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A very bad regulation is coming.
Here s the short of it. In 2016 Congress passed the National Bioengineered Food Disclosure Law. That law directed the U.S. Department of Agriculture to promulgate regulations for the mandatory labeling of bioengineered (or genetically engineered ) foods for human consumption.
Consequently, the USDA issued the National Bioengineered Food Disclosure Standards (NBFDS) in December 2018. Although those regulations became effective in February 2019, the USDA allowed food manufacturers (the regulated entities) until Jan. 1, 2022, to come into full compliance. As we noted in the Wall Street Journal back in 2019, the clock has been and is ticking.
Listen up, food brands: If you create a highly-flavorful, quality product with a fair price, and there are sustainability benefits as a bonus, you will drive scalable growth.
Miyoko Schinner never expected herself to write a cookbook with the word meat in the title – even a vegan one. “I’m an odd person to be writing this book, because my own experience with meat is not that deep,” she says of her new work,
The Vegan Meat Cookbook. The book is Schinner’s fifth on the subject of plant-based cooking. Her
Artisan Vegan Cheese is an essential reference in many vegan homes, and led to the launch of her own vegan cheese and ‘dairy’ product line, Miyoko’s Creamery.
While she may not have eaten much animal meat in her life, she has spent considerable time thinking about how it functions in both cooking and culture.