The "Pink Slime" Controversy

Everyone, it seems, has an opinion about lean finely textured beef. Editor Paul King is still on the fence, and wants to know what you think.

I recently returned from a cruise to the Bahamas aboard the Norwegian Jewel. One of the downsides of the cruise was that the Jewel is a Nickelodeon-themed ship. This, combined with the trip’s proximity to spring break for some school districts, meant there were lots of kids on this ship, and plenty of talk about kids getting “slimed.”

As the parent of grown children, I don’t have a lot of experience with Nickelodeon or its “slime.” Apparently kids love getting this green gook dumped all over them and their parents, for the most part are fine with it too. Whatever tickles your fancy, I guess.

Back in the office, and throughout the foodservice industry, much of the conversation—both before I left and since I’ve returned—has been about another kind of “slime,” otherwise known as lean finely textured beef or LFTB. This “slime” is pink, and most parents don’t want their children anywhere near it.

LFTB consists of the final bits of useful byproduct from cow carcasses. The mixture is heated, whirled in a centrifuge to extract the fat and treated with ammonium hydroxide gas to kill harmful bacteria. LTFB is added to ground beef as a filler, both to reduce cost and—ironically—to make the beef healthier by making the beef safer to eat and reducing the fat content.

Marion Nestle, the highly respected New York University professor who has authored several books and myriad articles on food safety and nutrition, recently made “pink slime” the topic of her "Food Matters" column in the San Francisco Chronicle. Her take? LFTB solves a couple of problems but creates a public relations nightmare.

Keywords: 
purchasing

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources