"definition" news and stories

We have been told constantly since the new food pyramid was released that whole grains are essential to a healthy diet. There are many names for breads that contain whole grains: seven-grain, multi-grain, whole wheat. But the name, until this week, was actually no guarantee that the bread itself contained whole grains. A wide range of other products - from cereal to pasta - claim whole grains as a component.  This week, the Food and Drug Administration issued guidelines that define what a "whole grain" product actually is. According to CBC news, the FDA says that whole grains must have the intact, ground, cracked or flaked fruit of the grains. "The grain's principal components - the starchy endosperm, germ and bran - are also in the same relative proportions as they exist in the intact grain. Such grains may include barley, buckwheat, bulgur and corn."

The definition is merely in draft form at this point and it is unclear whether federal labeling regulations might be applied in the future. Some companies - like General Mills - asked for a specific guideline as to what might be considered to be a "good" or "excellent" source of whole grains, but the FDA has refused to issue one at this time.

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What exactly is a casserole?

It is a slowly cooked mixture of a number of foods, often including meats and vegetables. Pies both sweet and savory are the forerunners of the modern casserole. The word casserole comes from a French term meaning "served in the dish used for cooking."  While this does describe the modern casserole, it is much too broad a definition. Today, many meals are served in the same dish they are cooked in, from soups to baked and roasted chicken. To really pinpoint what defines a casserole, a more specific description is needed.

Cakes and other "baked goods" must be excluded, though they can be baked and served from casserole dishes. Cakes and brownies do not maintain the distinction of their various ingredients as they cook; they change to result in a wholly new product.

Dishes like tuna noodle casserole and lasagna are classic and familiar examples of casseroles. They both contain a mixture of ingredients baked together and are served straight out of the baking dish. The ingredients do not meld together in any significant way, remaining mixed, yet separate. Both dishes also hold their shape fairly well when cut, so many think of casseroles as having a high degree of  sliceability.

The Italian government recently voted, almost unanimously, to uphold its decision to allow only products made with 100% cocoa butter to be labeled as "pure chocolate". Other fats are allowed in the products, such as those from milk, fruits and nuts, but the European Union currently allows up to 5% vegetable fats to be present in a product labeled as "pure chocolate". In both sets of definitions natural flavors and soya lecithin (non-genetically modified, in Italy) are allowed to be present in chocolate.

Italy introduced this definition of "pure chocolate" in 2003 in order to protect traditionally produced Italian chocolate from competition with imports, which were less expensive due to their partial use of non-cocoa fats. Italy, which may have to face the European Court of Justice because of its failure to recognise the European standards, is planning to petition the EU to obtain Traditional Specialty Guaranteed (TSG) status for its chocolate. Achieving this status would mean that the EU would recognise the Italian "pure chocolate" label and its assurance of 100% pure cocoa butter products made in a traditional manner.

Italian chocolate makers and cocoa growers have supported the government's efforts wholeheartedly. Chocolate is a 350 million euros ($424 million dollars) per year business in Italy, with the average Italian consuming nearly 10 pounds per year, a number which doubled in the past ten years and continues to grow.

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