For buyers opting for organic foods, do perceptions about the products match reality? Brenna Ellison, a University of Illinois Food Economist and Researcher decided to take closer look at how the organic label affects what people think of the taste, nutrition and safety of food products.
The study used an online survey to compare how an organic label affects perceptions of strawberries – a “virtue” product (food perceived as healthy) and chocolate sandwich cookies – a “vice” product (not as healthy/junk food) at two retailers.
Find out how organic opinions stack up in this week’s Farm Fresh Podcast. Tune in every Wednesday at 12:45 p.m. to hear the Farm to Table segment on WJBC Radio.
To mandate labeling or not to mandate labeling? that is the current question about foods made with ingredients containing ‘GMOs’ or Genetically Modified Organisms.
Take a deeper look at the issue with Tamara Nelsen, Senior Director of Commodities for Illinois Farm Bureau in this week’s Farm Fresh Podcast.
Did you know that yesterday (Aug. 27) was #NationalBurgerDay? Thank you, social media for the heads up.
Coincidentally, there’s also a headline grabbing story floating around this week about the safety of ground beef. Let’s take a better look:
From Food Insights, here’s a few facts and myths to explore about the safety of ground beef. Bottom line: bacteria doesn’t care where your beef came from – wash your hands & cook it to the right temperature (160 degrees)!
For another perspective, check out this article from High Plains Journal. The good news: almost all of the bacteria found in the “study” was not the kind that cause serious foodbourne illnesses
Reading past the headlines is important, especially when it comes to blurbs about scientific studies, as pointed out in this LA Times article.
