Unfortunately for those who are gluten-intolerant, the standards for gluten-free foods aren't exactly standard, so it can be risky when buying many foods, especially processed foods, at the store. The Food and Drug Administration (FDA) is in charge of regulating the nutritional information that gets put on food labels and they have drafted a proposal that would set a standard definition for the term "gluten free" and set standards for food producers to follow to meet it.

"Currently there is neither a regulatory definition of the term 'gluten free,' nor is there agreement among manufacturers or consumers as to what this term means," said the FDA. Their new rules state that "gluten free" foods must not have any type of wheat, rye or barley, including hybrid grains that use them. They allow for the use of such grains if the gluten is completely removed before processing, however. The terms that will be imposed on those who violate the new guidelines, assuming that they are accepted, has yet to be determined. The FDA will take comments on the proposal (PDF) for several weeks before revising it and making their final ruling.

The Indian health ministry issued a warning about the quality of Indian street food this week following a survey that "found many sellers oblivious to the basics of food hygiene." Most, in fact, stated that they put their "profits before customer safety" - a risky decision for the average restaurateur, since many vendors count on repeat business to keep going. As unlikely as it may seem, their strategy does not seem to be working against them. Street food is popular for three reasons: it is cheap, it is convenient and it tastes good. That last reason is why the vendors stay in business because customers say that "you think of the taste and just forget everything else you know," returning to the same stands, despite become ill after eating the food.

The health ministry is planning to offer food hygiene training for those in the food service industry and may develop a licensing system that would require such courses to be undertaken by vendors in the future.

The USDA's Agricultural Marketing Service is seeking to increase the number of substances that could be used on cows that are to be deemed organic. CattleNetwork.com has a list of all eight substances, most of which are used to combat maladies common to feedlot cattle. The list includes bismuth subsalicylate, the active ingredient in Pepto-Bismol, which would be used for stomach ulcer relief, as well as poloxalene, used to keep cattle from getting bloated. Both bloating and ulcers are often the result of a corn-heavy diet that grass-eating cows aren't used to. NewsTarget.com also reports on the proposed changes, but with a bit more of a slant than CattleNetwork.

In California, there is a small, but growing debate developing over rice cakes - not the dry, crispy cakes that are sold in packages in the grocery store, but traditional Vietnamese rice cakes that consist of sticky rice, filled with seasoned pork and wrapped in a banana leaf. The problem is that the restaurants and shops that sell them are being made to comply with state food safety regulations that go against the way that these buns are normally served. Ken Trieu, whose family has been making and selling the cakes in San Jose for two decades, says that the cakes should be at room temperature and can remain that way for two days. The health department says that the cakes can only remain out at room temperature for 2-4 hours, or need to be in a hot or cold (less than 41F or more than 135F) environment to prevent bacterial growth. Health analyses have shown that the cakes are "potentially hazardous'' at room temperature, as are several other similar rice and pork pairings.

At the moment, vendors are trying to get the cakes, and other traditional foods, re-tested for safety.

The real question is whether you, the consumer, think that foods that are served in a slightly less than traditional manner are losing something in terms of quality or flavor or if the tradeoff for safety is worth a compromise.

Michelin-starred chef, Marcus Wareing of the Pétrus restaurant at the Berkeley hotel, in the UK, said that the standards in airline fare were higher than that of the average pub. While many pubs rely on canned soups and old sandwiches with little sign of improvement orver the years, the airlines are constantly trying to "up their game." Wareing takes a rather optimistic view of the recent discontinuation of food service on many airlines, however, seeming to imply that the reason they have done this is because they don't want to serve sub-standard food in an effort to cut costs.

Does anyone agree with this? Granted, some of the airlines do try to serve quality foods, but they know that people will eat just about anything on planes and readily take advantage of that fact. The quality of the food may be better from a freshness and food-safety standpoint, but that doesn't change the taste.

It sounds like Wareing needs to frequent some different pubs.

 

 

EatingWell magazine ran a feature article about Niman Ranch, which works with a network of family farmers that adhere to strict standards to produce high quality beef, pork and lamb. Their guidelines include treating animals humanely, feeding them all-natural feeds, and allowing them to mature naturally, rather than in an unnatural, forced way. Niman Ranch is often regarded as an excellent example of a company that goes above and beyond the bare minimum standards set by the USDA for "natural" meat production. In addition to Niman Ranch, EatingWell included a list of other companies that pride themselves on the quality of their meats and the treatment of the animals in their care. Check out their whole list for more information on the individual companies, but the brands whose cuts made the cut are:

• Coleman Natural Foods
• Dakota Beef 
• Laura's Lean Beef
• Maverick Ranch Natural Meats
• Niman Ranch 
• U.S. Wellness Meats 

Two fairly common wine terms are "varietal" and "blend." A varietal wine is one made primarily of one type of grape, like Chardonnay, Zinfandel or Pinot Noir. A blended wine is a combination of different types of wine, designed to enhance certain flavors, rather than a certain grape. Another word that gets thrown around a lot is "vintage," which refers to the year that the grapes were produced. Judging from the location of the winery and the vintage, wine connoisseurs can pinpoint their favorite wines based upon the quality of the harvest that year.

Since 1972, winemakers in the US have been allowed to add up to 5% of one vintage to another vintage wine and still tag it the the year of the latter. Under this standard, a 2004 wine could have up to 5% of 2001 added to it, for example. This standard was increased to 15% a few weeks ago. It was done to "give greater flexibility to domestic winemakers in blending wine to better suit consumer tastes" and the Wine Institute noted that adding older, more mature wines to younger wines would help in "improving taste appeal and quality perception." Countries in the EU, as well as Australia and New Zealand, already have this 15% standard, while countries like Chile and South Africa allow up to 25%.

Some areas in the US, prestigious American Viticultural Areas, will still be using the 95% standard, if they blend with older vintages at all. 

Brewers in Europe may soon have to provide complete lists off ingredients on their beer bottles, according to a recent BBC News story. The European Commission hopes to have reworked many labeling standards, including those for alcoholic beverages, by the end of the year. While this might not be a big deal to breweries in Germany, where beer can legally only contain water, hops (right), yeast and malted barley or wheat, plenty of other breweries use chemicals that, while safe, may sound less than appealing to consumers. Propylene glycol alginate, for example, is a chemical derived from algae, used to maintain a thicker head on a beer. Personally, I'd be glad to know a little more about what else is in my beer. I'm sure others would too.

According to consumer groups, the beer industry's standards for advertising are not high enough. And they're not talking about their propensity to appeal to the lowest common denominator by showing belching contests and bikini-clad women. The New York Times reports that critics are upset because they do not feel the industry is abiding by their own standards and is still producing ads which are seen by children.

The industry self regulates via the Beer Institute, which creates guidelines and monitors advertising content. Their standard is to only air beer ads when no more than 30 percent of the audience is under the legal drinking age. Steven Rowe, attorney general of Maine and vocal critic, stands firm in his believe that the standard should be lowered to 15 percent. Critics also feel that the Beer Institute's advertising code, which state ads "should not portray beer drinking before or during activities, which for safety reasons, require a high degree of alertness or coordination," is being violated in ads. To support their "unsafe activities" claim, fingers are pointed at the ad aired during the Olympics that showed men drinking beer while pretending to be fixing their roofs, though beer companies stated that commercials obviously meant as parody were exceptions to the "unsafe activities" code, not violating any standards.

Wal-Mart is already the number one seller of organic milk, but in the next few weeks, the retail giant plans to increase its selection of organic products, according to a recent Reuters article. Wal-Mart's head of dry grocery told Reuters that customers can expect the amount of organic offerings at Wal-Mart to soon double. While the stated goal is to offer organic products at a low price, some worry that the enormous quantities required by a retailer like Wal-Mart may continue to push organic suppliers and lawmakers to weaken organic standards. A New York Times article explains, citing both the Organic Trade Association and the Organic Consumers Association.