Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

Report abuse about a comment

Customers vs. Consumers

I suspect you are confusing "customers" with "consumers". You are a consumer if you buy and eat the food products. In this case, "customers" refers to the retail and meat trade that is interested in re-introducing FTB into their products, based on the research that "consumers" are willing to accept it. There is nothing wrong with FTB - its just a very efficient, highly mechanized way of harvesting meat from the animals. Yeah, it kinda sounds and looks nasty, and I can understand how that may not appeal to you if you are a vegetarian. Cargill and the other "argri-giants" aren't trying to fool the public. You may be very well informed, but you are in the minority. Its not news that we are all overwhelmed with information overload, so its easy to be confused about all the conflicting messages about health & wellness. Its a tough job feeding the world on a large scale, so mechanical methods are necessary. Unless you want to go back to farming, hunting and gathering your own food....

Posted by Jack Hammer
17 September 2012 | 03h11

Please fill in the box below to tell us why you feel the post breaks our rules. When you are finished, click on "Send" so that it can be reviewed by a moderator.

Your name *
Your email *

We will not publish your email on the site

Reason *

Back to: Some customers are interested in reintroducing finely textured beef post ‘pink slime’ debacle, says Cargill

Spotlight

FDA says firms can use natural blue food color spirulina in applications beyond gum & candy

FDA says firms can use natural blue food color spirulina in applications beyond gum & candy

The FDA has approved the use of Spirulina Extract as a natural blue coloring ingredient in everything from...

Quaker looks to patent lower cost soluble oat fiber

Quaker looks to patent lower cost soluble oat fiber

Oatmeal boasts a long list of health benefits, though this fiber-rich ingredient isn’t traditionally associated with the...

Rhubarb, Lavender, cucumber…  and significantly less sugar. It’s time soda got sophisticated, says DRY Soda
Special edition: Healthy beverage trends

Rhubarb, Lavender, cucumber… and significantly less sugar. It’s time soda got sophisticated, says DRY Soda

There’s a reason why soda is generally sweet and comes in three flavors (cola, lemon & lime...

From Aji peppers, amaranth and pichuberries to purple corn and quinoa, Peruvian cuisine is hot, says Packaged Facts

From Aji peppers, amaranth and pichuberries to purple corn and quinoa, Peruvian cuisine is hot, says Packaged Facts

Peruviuan cuisine is a hot culinary trend and a “powerful funnel for bringing resurgent South American cuisine into the...

Special edition: Is banning partially hydrogenated oils the best way to crack down on trans fats?

Special edition: Is banning partially hydrogenated oils the best way to crack down on trans fats?

On the face of it, the FDA’s proposal to revoke the GRAS status of partially hydrogenated oils...

Water, only better? AquaBall explodes into healthy hydration market for kids

Water, only better? AquaBall explodes into healthy hydration market for kids

Water is boring, soda is off limits, juices are nutrient-packed but sugary, and milk isn’t cool, so...

Beyond Meat founders: 'We’re a meat company that makes products from plants'
Big interview: Ethan Brown and Brent Taylor, co-founders, Beyond Meat

Beyond Meat founders: 'We’re a meat company that makes products from plants'

“We’re a meat company that make products from plants”, say the entrepreneurs behind Beyond Meat, which makes...

Key Industry Events

 

Access all events listing

Our events, Events from partners...