Foodfacts.com brings to you the latest in genetic engineering. Just recently, India has decided to fight against major agribusiness, Monsanto, after the company allegedly genetically modified an eggplant crop without consent. India is considering this as “biopiracy”, and not backing down from this fight. Check it out below!

Brought to you by Huffington Post:

Add a new word to your lexicon: Biopiracy.

That’s what U.S.-based agribusiness giant Monsanto has been accused of in India, where the government is planning to charge the company with violating the country’s biodiversity laws over a genetically modified version of eggplant.

In doing so, India has placed itself at the focal point of the movement to challenge genetically modified crops, which opponents say are destroying traditional crops and threatening farmers’ livelihoods.

“This can send a … message to the big companies [that] they are violating the laws of the nation,” K.S. Sugara of the Karnataka Biodiversity Board told France 24 (see video below). “It is not acceptable … that the farmers in our communities are robbed of the advantage they should get from the indigenous varieties.”

India announced last month it is pursuing charges against Monsanto for “stealing” an indigenous crop — eggplant — and using it to create a modified version without permission, a violation of India’s decade-old Biological Diversity Act. It’s the first prosecution of a company for the act of “biopiracy” in the country, and possibly the world.

At the heart of the issue is the phenomenon of the commercialization of indigenous knowledge. Indian farmers argue that they developed the strains of eggplant grown in India over generations, and Monsanto has no right to come in and build a product out of their own indigenous species.

Monsanto took locally-grown eggplant “without any conformance with the biological diversity act, and therefore it is biopiracy,” said Leo Saldanha, director of the Environmental Support Group, an Indian NGO. Saldanha filed the initial complaint that prompted India to pursue charges.

It is not actually illegal to develop GM foods from indigenous crops in India, but the the government placed a moratorium on eggplant development last year after an outcry from farmers. It’s this moratorium that Monsanto is accused of breaking.

However, in the month since the government announced it intends to file charges, no actual charges have been laid. France24 correspondent Vikram Singh said India may be coming under pressure from Monsanto and other multinationals not to pursue the case.

But Singh said government officials insist they are simply taking their time to build a water-tight case.

Farmers’ opposition to Monsanto and genetically modified crops in India goes back to before the eggplant controversy, and traces its roots at least partly to an earlier controversy about genetically modified cotton.

After successfully introducing GM cotton to India, Monsanto was besieged by bad publicity when a failed crop allegedly caused farmers to commit suicide. Crop failures are common in India, but when the GM cotton crop failed, the farmers growing it were saddled with enormous debt.

By some counts, the suicide toll related to GM crop failure is in the hundreds of thousands, though some observers have challenged that notion.

The company has also been accused of using child labor in its cotton seed production operations.

Monsanto has largely refused to comment to the media about the eggplant controversy, but France24 reported that the company is blaming its Indian sub-contractor for the unauthorized use of eggplant species.

France 24’s Singh said the case “will have ramifications beyond this incident. … It’s hugely important because how they handle this will set precedent for cases in the future.”

The stakes for Monsanto are huge. Besides cotton and eggplant, the company sees an enormous potential market for genetically modified corn in India. The St. Louis-based firm’s sales in India have been growing rapidly in recent years and now stand at around $7 billion per year.

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Foodfacts.com brings you the latest in food recalls! Check back daily for updates!

FOR IMMEDIATE RELEASE – October 4, 2011 – Flowers Foods is voluntarily recalling the following Mrs. Freshley’s multipack cereal bars, labeled in English/French for Canadian distribution, because they may contain undeclared non-fat dry milk. People who have allergies to dairy products run the risk of serious or life-threatening allergic reaction if they consume these products. No illnesses have been reported to date.

Mrs. Freshley’s Canadian Label Apple Cinnamon Fruit and Pastry Cereal Bars, UPC 072250002400

Mrs. Freshley’s Canadian Label Blueberry Fruit and Pastry Cereal Bars, UPC 072250002387

Mrs. Freshley’s Canadian Label Strawberry Fruit and Pastry Cereal Bars, UPC 072250002363

The recalled product involves the following distribution:

In Canada: To food and convenience stores in Quebec and Ontario provinces

In U.S: To discount stores nationwide in the dual-language (French/English) multipack carton

The recall was initiated after Flowers discovered that product containing non-fat dry milk was distributed in packaging that did not reveal the presence of milk, and that product labeled for sale and distribution in Canada was sold for distribution in the U.S.

Much of the product involved has been contained within the distribution system. Out of an abundance of caution, Flowers issued the voluntary recall and is advising its trade customers to withdraw these products from sale. The company is in the process of recovering the product involved and is in contact with the Food and Drug Administration (FDA) and the Canadian Food Inspection Agency (CFIA) to ensure the continued safety of those consumers who may be impacted by this issue. The company also has reported the recall to the Food Allergy & Anaphylaxis Network.

Canadian and U.S. consumers who have purchased the dual-language (English/French) labeled Mrs. Freshley’s cereal bars with the UPC codes noted are urged to return them to the place of purchase for product replacement or refund. No other Mrs. Freshley’s cereal bars are included in this recall; only Mrs. Freshley’s cereal bars in dual-language packages are involved.

Consumers with questions may call Flowers’ Consumer Relations Center at 1-866-245-8921. The center is open Monday through Friday from 8:00 a.m. to 5:00 p.m. Eastern time. Consumers also may contact the center via e-mail by visiting the Contact Us page at www.mrsfreshleys.com.

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Foodfacts.com urges all consumers to check pantries, refridgerators, and freezers for 16 oz containers of Publix Spinach Dip. This product was recently tested and found to have traces of Listeria monocytogenes. This can cause moderate to serious side-effects, and even fatalities in young children and elderly adults.

Contact:
Consumer:
1-800-242-1227
www.publix.com

Media:
Maria Brous
863-680-5339

FOR IMMEDIATE RELEASE – September 26, 2011 – Publix Super Markets is issuing a voluntary recall for spinach dip because it may be adulterated with Listeria monocytogenes. The problem was discovered as a result of routine microbial testing conducted by Publix. The 16 ounce containers of prepackaged spinach dip were sold at Publix retail deli departments with a UPC of 41415-00062 and use by date of OCT 10 C1.

Consumption of products containing Listeria monocytogenes can cause serious and sometimes fatal infection in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women.

No illnesses have been reported to date in connection with this problem.

The spinach dip was sold in Publix grocery stores in Florida. The following counties in Florida did not receive recalled product: Miami-Dade, Broward, Palm Beach, Martin, St. Lucie, Indian River, and Okeechobee. Publix stores in Alabama, Georgia, South Carolina, and Tennessee are not involved with this recall.

“As part of our commitment to food safety, potentially impacted product has been removed from all store shelves,” said Maria Brous, Publix media and community relations director. “To date, there have been no reported cases of illness. Consumers who have purchased the products in question may return the product to their local store for a full refund. Publix customers with additional questions may call our Consumer Relations department at 1-800-242-1227 or by visiting our website at www.publix.com.” Customers can also contact the US Food and Drug Administration at 1-888-SAFEFOOD (1-888-723-3366).

Publix is privately owned and operated by its 147,500 employees, with 2010 sales of $25.1 billion. Currently Publix has 1,038 stores in Florida, Georgia, South Carolina, Alabama and Tennessee. The company has been named one of Fortune’s “100 Best Companies to Work For in America” for 14 consecutive years. In addition, Publix’s dedication to superior quality and customer service is recognized as tops in the grocery business, most recently by an American Customer Satisfaction Index survey.

(Food and Drug Administration)

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At Foodfacts.com we commonly receive requests for healthy snack suggestions, alternatives for different meals, etc. We know many of you share different views on organic, genetically modified foods, sugar, saturated fat, and many other nutrition-related topic areas, but we feel there are always a few items that stand-out in our database that many may find interesting, or even want to try.

This week’s top 5:

Blueberries

There’s nothing better than picking fresh, ripe blueberries during the summer months. Full of antioxidants and phytochemicals, these berries are considered a “superfood” because of their healthy benefits when eaten. Research has shown that some benefits of eating blueberries include reduced risk of cancers, decreasing the conditions of aging; such as Alzheimer’s, and also preventative of Hepatitis C. Add them to your favorite pies, make them into jam, sprinkle them on your yogurt, drink them in juice form,
or eat them by the handful. They’re great for you!

Red Bell Peppers
They’re slightly sweet, slightly tangy, and very crunchy. Bell peppers are a great source of vitamins and minerals, mixed in with a great amount of flavor. Known as the “meaty” pepper, this vegetable is commonly added to salads, stews, and also eaten raw. Which is great, because it contains a great amount of carotenoids such as alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin. The bell pepper has been shown to reduce the risk of inflammation, which then helps to prevent various types of cancers.

Salmon
This fatty fish has been given much praise and attention for awhile now. Full of omega-3 fatty acids, salmon consumption creates great benefits. Improved cardiovascular function, reduced risk of heart disease, reduced inflammation, and some evidence suggests that omega-3 fats may prevent the progression of certain psychotic disorders in high-risk children and adolescents. However, some overlooked features of salmon include the amino acid and protein content, which also provides great health benefits. Some that have been researched are alleviated joint pain, and regulating collagen and minerals within the bone and tissue.

Spelt Bread
This grain has been around for centuries, and offers a variety of wonderful nutrients that other grains may not be able to provide. This is because it contains B2, a great amount of manganese, niacin, thiamin, and copper. Together, these nutrients are powerful against atherosclerosis, diabetes, migraine headaches, and other moderate to severe conditions. Use this grain to make breads, pasta, muffins, and any other meal you desire!

Whole Wheat Fig Bars
Figs have been a staple in many households for years. Which is a good thing considering that they’re high in potassium, and have a good amount of vitamin C. These fig bars are not only organic, which is an added bonus for many, but they also contain whole wheat flour as their base. Another positive, there are no added sugars.

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Foodfacts.com has been receiving a few questions regarding arsenic in apple juice. Many of you may already be aware that last Wednesday on the “Dr. Oz Show,” the topic of arsenic in apple juice was discussed. Doctor Oz claims that he has had a lab in New Jersey test different brands of apple juice for total levels or arsenic. These results showed arsenic to be at levels in which there may potentially be long-term affects later on. Why these high levels? Dr. Oz later discussed that most apples come from all over the world, but primarily China, which uses high levels of arsenic in their pesticides and soil.

The FDA took to the media to fight back against Dr. Oz’s findings. They claim that organic arsenic is naturally in our air, water, organic soil, and inorganic soil. They claim that Dr. Oz measured for the total level of arsenic, rather than inorganic vs. organic levels of arsenic (which has no relation to organic vs. inorganic fruits and vegetables.) Inorganic arsenic is the type which is likely to cause harmful effects. Organic arsenic is said by the FDA to “go right through our bodies” and is not absorbed to cause any reactions. It is organic arsenic which is in our apple juice, says the FDA.

However, the Environmental Protection Agency allows 5 time less the amount of arsenic and other heavy metal contaminants in our water supply than the amount allowed in apple juice by the FDA. Currently, the FDA doesn’t technically have a tolerance level for this type of contaminant.

Mott’s Apple Juice for instance, contained 55 parts per billion of arsenic contamination. Drinking water is allowed up to 10 parts per billion.

So, who would you believe? FDA or Doctor Oz? Check out this video below to get more background on this heated debate!

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Many Foodfacts.com consumers are very familiar with the Hostess brand and their wide variety of cakes and sweets. Twinkies, Ho-Ho’s, Ding Dongs, Fruit Pies, Mini Muffins, and Donettes are just a few of their famous products. What some may not know is that most of these delicious childhood favorites contain beef fat. Why? We’re not quite sure, but we found a response from Hostess to a concerned consumer regarding this issue:

Our Hostess Fruit pies contain beef fat. The shortening ingredients noted on our labels are: vegetable (may be soybean and/or canola and/or cottonseed and/or palm oil) and beef shortening. “Beef Fat” when noted, is a very small trace used in the creamy fillings of our cakes for taste. Also, it is used in a trace amount in the vegetable oil frying medium.

Beef fat being used for taste? Sounds ironic for a cake product. If you’re vegan or vegetarian, check the labels to make sure beef fat is not listed as an ingredients. Also, gelatin is normally animal-derived too, so don’t be fooled!

Foodfacts.com

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Brought to you by Foodfacts.com:

An Ontario, CA company is recalling 1,423 cases of frozen avocado pulp and 1,820 cases of avocado halves distributed since June because they may be contaminated with Listeria monocytogenes.

Fine Mexican Food Products (FMP) said in a news release that the recall was the result of multiple positive Listeria monocytogenes sample test results in avocado pulp manufactured at the same facility in Peru. FMP has ceased the production, importing and distribution of the product as the U.S. Food and Drug Administration and the company continue their investigation into what caused the problem

There have been no reports of illness related to the avocados.

The recall involves frozen avocado pulp and IQF avocado halves distributed in California since June 2010.

The frozen avocado pulp has an FMP white label on the corrugated shipping carton. The pack size is 2.2 lb. /bag 12 per shipping carton with a product code 00115.

The IQF avocado halves are in 3 lb. /bag 8 bags per shipping carton with product code 00131 and expiration dates of June/July/August 2012.

For more information call Fine Mexican Food Products, Recalls Procedures, at 909- 947-4296.

(Food Safety News)

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Brought to you by Foodfacts.com:

As many consumers know, ConAgra has been targeted for marketing “natural” oils, which are far from natural; and producing what most people commonly refer to as “frankenfood.” In an effort to boost their publicity and promote their line of products, ConAgra hired a PR firm to setup a lavish event for well-known culinary bloggers to attend a dinner prepared by celebrity chef George Duran. However, the bloggers were not served food created by George Duran, instead they were served ConAgra’s popular frozen brand, Marie Callender’s. Apparently, they expected the bloggers to receive the joke in good terms and return home to blog about how great their meals were. Wrong reaction. The bloggers were furious with ConAgra’s actions and took to the internet to proclaim so. We understand why these bloggers would be upset, because looking closely at these frozen dinners, anyone would cringe at the awful combination of ingredients.

One entree choice from the Marie Callender’s product line is turkey breast with stuffing. This 380 calorie meal is equipped with about 80 ingredients, some of which are very controversial. TBHQ, BHA, BHT, various artificial flavors, “natural” flavors, MSG, carrageenan, partially hydrogenated oils, caramel coloring, high fructose corn syrup, gelatin, disodium guanylate, and many more of our worst controversial ingredients all accompany the few turkey breast medallions and small portion of what appears to say “gravy.” There is also 1,370 mg of sodium, 4 g of saturated fat, and 60 mg of cholesterol. Choose your foods wisely! This meal is unlikely to leave someone feeling good after they dig into it.

Marie Callender’s lasagna, which was served at the deceiving dinner party, has about 30% of the daily value for saturated fat, 31% the daily value for sodium, and 45 mg of cholesterol. Lest we forget it also contains sodium benzoate, which has been shown to be carcinogenic in the presence of vitamin C. This particular product contains 8% of vitamin C from tomatoes, and maybe a few other ingredients, which isn’t much, but who would take such a chance from a boxed dinner? Also, there are two different sources for flavoring, and partially hydrogenated oils. Overall, not a great product. I would be displeased too if this was served to me!

Being served a warm homemade pie isn’t quite like a microwaved razzleberry pie from a Marie Callender’s box. Though they don’t contain a very large list of ingredients in comparison to other brands, Mari Callender’s pie still contains trans fat, a hefty load of added sugars, various modified starches, and quite a bit of sodium. Also, just one slice is 360 calories. We’re pretty sure it’s not a thick slice, but more of a tiny sliver. Watch your portions if you’re daring enough to try it!

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BUI Natural Tofu of Portland, OR, has recalled its shrimp salad and vegetarian salad rolls because they contain undeclared soy and wheat.

People who have an allergy or severe sensitivity to soy and wheat run the risk of serious or life-threatening allergic reaction if they consume such products.

The recall was initiated after the Oregon Department of Agriculture found that soy and wheat ingredients weren’t listed on the product labels. No illnesses have been reported in connection with the salad rolls.

The salad rolls containing undeclared allergens are:

– Shrimp Salad Roll with the UPC number 8 95467 00203 8.

– Vegetarian Salad Roll with the UPC number 8 95467 00204 5.

These salad rolls were distributed to retail stores in the Portland metropolitan area and sold under the “BUI Fresh from the Bean” brand.

The products are packaged in a tray with a clear plastic wrapper, and are coded with a white sticker identifying expiration dates from 9/2 through 9/13. The products are refrigerated and have a shelf life of about three days.

Consumers may return them the recalled salad rolls to the place of purchase for a full refund. Consumers with questions may contact the company at 503-803-3059 from 8 a.m. to 4 p.m. Pacific Time.

Watkins Inc. of Winona, MN, is recalling 1,535 units of its individual 7.7 ounce containers of SoyNilla protein powder, because of an undeclared milk ingredient. SoyNilla was distributed nationwide through the Watkins network of independent contractors, associates and mail orders.

The recall was initiated after a routine review revealed that the product contained milk but that ingredient was not listed on the label, indicating a temporary breakdown of the company’s allergen identification process.

No illnesses have been reported.

People who have an allergy or severe sensitivity to milk may run the risk of serious or life-threatening allergic reactions in consuming it. Symptoms may include hives, wheezing, vomiting, anaphylaxis and digestive problems, such as bloating, gas or diarrhea.

The vanilla-flavored protein powder comes in a 7.7 ounce, white plastic package marked with lot #3000280 on the side of the package.

Consumers who purchased the 7.7 ounce of SoyNilla may call for a return or credit instructions. Consumers with questions may contact the company at 1-800-243-9423 from 7 a.m. to 6 p.m., CT, Monday through Friday.

(FoodSafetyNews.com)

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Brought to you by Foodfacts.com:

For the second time in barely a month, Cargill has voluntarily recalled ground turkey due to tests showing the presence of Salmonella, and has temporarily suspended ground turkey production at its Springdale, AR, processing plant.

Cargill announced the recall of 185,000 pounds of turkey that was processed at the Arkansas plant on Aug 23, 24, 30 and 31, 2011, after a random sample collected by the U.S. Department of Agriculture’s Food Safety and Inspection Service Aug. 24 tested positive for the same Salmonella Heidelberg strain that sickened more than 100 people in 31 states earlier this summer. Twenty-seven people were hospitalized and one person died.

The Springdale plant was closed again Friday, and the recall announced at about 2 a.m. (PDT) Sunday as the nation prepared to observe the anniversary of the Sept. 11 terrorist attacks.

“Out of an abundance of caution, we are acting quickly in response to USDA’s sample testing,” said Steve Willardsen, president of Cargill’s turkey business, in a prepared statement. “Although there are no known illnesses associated with this positive sample, it is the same Salmonella Heidelberg strain that resulted in our voluntary recall on Aug. 3.”

Food safety attorney Bill Marler, publisher of Food Safety News, said it is significant that Cargill is recalling Salmonella-tainted ground turkey without evidence of human illness. “In essence, Cargill is treating Salmonella like it is in fact an adulterant. For that Cargill should be commended.”

Sunday’s recall is small compared to the August 3 recall of 36 million pounds of fresh and frozen ground turkey produced over a period of more than five months.

Following that recall, the Springdale plant was cleaned and the company installed an “enhanced food safety plan” designed to be “the most aggressive and advanced program in the poultry industry,” Cargill spokesman Mike Martin said at the time. The plant was reopened two weeks later, on Aug 18, having increased the level of antibacterial treatment in its turkey processing line.

“The measures that we put in place were showing encouraging results,” Martin told Food Safety News on Sunday. “We were seeing lower numbers of Salmonella positives since those new measures were implemented.”

However, some authorities had remained skeptical. Oregon epidemiologist Bill Keene was sufficiently concerned that he bought 15 packages of Cargill ground turkey in the Portland area and had them tested. Six of the 15 packages tested positive for Salmonella.

Last week’s FSIS test appears to confirm Keene’s suspicions that contaminated ground turkey remained on the market.

“As we all know, Salmonella is a naturally occurring bacteria which is ubiquitous in the environment,” Martin said. “It’s indicative of the challenges the food processing industry faces trying to get its arms around this problem.”

After two consecutive recalls, the Springdale plant might be considered suspect. But that plant is located in the heart of Arkansas poultry country, and it has been producing ground turkey for more than 20 years, Martin said. “And, prior to August 3, it had never had a recall.”

One alternative for safer ground poultry and other meats, which effectively kills bacteria without affecting the meat, Martin said. But the industry fears that consumers won’t accept irradiated food, which must be labeled as such.

Meanwhile, the latest recall “strengthens our resolve,” to ensure that its ground meat is not contaminated, Martin said.

The recalled products are:

Fresh Ground Turkey Chubs (chubs are cylinders, or rolls, of ground turkey):
– 16 oz. (1 lb.) chubs of Fresh HEB Ground Turkey 85/15 with Use or Freeze by Dates of 09/12/2011, 09/13/2011, 09/19/2011 and 09/20/2011

– 16 oz. (1 lb.) chubs of Honeysuckle White 85/15 Fresh Ground Turkey with Use or Freeze by Dates of 09/19/2011, 09/20/2011 and 09/21/2011

Fresh Ground Turkey Trays:

– 19.2 oz. (1.2 lb.) trays of Honeysuckle White 85/15 Ground Turkey with Use or Freeze by Dates of 09/10/2011 and 09/12/2011

– 48.0 oz. (3 lb.) trays of Kroger Ground Turkey Fresh 85/15 with Use or Freeze by Dates of 09/17/2011, 09/18/2011 and 09/19/2011

– 48.0 oz. (3 lbs.) trays of Honeysuckle White 85/15 Ground Turkey Family Pack with Use or Freeze by Dates of 09/11/2011, 09/12/2011, 09/13/2011, 09/15/2011, 09/17/2011 and 09/18/2011

– 16 oz. (1 lb.) trays of Honeysuckle White 85/15 Ground Turkey with a Use or Freeze by Date of 09/11/2011

Fresh Ground Turkey Patties:

– 16.0 oz. (1 lb.) trays of Honeysuckle White Ground Turkey Patties with a Use or Freeze by Date of 09/18/2011

– 16 oz. (1 lb.) trays of Kroger Ground Seasoned Turkey Patties Fresh 85/15 with a Use or Freeze by Date of 09/17/2011

When available, the retail distribution list will be posted on the FSIS website. Consumers who purchased the recalled ground turkey may return them to the retailer. Questions may be addressed by phoning Cargill’s consumer relations toll-free telephone number: 1-888-812-1646.

The company urged consumers to take normal precautions when preparing and cooking ground turkey and other meats. That includes cooking ground poultry to an internal temperature of 160 degrees, as measured by a tip-sensitive food thermometer, and washing with warm, soapy water hands, cutting boards, dishes, utensils or anything else that has come in contact with raw poultry. Keep raw poultry away from foods that won’t be cooked.

“We all need to remember bacteria is everywhere, and we must properly handle and prepare fresh foods,” Willardsen said in his prepared statement. “USDA food safety guidelines can be found on the USDA website.”

The earlier Cargill recall included fresh and frozen ground turkey produced between February 20 and August 2. It followed the determination by the Centers for Disease Control and Prevention (CDC) that more than 100 people had been sickened and one had died from Salmonella poisoning attributed to Cargill’s ground turkey.

The CDC estimates that for every illness reported in such outbreaks, more than 30 cases go unreported, meaning that more than 2,000 people may have been sickened over the five months that the Cargill meat was being sold.

(Ross Anderson- FoodSafetyNews.com)

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