When the world gets closer.

We help you see farther.

Sign up to our expressly international daily newsletter.

food / travel

Eggs In Wine? Some Vintners Add Fish Too


EUROPE 1
(France)

"May contain egg protein" or "contains traces of milk." Not exactly what you'd expect to read on the label of a wine bottle. But starting July 1, wine sold in Europe will come marked with exactly this kind of information.

The move follows a European directive aimed at informing consumers of the presence of allergens in alcoholic drinks, Europe 1 reports. What does any of this have to do with wine? A lot apparently. Things that can be added to grape juice during the winemaking process include egg and fish proteins, fish skin collagen, caramel and oak wood. The additives help winemakers modify the taste, appearance and conservation characteristics of their product.

But some of these ingredients can also provoke allergies. According to the European Food Safety Authority, about 0.3% of adults are allergic to products made from eggs and 1% are allergic to milk proteins.

"Less than 10% of the wine bottles should be concerned by the measure," says Marie-Madeleine Caillet, vice-chair of the French Enologist Union. Nevertheless, the new rule will make wine-makers' lives more complicated, as they already have to mark their bottles with a preventative logo for pregnant women, plus mention the presence of sulfites - in about 10 languages. The other option, of course, is to change the way they produce their wine.

Read the original story in French

You've reached your limit of free articles.

To read the full story, start your free trial today.

Get unlimited access. Cancel anytime.

Exclusive coverage from the world's top sources, in English for the first time.

Insights from the widest range of perspectives, languages and countries.

Coronavirus

Why Making COVID Predictions Is Actually Getting Harder

We know more about COVID than ever before, but that doesn't make it easier to predict what will happen this year. It also remains to be seen if we'll put the lessons we learned into practice.

​A young boy who arrived on a Cathay Pacific flight from Hong Kong wears a face mask and face shield at Vancouver International Airport in Canada on Jan. 10, 2023.

A young boy who arrived from Hong Kong wears a face mask and face shield at Vancouver International Airport in Canada on Jan. 10, 2023.

Duncan Robertson

In 2020, we knew very little about the novel virus that was to become known as COVID-19. Now, as we enter 2023, a search of Google Scholar produces around five million results containing the term.

So how will the pandemic be felt in 2023? This question is in some ways impossible to answer, given a number of unknowns. In early 2020, the scientific community was focused on determining key parameters that could be used to make projections as to the severity and extent of the spread of the virus. Now, the complex interplay of COVID variants, vaccination and natural immunity makes that process far more difficult and less predictable.

But this doesn’t mean there’s room for complacency. The proportion of people estimated to be infected has varied over time, but this figure has not fallen below 1.25% (or one in 80 people) in England for the entirety of 2022. COVID is very much still with us, and people are being infected time and time again.

Keep reading...Show less

You've reached your limit of free articles.

To read the full story, start your free trial today.

Get unlimited access. Cancel anytime.

Exclusive coverage from the world's top sources, in English for the first time.

Insights from the widest range of perspectives, languages and countries.

The latest