Monday, August 4


Beginning in October, frozen pizza makers can use toppings with as little as 2 percent cooked meat or 3 percent raw meat, instead of the 12 percent cooked or 15 percent raw currently required. The American Frozen Food Institute sought the change, arguing that a less restrictive standard means they could produce pizzas with less fat and cholesterol. Note the direction of the change - "Meat" used to be a positive, so they had to meet a standard of 'enough' meat. Now the inclusion of actual meat has become a liability to be limited, even as the packaging plays up the comfortingly familiar word. AL...batross!

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