Wheat gluten from Russia, vitamin D3 from China, and guar gum from India can all be found in a loaf of Sara Lee's bread, reports The New York Times.
The article and this excellent chart show how food companies "scour the globe for more exotic — or the cheapest — ingredients to compete in a more global marketplace, not unlike automakers shipping in parts from all over."
The global market brings us new flavors and new ingredients, but -- as was seen in the pet food scare -- also expose food to more contamination risks.
The Ethicurean rounds-up the weekend's food news and concludes: "We’re all just lab rats in the maze of the global food chain." After reading this article, we ran to the farmer's market, ready to eat local, local, local.
This article and yesterday's Times' cover story, F.D.A. Tracked Poisoned Drugs, but Trail Went Cold in China, were a helpful primer and now we're hungry to learn more: what's the green perspective on sending all these ingredients to the US, where do our local bakeries source their ingredients from, what's the economic impact of this global sourcing? If you've got another question about this story or can help us fill in the blanks here, please post a comment.