EFFL - European Food and Feed Law Review

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The search returned 2 results.

Eunhye Son, Ki Han Kwon

European Food and Feed Law Review, Volume 18 (2023), Issue 5, Page 296 - 300

Advances in food processing have made meat available in a variety of forms, including fresh and frozen. This has led to a growing interest in sustainable diets, as it has been shown that the increase in meat consumption affects both our health and the environment. In fact, the consumption of beef is closely linked to the environment: the amount of methane emitted by a single cow is estimated to be around 47 kg per year, and 15-20% of all atmospheric methane comes from animal agriculture. The increased number of livestock due to the increase in meat consumption generates huge amounts of manure. Due to its high content of organic matter and nitrogen, livestock manure causes soil and water pollution. As a result, there is are many ongoing discussions about meat taxes, also known as sin taxes in Europe. Sin taxes are taxes imposed to reduce consumption of certain things that have a negative impact on society, which includes tobacco taxes, sugar taxes, etc. Meat taxes are another example of an effort to change meat-oriented eating habits with the main objective of protecting the environment. However, it is important to recognise that the introduction of such taxes may lead to compensatory behaviour in people and create a perverse incentive to consume meat. Therefore, we will review the opinions and current situation of meat taxes and introduce considerations that can help individuals make the transition to a more sustainable diet.

Eunhye Son, Ki Han Kwon

European Food and Feed Law Review, Volume 18 (2023), Issue 6, Page 358 - 364

Bread is considered a staple food around the world. Potassium bromate is one of the oxidising agents used throughout the baking process for fermentation and ripening purposes. It also has an important influence on the structure and rheological properties of the dough. Due to these properties, potassium bromate is widely used in bread to improve the baking effect and is a permitted food additive. The amount allowed depends on national regulations but, following directives from the European Union and other countries, the FAO/WHO Expert Panel has banned potassium bromate as a flour additive. This is because flour containing potassium bromate has been reported to cause acute health problems such as abdominal pain, diarrhoea, irritation of the mucous membranes of the upper digestive tract, and vomiting. Sometimes, under optimal conditions, it is converted to potassium bromide, which is not harmful to ingest, but it cannot be assumed that all bromate is reduced to bromide. Therefore, it is possible that some residue remains in finished baked goods. Consumption of bread with potassium bromate residues is also associated with an increased incidence of cancer and oxidative stress. In light of global public health and consumer demand for a healthy diet, we have reviewed the composition of bread and its impact on human health when potassium bromate is included in the staple food of bread. We have also proposed substitutes for potassium bromate, suggesting the need for a healthy diet worldwide.

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