French food brand C’est qui le Patron, which translates to ‘Who’s the Boss’ in English, asks consumers to select which ingredients, production methods, and quality of products they want…and then makes it happen.
At the end of 2014, national milk quotas were abolished across the EU. An unprecedented spike in milk production ensued, resulting in dramatic reductions in milk prices and profit margins.
In France, producers were ‘losing money each day’, recalled Clémentine Perier from food brand C’est qui le Patron:
“It was necessary to help them guarantee the price of their milk.”
C’est qui le Patron (CQLP), which translates to ‘Who’s the Boss’ in English, launched in response this ‘milk crisis’.
Nitrates and charcuterie: French MPs call for 2025 ban A French Parliamentary report recommends the use of nitrates in processed meats should be gradually phased out by 2025 over concerns that consumption of this controversial additive – used to extend the shelf life and prevent the oxidisation of processed meats – can be linked to a higher cancer risk.
According to the report’s findings, which were presented today (13 January), around 76% of charcuterie available in French supermarkets has been treated with nitrate salts. This should be reduced, the report recommends.
The first step should be to ‘prohibit the use of nitrate additives in the deli from 1 January 2023’ for meat products that are not heat treated. Then, from 1 January 2025, the authors want to extend this ‘for all meat products’.
Subscribe
EC kicks off food contact material revision: ‘Public health has been inadequately protected from toxic chemicals for too long’ By Katy Askew The European Commission has initiated a process to update EU laws governing chemicals in food contact materials (FCM). “The EU’s FCM laws are outdated and ineffective in protecting people and the environment,” according to one lobby group.
Almost everything we eat has touched one or more food contact material (FCM), from food packaging and factory equipment to kitchen utensils.
EU rules on FCMs state that they should be ‘sufficiently inert’ so that their constituents neither adversely affect consumer health nor influence the quality of the food.