Food Business News - Nov 27, 2007 - (Page 1)

FoodBusinessNews foodbusinessnews.net ® November 27, 2007 NEWS, MARKETS AND ANALYSIS FOR THE FOOD PROCESSING INDUSTRY 18 Organic - The $6 billion segment 22 Gluten-free goals 32 MARKET WATCH H WASHINGTON - Brian Wansink has been named executive director of the Center for Nutrition Policy and Promotion of the U.S. Department of Agriculture. Author of the popular book, "Mindless Eating: Why We Eat More Than We Think," Dr. Wansink is the John S. Dyson professor of marketing and the director of the Cornell Food and Brand Lab in the Department of Applied Economics and Management at Cornell University in Ithaca, N.Y. Dr. Wansink's appointment was announced by Nancy Johner, the U.S.D.A. undersecretary for food, nutrition and consumer services. "Dr. Wansink is nationally recognized in his field of nutrition research, which focuses on how to encourage consumers to eat more nutritionally and better control how much they eat," Ms. Johner said. "Dr. Wansink's work has been featured in Continued on Page 24 THIS PHOTO COURTESY OF MINDLESSEATING.ORG Brian Wansink to lead C.N.P.P. Ralcorp's transformation Brian Wansink Nest run egg prices cents per dozen The color of meat Advocates, opponents of carbon monoxide in meat packaging ponder options 100 80 60 40 20 Nov. Jan. Mar. May 2006 2007 July Sept. Nov. Breaking stock egg prices were the highest on record. WASHINGTON - Is preserving the red color of meat by means of incorporating miniscule amounts of carbon monoxide in certain modified atmosphere packaging (MAP) an effort to deceive consumers into buying products they otherwise might shun? Or does it simply help create, for a technology with long- proved benefits to the consumer, a level playing field with alternative and arguably less beneficial means of packaging and displaying meat in the refrigerated case? These questions were at the center of a Nov. 13 hearing of the House Committee on Energy and Commerce's subcommittee on oversight and investigations under the Chairman Bart Stupak of Michigan. Mr. Stupak left no doubt as to where he lined up on the controversy. "To put it bluntly, the sole purpose of carbon monoxide packaging is to fool consumers into believing that the meat and fish they buy is fresh no matter how old it is and no matter how decayed it might be," he asserted. Jeffrey M. Ettinger, chairman, president Continued on Page 26 http://www.foodbusinessnews.net http://www.MINDLESSEATING.ORG

Table of Contents for the Digital Edition of Food Business News - Nov 27, 2007

Contents

Food Business News - Nov 27, 2007

http://digital.foodbusinessnews.net/sosland/fbn/2019_11_12
http://digital.foodbusinessnews.net/sosland/fbn/2019_10_29
http://digital.foodbusinessnews.net/sosland/fbn/2019_10_15
http://digital.foodbusinessnews.net/sosland/fbn/2019_10_01
http://digital.foodbusinessnews.net/sosland/fbn/2019_09_17
http://digital.foodbusinessnews.net/sosland/fbn/2019_09_03
http://digital.foodbusinessnews.net/sosland/fbn/2019_08_20
http://digital.foodbusinessnews.net/sosland/fbn/2019_08_06
http://digital.foodbusinessnews.net/sosland/fbn/2019_07_23
http://digital.foodbusinessnews.net/sosland/fbn/2019_07_09
http://digital.foodbusinessnews.net/sosland/fbn/2019_06_25
http://digital.foodbusinessnews.net/sosland/fbn/2019_06_11
http://digital.foodbusinessnews.net/sosland/fbn/2019_05_28
http://digital.foodbusinessnews.net/sosland/fbn/2019_05_14
http://digital.foodbusinessnews.net/sosland/fbn/2019_04_30
http://digital.foodbusinessnews.net/sosland/fbn/2019_04_16
http://digital.foodbusinessnews.net/sosland/fbn/2019_04_02
http://digital.foodbusinessnews.net/sosland/fbn/2019_03_19
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http://digital.foodbusinessnews.net/sosland/fbn/2019_02_19
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http://digital.foodbusinessnews.net/sosland/fbn/2019_01_22
http://digital.foodbusinessnews.net/sosland/fbn/2019_1_8
http://digital.foodbusinessnews.net/sosland/fbn/2018_12_25
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http://www.nxtbook.com/sosland/fbn/2017_12_26
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http://www.nxtbook.com/sosland/fbn/2017_07_11
http://www.nxtbook.com/sosland/fbn/2017_06_27
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http://www.nxtbook.com/sosland/fbn/2015_12_29
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http://www.nxtbook.com/sosland/fbn/2015_10_20
http://www.nxtbook.com/sosland/fbn/2015_10_06
http://www.nxtbook.com/sosland/fbn/2015_09_22
http://digital.foodbusinessnews.net/sosland/fbn/09_08_2015
http://www.nxtbook.com/sosland/fbn/2015_08_25
http://www.nxtbook.com/sosland/fbn/2015_08_11
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http://www.nxtbook.com/sosland/fbn/2015_01_27
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http://www.nxtbook.com/sosland/fbn/2014_12_30
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http://www.nxtbook.com/sosland/fbn/2013_12_31
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http://digital.foodbusinessnews.net/sosland/fbn/2013_11_19
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http://digital.foodbusinessnews.net/sosland/fbn/2013_09_24
http://digital.foodbusinessnews.net/sosland/fbn/2013_09_10
http://digital.foodbusinessnews.net/sosland/fbn/2013_08_27
http://digital.foodbusinessnews.net/sosland/fbn/2013_08_13
http://digital.foodbusinessnews.net/sosland/fbn/2013_07_30
http://www.nxtbook.com/sosland/fbn/2013_07_16
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http://www.nxtbook.com/sosland/fbn/2013_06_18
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http://www.nxtbook.com/sosland/fbn/2013_04_23
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http://www.nxtbook.com/sosland/fbn/2013_01_29
http://www.nxtbook.com/sosland/fbn/2013_01_15
http://www.nxtbook.com/sosland/fbn/2013_01_01
http://www.nxtbook.com/sosland/fbn/2012_12_18
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http://www.nxtbook.com/sosland/fbn/2011_12_20
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http://digital.foodbusinessnews.net/sosland/fbn/2011_02_15
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http://digital.foodbusinessnews.net/sosland/fbn/2009_10_27
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http://digital.foodbusinessnews.net/sosland/fbn/2007_10_02
http://digital.foodbusinessnews.net/sosland/fbn/2007_09_18
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