Some vegan restaurant owners committed to humane animal treatment stretch their principles to include the obnoxious pests that plague their facilities. But it’s quite a dilemma. How, after all, do you keep your eatery compliant with public health rules without killing rats, cockroaches, and spiders? Die-hard animal rights restaurateurs can follow the guidance of PETA, which suggests using orange peels to ward off flies, bay leaves to discourage roaches, and peppermint oil-soaked rags to discourage rodents. Faced with the impracticality of those solutions, however, some end up compromising their principles – i.e., calling the exterminator – for the higher good: staying in business “as a way to put a dent in the dominance of the factory farm system.”
"Trapped! Vegan restaurants struggle with humane pest control", Associated Press, April 25, 2016
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Nielsen data show that Canadians are more likely to choose cheese or yogurt than milk as they shop for dairy products. Over the last 12 months, yogurt and cheese sales rose four percent. At the same time, milk sales declined by $25 million. The researcher said snacking trends are probably at the root of the shift. Canadians said cheese and yogurt were their favorite snacks in a recent survey. But milk remains the largest segment of the dairy market, and apparently container size matters. Sales of single-serve 250 ml milk containers grew 22 percent as sales of bottles of a liter or more declined.
"Milk Is Still The Big Cheese Of Canada's Dairy Aisle, But Perhaps Not For Long", News release, Nielsen, April 25, 2016
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Yogurt maker Dannon is requiring its milk suppliers to adhere to the company’s animal welfare standards and to improve and conserve soil. The new requirement is part of Dannon’s response to a growing consumer concern about the source and wholesomeness of food. Consumers increasingly seek fewer synthetic ingredients in their foods, want their food to be more pure, and want food animals treated humanely. A slew of new food companies represent fairly tough competition for Dannon – which sells a third of all yogurts in America – by touting the simplicity and purity of their products.
"Yogurt Buyers Send Dannon Back to the Farm", The New York Times, April 26, 2016
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Yogurt maker Dannon has pledged to farmers, retailers, and consumers that it will improve sustainable practices for its milk supply. It also promises greater transparency for its products as uses more natural – and fewer – ingredients. Improving its sustainable agriculture practices and technology will lead to better soil health, better water management, an increase in biodiversity, and a decrease in carbon emission. Moving to natural ingredients means fewer synthetic and more non-GMO over a three-year transition period. The company will ensure that by the end of 2017 any GMO ingredients will be clearly indicated on product labels.
"Dannon Announces Breakthrough Sweeping Commitment for Sustainable Agriculture, More Natural Ingredients and Greater Transparency", News release, Dannon, April 27, 2016
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Sales of eggs in the year ended in February declined by 3.6 percent, the fourth year of declines in a row, according to Nielsen. This despite solid scientific evidence that eggs are an extremely healthful, and economical, addition to the diet. Nielsen suggests that to reduce sagging sales trends, egg farmers and retailers need to make obesity-conscious Americans aware of the benefits of eggs: high-quality proteins, vitamins, minerals, healthful fats and beneficial trace nutrients. If they can do that, “they may just see their sales spike in the future.”
"Cracked up – the latest on U.S. Egg sales", News release, Nielsen, April 27, 2016
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A Seattle chef is convinced there’s a bright future for coffee flour, made from discarded coffee berry pulp. He has converted part of his restaurant’s kitchen into a sort of lab where he and colleagues test new formulations that use coffee flour to develop new applications beyond pastas, salad dressings, dips and batter. Thousands of tons of coffee fruit pulp – everything but the beans themselves – are thrown away each year. But Jason Wilson believes the waste product can not only be transformed into a valuable cooking ingredient, it can help raise the living standards of coffee farmers, benefit the environment, and boost the economies of coffee-producing countries. Coffee flour is the brainchild of Dan Belliveau, a former director of technical services at Starbucks.
"Coffee flour: How innovators turned a waste product into a superfood", The Seattle Times, April 27, 2016
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A Japanese weather services provider says it is determined to apply artificial intelligence (AI) technologies to reduce the 6.4 million tons of edible food that is thrown out annually. The Japan Weather Association (JWA), working with retailers, food producers and other companies, has developed a system that predicts food demand. It analyzes weather information, sales data, and other factors to project trends. Companies can use the information to scale back excess production and cut inventory losses. Included in the research is data on several dozen products, including cold ramen sauce, tofu, coffee and carbonated drinks. Adjusting production by using the data could reduce wasted noodle sauce by 40 percent and discarded tofu by 30 percent.
"AI could solve Japan's food waste problem", Nikkei Asian Review, April 28, 2016
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Noting that it is listening to American consumers, Kellogg’s has unveiled several new versions of its breakfast cereals and snacks -- and expanded offerings under the Special K brand -- that contain simpler, wholesome, “recognizable ingredients.” Besides new varieties of Raisin Bran, “mash-up” Pop-Tarts with soda flavors (Crush Orange and A&W Root Beer), and new flavors of Cheez-It crackers, the products include granola and a new “crustless” breakfast quiche. One serving of microwaveable Special K Crustless Quiches provides 10 to 11 grams of protein in three flavors with eggs, chopped vegetables, quinoa and cheese. The company’s new snack bars contain no artificial flavors, colors or sweeteners. Also new: Eggo waffles with real berries and steel cut oats, Special K crackers with quinoa, and Morningstar sausages with quinoa and oats.
"Kellogg U.S. Brands Launch New Delicious Breakfast And Snack Choices", News release, Kellogg’s, May 02, 2016
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The dull but durable ice cream sandwich is suddenly hot, according to researcher Mintel, thanks to some imaginative innovation by gourmet ice cream sandwich businesses. Sandwich parlors and food stalls have popped up in New York, London and Chicago in recent years, creating a trend that caught the attention of food companies and mainstream retailers. Mintel says the revived appeal of ice cream sandwiches has to do with presentation: cookie or cake parts contrasting with an ice cream center, making the whole package perfect for social media sharing. Retailers are now selling Krispy Kreme’s Kool Krispy Sandwich, created by Pop Tarts and restaurant chain Friendly’s, Ben & Jerry’s new vegan ice creams, and Unilever’s new ice cream sandwich range.
"2016’s Hot Trend In Indulgence: Ice Cream Sandwiches", Blog, Mintel, May 03, 2016
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A study that looked into whether eating fast food exposes people to harmful chemicals found fast foodies had 40 percent more harmful phthalates in their bloodstream. Phthalates are industrial chemicals used in making food packaging, tubing for dairy products, and other items used in the production of fast food. Grain and meat items were the biggest contributors to phthalate exposure. Studies have suggested that phthalates – also found in personal care products, toys, and perfume – can damage the reproductive system and may lead to infertility. The findings were based on U.S. data from 8,877 people who completed questionnaires about their diet in the previous 24 hours.
"Recent Fast Food Consumption and Bisphenol A and Phthalates Exposures among the U.S. Population in NHANES, 2003–2010. ", Environmental Health Perspectives, May 04, 2016
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