FoodPrint

The conversation around food is shifting from global environmental concerns to specific ingredients and personal health. Food companies are altering their messaging in kind. But does that greenhushing mean they have abandoned sustainability efforts? Learn more in our latest by Lela Nargi: https://lnkd.in/dbapFrKv 

Corporations are doing everything they can to prevent us from seeing the cruelty that happens on factory farms. But who benefits from us staying in the dark? And what are the larger repercussions of hiding these truths behind factory farm walls? Listen to our podcast episode featuring journalist and author Will Potter and more to learn more: https://lnkd.in/gAwDRVkJ

What’s the deal with MAHA, and can it actually make America healthy again? Listen to our podcast episode from last fall featuring The Food & Environment Reporting Network’s “Forked” podcast co-hosts Helena Bottemiller Evich and Theodore Ross: https://lnkd.in/g7juxAXf

With an annual yield of more than 255 billion pounds, soybeans are the second-most produced crop in the U.S. after corn — but the supply chains those beans feed into are pretty complicated. We break down just where those beans go, whether the ones we eat are different from the ones we ship abroad or process into animal feed, and why soy is hiding in so many ultraprocessed foods: https://lnkd.in/gKchgvQb

This week, the U.S. Department of Health and Human Services proposed changes to the #GRAS (Generally Recognized As Safe) rule, which allows food companies to skip formal safety assessments of additives in their products. This rule would require companies to notify the FDA when they introduce a new ingredient. Last April, we explored how changes to the process might look: It seemed unlikely that the gutted FDA would have the resources or staff to review every new chemical that food manufacturers introduced. Read more: https://lnkd.in/eMRrmaGd Although the update to the rule will eliminate the blind spot regarding undeclared chemicals that companies introduce to the food supply going forward, it stops short of an overhaul by not mandating safety reviews or data for new ingredients from either the agency or the companies themselves.

In this age of misinformation, it's important to help people understand how to separate myth from fact. We dedicate a portion of the pieces we write to doing just that. When it comes to soy, there are so many misconceptions out there. Soy milk, and soy products more generally, often get lumped in with ultraprocessed foods, accused of killing the planet, or labeled as hormone disruptors unfit for human consumption. Here's our explanation of how and why this misses the mark: https://lnkd.in/gkX5k3TH

Are the soybeans we grow for animal feed the same ones we use for processed foods? What about the ones that get made into tofu? What's up with edamame? Here's a closer look at soybeans — where they’re grown, for what purpose, and how and when they make an appearance on your dinner plate: https://lnkd.in/dAVXa57M Lela Nargi

Plant-based dairy is the largest segment of the plant-based foods market, but some people who would opt for it — whether for health, environmental and/or animal welfare reasons — aren’t so keen on the taste or mouthfeel of alternatives made from plants like cashew or soy. Producers of lab-grown dairy, which is made from cow cells or precision-fermented microbes, say their milk and cheese are more like the real thing. Will our future ice cream cones come from a lab? Read more in our latest by Ruscena Wiederholt: https://lnkd.in/eE5mcAwV

Calling all curious eaters, farmers, seed growers, chefs, bakers, distillers, retailers and distributors in the New York area: Lane Selman of Culinary Breeding Network and Glynwood Center for Regional Food and Farming are hosting a Variety Showcase on August 30 in Cold Spring, NY! You’ll have the opportunity to taste new and emerging vegetable, grain, and fruit varieties while learning about the seed work behind them. PSA: Transportation from NYC is available and can be reserved with ticket purchase! Grab your tickets: https://lnkd.in/gnT3Br_H 

Is “plant-based” food dead? Eve Turow-Paul, founder of BITE: Building Impact Through Eaters and a guest on our podcast episode all about beans, says “not so fast!”. Read her article in Food & Wine:  https://lnkd.in/e_gQJerE Then, listen to our episode “Eat More Beans,” in which we talk to Eve and other people who really love beans: https://lnkd.in/drEX-szr