It's Wednesday, which means we're here with the food news roundup. Read on ...
Grocery stores are getting smaller.
The humble fig may have been the first cultivated crop.
Consumerist catches Mott's using sneaky labeling; their "Light" juice is 50% juice that's watered down, but for the same price as 100& juice.
A miniature cow breed that gives 16 pints of milk a day? Hmm.
Amazon.com will start selling wine in October.
You may have eaten cloned beef already, and not known it.
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Comments (1)
Regarding the "cloned beef on the market" story: Cattle is cloned to "copy" champion bulls in order to use their sperm to breed cattle with best meat qualities. The cloned bulls will not be slaughtered for meat. They will sire offspring who will be slaughtered for meat. The children of cloned bulls are not clones themselves, but are a genetic mix of the bull and a cow. They will all have somewhat different appearance, if that is the worry. Besides, most meat cattle is so inbred anyway, they already look like clones. That article highlights ignorance of basic genetics.
That aside, to say that meat from a cloned cow is somehow different from the meat of an average cow shows total lack of understanding of what "cloning" something actually means ... these animals are not genetically engineered, they are identical to the bull they were cloned from.