Columns

Give us a break--with Oreos, please

May 2, 2005
/ Print / Reprints /
ShareMore
/ Text Size+


Joyce Fassl
Here we go again. Just when we learned that obesity kills nearly half a million people a year, the Centers for Disease Control (CDC) changed that number to 112,000. Some people are up in arms about the CDC miscalculation, including the Center for Consumer Freedom (CCF), a non-profit group of restaurant owners, food companies and concerned individuals (none of which are named on its website).



Last month, CCF ran full-page advertisements in The New York Times, Los Angeles Times, Washington Post, USA Today and Chicago Tribune attacking what they call "obesity hype" and "unwarranted hysteria" by food police, trial lawyers and government.

While I am definitely in favor of protecting consumer freedom in eating choices and for our industry being able to produce and sell foods for profit, I am not so sure the CCF gets the point.

Obesity may be killing less people than we originally thought, but it is still a serious disease that sickens millions of Americans and contributes to heart disease and cancer deaths. Reports last month in The Journal of the American Medical Association (JAMA) reveal that being obese (at any age) or underweight (especially in the elderly) is associated with an increased risk of death. Being normal weight or overweight showed no increased risk of death, according to JAMA reports.

Just a few weeks ago, Kraft Foods Biscuit Division announced the reformation of three varieties of Oreo cookies that will contain zero grams of trans fat per serving. The offerings, which should be on supermarket shelves by the end of the year, include a Reduced Fat Oreo, Golden Oreo Original and Golden Uh Oh! Oreo.

If you are wondering where the average American may get his or her news about the reformulated Oreos, tune into Live with Regis and Kelly. When Rege relayed the message about the Oreos with no trans fat, the audience reaction was not one Kraft would have liked. Based on a New York Post item, Rege joked that it's taken Kraft two years and millions of dollars to make an Oreo that tastes worse.

It seems as though the food industry can't win. If anything positive comes out of the never-ending obesity debate, let's hope we learn more about how to control it while still providing many food choices that taste great.



Food Engineering Editoral Advisory Board

David Watson
Vice President, Engineering
Pepperidge Farm, Inc.

Kevin Mellor
Director, Processing Center of Excellence
ConAgra

John Eberle
Innovation Group Manager
Frito-Lay

Dave Plinski
Director, Dairy Foods Eningeering
Land O' Lakes

Dave Gemellaro
Director, Sector Engineering
Kraft Foods

Peter Migchels
Director of Engineering, Fresh Bakeries
Maple Leaf Foods

Tom Wolters
Senior Manager Technology
Pepsico Beverages & Food

Carl Krueger
Senior Manager, Global Engineering Services
H.J. Heinz

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

Recent Articles by Joyce Fassl, Editor-in-Chief

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
View Results Poll Archive

Food Engineering

FE September 2014

2014 September

The September 2014 issue of Food Engineering explores how lean manufacturing, quality improvements and increased automation helps processors meet rapidly changing demands. Also, read how robotics, advanced machine controls, software and OEE are just a few of the tools that can boost productivity on packaging lines.

Table Of Contents Subscribe

THE FOOD ENGINEERING STORE

Food-Authentication-Flyer-(.gif
Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Food Master

Food Master Cover 2014Food Master 2014 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit www.foodmaster.com to learn more.

STAY CONNECTED

FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +