The nonprofit Center for Science in the Public Interest has joined with a New York law firm to sue PepsiCo in federal court for false and misleading advertising for their healthful juice line, Naked Juice. According to CSPI, Naked Juices says its products are packed with acai berry, blueberries, kale, and mango, but actually contain mostly cheap, nutrient-poor apple jor other juice. The company also claims on labels and in advertising that the juices contain “no added sugar,” implying that they are low in sugar. In fact, however, they are high in sugar, and PepsiCo does not tell consumers that the beverages are “not a low-calorie food” as the FDA requires. A 15 oz. bottle of Kale Blazer has eight teaspoons of sugar, mostly from orange and apple juice.
"PepsiCo’s Naked Juices Mislead Consumers, Says Lawsuit", News release, CSPI, October 04, 2016
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Beverage company Bai Brands, partly owned by Dr Pepper Snapple Group, has launched five carbonated drinks sweetened with low-calorie stevia and erythnitol. The new five-calorie beverages gibe nicely with the beverage industry trend – pushed by health advocates – of no- or low-calorie products. The Bai Black line includes traditional soda flavors like cola, root beer and citrus. Bai also makes teas, flavored and enhanced waters and fruit-flavored carbonated drinks. Carbonated soft drink consumption in the U.S. fell to a three-decade low in 2015 on a per-capita basis, as health-conscious consumers reject sugary beverages. It’s really a case of running away – not from sodas – but from sugar.
"Dr Pepper-Backed Bai Brands to Introduce Sugar-Free Sodas", Advertising Age, November 10, 2016
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Counties in California that have enacted “GMO-free” growing zones now total nearly 14,000 square miles out of about 67,000 square miles devoted to farming in the state. The bans on GMO farming in the zones, which are appearing across the U.S. on a county by county basis, are backed by organic dairies, natural food co-ops and heirloom seed companies. The latest ban, opposed by the local farm bureau, came in a ballot measure in the November election in Sonoma County, Calif. The bureau said the measure was vaguely worded and would bar farmers from using any appropriate technology to fight pests and disease.
"Calif. Ballot Measure Creates Largest GMO-Free Zone in U.S.", AG Web, November 14, 2016
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Can fruits and vegetables grown in soil-free systems – hydroponically or aquaponically – be certified as organic? The question is far from settled as an increasing number of big and small produce growers are turning to liquid-based farming. These growers say their methods are no different from soil farmers, and are actually more sustainable because they use less water. Traditional organic farmers, however, say organic means caring for the soil so that it contains proper nutrients and produces environmental benefits beyond growing plants. Both sides will present their arguments at a meeting of the National Organic Standards Board, which advises the USDA.
"What’s Organic? A Debate Over Dirt May Boil Down to Turf", The New York Times, November 15, 2016
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Following calls by the World Health Organization and the U.N. General Assembly to reduce globally the overuse and misuse of antibiotics in medicine and agriculture, the Natural Resources Defense Council has strongly urged one American food company in particular to support the urgent cause. The nation’s largest chicken restaurant chain, KFC, has been largely silent about the use of antibiotics among its suppliers. Forty percent of America’s chicken is produced by companies with antibiotics stewardship commitments or programs. KFC could easily tip that past the 50 percent mark if it pledged to use only antibiotics-free chicken by a certain deadline. But KFC “hedges and stalls” as competitors, including Chick-fil-A, commit to antibiotics-free chicken.
"A Great Week for KFC to Kick Its Antibiotics Addiction", Expert blog entry, NRDC, November 15, 2016
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A market research survey has found that 60 percent of restaurant diners who choose meat or poultry say the “all natural” claim is important to them. All natural covers a lot of ground, but for the most part it includes concerns about animal welfare and sustainability, and whether the animal is fed a grass or vegetarian diet. In this respect the concern is linked to the impact of the animal’s diet on the quality, taste and healthfulness of the dish. Local sourcing is very important these days as well. The researcher says the percentage of consumers who make an extra effort to buy local should crack 50 percent in a couple of years, in the face of widening concerns about where food comes from. Locally grown meat and poultry, for example, are at the top of consumer priority lists.
"Food Transparency and Knowledge: 2 Trends Shaping Meat & Poultry Market", News release, Packaged Facts, November 21, 2016
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Two thirty-something entrepreneurs are building a business based on healthful breakfast foods. Their first products include high-protein, high-fiber frozen waffles, and waffle and pancake mixes. Grocery stores in Missouri and Illinois have begun stocking the products made by the pair, whose company is called Start Right Foods. The waffles are gluten-free, contain no added sugar, and are packed with 15 grams of protein and a third of a cup of fruit and vegetables. The two waffle makers have arrived on the scene at the right time: Nielsen says consumers are reading labels, looking for more nutritious foods, and nearly nine out of ten are willing to pay a premium for them.
"Young Entrepreneurs Turn Passion for Healthy Food into Line of High-Protein Waffles", News-Leader, November 26, 2016
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A report by a group of scientists who examined U.S. food companies that sourced beef from South America found that 13 of them had no deforestation-free policies or procedures in place. Beef production is the main contributor to tropical deforestation worldwide, predominantly in South America, and especially in the Amazon rain forest. It’s not easy to guarantee that beef comes from non-deforestation companies, however, because cattle can be shifted from ranch to ranch to meat packer, making it difficult to monitor. But the Union of Concerned Scientists says food companies should work with meatpackers, ranchers, and the government to develop a plan to end beef industry deforestation practices. U.S. companies rated on the strength of their deforestation policies in the report include Mars, McDonald’s, Walmart, Nestlė, Hormel, Wendy’s, Jack Links, Subway, Burger King, ConAgra, Kroger, Safeway and Pizza Hut.
"13 U.S. Companies Failing on Deforestation-Free Beef", Food Tank, November 29, 2016
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Spice marketer McCormick & Co. issued its annual flavor predictions for home cooks and restaurants, this year highlighting five emerging trends plus a new seasoning blend, baharat. The fragrant, Eastern Mediterranean mix of spices (cumin, cardamom, black pepper, nutmeg, etc.) can be used with soups, tomato-based sauces, and chicken dishes. The five flavor trends include: skhug, a hot sauce made with Thai bird eye chilies, cumin, cardamom, coriander, garlic, parsley, cilantro, olive oil and lemon juice; espelette pepper from the Basque region of France; shakshuka seasoning, a blend of
smoked paprika, cumin, pepper, cayenne, turmeric and caraway; ashe-reshteh soup made with beans, herbs, turmeric and flat noodles; and peppercorns mixed with sweet ingredients like dates, dragon fruit and strawberries.
"What to Taste in 2017: McCormick Predicts the Future of Flavor", News release, McCormick & Co., December 06, 2016
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The global buyers for Whole Foods Market have pooled their observations on flavors, ingredients and consumer food preferences to create a trend forecast for 2017. Look for, for example, more wellness tonics, tinctures and beverages beyond fresh-pressed juices. The drinks and tonics will make use of botanicals with roots in alternative medicine and global cultural traditions. Exotic ingredients include kava, Tulsi/holy basil, turmeric, apple cider vinegar, medicinal mushrooms, and adaptogenic herbs. Products leading the trend include Kor Organic Raw Shots and Suja Drinking Vinegars. Other trends: products from byproducts (e.g., leftover whey from yogurt); coconut everything; Japanese food, beyond sushi; creative condiments; and five more.
"Whole Foods Market Serves up Top 10 Trends for 2017", News release, Whole Foods Market, December 06, 2016
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According to an analysis of USDA data, Americans these days consume 29 percent more grains (122.1 pounds a year) – mostly breads, pastries and other baked goods – than in 1970. But that’s down from 2000, the year of “peak grain,” when yearly consumption was 137.6 pounds. While corn products are a somewhat bigger part of the average American diet (14 pounds a year, up from 4.9 pounds), wheat is still the country’s staple grain. Other findings from the Pew Research Center analysis: Americans now prefer chicken to beef, eating more than double the amount eaten in 1970, and a third less beef; Americans are drinking 42 percent less milk, but eating three times the cheese; and yogurt has experienced a 1,700 percent increase in consumption, from negligible in 1970 to 1.2 gallons a year.
"Obesity In America: We're Eating A Lot More Of Almost Everything — Except Beef And Milk", International Business Times, December 13, 2016
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Hipster foodies in U.S cities are into ube, the Philippines Tagalog word for purple yam. Chefs on the left and West coasts of the U.S are using ube in cheesecakes, doughnuts, ice cream, and homemade “twinkies,” the cream-filled sponge cake based on a snack product marketed by Hostess. U.S. restaurants, bakeries, and ice cream parlours are mixing it into everything. It’s an unusual flavor, but the pretty purple color has made ube-based snacks and treats a quick social media hit.
"It sure is Pretty - but Would YOU Eat it? Colorful Dessert Trend Flooding Social Media Sees Picture-Perfect Treats Like Ice Cream, Macarons, and Cake Being Made with Ube - a Purple YAM", Mail Online, December 16, 2016
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Campbell Soup Company has jumped on the “clean label,” wholesome ingredient bandwagon with a new line of soups made with “carefully selected and sourced” ingredients, including kale, quinoa, barley, beans, sweet potatoes and whole grains. The chicken meat contains no antibiotics. In addition, the Well Yes! soups contain no artificial colors, flavors, or ingredients, or modified starches. The cans themselves are not lined with BPA and are recyclable. The first nine soups in the family include black bean and red quinoa, chicken noodle, hearty lentil with vegetables, minestrone with kale, and roasted chicken and wild rice.
"Campbell Soup Company Launches New Well Yes! Brand", News release, Campbell Soup Company, December 20, 2016
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Competition from supermarket food, sluggish traffic, and even the grueling presidential election have all dampened restaurant sales. But not pizza chain sales, which are booming. The demand for pizza has pushed share of Domino’s Pizza up 45 percent, and Papa John’s up 60 percent. Analysts point to several key reasons for this: pizza is first of all cheap and fast. And thanks to smartphone apps and ordering technology on sites like Facebook, Twitter and Apple TV, pizza is increasingly easy to order. These factors together have insulated pizza chains from the woes afflicting restaurants that rely on walk-in or drive-through traffic. But that may be changing. McDonald’s and other fast-food eateries are testing delivery service, and may soon develop the kind of customer loyalty programs that have worked so well for Domino’s and Papa John’s.
"Nobody Is Eating Out Anymore, They're Just Ordering Pizza", Bloomberg Pursuits, December 22, 2016
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Frozen food companies in the U.K. are finding that so-called “upmarket” frozen entrees are catching on among consumers who are concerned about wasting fresh food. Research by Unilever determined that fresh food equal to about four million Christmas dinners was tossed in the rubbish this holiday season, including 17.2 million Brussels sprouts, 11.9 million carrots and 11.3 million roast potatoes. Available now from companies like Iceland are premium frozen versions of gourmet king prawns, sweet potato chips, quinoa, Canadian lobster tails (220g), en papillote sea bass fillets, luxury rack of lamb, potatoes, and desserts. They are “flying off the shelves,” according to trade magazinet The Grocer.
"Posh Frozen Meals Winning Over Waste-Conscious Middle-Class Families", The Telegraph, December 25, 2016
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