Global
Kraft
to promote good health in kids
Being responsive to the growing concern about child
obesity, the Northfield-based Kraft Foods Inc. has decided to do away
with advertising that pushes fatty and sugary foods to children. Industry
experts now expect the company to increasingly promote healthier foods
for kids, and also to develop new food products that address additional
health concerns. Furthermore, it is felt that this theory has more takers
in the industry and as such several other food companies are expected
to follow suit. PepsiCo adding a "Smart Choices" label, General
Mills reducing sugar in children's cereals and McDonald's offering options
of replacing french fries in children's Happy Meals with apple slices,
could be cited as few examples of this latest health trend.
US researchers develop new peach varieties
Scientists at the Agricultural Research Service (ARS) have
developed two new varieties of peach - Gulfking and Gulfcrest. Both
these varieties were found to be resistant to bacterial spot on the
leaves and fruit. Usually termed as"nonmelting" peaches, these
types resist bruising and remain firm longer while ripening on the tree
and after canning. Reports indicate that growers were offered these
new varieties in 2003, and will be available to consumers in limited
quantities this summer.
UN warns about 'cancercausing' fatty foods
According to two UN agencies, foodstuff cooked at
high temperature (such as potato chips), coffee and cereal-based products
including pastries, cookies and breads possess cancer-causing contaminants.
Experts with the Food and Agricultural Organisation (FAO) and World
Health Organization (WHO) have pointed out that the contaminant (acrylamide)
is formed when certain foods, particularly plant-based foods rich in
carbohydrates and low in protein, are cooked at temperatures higher
than 120 degree celsius. The latest information on acrylamide reinforces
general advice that consumers should continue to eat balanced and varied
diets that include plenty of fruit and vegetables, and moderate their
consumption of fried and fatty foods. In 2002, Swedish studies showed
for the first time, the unintentional formation of relatively high levels
of toxic chemical acrylamide during frying and baking of potatoes and
cereal products at temperatures higher than 120 degree celsius. Studies
also show that the amount of acrylamide varies dramatically in the same
foods depending on several factors, including cooking temperature and
time. Then again, experts have cautioned that major changes in food
processing methods used by industries to reduce acrylamide would need
to be checked for nutritional quality and safety, including microbiological
contamination, and the possible formation of other undesirable chemicals.
Likewise, consumer acceptability is another aspect that needs to be
considered in such cases.
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