Farmed Animal Watch - April 10, 2003

1. MEAT INDUSTRY GOES MAINSTREAM WITH SOY
"Debunking the myths about soy," is an article in the December 2002 issue of Meat Marketing & Technology (MMT) magazine which attempts to dispel misconceptions U.S. meat processors have about soy proteins. It notes that, in 1999, the link between soy consumption and the reduced risk of coronary heart disease led the FDA to permit the use of this health claim on food labels [products containing at least 6.25 grams of soy protein per serving]. Additionally, treatment with isoflavones, a component of soy protein, was found to be an effective alternative for menopausal symptoms. Furthermore, post-menopausal women who consumed significant amounts of soy were found to have greater spinal bone density than women who did not. The article also mentions that soy has a proven track record of enhancing athletic performance. In response to concerns that soy tastes bad, it notes: "Isolated soy protein, the primary form of functional soy used in processed meats, is a pure protein and has absolutely no taste." The article also points out that only about ½ to 1% of Americans suffer from a soy protein allergy. It concludes: "Ultimately, the nutritional, ecological, technological and economic superiority of soy protein will be a driving force for its continued growth."

A 2-page article in the February 2003 issue, "Meatless goes mainstream," profiles Yves Veggie Cuisine, features 8 new meatless products, and lists 5 "Meatless milestones" from Nov. 1999 to March 2002 (Burger King's Veggie burger). An Yves spokesperson explains that the company is developing a process whereby it will be "able to create products that simulate the mouthfeel, the chewiness and even the appearance of tendons and cartilage in our meatless products."

Canada's Maple Leaf Foods Inc., a pork and poultry processor, introduced a line of soy-based frozen dinners in January aimed at the mainstream Canadian consumer. According to the company president, the market for meatless products is about $200 million (Canadian) a year, with a 20% growth rate, while the market for products containing soy is about $3 billion. A financial analyst explains: "They're tapping into what the consumer wants, and consumers increasingly want healthier alternatives." He compares it to hamburger chains branching out with veggie burgers and milk companies with soy beverages.

2. VEGETARIAN CUSTOMERS
The Vegetarian Resource Group (VRG) reports that 4.8 million Americans (2.5% of the adult population) view themselves as vegetarian. Almost 1% (1.7 million) are vegan. Other polls report that 5% to 9% of American adults (9.7 million to 17.4 million) are "almost vegetarian, while 20-25% of the population (38.6 million to 48.2 million) eat 4 or more meatless meals per week. A VRG spokesperson explains that to attract such customers, stores need to understand why they have chosen to eat that way. She says stores are ignoring much of the vegetarian population: young animal rights activists, explaining: "Supermarkets think people buy vegetarian for health reasons, but the biggest [number of potential customers] -the pushers of vegetarianism- are in support of animal rights. Even stores like Whole Foods are ignoring this massive market."

3. SOY MILK: IN STORES, ADS & SCHOOLS
Tropicana smoothies made with soy milk, Pizza Hut pizzas with mozzarella made from soy milk, and Subway sandwiches with soy cheese are indications of the growing popularity of soy milk. Three decades after soy milk's debut in the U.S., some of its distributors are now conducting prime-time television promotions and mass coupon marketing campaigns. In the last two decades, the number of soy milk makers has increased from a few to more than 50. In the past two years, multinational conglomerates such as General Mills and Dupont Protein Technologies have entered the soy milk business. While its volume consumption is only about 1% of the amount of dairy sold, soy milk's prospects are promising. (See also issue #49.)

The soy food industry and others are trying to get soy milk included in the government's school lunch reimbursement program (see issue #63). Under current law, school districts can only be reimbursed if a student has a doctor's note. (Minorities, in particular, are prone to lactose intolerance.) The Senate Agriculture Committee is considering the change as it conducts hearings on reauthorizing the National School Lunch Act, which subsidizes school meals. The issue is one of the American Soybean Association's top legislative priorities. It is opposed by the dairy industry, which for years has had a beverage monopoly in the federal program. School purchases account for 5% of U.S. milk sales. Steve Demos, the president of White Wave, which makes Silk soy milk and is owned by the nation's largest processor and distributor of cow's milk (Dean Foods), questions the opposition. "Why would anyone be against meeting [a] child's need?" he asked, "We're not asking anyone to drop dairy."

"Soy Milk Spilling Into the Mainstream," The Washington Post, Dina El Boghdady, March 15, 2003. http://www.bayarea.com/mld/mercurynews/business/5419000.htm
"Industry Pushes Soy Milk at School," Star Tribune, March 9, 2003 (no longer on-line but see):
http://www.cantonrep.com/index.php?Category=23&ID=90750&r=0

4. SOY FOR THE HUNGRY - AND FED
Increasingly, soy protein is being used in U.S. foreign nutrition efforts. In the last 2 years, the USDA and the U.S. Agency for International Development have approved the use of 5 high-protein soy products for use in food assistance programs. A director of Counterpart International, an aid organization working in more than 60 countries, explains: "The need for protein is overwhelming in many countries and people simply cannot afford animal protein; nor can the environment in some areas absorb the number of animals necessary to provide the protein requirements. In addition, many people affected by diseases such as HIV/AIDS, malaria, and tuberculosis have a great deal of difficulty absorbing many types of protein. Soy products are both easy to digest and easy to work with in many difficult field conditions." Responding to this potential, U.S. soybean growers launched the World Initiative for Soy in Human Health (WISHH) program in 2000. The article pays particular attention to AIDS, and tells of the SoyCow soy milk processing system. A number of web sites are listed including one for WISHH.

World hunger, disease in industrialized countries, and the benefits for all of a vegan diet are discussed in "Healing Our World," a December 2002 commentary by Jackie Alan Giuliano on the Environmental News Service web site. The article also contains numerous web site resources: http://ens-news.com/ens/dec2002/2002-12-06g.asp

5. VEGAN NUTRITION; HEALTH STUDY
"Staying a Healthy Vegan," is an extensive web page by registered dietician Jack Norris which discusses nutritional issues vegans should be aware and focuses on recommended daily intakes of important nutrients: http://www.veganoutreach.org/health/stayinghealthy.html

6. ANIMAL PROTEIN PROBLEMS: B12 & OSTEOPOROSIS
The USDA's Agriculture Research Magazine reports that B12 deficiencies may result due to the vitamin being tightly bound to the proteins in meat, eggs and dairy products. Without adequate stomach acid, the bonds cannot be broken and inadequate absorption will occur. Aging and acid-blockers add to the gradual lessening of B12 absorption. A Tufts University researcher recommends fortified breakfast cereals or B12 supplements to protect against deficiency.

The magazine also reports on a recent study of animal protein intake and osteoporosis. Animal proteins tend to be rich in sulfur. As the proteins are digested, the sulfur forms acid. To regain the blood's natural acid-to-alkaline balance (pH), calcium phosphate may be extracted from the skeletal system. This buffers and neutralizes the acid but can increase one's risk of osteoporosis, a condition whereby bones become more porous and prone to fracture. According to the National Institutes of Health, half of all women and one in every eight men over age 50 in the U.S. will suffer osteoporosis-related fractures. In a comparison of vegan and omnivorous women, researchers found bone formation was significantly lower in the omnivores, despite their higher calcium intake. The article notes: "The implication for people who eat high amounts of animal protein may be important: Specifically, over time, the net effect of a lower amount of bone formation would likely be a decrease in bone density."

"The Crossroads of Nutrition and Culture," Agriculture Research Magazine, April 2003.
http://www.ars.usda.gov/is/AR/archive/apr03/nutr0403.htm
"Boning Up on Osteoporosis," Agriculture Research Magazine, March 2003.
http://www.ars.usda.gov/is/AR/archive/mar03/osteo0303.htm

7. ZIPPING CHILDREN
The Zip Team: Zinc Man, Iron Woman and Protein Pal, are characters in a 28-page activity book created to teach students about nutrition and food safety. The team emphasizes that key nutrients children need, such as iron, zinc and protein, are found in beef. They also tell of the importance of other foods and introduce their arch-enemy, bacteria. "The Zip Team: Quest for Good Health" is an education effort by the Kansas Beef Council funded by a grant from Kansas's Attorney General's office. It was offered to 3,000 Kansas grade-school teachers for distribution to 50,000 students during March: National Nutrition Month.

Beefman is the New York Beef Industry Council's nutrition mascot. His mission is to bring Z.I.P. (zinc, iron and protein) into the lives of children, primarily those ages 6-12. He debuted on "Beef Day" at the 2001 New York State Fair. Write-up and photo at: http://www.nybic.org

8. MCDONALD'S CONSIDERS HEALTHIER OFFERINGS
Suffering from heavy competition, poor financial performance and recent lawsuits involving obesity claims, McDonald's is looking to put healthier options on its menu, such as adding fruits and vegetables to its Happy Meals. The company already offers sliced fruit in Britain and low-fat yogurt in France. (See also N.4, V.2.) Veggie burgers are offered in some outlets but not nationally, as Burger King does. McDonald's is also putting together an advisory council on nutrition and healthy lifestyles, has revamped the nutritional information on its brochures and web site, and is encouraging an educational and public service campaign in individual markets.

Concerned about rising obesity rates in developing countries (nearly 65% of American adults are considered overweight), the World Health Organization (WHO) is enlisting McDonald's and other major food entities. It is asking them to promote higher fruit and vegetable consumption, among other initiatives. "Consumer pressure is leading companies to know that people want alternatives," a WHO spokesman explained, "Health and welfare issues are increasingly selling products." The organization's efforts to urge the company to also reduce the levels of saturated fat, sodium and sugar in its products has yet to be met with success. "We're offering healthy alternatives to people," remarked a McDonald's spokesperson, "We're not becoming this healthy, health-food restaurant."

"McDonald's May Add Healthful to Happy Meal," The Atlanta Journal and Constitution, Elizabeth Lee, April 4, 2003.
http://www.seafood.com/news/current/92148.html
See also: "McDonald's Slows Down," The Motley Fool, Bill Mann, April 9, 2003.
http://www.fool.com/news/commentary/2003/commentary030409bm.htm

9. 3 GROUPS CUT FROM MCDONALD'S SETTLEMENT
On March 25th, a judge removed 3 organizations from the list of groups named to share in the $10 million settlement McDonald's is to pay for using cattle fat to flavor its french fries (see issue #60). A group representing conservative Jews was eliminated due to the presence of a McDonald's attorney on its board. It had been in line to receive $450,000 to develop educational materials about Jewish dietary law and the role of vegetarianism in Jewish tradition. A national Hindu organization was removed due to relatives of some of the plaintiffs' lawyers being involved in its activities. It stood to receive $700,000 for distribution of its newsletter. The Department of Nutrition at the University of N.C. was dropped for a similar reason. It had been given $250,000 to study the effects of strict vegetarian diets on pregnant women. Attorneys for several vegetarians have objected to the settlement and may appeal it.

10. USDA'S AGRICULTURE FACT BOOK 2001-2002
The USDA's Agriculture Fact Book 2001-2002 is now available. It can be downloaded from the web site or purchased for $26. Divided into 12 chapters, the book covers such topics as biotechnology, organics, food safety, natural resources and the environment, and the USDA and its various agencies. Chapter 2 profiles U.S. food consumption patterns, including trends in meat, dairy and egg consumption over the last 50 years. U.S. farms are also profiled. Previous editions of the book are also available: http://www.usda.gov/factbook/index.html

According to an article entitled "Then vs. now" in the March 2003 issue of Meat Marketing & Technology, from 1993 to 2003 per capita consumption of beef decreased from 68 to 63 pounds, pork from 48.8 to 46.2 pounds, turkey from 14.1 to 13.9 pounds, lamb from 1 to .87 pounds, and veal from .8 to.5 pounds. During the same time period, per capita consumption of chicken rose from 47 to 53.9 pounds while fish rose from 14.9 to 15.7 pounds.