VEAL INDUSTRY UPDATE – 6.05.2018

Promotions

 

 

 

The Beef Checkoff funded veal promotions program has created new veal recipes and “how to” cooking videos that focus on current trends.

 

Featured Recipe: Caribbean Veal Jerk Chops

Ingredients:

  • 6 large green onions (3 oz.), coarsely chopped
  • 1 habanero chili pepper or Scotch Bonnet chili pepper (1/4 oz.), seeded
  • 1 large clove garlic, smashed
  • 1/4 cup reduced-sodium chicken broth or water
  • 3 Tbsp. fresh thyme leaves
  • 2 Tbsp. dark rum
  • 1 Tbsp. honey
  • 1 Tbsp. apple cider vinegar
  • 3/4 tsp. ground allspice
  • 1/4 tsp. cinnamon 1/4 tsp. nutmeg
  • 1 Tbsp. olive oil
  • 4 loin veal chops, each 3/4 to 1-inch thick (about 2 lbs.)

 

Summer Grilling 

The 2018 Veal Summer Grilling program launches on June 20.

Participating retailers will feature on-pack recipe labels promoting the newly created Veal and Mushroom burgers with balsamic onions.

Digital media supporting the promotion will link consumers to the VealMadeEasy site where they can enter the sweepstakes and learn about veal nutrition, cooking methods and more.

 

Veal Quality Assurance

It is time to get certified with the new VQA resources!

The new VQA resources signal the start of the re-certification process for many in the industry. These new program resources can be found on VealFarm. Re-certification is required every three years. This is an update from the previous program. VQA program materials – the educational PPT, the manual and the exam — provide veal farmers and industry leaders with the educational resources to develop and follow a comprehensive calf care program dedicated to exceptional animal care and producing safe, quality veal. Questions and requests for copies of the manual can be directed to Donna Moenning 

 

MasterChef Junior Winner Announced

The MasterChef Junior winner just announced in May was Beni Cwiakala from Chicago, and one of her winning dishes was a veal chop with beet and potato fondant. Beni said she wanted to prepare a dish that was true to her Eastern European roots. Watch this YouTube video to hear the judges’ reaction. It was a risky move because Beni had never prepared veal before. She said “I think the hardest part was how much pressure there was and how much was on the line. If you messed up one thing, it would be all over. I knew that and since I chose ingredients that I have never used before, it made it even more stressful.” The veal chop was cooked to perfection according to the judges and that led the young chef to the championship!

 

Industry News 

FDA Delays Compliance Dates for Nutrition Labeling Final Rules.  The Food and Drug Administration (FDA) extended the compliance dates for the final rules updating the nutrition and supplement facts labels and serving size information on food packaging.  FDA extended the compliance dates for manufacturers with $10 million or more in annual food sales from July 26, 2018 to January 1, 2020, and for manufacturers with less than $10 million in annual food sales from July 26, 2019 to January 1, 2021.

 

The final rules amend the labeling regulations for conventional food and dietary supplements, and are intended to provide updated nutritional information to consumers.  They redefine a single-serving container, update certain reference amounts customarily consumed, require dual-column labeling for certain containers and modify serving size regulations.

 

Changes to the Nutrition Facts Panel include removing the declaration of “Calories from fat,” requiring the declaration of the gram amount of “added sugars” in a serving of a product, establishing a Daily Reference Value and requiring a percent Daily Value declaration for added sugars.

 

 

USDA Seeks Comments on Proposed Rule to Establish National Bioengineered Food Disclosure Standard.  The Agricultural Marketing Service (AMS) is seeking public comments regarding the proposed rule to establish the National Bioengineered (BE) Food Disclosure Standard mandated by Congress in 2016.  The proposed rule would require food manufacturers and other entities that label foods for retail sale to disclose information about BE food and BE food ingredient content.  According to AMS, the proposed rule is intended to provide consumers a mandatory uniform national standard for information about the BE status of foods.  Most basic meat and poultry products, such as muscle cuts, ground product and processed product, in which the predominant ingredient is meat or poultry, would be exempt from the new standard.  Comments on the proposed rule are due by July 3, 2018.

 

FDA Launches New Foods and Veterinary Medicine Program Information Page.  The Food and Drug Administration (FDA) launched a new web page detailing the Foods and Veterinary Medicine (FVM) program’s research priorities, activities, reporting and tracking.  The page includes information about the Science and Research Steering Committee, an inter-center body that coordinates FVM’s science and research activities.  The page also features links to FDA’s analytical laboratory methods used for regulatory food and feed testing, among other resources.

 

New Media MythCrusher on Plant Based and Cultured Products Now Available. The Meat Institute, a contractor to the Beef Checkoff, developed a new Media MythCrusher focused on addressing much of the misinformation about new plant based and cultured products in the media.  The document highlights 12 different misperceptions with detailed facts for each.  Misperceptions include environmental impacts of meat production, nutrition, food safety and regulatory considerations for new products being developed.  The Media MythCrusher will be shared with reporters writing stories about plant based and cultured products and is also available on the Fact Sheet page at www.meatinstitute.org.

 

FDA Finalizes Guidance to Help Food Establishments Meet Menu Labeling Requirements.  The Food and Drug Administration (FDA) issued a final guidance document to further assist restaurants and similar retail food establishments to implement the requirements of the menu labeling final rule.  The menu labeling rule applies to restaurants and similar retail food establishments if they are part of a chain of 20 or more locations, doing business under the same name and offering for sale substantially the same menu items.  Covered establishments are required to disclose the number of calories contained in standard items on menus and menu boards, or in close proximity for self-service foods and foods on display.  Businesses must also provide, upon request, information for an item’s total calories, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, sugars, fiber and protein.

 

The guidance document addresses public and stakeholder comments and expands upon the draft version issued in November 2017, by providing further clarity on FDA’s practical and flexible approach to several components of the final rule.  The question-and-answer style guidance includes graphics and pictures to illustrate the ways industry can comply with the provisions of the menu labeling final rule.  The guidance explains how to distinguish a menu and menu board from marketing materials like coupons and calorie disclosure signage for self-service foods.  The menu labeling final rule became effective May 7.

 

 

FSIS Issues Notice Regarding Labeling Claims Verification Sampling.  The Food Safety and Inspection Service (FSIS) issued a notice that expands product sampling to include verification of certain labeling claims.  Specifically, the notice instructs inspection program personnel (IPP) at establishments that produce products in consumer-ready packaging that bear certain labeling claims, or raw ground beef in consumer-ready packaging that bears a nutrition facts panel, to collect product samples for verification testing.  In addition, IPP will sample raw ground beef bearing “raised without hormones” claims, while ready-to-eat products will be tested if they bear “soy-free” claims.  Raw chicken parts with the claim “raised without antibiotics” also will be sampled.  Furthermore, the notice updates previous instructions in Notice 77-16, FSIS Sampling of Raw Ground Beef Products for Nutrient Content.

 

Secretary Perdue Announces FSIS Key Leadership.  Agriculture Secretary Sonny Perdue appointed Carmen Rottenberg administrator of the Food Safety and Inspections Service (FSIS) and Paul Kiecker FSIS deputy administrator.  Rottenberg most recently served as deputy administrator for FSIS, and since August 2017, as acting deputy undersecretary for USDA’s Office of Food Safety.  She held several leadership roles in FSIS’s Office of the Administrator, including the positions of chief operating officer and chief of staff.  Kiecker, meanwhile, served as FSIS Acting Administrator since August 2017.  Kiecker also held numerous leadership positions within FSIS, including the roles of district manager, executive associate for regulatory operations and deputy assistant administrator for the Office of Field Operations.

 

Additional appointments include Hany Sidrak to be deputy assistant administrator for the Office of Field Operations (OFO), Michael Watts to be an executive associate for regulatory operations in OFO and Soumaya Tohamy to serve as assistant administrator for the Office of Outreach, Employee Education and Training.  Denise Eblen will serve as assistant administrator for the Office of Public Health Science (OPHS), while Karen Becker was appointed director of the FSIS China Office in Beijing.  Todd Furey was selected to serve as district manager for the Raleigh District Office in OFO.

 

FNS Publishes Rule Regarding Processing of Donated Foods.  The Food and Nutrition Service (FNS) published a final rule revising and clarifying requirements for the processing of donated foods.  The final rule incorporates successful processing options tested in demonstration projects into the regulations; ensures accountability for donated foods provided for processing; increases program efficiency and integrity; and supports vendor and state operability. The rule requires multi-state processors to enter into National Processing Agreements to process donated foods into end products; permits processors to substitute commercially purchased beef and pork of U.S. origin and of equal or better quality for donated beef and pork; and streamlines and modernizes oversight of inventories of donated foods at processors.  The rule also revises regulatory provisions to make them easier to read and understand.  The final rule becomes effective July 2, 2018.

 

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