Representatives of U.S. conservation and consumer groups never got to deliver their anti-antibiotics petition – with 350,000 signatures – to KFC executives in Louisville, Kentucky. But they were gratified to learn later that KFC parent company Yum! Brands is reviewing its position on the use of antibiotics in its chicken supply chain. Whether anything comes of that is impossible to predict. Meanwhile, the Centers for Disease Control and Prevention and other health experts continue to warn that livestock and poultry use of antibiotics contributes to the pressing public health threat of antibiotics resistance.
"Over 350K Urge KFC to Change Chicken Antibiotics Policy", News release, Natural Resources Defense Council, September 11, 2016
A national health food survey by Earth Balance finds that the top better-for-you food claim is dairy-free. Twenty-nine percent of survey respondents cited dairy-free as their favorite, followed by (at 28 percent) superfoods (e.g., chia, acai and quinoa), alternative snacks (e.g., gluten-free crackers, nut butters and Greek yogurt) and alternative oils (e.g., avocado, coconut and sunflower). Plant-based proteins, such as hemp hearts, lentils and spirulina, came in at 18 percent. Important considerations when shopping were buying local (37 percent), organic (33 percent) and non-GMO (30 percent). Foods most often consumed were green tea (33 percent), dairy alternatives (31 percent), kale (21 percent) and quinoa (16 percent). “Plant... More
"New Study Reveals More Americans Embracing Plant-Based, Organic and Non-GMO Foods", News release, Earth Balance, September 07, 2016
PepsiCo is nearly finished test-marketing a USDA-certified organic version of Gatorade in some Kroger stores. It plans a rollout in a few grocery, natural and convenience stores over the next few weeks. To obtain the organic certification the company had to make sure G Organic Gatorade contained no artificial ingredients and had to refine its manufacturing process. Though the brand controls 70 percent of the sports drink market, it is facing heavier competitive pressure from challengers like coconut water, as consumers increasingly prefer more natural ingredients in foods and beverages. G Organic will be available in strawberry, lemon, and mixed berry flavors at a suggested retail price of $1.69 for a 16.9-ounce bottle, $0.50 more... More
"Gatorade Goes Organic as PepsiCo Joins Natural-Product Push", Bloomberg, August 31, 2016
Shelf-stable seafood company Bumble Bee announced that its line of solid white albacore tuna in water and oil has been Non-GMO Project Verified. The rest of its family of canned and pouch tuna products would be verified by the end of the year. As part of its “clean label” strategy, the company recently switched to sea salt in all of its canned tuna products. Bumble Bee said it’s committed to traceability of its seafood, noting that all of its tuna comes from wild caught fisheries. Its Trace My Catch website for tuna products was expanded to include salmon, sardines and clam products.
"Bumble Bee Moves TO Non-GMO Project Verified Tuna", News release, Bumble Bee, August 23, 2016
Several big food companies are moving forward with their own GMO ingredient labeling initiatives as they await USDA rules implementing the new federal law. Some companies – Campbell, Mars, et al. – acted earlier this year to voluntarily comply with Vermont’s short-lived law (in effect on July 1 but superseded by the July 29 federal law). Campbell’s relabeled products were distributed nationwide, not just to Vermont. Though compliance with the federal law is not required for three years, Dannon has also committed to GMO labeling and to reformulating its product line by 2019 to include “fewer and more natural ingredients that are not synthetic and non-GMO.”
"Big Food Companies Volunteer GMO Info", Supermarket News, August 22, 2016
Pastry bakers are discovering the benefits of whole grain rye flour, long considered hard to work with because of its low gluten content. The rediscovery of rye could be due to interest in Scandinavian baking, or to the burgeoning movement supported by bakers, millers and farmers who promote the benefits of whole grain and heirloom grains and flours. Pastry chefs are now using the malty, nutty, slightly milky-flavored rye flour to make cookies, pastries, even brownies. According to the owner of a California stone mill, freshly ground rye flour are “rich and fragrant, with a sweet, tangy flavor that pairs well with cherries, rhubarb, dairy and chocolate.
"Rye is Finally Having a Moment. Taste Why in These Brownie, Cookie and Hand Pie Recipes.", Los Angeles Times, June 10, 2016