New York Times*: GMO ice cream? Yes — in their quest to trick us into buying more “healthy” processed food, manufacturers are trying out a “protein cloned from the blood of an eel-like Arctic Ocean fish” that will make low-fat ice cream creamier. Europeans are not buying it — but we bet Americans will snap it up. (Dairy Queen editorializes: What’s wrong with cream and sugar, people? Just eat less of it!)
Bloomberg News: The U.S. and Mexico have ended a NAFTA stalemate over sweeteners. The U.S. will allow in 250,000 metric tons of Mexican sugar, and Mexico will allow in an equivalent amount of American high-fructose corn syrup. The U.S. had taxed Mexican sugar to prop up U.S. sugar prices — why not just quit subsidizing the corn that makes HFCS so cheap?
Fortune.com*: Wal-Mart’s support has given a real boost to the organic cotton market, particularly for producers in Turkey — thus combining the country’s traditional textile exports with the new market suggested by the US Chamber of Commerce (see yesterday’s Zaman news link.)
Scientific American’s blog: Why using corn and soybeans as biofuels is a bad idea.
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