The FDA proposed a peanut butter standard in the late 1950s after investigating Jif for having just 75 percent peanuts, according to Angie Boyce, a fellow at the Johns Hopkins Berman Institute of Bioethics who researched food standards

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Our Jessica Fanzo writes, “Governments should help people choose nutritious groceries.”

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To feed the burgeoning human population, it is vital that the world figures out ways to boost food production. Increasing crop yields through conventional plant breeding is inefficient – the outcomes are unpredictable and it can take years to decades to create a new strain. On the other hand, powerful genetically modified plant technologies can quickly yield new plant varieties, but their adoption has been controversial

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New database helps retailers combat abuse. The Monterey Bay Aquarium’s Seafood Watch program, known best for its red, yellow and green sustainable seafood-rating scheme, is unveiling its first Seafood Slavery Risk Tool Thursday

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Alan Goldberg envisions an ethical certification that would rate adherence to multiple criteria: environment, animal welfare, labor standards, water utilization & contamination, & food safety

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It’s been called the “omnivore’s dilemma.” And nobody, not even an expert, is exempt from it. Here’s what experts buy. With comments from our Global Food Ethics & Policy Program collaborator, Alan Goldberg

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Americans have until May 10th to help the Food and Drug Administration with one of philosophy’s greatest riddles: What is the meaning of “natural”?

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Consumers wanting to avoid genetically engineered salmon, if it eventually reaches grocery stores, might have a hard time being sure. That is because the Food and Drug Administration said on Thursday that the salmon would not have to be labeled as genetically engineered

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