There is still some scientific debate about whether global warming is increasing the number of jellyfish on a global scale, but most of the new research seems to weighing in on the “yes” side.
Degraded, oxygen-poor water and other factors are combining to make parts of the sea less habitable for fish, but more suitable for slimy hydrozoans. And while jellyfish have been desirable as a food in Asia for quite a while, the rest of the world is not on board, maybe because of the gristly texture jellyfish acquires with processing. Continue reading “Food for the 21st century: Jellyfish chips?”→
More research needed to determine risk to consumers
Fish in all the world’s oceans are still tainted by a stew of potentially toxic chemicals, but concentrations of the pollutants have decreased in the past 30 years, according to a new study by researchers with the Scripps Institution of Oceanography at UC San Diego.
Citing widespread support among American consumers, Campbell’s has announced it will label products that contain genetically engineered ingredients.
“We are operating with a ‘Consumer First’ mindset. We put the consumer at the center of everything we do,” Campbell’s president and CEO Denise Morrison said in a prepared statement that was distributed to employees.
“That’s how we’ve built trust for nearly 150 years. We have always believed that consumers have the right to know what’s in their food. GMO has evolved to be a top consumer food issue reaching a critical mass of 92 percent of consumers in favor of putting it on the label,” Morrison said. Continue reading “Food: Campbell’s to support mandatory GMO labeling”→
Beekeepers accuse pesticide industry of trying to ‘hijack’ public policy
FRISCO — The public comment period for proposed EPA rules on bee-killing pesticides may be over, but the battle over pesticide policies will continue, as conservation groups suspect that the pesticide industry may have exerted undue influence over the rule-making process.