This is such a beautiful piece of news. Beautiful the way a hurricane is beautiful. Such a perfect combination of everything wrong
this post was submitted on 22 Aug 2023
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Late Stage Capitalism
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Contaminating food with semiconductors (especially food that's expected to be heated to very high temperatures in some dishes, perfect for breaking down already non-edible chemicals into even more reactive pollutants and then actively drawing them out of the semiconductor to where it's more readily absorbed by the intestines.) Look up some of the chemicals used to create the semiconductor effect in silicon. Arsenic is a really common one. It's locked away in the silicon crystal and harmless when outside your body, but inside your body when exposed to the heat of cooking and then strong acid in your stomach, who knows?!
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Making your own product worse to own the counterfeiters. One of the biggest reasons for avoiding counterfeit food is the higher risk of contaminants, well now that the genuine product is contaminated what's the goddamn point?
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Probably not preventing counterfeiters as in "they're selling a block of flour and passing it off as cheese", because you don't need a chip to detect that. More like "it didn't come from this very specific region in Italy by the established cheese monopoly, but it's pretty much identical otherwise." Protecting the brand and its profitability, not the consumer.
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Literal fucking food DRM. Remember when this used to be satire?
Exactly!
There is a guy on YouTube called the cheese man or something who tries out cheese making recipes. He would try to replicate some types of cheeses himself when there wasn't a lot of information out there about them. There was one kind, can't remember the name of it, but he made it and some company from EU had him take down the video for copyright shit. Like these people have teams just scouring the internet for any reference to their cheese to be ready to sue if anyone dares to make a cheese similar to theirs. lol. I'm sure this dudes 2 small rounds of cheese and his few "curd nerd" followers was a massive danger to their monopolization of some obscure cheese 90% of people have never heard of or will ever eat.
Related: The EU is super anal about names and designations. Remember when they tried to ban plant based meat patties from being called "hamburgers?" Even though the word hamburger is literally German for "of/from Hamburg," in reference to its claimed birthplace, and nothing about the word implies that it has meat in it (English speakers sometimes think it's referencing ham). This is 100% not to protect consumers or the environment but to protect businesses. If they gave a shit about who they claim to protect they would be going the complete other way, promoting and normalizing plant based alternatives to animal products.
Same with plant based milks IIRC. It's not even enough for them that they're called "soy milk" or "oat milk" or something even though the usage of the word in that way has been in the common vernacular for ages. Only nipple juice shall be bestowed the title of milk in these fair kingdoms! Seriously, do they think consumers can't tell the difference when it's already spelled out for them on the packaging and plant based food producers actively promote the plant based aspect as a selling point? They think people are too dumb to read the huge bold text that literally say "plant based" or "vegan" right next to the product noun?
I remember literal international scandal between something like 5 or 6 countries about what can be called "slivovitz" despite it's really a common word for plum brandy.
Also the classic Whisky vs Whiskey.
The Australian
Because of its world-famous reputation for quality, Parmigiano-Reggiano can be sold at a higher price point than cheese simply labeled "parmesan,"
As if a 'business journalist' would just echo this lie. I'm not overly surprised. Parmesan made by any other reputable blessed cheesemaker is going to be sufficient quality even if they taste slightly different. And in the context of counterfeit cheese? If it's so good that you have to put microchips in the 'real' one because otherwise there's no way to tell which is which, it's surely an endorsement for the 'fake' cheese.
The parmesan in a plastic tub that's mostly saw dust is better anyway; I'm reluctant to make lofty claims but it might just be the people's parmesan. I wouldn't even be surprised if it's vegan too.
but its "edible"!!!!!
"Well can it fit down your gullet hole! Yes. So what's the problem? It's by definition edible, as in able to be eaten." - Cheese exec.
Everything is edible, but some things just once.
proceeds to eat the United States
Why can't they just put it in the packaging and not in the cheese itself?
That's what I'm wondering.
Maybe the brand maniacs eat that too?
Thats a good way to stop people from buying your cheese 😂
This is the best summary I could come up with:
The next time you dig into a bowl of pasta with freshly grated parmesan, you could accidentally be eating a microchip.
That's because makers of Parmigiano-Reggiano are implanting microchips into the casings of their 90-pound cheese wheels as the latest move to ward off counterfeiters, The Wall Street Journal reported.
Parmigiano-Reggiano must be made in a particular area of northern Italy's Emilia Romagna region and with specific production standards and techniques.
The microchip can then be scanned to pull up a unique serial ID that buyers can use to ensure they've got the real thing.
"We keep fighting with new methods," Alberto Pecorari, whose job is to protect the product's authenticity for a group that represents Parmigiano makers, told the Journal.
Parmigiano-Reggiano is among the many food products that are formally protected in the European Union, including Champagne from France and Feta from Greece.
The original article contains 324 words, the summary contains 144 words. Saved 56%. I'm a bot and I'm open source!
Funnily enough, many Swiss believe Parmigiano-Reggiano is a counterfeit of their own, they claim even older, Sbrinz cheese.