23 May

USDA is Right on Carrageenan

Kudos to Secretary Vilsack and USDA for basing their regulatory decisions on sound science. Another recent example is the Proposed Rule published on May 3rd that would re-list carrageenan as appropriate for use in organic food products.

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20 May

USDA Lets the Science Speak to Dictate Regulatory Direction

It is easy for public health officials to err on the side of caution. Look no further than the European Union to find examples of application for the “Precautionary Principle”. With all due respect to our European friends and colleagues, the Precautionary Principle translates into poor policy – regulation driven by consumer perception and fears with science hidden in the closet.

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14 May

Let’s Be Clear On Carrageenan

Take a deep dive into the scientific papers and articles on carrageenan and you’ll find the key issues that add clarity to the discussion – but it takes a deeper dive and an open mind to get to the heart of the issues.

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10 May

Seaweed Farming: Bringing Sustainability to Coastal Environments and Communities

Coastal communities in developing countries face numerous challenges. Rising populations continue to put more pressure on coastal ecosystems, leading to decreased fish stocks, habitat destruction and pollution. Lack of access to quality education makes it difficult for the children of these communities to pursue more lucrative, non-traditional jobs in growing sectors of the economy.

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05 May

Sun Star – “Carrageenan safe: seaweed industry officers”

Sun Star (Philippines) May 5, 2013 By Katlene O. Cacho The Seaweed Industry Association of the Philippines (Siap) rejected an American scientist’s study that carrageenan is a threat to human health. Before it affects consumer confidence, Siap has raised the issue to the Export Development Council (EDC) to make it a priority concern. It said

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29 Apr

The Independent – “Nutritious, local, and overlooked”

The Independent (Newfoundland & Labrador) April 29, 2013 By Genevieve Brouillette Foods, like fashions, are of the time. Although the staples remain constant, the preparations and spicing vary. Likewise, trends in food are always changing and there is a push to keep the chic in the hands of the few. Ironically, doing so often involves

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