It’s human nature, it seems, to resist change and fear the unknown. So it is no surprise that genetic engineering of food and feed crops resulted in their resounding condemnation as “Frankenfoods” by many consumers, who seem as terrified of eating an apple with an added anti-browning gene or a pink pineapple genetically enriched with the antioxidant lycopene as I am of self-driving cars.
Consumers hold the power of today’s food world in their hands. With buying decisions centered on transparency being made daily, brands that align with shoppers’ values are in the position to thrive.
Leading Controlled Environment Agriculture (CEA) growers are collaborating to establish the first food safety group specifically for CEA produce brands. The group’s goal is to establish food safety standards for CEA produce to protect consumer health.
A home kitchen mainstay, Joy of Cooking has been in print nonstop since 1936. Claiming to have been the victim of “shoddy” food science, the beloved cookbook brand Food and Brand Lab. “We have the dubious honour of being a victim of @BrianWansink and Collin R. Payne’s early work,” the culinary institution tweeted, kicking off the thread.