CBD is a naturally occurring ingredient found within the cannabis plant. Visit our article What is CBD? to learn more.  

CBD in foods is an unknown territory for both manufacturers, consumers, and even regulators. Current legislation is pressing the FDA to make these decisions to ensure the food safety of these products. We reached out to Dr. Norbert Kaminski, Director for the Institute for Integrative Toxicology at Michigan State University, to provide his expertise on the subject.  

Is it safe to be putting CBD in food? 

Dr. Kaminski: “That’s a very good question. So ‘safe’ ultimately is determined by your exposure and how much you consume. Now, to my knowledge, I don’t know of any group that has done expenses or toxicology on CBD. For me to be able to say if this is safe or not is very difficult. Ultimately, it depends on the purity of CBD: who has extracted it, and how pure is it, and also the amount that people are being exposed to. Because you can buy oils and things like that, which you can add to all sorts of products, so there’s no telling how much people are putting into their foods or their drinks and so forth. 

“You have to keep in perspective that people historically have been exposed to CBD from smoking cannabis and the amounts that are present are relatively low compared to what people are adding into food and drinks. Now, they’re buying oils and can add presumably as much as they like. The exposure level is going to be much different and the route of exposure is going to be very different, whether you inhale it or by smoking cannabis versus taking it orally.” 

What are the benefits for CBD as an ingredient in food? 

Dr. Kaminski: “I think the main benefit ascribed to CBD as an ingredient in foods and topical creams has primarily been as an anti-inflammatory agent, and there is fairly large literature at least in animal studies showing that CBD does have anti-inflammatory properties. I think that is a primary reason why people are using CBD in creams and foods. Certainly, if you followed the lay press these days and the internet you would think it’s a ‘miracle drug,’ and I think a lot of that is hype. Also, you’re probably aware that CBD was approved by the FDA for the treatment of certain types of epilepsy, for medical purposes. In terms of food, I think even food probably is questionable.” 

Is this safe for children to consume?

Dr. Kaminski: “I would not encourage parents to give children any of these products. I don’t think we have enough information around this.”

Are there any FDA regulations on CBD in foods yet? Why or why not? 

Dr. Kaminski: “I’m not aware of any regulations yet. I don’t think any companies are adding it as a technical ingredient in food–I may be wrong about that. Typically, supplements are regulated differently than food ingredients. Clearly, if the FDA met several weeks ago, they are aware of what’s happening and are looking to see how they are going to regulate this, if it becomes an ingredient in food. I suspect some of the major food companies have had discussions on whether they want to make products with CBD in them and if that were to be the case they would probably have to go through the regular procedures—one would be to have these things first tested—to make sure that whatever they’re adding would be safe for human consumption. 

“We are still waiting for the scientific evidence to support how these products are being used and whether they are truly beneficial to what people think they are using them for.” 

What future do you see happening for CBD in food? 

Dr. Kaminski: “I think that, in my opinion, the general public will drive this, assuming that CBD is found to be safe at levels that products would contain these. If there’s a market for it, I’m sure there will be companies that will make this. If it’s all hype, and they find there really isn’t a benefit, then I think that it will probably run its course and people will stop buying products with CBD. If people find it beneficial and if it is safe as it is intended to be used within these products, then I think we will see ground for that.” 

What should people keep in mind regarding CBD? 

“I think it’s kind of the ‘Wild West’ out there right now in terms of how much CBD people are consuming. I think that there will be more research done on CBD, especially more general toxicology, because of how people are using products that have CBD in them. The thing that worries me a little is that a lot of people have this assumption that if a little is good then a little bit more might be even better, and I worry how much people are being exposed to.” 

With the CBD-infused foods market growing rapidly, it is important for consumers to stay informed on this topic and their food safety. CBD-infused foods will not get consumers ‘high,’ but parents should not give these products to children. There is still no clear regulatory framework for these products, yet. 

The post The Unknowns of CBD-Infused Foods appeared first on Best Food Facts.

A quick review of important dates regarding CBD: 

• In June of 2018, the FDA approved the first drug to treat epilepsy containing CBD. 
• The 2018 Farm Bill passed on Dec. 20, removing industrial hemp as a controlled substance under federal law. 
• On May 31, 2019, the FDA held a public hearing to discuss regulations on CBD in food. 

CBD is short for cannabidiol and cannabis is the scientific name for what is commonly known as marijuana. We’ve reached out to expert Dr. Norbert Kaminski, Director for the Institute for Integrative Toxicology and Interim Director for the Center for Research on Ingredient Safety at Michigan State University, to provide insight on this topic.  

What is CBD? 

Dr. Kaminski: “CBD is one of over 100 different structurally related chemicals that are classified as cannabinoids and are present in the cannabis plant. The different cannabinoids have chemical structures that are similar to one another, and that is how they have been classified.” 

How are cannabis, hemp, CBD and THC connected? 

Dr. Kaminski: “The term ‘hemp’ is really referring to the cannabis plant that has less than 0.3% THC by dry weight. So, it has been cultivated to have low amounts of THC. Hemp and cannabis can be used interchangeably, but hemp has been bred to have very low amounts of THC. Technically, CBD is extracted from hemp. If CBD is extracted from cannabis that has more THC than that 0.3% of dry weight, then it now becomes a controlled substance as defined by the DEA. As long as CBD is extracted from hemp, then it is not controlled by the DEA and the federal government.” 

• Cannabis — Refers to the plant commonly known as marijuana 
• Hemp — Refers to the cannabis plant bred to contain less than 0.3% THC 
• CBD — Derived from hemp and is no longer a controlled substance under DEA 
• THC — The primary psychotropic ingredient present in cannabis 

Are there any health concerns that people should keep in mind when choosing to use CBD? 

Dr. Kaminski: “Yes, specifically the purity and how have these products been prepared. The quality control for the preparation of these products is a major concern. It seems like these products are popping up on the market almost every day. I think we need more general toxicology evaluations around CBD. Whether it’s safe or not — ultimately it will have to do with the level of exposure.” 

Can you get “high” from eating CBD-infused foods? 

Dr. Kaminski: “You cannot get ‘high’ from ingesting CBD. The way that individuals get high from cannabis is that the major psychotropic compounds in cannabis, tetrahydrocannabinol (THC), bind proteins called receptor (cannabinboid receptors), which are very abundant in the brain. CBD does not bind to these receptors and therefore does not produce a high. Now, if your product was contaminated with THC, you certainly could get high. But, if the product just contains CBD, then no.” 

CBD is a naturally occurring, active ingredient found within hemp and contains very little THC. You cannot get “high” from CBD. As the CBD market is expanding, consumers should be aware of the facts regarding this unique ingredient.  

The post What is CBD? appeared first on Best Food Facts.

If you’re having an Easter egg hunt, do not hide the eggs on chemically treated lawns, potted plants or in pet areas, such as a dog house. The Egg Safety Center cautions that contaminants from these areas could adhere to the shell of the egg.

Hard-boiled eggs can be left out of the refrigerator for up to two hours, but after that, should be discarded. If an egg has a crack it should be discarded.

Best bet? Prepare one batch of hard-boiled eggs for eating and dye another batch for hiding that can be discarded.

Some more food facts about eggs:

• There’s no difference in the nutrition between white and brown eggs. White eggs are laid by chickens with white feathers and white ear lobes, while brown eggs are laid by red-feathered chickens with red ear lobes. Chickens with red feathers are larger in body size and require more feed which is why brown eggs are more expensive on store shelves.
• Hens typically lay one egg every day. A double yolk occurs when the hen ovulates twice and it ends up in the same egg.
• When hard boiling eggs, very fresh eggs can be hard to peel. For best results, buy eggs about a week before you plan to boil them. The video below shows easy step-by-step directions on how to boil eggs.
• Egg yolks are one of the few foods that naturally contain vitamin D. One large egg contains the protein equal to that of one ounce of lean meat, poultry, fish or seafood.

The post Is it Safe to Eat Easter Eggs? appeared first on Best Food Facts.

Soy comes from soybeans – a crop grown by farmers throughout the United States – in states such as Ohio, Illinois and Minnesota as well as Canada. We like to dig into the information behind how our food is grown and many of us want to know if our food is sustainably grown, so we found these interesting facts about soy and soybeans.

1. Soybeans create some of their own fertilizer.

Soybeans are in a class of plants called legumes which have the unique ability to use nitrogen that is in the air. Microorganisms that live on the soybean roots convert atmospheric nitrogen into a form that the plant can use. In turn, the plant feeds the microorganism. When the plant decays, the nitrogen that has been pulled from the air is released into the soil. Growing soybeans in a field can add 30 to 50 pounds of nitrogen per acre into the soil.

2. Every part of the soybean is used in some way.

After farmers harvest the beans from the field, they are processed, where the bean is separated into two parts. Most of the bean is meal, which contains protein, and is used in food products or feed for animals, such as chickens, pigs and cows.

The other portion of the bean is oil, some of which is used as cooking oil, which is commonly labeled vegetable oil. It is also used in many different products –machine oil, paint, candles, beauty supplies and even crayons.

3. Soybeans are renewable fuel.

Soybeans are used to make a renewable fuel known as biodiesel. Compared to petroleum-based diesel, biodiesel produces fewer air pollutants, such as carbon monoxide, sulfur dioxide and hydrocarbons.

Biodiesel is considered to be carbon-neutral because soybean plants absorb carbon dioxide as they grow, which offsets the carbon that forms while making and burning biodiesel.

Any diesel vehicle can use biodiesel, or a blend of biodiesel and petroleum diesel. More than 9 billion gallons of biodiesel are used worldwide each year.

4. Soybeans can replace petroleum in common products.

The oil from soybeans is chemically similar to petroleum and many manufacturers are using soy oil in their products because it is a more sustainable option. Soybean oil is used in tires, creating a tire that is more flexible in cold weather. Soybeans are used in flooring products to create Leadership in Energy and Environmental Design (LEED) certified buildings that meet environmental targets. It’s also used to make environmentally safe cleaning products.

5. Soybean farmers are growing more using less natural resources.

Scientists and farmers have worked together to make raising soybeans sustainable for the environment. They have adopted practices to be more efficient, so food can be grown using less land, energy and water. From 1980 to 2015, farmers cut their energy use by 35 percent and invested in soil conservation to preserve land. By using technology, such as GPS and seeds that require less pesticides, farmers reduced greenhouse gas emissions by 45 percent during that same period.

Soybeans are a versatile crop that helps create environmentally friendly products. Growers continue to look for ways to make the crop even more sustainable.

Sources:

U.S. Department of Energy

Ohio Soy Council

University of Missouri

United Soybean Board

The post Five Things You Might Not Know about Soybeans appeared first on Best Food Facts.

What is the difference between baking soda and baking powder?

The Answer: Both baking soda and baking powder release carbon dioxide gas bubbles which helps batter and dough to rise.  Recipes that use baking soda require an acidic ingredient such as buttermilk or honey to help extract all of the carbon dioxide gas.  Recipes that do not contain acidic ingredients and that need more leavening than the baking soda alone can provide are made with baking powder.

The Science: Chemical leavening occurs when a leavening base and a leavening acid react in the batter to create carbon dioxide gas bubbles which are what makes the batter rise (leaven) during baking. Baking soda (sodium bicarbonate) is a leavening base and the source of the carbon dioxide.  Less than half of the total amount of carbon dioxide in the baking soda is released by the heat in the oven and available to leaven the batter during baking. Acids are used to lower the pH of the batter which allows all the carbon dioxide in the baking soda to be released and used for leavening. Some recipes contain acidic ingredients such as buttermilk, sour milk, vinegar, fruit, fruit juice, sour cream, yogurt, honey, cocoa and molasses. In some baked products, this small amount of carbon dioxide gas released by heating in the oven is sufficient, so the recipe only calls for baking soda. Other baked products contain enough acidic ingredients to cause the right amount of carbon dioxide release from the baking soda.

Baking powder is a blend of baking soda, plus one or two chemical leavening acids. There are many different chemical leavening acids available which have different reaction rates and times. Most household baking powders are double acting, meaning they contain a fast-acting and a slow-acting leavening acid. The fast-acting leavening acid reacts during mixing to help make the batter more airy or fluffy. The slow-acting leavening acid reacts during baking, to help make the baked product rise in the oven

Can you substitute margarine for butter in a recipe?

The Answer: Yes, margarine can be substituted for butter in a recipe.

The Science: It is a simple substitution with no adjustments. Be sure to use margarine which comes in sticks and NOT the spreads which come in tubs.

For more information, see What’s the difference between butter and margarine?

What is the difference between using a glass pan or a metal pan? Does it matter which one you use?

The Answer: Yes, it does matter because the two materials transfer heat differently.

The Science: During baking, heat is transferred from the oven through the pan and into the batter or dough. This means the baked product bakes from the sides toward the middle and from the bottom toward the top. Glass and metal transfer heat differently.  Glass takes longer to heat up and to cool down than metal. This means that it will take longer for the batter or dough to start baking in the glass pan and it will keep baking for longer after the pan is removed from the oven. It is standard to lower the baking temperature by 25°F and lengthen the baking time by about 10 minutes when baking in a glass pan compared to a metal pan.

Why do cakes fall?

The Answer:  When the starch in flour does not gelatinize, like in cakes with more sugar than flour, the structure does not set and the cake will fall. In high-ratio cakes, use cake flour to keep them from falling.

The Science: The structure of a cake is set when the starch in the flour gelatinizes during baking. Most layer cakes eaten in the US are high-ratio cakes which means they have more sugar than flour in the recipe. The high level of sugar increases the gelatinization temperature of the starch in the flour to higher than the boiling point of water. It is not possible to raise the temperature of the cake batter that high during baking, so the starch does not fully gelatinize.  This causes the cake to fall during cooling because the structure is not completely set. This problem can be fixed by using cake flour. Flour for high-ratio layer cakes is tumbled with chlorine gas which oxidizes the starch. The oxidized starch absorbs more liquid and swells faster so it does completely gelatinize and the structure of the cake is fully set by the end of baking and does not fall. In low-ratio cake recipes, the amount of sugar is the same or less than the amount of the flour. The sugar level is not high enough to raise the starch gelatinization temperature so the cake does not fall. In these cakes, it is not necessary to use chlorinated cake flour.

Why do cakes crack at the top?

The Answer: A delayed release of carbon dioxide from double-acting baking powder will build up and the pressure from the built-up gas will break the cake crust causing a crack.

The Science: Cakes are usually leavened with double-acting baking powder which contains sodium bicarbonate and two leavening acids. One leavening acid reacts in the batter during mixing and the other reacts during heating in the oven. The heat-activated leavening acid that must react at the correct time during baking. If the leavening acid reacts too late after the top crust of the cake has formed, the cake cannot expand when the carbon dioxide gas is produced in the leavening reaction.  This causes a buildup of pressure inside the cake which can cause the top surface to crack to release the pressure.

Learning the science behind baking can help make the process more fun and rewarding. Ready to try out your baking skills? Check out our Pinterest board for more tips and recipes!

The post Baking Questions Answered With Science appeared first on Best Food Facts.

Lab-grown meat is seen by some as a way to meet rising global demand for protein while addressing concerns with modern livestock and poultry production methods. There will be questions about whether synthetic meat is healthy and safe – is fake meat good for us? A poll found that consumers want cultured meat to be clearly labeled. The concept also prompts societal and ethical questions.

We sought social and ethical perspectives from three experts:

• Candace Croney, professor in the departments of Comparative Pathobiology and Animal Sciences and Director of the Center for Animal Welfare Science at Purdue University, is the primary author of a paper titled, “Engineering Approaches to Animal Welfare,” currently under review at the Journal of Agriculture and Environmental Ethics. One section of the study addresses the issue of using the tissue of live animals to produce a synthetic meat product.
• Gary Varner, a philosophy professor at Texas A&M University, lists animal welfare and environmental ethics as research interests.
• Raymond Anthony, philosophy professor at the University of Alaska Anchorage, has done research in the areas of environmental, food, animal and agricultural ethics.

What are the potential benefits of a synthetic meat product?

Dr. Croney: There is the idea that we could vastly mitigate any suffering that animals experience as a result of being raised for meat.  One thing to keep in mind is that we would still need live animals as progenitors of the tissue that would be used to culture meat. Their experiences, the conditions under which they are raised, handled and sampled for tissue biopsies, and their overall welfare needs would have to be addressed. But, significantly fewer animals would be needed and the thinking by proponents of the technology is that this would also result in a significant reduction in the environmental impacts of livestock production.

Dr. Varner: The main one is an improvement in animal welfare by removing sentient beings that are capable of suffering from the food system. People might also think that the process could potentially be made more cost-efficient and also avoid environmental impacts of contemporary meat systems. I don’t know if that’s realistic or not.

Dr. Anthony: The meat we consume and the way we farm it have been scrutinized more than ever in recent years. Synthetic meat production is potentially another way to create a sustainable food future. As we approach 2050, scientific and technological innovations such as precision farming and genetic engineering, and now synthetic meat production, are being tasked to feed the projected 9 billion people and to do so in ways that mitigate such issues as greenhouse gas emissions, overfishing and animal welfare concerns. We face an enormous challenge to produce more food and meet the projected future needs for animal protein using existing agricultural lands and current water and energy resources.

What are the societal and cultural implications?

Dr. Croney: Is growing meat in a laboratory socially acceptable to people? We don’t know that yet. People who lean toward “natural” products might have questions about growing meat in a laboratory instead of using more traditional practices. We know many people today are very sensitive about the technologies associated with food production – particularly anything that looks like genetic modification as people tend to be very risk averse. Will this technology be similarly worrisome to people? What information will be provided to the general public here and elsewhere in the world? When and by whom will that be offered so that people can make informed choices that align with their values and beliefs rather than feeling that technology is being foisted on them? To the extent that technology advances might make it difficult to economically and visually distinguish cultured meat from traditionally produced meat, will cultured meat products be labeled in such a manner as to facilitate consumer choice? If the products are nutritionally different or vary significantly in price, who will have access to them and how does this mitigate or worsen societal inequities?

What happens to rural communities and all the people who are directly or indirectly involved in animal agriculture? It’s a way of life that’s important to many people. Is it socially acceptable to do something that could disrupt or displace that way of life? As consumers have increasingly expressed a desire to know more about how food is produced and to feel connected to farming, will this type of meat production exacerbate existing tensions and areas of disconnect between those who produce food and those dependent on them as consumers?

Dr. Varner: Reduction in animal-based agriculture via synthetic meat, as well as through synthetic dairy products, reduces a traditional lifestyle and relationship with animals that pastoralists celebrate.

Dr. Anthony: I see three areas of concern:

1. Philosophically, how do synthetic meat production practices enhance our relationship to animals and the environment? Does “clean meat” production, which occurs in sterile laboratories, alienate us further from the natural world and strain human-animal relationships?
2. Sophisticated consumers and regulators want to know if they are getting what is being marketed by these companies. How start-up tech companies foraying into food production address trust and transparency as part of an accountable business model will be a central issue to watch.
3. The impact of synthetic meats on issues of justice, fairness and equity for all the stakeholders in the food chain (animal and the environment included) will also be of interest. For example, it will be important to understand just how the public perceives the extent to which this evolving technology will mitigate animal suffering and how new actors in the food system balance this ethical concern against other ethical expectations and risk considerations related to food norms and cultural practices about what is acceptable to do. Also, like any technological use, there will be tradeoffs. How will this technology, if it becomes a viable competitor to conventional production practices, impact farmers the world over who rely on animal protein production for their livelihoods, community and food security?

What is the feasibility of cultured meat – is the technology there yet?

Dr. Anthony: At the moment, there are only a handful of global start-ups working on high-tech meat alternatives. They include Memphis Meats, Hampton Creek, and Beyond Meat. Food safety concerns, accusations of manipulation and adulteration, labeling regulations, and the legacy of how GM foods were rolled out are among some of the hurdles that must be addressed and surpassed.

Dr. Varner: I don’t know how close the proponents of this technology are to being able to scale this up to commercial levels.

Dr. Croney: There has been proof of concept. Tissue-cultured meat has actually been produced and there have been “tastings.” What is not known is whether it can be produced in a way that meets consumer expectations of what meat should look like and how it tastes. The logistics of doing it on a large scale and affordably has not been demonstrated yet.

Do you think laboratory meat production is realistic?

Dr. Croney: There’s a lot of promise. In terms of doing it on a large-scale basis at this point in time, I’m not sure. The economics need to be fundamentally addressed and who would invest in it? Do I see this realistically happening in the next 20 years? No, but we will see efforts to improve the technology and I think there could be benefit from that.

How would you summarize this issue?

Dr. Anthony: Beyond issues of taste, safety, healthfulness and cost, consumers are increasingly interested in flexing their citizenship muscles to co-shape a global sustainable food future. Public attitudes toward the ethical acceptability of synthetic meats will depend heavily on the extent to which the potential of this innovation can live up to the marketing hype and the technology and its applications do not result in worse-off outcomes for people, the planet and animals. When framing questions about the morality of synthetic meats, empirical studies gauging public concern and expectations will be key. Fundamentally, will this technological innovation enhance human-animal-environmental relationships or harm them? Will there be an improvement over conventional practices?

Dr. Croney: We know that global demand for meat is increasing as income levels rise in developing countries. Tissue-grown meat has the potential to help satisfy demand while addressing environmental concerns associated with the additional land and natural resources that would be required to increase conventional livestock production. In short, the base technology needed to produce laboratory meat is there and appears promising, but the logistics and economics of doing it on a large scale while meeting consumer expectations for taste, naturalness, and healthfulness need to be better understood.

Dr. Varner: One thing that isn’t raised by your questions is that as sentient animals are removed from the meat sector then, other things equal, there are fewer animals living on earth. And, if the lives of the animals that are not living would have been good, there is less aggregate happiness in the world.

Lab-grown meat produced from tissues is being researched and tested, but there are still many questions to be answered, including if consumers will accept the new product.

Originally published August 23, 2017.

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A new discovery is creating a lot of interest gene editing. CRISPR is a technology that allows scientists to make precise changes in genetic code. To find out more about this scientific discovery and its potential uses, Best Food Facts asked blogger Lynne Feifer of 365 Days of Baking to bring her passion for food into the research lab and explore CRISPR technology.

Lynne interviewed Dr. Rodolphe Barrangou in his laboratory at North Carolina State University. “I tend to think of myself as a CRISPR expert and CRISPR enthusiast, as well as a food scientist,” he said.

Lynne asked Dr. Barrangue to explain what CRISPR is.

“CRISPR is actually an acronym, which stands for Clustered Regularly Interspaced Short Palindromic Repeats. It’s a very cumbersome name arguably, but at the same time a very catchy and easy to remember acronym,” he said.

Dr. Barrangou explained that this gene-editing technology works much like a text editor that changes a letter in a word.

“CRISPR in many ways is a molecular scalpel that enables scientists to cut DNA. You can very precisely, very selectively, very efficiently cut DNA. That’s what geneticists do. They find a particular sentence that is unique in the book of life in the DNA code of any particular cell, look for the mistake and then replace this mistake and edit it out with this corrected version,” he explained.

There are many ways that it can be used.

“It’s a question of when, not if, CRISPR-based technologies solve the biggest challenge of medicine, things like curing HIV, curing Duchenne’s muscular dystrophy, curing cancer, curing people who are sick,” Dr. Barrangou said.

Lynne looked further into the potential for CRISPR as it relates to treating disease and making food healthier. Check out the other videos in the series: How Can CRISPR Treat Disease? and How Can CRISPR Improve Food?

The post What is CRISPR Technology? Part 1 appeared first on Best Food Facts.

Parents have raised concerns about artificial colors because they are present in some of kids’ favorite foods. Dr. Ruth MacDonald is a registered dietitian and chair of the Department of Food Science & Human Nutrition at Iowa State University. She believes parents present some good questions.

“For most consumers, not having chemicals in their food seems like a logical expectation. No one would not want to consume foods laden with harmful chemicals, and the concept of eating ‘real food’ is very appealing,” she said.

In response to requests from shoppers for more natural foods, many food companies have changed their products in recent years.

“Removing artificial colors and flavors would seem like an easy thing to do. We don’t need to have brightly colored or flavored food to ensure our nutritional needs are met. Some of these may be replaceable with natural colors and flavors, which will be different mixtures but still chemicals^,” Dr. MacDonald said.

Sometimes, as with Kraft macaroni and cheese, no one noticed. But when Trix cereal changed its recipe, fans were so unhappy that the cereal switched back to the original bright colors. The discussion illustrates that color is very important in making food appealing, since we often “eat with our eyes.” We prefer the color of our food to match the taste, the American Chemical Society explains.

Artificial dyes and pigments were developed to give foods more vibrant color. Dr. MacDonald said that additives derived from petroleum oil are identified with Food, Drug and Cosmetic numbers, such as FD&C Blue No. 1. “Each additive is tested for high purity and used in very small amounts. These additives provide no nutritional benefit, but enhance the pleasure and enjoyment of foods,” she said.

Several studies have been conducted over the years to determine if artificial colors or additives have an effect on children.

“While some studies found some negative effects in sensitive individuals, overall the evidence does not support a link between consumption of foods containing artificial colors or additives and behavior,” she said. “It has been concluded that some individuals may react to specific additives, but the overall population is not at any health risk from these additives.”

The Food and Drug Administration (FDA) has more information about these studies.

What about natural colors? Dr. MacDonald said natural dyes are usually extracted from vegetable and fruit peels using chemical solvents. “Typically, these natural colors are less pure and less stable than their artificial counterparts, and are comprised of fairly complex chemical structures, therefore other changes in the foods may need to be made to obtain the same product quality,” she said.

Although natural colors may seem to carry no risk, Dr. MacDonald said they have not been tested as thoroughly as artificial colorings. Natural colorings also do not look or taste the same as common FD&C colors.

“Whether consumers will accept foods that look and taste different as a trade-off to removing artificial colors and flavors is yet to be determined,” she said.

Artificial colors have been tested and found to be safe in the amount present in food. Natural colorings derived from fruits and vegetables continue to be developed and sometimes used in processed foods.

The post Artificial Colors vs. Natural Dyes appeared first on Best Food Facts.

We reached out to Robert Wager,  biochemist and member of the Biology Department of Vancouver Island University, and Dr. Steve Taylor, Professor in the Department of Food Science and Technology and Co-founder and Co-Director of the Food Allergy Research and Resource Program, University of Nebraska-Lincoln, to give us further clarification on what gluten-free wheat means.

Wager explained what gluten is. “Gluten is made up of two main types of protein, one of which is gliadin. Gliadin is the protein that causes the most allergic reactions.” The new gluten-free variety is being developed from regular wheat that has been gene-edited to reduce the amount of gliadin.

How do this gliadin protein and gene-editing work? Gene editing, or CRISPR, is a group of technologies that allow genetic material to be added, removed or altered at a particular location in a genome.  In this case, scientists go into the wheat’s DNA and edit out a particular amount of gliadin.

“Gluten-free wheat is a 97% reduction in gliadin content. This version of gluten-free wheat is removing about three-quarters of the gliadin genes,” Wager said.

It’s important to note that only 97% of the gliadin is being removed because anyone who is allergic to gluten could still experience a reaction. However, Wager points out, “It could be a great product for them, but that’s yet to be determined.” Everyone’s gluten intolerance is different and therefore their response to the remaining gliadin is unknown.

For those of us not allergic to gluten, we shouldn’t be concerned. Wager says normal bread eaters won’t be affected any differently. Instead you’ll have something resembling a flatbread in appearance and texture.

One thing Wager thought it was important to point out was that within wheat, “there are approximately 45 types of gliadin genes. What physiological effects will occur if we remove all 45 of them is not known. Physiological effects are the plant’s ability to fight off a disease or infection. If they continue to remove or de-activate all the gliadin, there will be a huge unknown impact on the wheat.”

What does this mean for those with celiac disease and gluten intolerance? Dr. Taylor explained there are other types of gluten-free options such as sourdough and heritage wheat.

“Heritage wheat is a term that I have seen used to describe wheat that is safe for celiac sufferers,” says Dr. Taylor. “It means the rather old wheat varieties, now called emmer and einkorn. These old varieties of wheat have less gluten than the regular bread wheat that is most typically used in today’s processed foods, but they still do have gluten.”

Even then, Dr. Taylor cautions that not all those with celiac would be able to tolerate it.

With sourdough, the slow lacto-fermentation process makes the bread (mostly) gluten free. This fermentation process also makes detecting any residual gluten more difficult, which has made the FDA slightly more reluctant to label sourdough as gluten free. Dr. Taylor gives us the example of gluten-free beer and how labeling it as so is somewhat of a risk. “There is evidence that some with celiac disease can tolerate sourdough,” Dr. Taylor says, but people with the disease should be cautious.

Either way, sourdough has a unique flavor and heritage wheat “definitely does not make great bread due to the lower gluten content” Dr. Taylor informs us.

Wager and Dr. Taylor agree that gluten-free wheat and bread probably won’t take over the market. The number of people allergic to gluten is a significantly smaller number compared to the number of people that are not allergic and the proteins with unique functional properties make gluten a rather important ingredient in foods. The experts also agree that while it is unclear when gluten-free wheat will hit markets, when it does, those truly allergic to gluten and suffering from celiac disease should treat it with caution.

“The allergic response to the remaining gliadin (gluten) is unknown and will depend on one’s gluten-intolerance,” Dr. Taylor said. “The biggest risk would be some people might be duped into believing that products are gluten free when they’re not.”

The FDA regulates the labeling of gluten-free products. He said labeling is a complex process. “In my view, FDA would be reluctant to grant permission to use gluten-free wheat on products made from heritage wheat or from sourdough-fermented products because FDA has not yet promulgated a final rule for use of gluten-free on fermented products,” he said. “That leaves genetically-engineered wheat. This form of gluten-free wheat might be okayed by FDA to be labeled as gluten-free.”

So is new gluten-free wheat a gamechanger?  Wager says that he “would not consider this a possible game changer, ” but he does believe that it could be the start of gene-editing products that could directly benefit us as consumers. Dr. Taylor considers this gene-edited wheat to be a potential game-changer, but that consumers may consider it a GMO, which might affect its acceptance.

Gluten-free wheat created through gene editing will not be on the market for some time, but it has endless market possibilities. The wheat may provide some benefit for those who are gluten intolerant or gluten sensitive. Maybe one day we’ll say, “I remember gluten bread.”

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Is genetically engineered salmon safe to eat?

Wager: “Yes, it is. Extensive testing over almost two decades has clearly demonstrated GE (genetically engineered) salmon has the same nutritional profile as non-GE-salmon of the same species.  The FDA in the United States and Health Canada have both stated GE salmon is as safe as non-GE salmon.”

Does it taste the same as other salmon?

Wager: “GE salmon has the same flavour, texture and nutritional aspects as the non-GE Atlantic salmon.  Each species of salmon tastes a little different owing to fat content, diet of the species etc.  Most consumers enjoy the flavour of all the species of salmon (five Pacific species and Atlantic salmon).”

Dr. Alison Van Eenennaam, Cooperative Extension Specialist, Animal Genomics and Biotechnology at the University of California-Davis, explained in this Best Food Facts article how the fish was developed.

Dr. Van Eenennaam: “Over a quarter of a century ago, a construct that contains a snippet of DNA encoding a growth hormone from the king salmon, connected to DNA regulatory sequences from the ocean pout, was added to the eggs of an Atlantic salmon spawn. A fast-growing fish was selected out of that spawn and was shown to be carrying the construct in its DNA. Since that time, the construct has been stably transmitted through normal inheritance over many generations, in the same way that I passed on my blue eyes to my kids.”

Are there any benefits to the genetically engineered salmon?

Wager: “There are significant benefits to this salmon.  Because this salmon grows at twice the rate as non-GE Atlantic salmon, it will consume far less feed to obtain market weight.  Salmon feed has small finfish (anchovies and related fish) as a major component.  It is clear wild fisheries for small finfish are being overharvested.  Therefore, increasing the feed-to-meat conversion rate could help reduce the stress on wild finfish stocks.”

In addition, Wager noted that demand for salmon continues to rise and the new salmon can reduce the harvesting of wild salmon to ensure the continued survival of wild species.

“We cannot protect the wild salmon by eating wild salmon,” he said.

The AquaBounty salmon is farm raised. Can it still be a healthy food if it is farmed, instead of wild caught?

Wager: “Farmed fish is not only safe to eat, salmon is recommended to be a regular part of a healthy diet. Trace amounts of PCB’s and mercury (far below allowable limits) found in wild and farmed salmon are of zero health concern while the levels of heart-healthy omega 3 fatty acids are high in all salmon and highest in farmed Atlantic salmon. Salmon should be a regular part of the diet of pregnant women as the omega 3 fatty acids are essential for fetal neural development. The only significant difference between farmed fish and wild fish is the fat and protein content. Farmed salmon have a slightly higher fat content (which why they contain more omega 3 fatty acid) while wild salmon have a slightly higher protein content.”

Only significant difference between farmed fish and wild fish is protein and fat content.
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What measurements are put in place to prevent the salmon from cross-breeding with native species?

Wager: GE salmon are triploid (three sets of chromosomes compared to the normal two sets ).  Triploid organisms are sterile, meaning they cannot reproduce.  Other common triploid foods include bananas and seedless watermelons.  This added safeguard means that in the very unlikely event of a GE salmon escaping to the wild, it would not be able to breed with wild Atlantic salmon or any other species of salmon.

The salmon will not be labeled as genetically modified. Why?

Wager: “In Canada, we do not label food based on the breeding method used to create the food/crop.  Therefore there is no specific label to identify the GE salmon as being a product of genetic engineering.  Some feel this hides important facts from the consumer. In Canada we label food for nutritional content and potential allergen content.  Neither of these are different for GE salmon and therefore there is no unique label required for this food product.”

He also noted that although the AquaBounty salmon is the first genetically engineered animal food product on the market, Canadians have been consuming foods derived from GE crops for over 20 years.

Wager: “There has never been a documented case of harm from consuming food derived from GE crops.  The first GE crops dealt mainly with traits important to the farmer: herbicide tolerance for weed control and insect resistance to reduce insecticide use and yield loss.  GE crops allowed farmers to produce more food on the same land with less environmental impact.”

What might this mean for other genetically engineered foods to be introduced?

Wager: “With each year the public is learning more about how GE crops and derived foods are contributing to safe affordable food for Canadians.  As the public becomes more familiar with these food products the market will increase the offerings.  There are a great many wonderful traits with environmental, economic and health benefits that are working their way through the regulatory system.

“Today we are seeing a new set of GE crops with consumer-oriented traits coming on the market.  Better flavour, enhanced nutritional content, bruise resistance, will soon increase the variety of GE crops in the marketplace.  In the more distant future GE products like artificial meat, hypoallergenic peanuts, gluten-free wheat etc., may enjoy significant market share.”

Genetically modified salmon are now on the market in Canada. The animals grow more quickly, using less feed so they are a sustainable option. The salmon is safe to eat and offers the nutritional benefits of omega 3 fatty acids. This is the first genetically modified animal food product and may be the first of many that will provide benefits for consumers.

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