate with other institutions.
The overall goal of policy in this area is to make it easier for consumers to identify and choose welfare friendly products, and give an economic incentive to producers to improve the welfare of animals.
The report also presents options for the possible establishment of a European Network of Reference Centers for the protection and welfare of animals. Such a network could provide technical support for the development and implementation of animal welfare policies, including certification and labeling.
Although the report does not endorse any of the options outlined, it identifies those that are currently considered to be most feasible.

Report calls for detailing additives in enhanced meat

Manufacturers of enhanced meat products should specify levels of potassium and phosphates the meat carries, according to a report published in the Clinical Journal of the American Society of Nephrology.
Overconsumption of potassium may cause irregular heartbeats or even heart attacks in dialysis patients while phosphorus could interfere with calcium absorption and heart function, the report said.
These findings were published after researchers analyzed the potassium and phosphate content present in 36 uncooked meat and poultry products — both enhanced and natural — bought from different retailers.
Eight out of 25 enhanced products reportedly did not list the additives on the food label. Enhanced meat has been a growing source of these minerals since a 1982 ruling regarding the additives from the Food Safety Inspection Service, according to the researchers.

Canada, US agree on organic standards

An equivalency agreement has been signed between Canada and the U.S. confirming reciprocity of organic certification. Canadian Deputy Secretary of Agriculture Kathleen Merrigan, an advocate of organic agriculture, stated, "Production of organic foods is a vibrant growth opportunity for American agriculture and by agreeing on a common set of organic principles with Canada we are expanding market opportunities for our producers to sell their product abroad."
She added, "Today's agreement between the world's two largest organic trading partners is an important first step toward global harmonization of organic standards."
This statement has underlying implications for U.S. egg producers since harmonization would impose unrealistic EU standards on egg production in the U.S., specifically with respect to space allowance and outside access by flocks. Further information can be obtained from the Web site of the National Organic Program.

FSIS to set zero salmonella tolerance for high-risk poultry products

USDA’s Food Safety and Inspection Service (FSIS) said it will issue a new notice establishing a zero tolerance for salmonella on raw, frozen, stuffed poultry products that have the appearance of being ready to eat.
Chicken cordon bleu, chicken kiev, and chicken stuffed with broccoli are included in this class of products. FSIS indicated that the notice would also provide instructions to inspection personnel on obtaining finished product samples on a regularly scheduled basis.
Although labels clearly warn consumers that the product must be cooked and should not be prepared in a microwave, many of the consumers who became ill from these products ignored the labels. FSIS said it has decided to take this action because of the number of foodborne illnesses over the past few years associated with this class of products and that labeling alone will not reduce the risk of these products to consumers.
FSIS said it believes there are steps that processors can take in the manufacture of these products, such as the use of antimicrobials, to achieve a non-detectible level of salmonella in the finished product.