In order to save money, some corporations will repackage older food into new packaging
and resell it. One public school lunch supplier tried this with moldy apple sauce re-canned and was reprimanded to never try that “stunt” again.
The FDA was contacted by Snokist Growers of Yakima, Washington. This is just one group trying to ensure “reworking” food is not a normal practice.
“I was appalled that there were actually human beings that were OK with this,” said Kantha Shelke, a food scientist and spokeswoman for the Institute of Food Technologists. “This is a case of unsafe food. They are trying to salvage that to make a buck.”
Shockingly, Jay Cole, former federal inspector who works with the FDA Group, says, “Any food can be reconditioned.”
Mislabeled blueberry ice cream mixed with chocolate to avoid waste.
Insect parts discovered in cocoa beans.
Live bugs “left behind” in dried fruits packages.
Or salmonella bacteria found in hydrolyzed vegetable protein (HVP) which is a flavor enhancer used in gravy mix, snack foods, dairy products, spices and soups (just to name a few).
“This is how people do their business,” says Shelke.
The FDA allowed food producers like Basic Food Flavors, Inc (BFF) to recondition their recalled items in 2010 by heat-treating their products to remove salmonella. BFF then reprocessed the food and distributed them for sale to the public.
The FDA justifies this unsafe practice by stating that it reduces water and saves money. Yet this occurs at the expense of public safety and health.