Meat + Poultry - August 2007 - 96

NATURAL

parameter equally. In designing such
a study, USDA would need to identify
whether consumers would allow some
processing methods and packaging and
not others, and whether disclaimers
would be acceptable if a product could
not achieve a stated condition."
Andrea Brown, director of legislative
and regulatory affairs for the American
Association of Meat Processors, advised
that without proper guidance from the
FSIS, manufacturers of "natural" products and their ingredient suppliers "will
not be able to continue production on a
level playing field due to inconsistencies
in the messages from the agency."
Brown also encouraged the FSIS
to work in collaboration with other
agencies within the USDA to develop
consistent policy on the term "natural" as it pertains to a broader scope
of foods and beverages.

"If the agencies work
together, the resulting
definitions should
be similar in their
principles, making
the terms more
consumer-friendly."
"AAMP realizes that FSIS is not
dealing with the definition of 'natural'
in exactly the same light as (the Agricultural Marketing Service), who is
looking at development of a 'naturally
raised' claim, but the consideration for
the consumer preferences and perceptions and inclusion of industry stakeholders in the development process

'LI

Innovative technologies
to help make your meat
and poultry products
unique...

Tyson addresses 'natural'

* CEAMGEL 1313™,
from CEAMSA -
specialty carrageenan
increases yield, decreases
drip-loss and results in a
juicier product.
*Tomat-O-Red®, an all-natural,
non-bleed red color from LycoRed,
is heat-stable and offers fortification
with lycopene.
* Vitiva®, highly-deodorized rosemary extracts
- protection from oxidation and extends
product shelf life.
Depend on PLT for all your specialty
ingredient needs. You'll be glad you did.

104

I

MEAT&POULTRY

I

August 2007

I

should certainly be similar," Brown noted. "If the agencies work together, the
resulting definitions should be similar
in their principles, making the terms
more consumer-friendly. Additionally,
FSIS should also be in contact with
the Food and Drug Administration to
ensure that definitions developed and
applied to other food products follow
similar principles and can be easily understood by consumers."
Brown said AAMP agreed with the
Hormel petition's assertion that "responsible manufacturers would not sacrifice food safety in the interests of a
marketing initiative," adding that whatever determination the FSIS makes for
an updated definition of "natural," the
products "will continue to be produced
in a safe and wholesome fashion, regardless of the claim."
Brown also noted it will be important for the FSIS to be clear in how it
plans to address previously approved
"natural" products.
"If the agency does not handle this
situation properly, products may be
misbranded and misleading to consumers," she said.

:KHUH

)RRG DQG
+HDOWK
PHHW

(973) 984-0900
plt@plthomas.com
www.plthomas.com

www.MEATPOULTRY.com

TM

Richard Bond, president and chief executive officer of Tyson Foods, Inc.,
Springdale, Ark., provided a lengthy
comment on the subject, noting from
the outset that Tyson agreed with the
agency's notion that it is time to revisit
"natural."
"O ver t i me
there have been
exponential improvements in
processing techniques and analytical detection
methods; generBond
al improvement
in the ingredients, nutritional quality, and wholesomeness of foods; and
growing consumer attention to and
awareness of processing methodology
and technology," Bond said. "However,
we believe that unless a firm foundation for 'natural' is laid down, in words
http://www.plthomas.com http://www.MEATPOULTRY.com
Meat + Poultry - August 2007

Table of Contents for the Digital Edition of Meat + Poultry - August 2007
