The environmental implications of genetic engineering in the food industry

1994 ◽  
pp. 48-75 ◽  
Author(s):  
S. Roller ◽  
D. Praaning-Van Dalen ◽  
P. Andreoli
Keyword(s):  
Genetic Engineering ◽  
Food Industry ◽  
Environmental Implications

Food production — the price being paid by farm animals

1999 ◽  
Vol 23 ◽  
pp. 33-38 ◽  
Author(s):  
L. G. Ward
Keyword(s):  
Genetic Engineering ◽  
Food Production ◽  
Broiler Chickens ◽  
Food Industry ◽  
Well Being ◽  
Farm Animals ◽  
Export Trade ◽  
Auction Markets ◽  
The Public ◽  
Live Export

AbstractThere is varying understanding about life for farm animals. The majority of farm animals have gone from the land, only to be caged, crammed and confined behind the closed doors of the factory farm — battery hens sentenced to remain for life in wire cages, broiler chickens reared in overcrowded conditions and pigs tethered and confined in narrow stalls or in equally narrow farrowing crates. Other farm animals are sent abroad to the cruel veal crate system of continental Europe or to abattoirs where welfare standards, both during transportation and at the time of slaughter, are often appallingly low. Many of the animals slaughtered in Britain, or for the live export trade, are processed through live auction markets. A recent investigation revealed many instances of infringements of the regulations governing the treatment and welfare of animals at markets. The controversy over BSE and the cloning and genetic engineering of farm animals have all resulted in close scrutiny and inquisitions by the public into the conditions in which our farm animals are reared, treated and slaughtered. Those involved in the food industry and also those who care about the welfare of animals and recognize their sentiency must take action to ensure that the animals are reared with due thought to their behavioural needs and well being and, when the time comes, granted a quiet and humane death. For far too long in food production programmes farm animals have paid a heavy price in suffering. From birth to death, farm animals must be treated humanely and with respect.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Sign in / Sign up

Export Citation Format

Share Document